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| | | From: sammitch (Original Message) | Sent: 10/26/2007 5:03 AM |
Old Fashioned Mashed Potatoes
Source: © Cooking Light Magazine
12 servings (serving size: about 3/4 cup)
Nothing fancy here, just good, basic mashed potatoes that are great as is or topped with gravy. For extra flavor, sprinkle with chopped chives.
5 pounds baking potato, peeled and cubed
3/4 cup warm 2% reduced-fat milk
2 tablespoons butter
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Place the potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
Combine the milk, butter, salt, and pepper in a large bowl. Add potato; let stand 5 minutes or until butter melts.
Beat the potato mixture with a mixer at medium speed until smooth. |
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Mashed Potatoes With Roasted Garlic and Rosemary
Yukon gold potatoes taste richer and whip up creamier than russets, but you can use either variety.
2 whole garlic heads
2 pounds cubed peeled Yukon gold potato
1 cup onion, chopped
2 tablespoons plain fat-free yogurt
1 teaspoon dried rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 350 degrees F.
Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Place potato and onion in a saucepan; cover with water, and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine garlic, potato mixture, 1/4 cup cooking liquid, and remaining ingredients; mash with a potato masher. |
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click here to read and watch tips on making good mashed potatoes. |
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Velvety Mashed Potatoes
Recipe courtesy Tyler Florence
1 cup heavy cream
4 tablespoons unsalted butter
3 large Yukon gold potatoes, peeled
Kosher salt
Freshly ground black pepper
1/4 cup olive oil, optional
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. i made these last year...they are wonderful. i left out the olive oil at the end tho. ~debbi |
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