WHITE CHOCOLATE WHIPPED POTATOES
Steps:
- Preheat the oven to 300 degrees F.
- Place the potatoes in a large pot and cover with cool water by 2 inches. Bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander, then spread evenly on a sheet pan.
- Roast until the potatoes are dry but not browning, 15 to 18 minutes. Transfer to a bowl. Add the white chocolate to the hot potatoes and stir until the white chocolate starts to melt. Add the salt and nutmeg and stir to combine. Use a hand masher to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once.
BETTY'S BEST MASHED POTATOES
If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
- Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
WHITE 'N' SWEET MASHED POTATOES
Sweet potatoes are a staple of Southern cooking here in North Carolina. Combined with russet potatoes, this recipe makes simple mashed potatoes a very special treat.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.
Nutrition Facts :
WHITE CHOCOLATE MASHED POTATOES
Categories Chocolate Potato Side Thanksgiving Valentine's Day New Year's Eve
Yield 8
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with cool water to a depth of 2 inches. Bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan. Add the white chocolate to the still-hot potatoes, Stir until the white chocolate starts to melt. Add the salt and hot red pepper sauce and stir into the potato mixture. Use an electric mixer at medium-low speed or a hand masher to mash the potatoes slightly. Pour in the milk and continue mixing until creamy, about 1 minute. Serve at once. Per serving: 182 calories, 6 g protein, 36 g carbohydrate, 2 g total fat, 2 mg cholesterol, 262 mg sodium, 3 g fiber, 34 mg vitamin C, 1023 mg potassium.
WHITE CHEDDAR MASHED POTATOES
Make and share this White Cheddar Mashed Potatoes recipe from Food.com.
Provided by appleydapply
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
- Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.
Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7
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- Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain, then return potatoes to the pan and place over medium-low heat 1 to 2 minutes to dry potatoes, stirring occasionally.
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