GARLIC-AND-CHIVE MASHED POTATOES
Using a ricer yields mashed potatoes with an especially light, fluffy texture. Garlic and chives give them a resonant flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Bring milk and garlic to a boil in a small saucepan; remove from heat, and let stand. Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches. Bring to a boil. Cook until tender, 10 to 12 minutes. Drain, and pass through a ricer or a food mill. Return to pot.
- Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes. Strain milk mixture into pot. Discard garlic. Stir in butter. Remove from heat. Stir in yogurt, chives, and 1 teaspoon salt; season with pepper. Garnish with chives. Serve warm.
Nutrition Facts : Calories 198 g, Cholesterol 13 g, Fat 4 g, Fiber 2 g, Protein 6 g, Sodium 174 g
MASHED YUKON GOLD POTATOES WITH GARLIC
Make and share this Mashed Yukon Gold Potatoes with Garlic recipe from Food.com.
Provided by MirandaLee
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into pieces (the smaller they are, the faster they will cook).
- Place potatoes and garlic in a large saucepan.
- Bring to a boil.
- Cook on medium heat for 15 minutes, or until potatoes are tender.
- Drain, but do not discard garlic.
- Add remaining ingredients, and mash with a potato masher until smooth.
- Add additional milk if necessary.
- If desired, season with additional salt and pepper.
Nutrition Facts : Calories 156.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 161.5, Carbohydrate 35.7, Fiber 3.1, Sugar 1.5, Protein 3.9
CLASSIC YUKON GOLD MASHED POTATOES
Classic Yukon Gold Mashed Potatoes prepared with heavy cream, unsalted butter, salt, pepper, and garnished with fresh chives. This easy mashed potatoes recipe is perfect for the holiday season and pairs well with just about everything. Add tang with a touch of creme fraiche, sour cream, or splash of buttermilk! See the recipe notes for instructions on how to easily prep and reheat these mashed potatoes for Thanksgiving. This recipe yields about 6-8 generous side servings (allot roughly ½-pound of potatoes per person).
Provided by Laura // A Beautiful Plate
Categories Thanksgiving
Time 40m
Number Of Ingredients 7
Steps:
- Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
- Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
- Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
- Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
- Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
- Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°
Nutrition Facts : ServingSize 1 serving, Calories 295 kcal, Carbohydrate 34 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 89 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g
GARLIC YUKON GOLD MASHED POTATOES
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
- While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
CHIVE AND GARLIC MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
CREAMY YUKON GOLD MASHED POTATOES
This is how I make my creamy Yukon Gold mashed potatoes every single time and I get requests from everyone who tries them to either make them or give them the recipe, especially around the holidays.
Provided by STARINTHESKY
Categories Mashed Potatoes
Time 50m
Yield 14
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
- Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 31.5 g, Cholesterol 61.5 mg, Fat 22 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 340.5 mg, Sugar 1.4 g
YUKON GOLD MASHED POTATOES
Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
- Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
- With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.
MASHED POTATOES WITH CHIVES
This is about as simple as it gets: classically prepared mashed potatoes - just potatoes, milk, butter and salt - get a generous handful of pretty chives stirred in. Be sure to add plenty of salt, and taste as you go; good mashed potatoes rely on it.
Provided by Pierre Franey
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until it is hot.
- Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 577 milligrams, Sugar 4 grams, TransFat 0 grams
MASHED POTATOES WITH GARLIC, BASIL AND CHIVES
I found this gem in a cookbook called Festive Recipes for the Holidays. Gave it some personal tweaks. Like more garlic. Can one have too much garlic? I don't think so! (Unless you're a vampire!)
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes and chop into 2-inch pieces.
- Peel garlic cloves, and halve them if they are very large.
- Fill a large pot 3/4 full with water, salt lightly and bring to a boil.
- Add potatoes and garlic to the water and cook, until potatoes are fork-tender, about 20-25 minutes, then drain.
- Place potatoes in a bowl, and add butter.
- Mash potatoes and garlic, and add basil, chives, and enough milk to achieve a creamy but not runny texture.
- Season the potatoes with salt and pepper.
- Serve.
Nutrition Facts : Calories 285, Fat 8.1, SaturatedFat 5, Cholesterol 21.7, Sodium 536.5, Carbohydrate 49.1, Fiber 4.4, Sugar 2.1, Protein 5.7
CHIVE AND GARLIC MASHED POTATOES
Provided by Joy Ackerman
Categories Garlic Potato Side Christmas Easter Thanksgiving Vegetarian Quick & Easy Chive Bon Appétit Ohio Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper.
YUKON GOLD MASHED POTATOES WITH FETA AND GARLIC
Give Yukon Gold mashed potatoes some added flair by incorporating feta cheese and garlic.
Provided by thedailygourmet
Categories Mashed Potatoes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, reduce heat, and simmer until tender, 15 to 20 minutes. Drain in a colander.
- Add 1 tablespoon butter to the same pot over medium-low heat. Add garlic and saute until golden, 1 to 2 minutes. Pour in milk and return potatoes to the pot. Add feta cheese and remaining butter.
- Mash potatoes using a potato masher or electric mixer. Season with salt and pepper.
Nutrition Facts : Calories 278.6 calories, Carbohydrate 32.9 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 9.1 g, Sodium 210.3 mg, Sugar 1.8 g
GARLIC MASHED POTATOES WITH CHIVES
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment for Chicken and Mashed Potatoes with Herb-roasted Tomatoes and Olive Broth .
Provided by Stephen Gontram
Categories Garlic Herb Potato Side Roast Vegetarian Quick & Easy Chive Boil Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
- Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.
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- In a large pot, cover the potatoes with water and bring to a boil. Salt the water and cook the potatoes over moderately high heat until tender, about 25 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for 1 minute to dry out the potatoes.
- Pass the potatoes through a ricer into another pot. Add the cream, butter and buttermilk to the potatoes and stir well. Fold in the chives and season with salt and pepper. Serve piping hot.
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