Two Ingredient Mashed Potatoes Recipes
DOUBLE-BAKED MASHED POTATOES
Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.
Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
TWO-INGREDIENT MASHED POTATOES
These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy - and creamy and light. Take it from Ma Ingalls of "Little House on the Prairie" fame: "There was no milk, but Ma said, 'Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.' The potatoes turned out white and fluffy."
Provided by Ali Slagle
Categories dinner, easy, for two, weekday, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.
- Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
- Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.
- Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about 1/2 cup). Stir in the sour cream, then season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 1 gram, Carbohydrate 42 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 563 milligrams, Sugar 2 grams
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