Zesty Mashed Potatoes Recipes

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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THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

BASIC MASHED POTATOES

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.

SPICY MASHED POTATOES

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes.
• Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds.
• Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.

SPICY MASHED POTATOES

Steps:

• Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a small bowl, mash potatoes with milk. Beat in the goat cheese, cilantro, onion, jalapeno and garlic. , Spoon into a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 15-20 minutes until heated through.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

ZESTY MASHED POTATOES

Steps:

• Start by placing a healthy amount of cold water in a big enough pan to contain and boil your potatoes.
• Place peeled, cubed potatoes in said pan and heat until boiling.
• Cover and reduce heat to a simmer for about 30 minutes until fork tender.
• Drain and place back in pan over heat 30 seconds to remove excess water.
• Place hot potatoes into a large bowl.
• Start mixing the potatoes at medium speed with a mixer (of course they mean hamilton beach mixer, but if you have a hand masher, have at it!) until they are smooth.
• Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper.
• Continue beating (smashing!)until thoroughly mixed.
• Pour into a greased 9x13 baking dish.
• Bake uncovered for 30 minutes.

CLASSIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Thinly slice the potatoes with a mandoline or sharp knife.
• Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
• Drain the potatoes and press through a potato ricer into a large bowl.
• Slowly stir in the sour cream and melted butter. Season with more salt to taste.
• Enjoy!

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

SPICY MASHED POTATOES

Steps:

• Partially peel the potatoes and then cut in half.
• Boil potatoes in slightly salted water until cooked.
• Drain potatoes and blend to desired consistency with a mixer or potato masher.
• Return to a burner on low and add red pepper, garlic, milk, butter and garlic salt. mix well.
• Add more milk if necessary.

ZESTY ITALIAN POTATOES - MICROWAVE

Steps:

• Wash potatoes well. Leaving skins on (if preferred) and cut into quarters or smaller.
• Place cut potatoes into a glass dish along with 1/4 cup water. Sprinkle salt, pepper and garlic powder. Pour and coat potatoes well with dressing.
• Sprinkle parsley flakes on top.
• Cover with lid and microwave on high for 15 minutes.
• Enjoy!

LAO NAI YANG YU (CHINESE SPICY MASHED POTATOES)

Steps:

• Peel potatoes, and dice into 1-inch cubes.
• Boil potatoes in water for 10 minutes or until done. Drain water.
• Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
• Heat empty wok over highest heat until you can see heat rise from the surface.
• Add peanut oil and swirl in wok for a moment until heated.
• Add garlic cloves and chilies and toss in oil for a moment until fragrant. If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
• Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted. (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.).
• Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
• Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice).

ZESTY MASHED POTATOES

Steps:

• Place hot potatoes into a large bowl. Start mixing the potatoes at medium speed until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue beating until thoroughly mixed.
• Pour into a greased 9x13-inch baking dish. Bake, uncovered, for 30 min at 400ºF.