Smoky Golden Mashed Recipes

SMOKY GOLDEN MASHED POTATOES

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

GOLDEN MASHED POTATOES

Steps:

• In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
• In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.

SMOKY GOLDEN MASHED

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

SMOKEY SPICY MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.
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SMOKY MASHED POTATOES

Steps:

• Preheat oven to 375 f.
• Place each head of Garlic on a square of foil, drizzle with a tsp of Olive Oil, twist up like a pair of Hershey's Kisses.
• Roast Garlic for 25 min.
• open foil, cool to handling temperature.
• Add Potatoes, Oregano, Salt, and Pepper to boiling Water, reduce heat to a slow boil.
• Cover and cook 30 min.
• Drain well and place in a large bowl.
• Add Half and Half, Mash 'til smooth.
• You know how moist or dry you like your spuds.
• Adjust Salt and Pepper to taste.
• Add Chipotle Sauce to taste.Mix well.
• Break Garlic into cloves and sqeeze into bowl, try to keep the cloves as whole as possible.
• Carefully fold the Garlic into the Potatoes.
• Everyone asks for a copy of this one.

SMOKY RIB-EYE STEAKS WITH LOADED MASHED POTATOES

Steps:

• Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.
• Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.
• Season the steaks all over with the paprika, 1-1/2 teaspoons salt, and 1/2 teaspoons pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.
• Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.
• Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

SMOKED MASH

Steps:

• Boil the potatoes in a large pan of water for 20-25 mins until mashable. Drain well.
• In the same saucepan (no need to clean it), bring the milk, butter and a couple of pinches of smoked sea salt to the boil. Take off the heat and either rice or mash the potatoes into the hot milk, beating until completely combined. Serve alongside short ribs and carrots, with extra smoked salt on the side to season, if you like.

GOLDEN MASHED POTATOES

Steps:

• In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.