Mashed Potatoes With Cucumber Recipes

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MASHED POTATOES WITH CUCUMBER



Mashed Potatoes with Cucumber image

The first time I tasted this combination was 53 years ago at my mother-in-law's house. My husband assured me I'd love this side dish and he was right. I changed the recipe slightly and like to make it with the first crop of Vidalia onions. -Stella Paukovich, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

2 medium potatoes, peeled and cubed
1 tablespoon butter
4 tablespoons milk, divided
1/2 small cucumber, peeled and diced
2 tablespoons chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons white vinegar
1 teaspoon sugar

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. , Drain well; mash with butter and 2 tablespoons of milk. Stir in cucumber, onion, salt and pepper. In a small bowl, stir vinegar and sugar into the remaining milk. Stir into potato mixture. Serve immediately.

Nutrition Facts :

MASHED POTATOES WITH CUCUMBER



Mashed Potatoes With Cucumber image

I love the crunch of cucumber and red onion in this. It's a wonderfully tangy and different way to serve potatoes, not to mention how colorful and pretty it is! One of my favorites!

Provided by Kaarin

Categories     Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 medium potatoes, peeled and cooked
1 tablespoon butter
2 tablespoons milk
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small cucumber, peeled and diced
2 tablespoons red onions, chopped
2 tablespoons milk
1 1/2 teaspoons white vinegar
1 teaspoon sugar

Steps:

  • Mash cooked potatoes with butter, 2 tbsp milk and sour cream.
  • Add salt and pepper.
  • In a small bowl, combine cucumber, onion, 2 tablespoons milk, vinegar and sugar.
  • Stir into mashed potatoes.
  • Serve immediately.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

Steps:

  • Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
  • Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.

Provided by Genevieve Ko

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

3 pounds russet potatoes
1 cup whole milk, plus more as needed
1/2 cup cold salted butter, cut into pats
Salt
Freshly ground white or black pepper
1/4 cup heavy cream, plus more as needed (optional)

Steps:

  • Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
  • Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
  • Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
  • Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
  • Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.

CREAMY MASHED POTATOES WITH CABBAGE



Creamy Mashed Potatoes with Cabbage image

For a buttery dish with wonderful texture and flavor, we make the comfort food known as "colcannon," an Irish version of mashed potatoes with cabbage. -Peggy Goodrich, Enid, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

6 medium potatoes (about 2-3/4 pounds), peeled and quartered
3 cups chopped cabbage
1 medium onion, chopped
1/4 cup water
1/4 cup 2% milk
1/4 cup butter, cubed
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.

Nutrition Facts :

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

STEAMED PARSLEYED POTATOES WITH CUCUMBERS



Steamed Parsleyed Potatoes With Cucumbers image

Provided by Pierre Franey

Categories     dinner, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 small red-skinned potatoes, about 3/4 pound
2 large firm cucumbers, washed
1 tablespoon butter
2 tablespoons finely chopped Italian or flat parsley
Salt and freshly ground pepper to taste
Juice of 1/2 lemon

Steps:

  • Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
  • Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
  • Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
  • Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 1 gram, Carbohydrate 82 grams, Fat 4 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1374 milligrams, Sugar 6 grams, TransFat 0 grams

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Top Asked Questions

What is the best way to make mashed potatoes?
Mash cooked potatoes with butter, 2 tbsp milk and sour cream. Add salt and pepper. In a small bowl, combine cucumber, onion, 2 tablespoons milk, vinegar and sugar. Stir into mashed potatoes.
What goes well with mashed potatoes?
Basic mashed potatoes made with milk and butter are a classic, but mashed potatoes are also great with garlic, cheese, bacon, and more. If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Do you like mashed potatoes with caramelized onions?
Yes, please and thank you, Uncle Dick! Potatoes mashed with caramelized onions, cream cheese, brown sugar, sour cream, whipping cream, soy sauce, and more. They are seriously addictive! Rutabagas and parsnips add an earthy sweetness to mashed potatoes that are then topped with caramelized onions and baked.
Can I reheat garlic mashed potatoes?
Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven. These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with green onions.

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