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    Mashed Potatoes and Apples with Bacon and Browned Onions
    (6 to 8 servings)

    1 lb russet potatoes; peeled, eyes and blemishes removed, cut into
    1-inch cubes
    1 lb apples; tart such as granny smith; peeled, cored and quartered
    1/2 tsp salt or to taste
    4 tbsp plus 1 tsp butter
    1 onion; small; sliced very thin
    pinch sugar
    2 slices bacon; fried, crumbled

    Put potatoes and apples in a large saucepan; add cold water to cover
    and 1/2 teaspoon salt. Bring to a boil and continue to cook over
    medium heat until both are tender when pierced with a fork, about 15

    Meanwhile, heat 1 teaspoon butter in a small skillet; saute onions
    over medium-high heat until browned, 4 to 5 minutes.

    Drain potatoes and apples well and return to pan over low heat. Rice
    or strain them into pan if using these methods. Then with a whisk or a
    wooden spoon, blend in remaining butter and the vinegar as you mash.
    Season to taste with additional salt and a pinch of sugar. Transfer to
    serving dish; top with onions and bacon and serve immediately.



    3/4 stick butter
    4 large sweet onions, thinly sliced
    1 tbs cider vinegar
    4 1/2 pounds baking potatoes, peeled and quartered
    1 1/2 cups milk
    2 1/2 tsp salt
    3/4 tsp pepper

    Melt butter in a skillet. Add onions, stir to coat. Cover and cook 10 min. or until onions are softened. Uncover, and cook 20 min. longer or until onions are golden brown. Stir in vinegar, remove to a bowl. In another pot, cook potatoes in water to cover 20 min. or until tender. Reserve 1/2 cup cooking water, drain potatoes. Heat milk in a pan until hot. Return hot potatoes to pot, mash until smooth. Beat in hot milk, salt and pepper until potatoes are smooth and fluffy, adding reserved cooking water if needed. STIR IN ONIONS, RESERVING SOME FOR GARNISH.

    12 servings


    Toasted Onion Mashed Potatoes

    5 medium potatoes, cut into eighths
    2 teaspoons salt
    2 tablespoons butter
    3 cups coarsely chopped onions
    2 tablespoons cold butter
    1/2 cup warm milk
    3/4 cup sour cream

    Place potatoes in 4 1/2-quart saucepan or Dutch oven. Cover with cold
    water; add salt. Bring to a boil over high heat. Reduce heat to
    medium; boil potatoes until fork tender (15 to 18 minutes). Drain.

    Meanwhile, melt 2 tablespoons butter until sizzling in 10-inch
    nonstick skillet; add onions. Cook over medium heat, stirring
    occasionally, until onions are brown (8 to 10 minutes). Set aside.

    Place cooked hot potatoes in large mixer bowl. Mash slightly with
    fork. Beat at medium speed, adding cold butter 1 tablespoon at a time,
    until mixed (30 to 60 seconds). Continue beating, gradually adding
    browned onions and all remaining ingredients until well mixed (1 to 2
    minutes). Add salt and pepper to taste. (DO NOT OVERBEAT.) Serve

    Makes 12 servings




    2 pounds russet potatoes, peeled and cut into approx. 2″ pieces
    1/2 cup milk
    1/2 cup sour cream
    1/2 cup creamed cheese
    1/4 cup chopped fresh chives
    3 tbsp. butter
    1/2 tsp. kosher salt
    1/2 tsp. black pepper


    Place potatoes in a large pot with enough water to cover the
    potatoes. Bring to a boil, and cook for 20 to 25 minutes, or until
    fork tender. Drain and mash. Mix in the milk using a potato masher
    or an electric mixer until fluffy. Stir in the milk, sour cream,
    creamed cheese, chives, butter, salt and seasoned pepper. Serves 6
    to 8.


    Chipotle-Adobo Mashed Potatoes

    4 ounces roasted-garlic mashed potatoes
    1 small can chipotle peppers in adobo sauce

    Puree the chipotle-adobo peppers in blender until smooth.

    Mix 2 teaspoons into warm garlic mashed potatoes.

    Serves 1.


    White Cheddar Mashed Potatoes

    2 pounds potatoes, peeled and quartered
    2 ounces butter, unsalted, room temperature
    1/3 cup heavy cream
    1/4 cup sour cream
    4 ounces white Cheddar cheese, grated
    1 teaspoon salt
    1/2 teaspoon white pepper

    Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.

    Mix potatoes with an electric mixer until smooth.

    When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.


    Caramelized Shallot Mashed Potatoes

    6 tablespoons (3/4 stick) butter, divided
    2 cups sliced shallots
    3/4 cup whole milk
    2 pounds large Yukon Gold potatoes, peeled, quartered

    Melt 2 tablespoons butter in heavy medium skillet over medium heat.
    Add sliced shallots and cook until tender and brown, stirring often,
    about 20 minutes. Transfer shallots to small bowl. Add milk to
    skillet. Set aside.

    Meanwhile, place quartered potatoes in large saucepan. Add enough
    cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil,
    reduce heat to medium, and simmer until potatoes are tender, about
    15 minutes. Drain. Return potatoes to pan and stir over medium heat
    until dry, about 1 minute. Add remaining 4 tablespoons butter.
    Bring milk in skillet to simmer, scraping up any browned bits. Add
    hot milk to potatoes. Mash potatoes. Stir in caramelized shallots
    and season to taste with salt and pepper.

Viewing 7 posts - 16 through 22 (of 22 total)
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