MASHED POTATOES TWO WAYS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- For the potatoes: Generously butter two 4-quart baking dishes.
- Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
- Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
- To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)
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
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.
LUXURIOUS MASHED POTATOES FOR TWO
After making mashed potatoes for years, I had an idea of what we liked. One night, it all came together! This recipe is not overly rich but delicious!
Provided by Christine Gallegos
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
- Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 51.1 g, Cholesterol 97 mg, Fat 30.9 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 17.7 g, Sodium 509.1 mg, Sugar 0.1 g
TWO-POTATO SWIRLS
Here's a great way to serve yams to those who think they don't like them. You can make this dish ahead and simply reheat it before serving.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 7-8 servings.
Number Of Ingredients 7
Steps:
- Place the russet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Place sweet potatoes in another saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes until tender., Drain russet potatoes and place in a large bowl; mash until smooth. Add cream cheese, 2 tablespoons milk and 1 tablespoon butter; beat until light and fluffy, adding more milk as needed. , Drain sweet potatoes and place in another bowl; mash until smooth. Add the orange juice, honey and remaining butter., Insert tip #409 into a pastry bag. Spoon russet potato mixture into one side of the bag; spoon sweet potato mixture into the other side. , Pipe 3-in. swirls, forming large rosettes, onto a greased baking sheet. Bake at 350° for 25-30 minutes or until heated through and tops are lightly browned.
Nutrition Facts :
TWO POTATO MASH
Make and share this Two Potato Mash recipe from Food.com.
Provided by CountryMama
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and quarter regular potatoes. Peel and cut sweet potatoes into eighths.
- In a large saucepan, cover regular potatoes with cold water. Bring to a boil and cook 5 minutes.
- Add sweet potatoes and cook another 15 minutes or until fork tender.
- Drain potatoes, and return to low heat for 3 minutes to dry, shaking occasionally.
- Mash potatoes until smooth. Continue mashing while gradually adding milk.
- Stir in remaining ingredients.
Nutrition Facts : Calories 435.4, Fat 17.9, SaturatedFat 11.2, Cholesterol 50.9, Sodium 850.9, Carbohydrate 55, Fiber 6.7, Sugar 4.7, Protein 15.3
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
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, about 20 minutes. Drain and transfer to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
DOUBLE POTATO MASH
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Loosely wrap the sweet potatoes individually in aluminium foil and cook in the oven for 1 1/2 hours or until cooked through. Leave to cool in their foil parcels.
- Meanwhile, peel and chop the white potatoes and cook them in salted water until tender; then drain and mash.
- Open the sweet potato parcels carefully over the mashed white potatoes to catch all the juices that have leaked from them. Still holding each sweet potato over the other potatoes, peel the skin away with your fingers and scoop out the flesh into the mash.
- Add the oil and mace and beat the potatoes together very well with a wooden spoon adding salt and pepper, to taste. Serve immediately.
SPECKLED SWEET POTATO MASH
I must admit, I find it really hard to make anything without chilies and garlic, which is probably why I don't make many desserts really. This is a great spicy, savoury mash, and it isn't too bad fat-wise either. Use a flavoured cream cheese or greek yogurt if you prefer
Provided by SugaredAlmond
Categories Yam/Sweet Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Roast the red pepper in a hot (220C) oven for approximately 30-minutes until skin is blackened.
- Cool for a few minutes, peel and chop flesh into small dice.
- Meanwhile, chop the sweet potatoes into large chunks and boil with the garlic cloves for approximately 15-20 minutes until tender.
- Heat olive oil in a small pan and fry chili for 3-4 minutes over a low heat. Stir in chopped red pepper.
- Drain sweet potato and garlic and mash with 2 tbsp cream cheese and milk, adding more if needed.
- Stir red pepper, chili and coriander into mash. Add salt and black pepper to taste.
Nutrition Facts : Calories 240.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.3, Sodium 121.7, Carbohydrate 48.7, Fiber 7.7, Sugar 12.8, Protein 5.1
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