Replacement for Yukon gold potatoes for mashed?
2 years ago
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- 2 years ago
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Favorite Mashed Potato Recipe
Comments (29)For enhanced mashed potatoes, these are amazing. The best I've ever had in beyond basic mashed potato. I had them at a potluck recently and tracked down the cook for the recipe. She used red potatoes and no green onion and they are A LOT better than other make ahead cream cheese mashed potato recipes I've used. Maybe it's the proportions. Mashed Potatoes Creamy Make Ahead Mashed Potatoes Creamy mashed potatoes get even better when topped with a savory trio of cheese, onions and bacon. Plus, these potatoes offer make-ahead appeal. �"JoAnn Koerkenmeier, Damiansville, Illinois 10 ServingsPrep: 35 min. + chilling Bake: 40 min. Ingredients 3 pounds potatoes (about 9 medium), peeled and cubed 6 bacon strips, chopped 1 package (8 ounces) cream cheese, softened 1/2 cup sour cream 1/2 cup butter, cubed 1/4 cup 2% milk 1-1/2 teaspoons onion powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon pepper 1 cup (4 ounces) shredded cheddar cheese 3 green onions, chopped Directions Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, uncovered, 40-50 minutes or until heated through. Yield: 10 servings. © Taste of Home 2014 About regular, basic mashed potatoes, I had the Best ever about 15 years ago and it was startling. Peel, cube and boil russet potatoes until done but not falling apart. Drain, return to pan and shake the potatoes dry until scaly/flaky. Place in Kitchen Aid Mixer and beat a little while until mashed. Add a mixture of warm melted butter and whole (or heavier) milk. Keep adding the butter milk mixture until the potatoes are soupy! This makes soft, not gluey, whipped, beautiful potatoes. I have been doing this for years until I switched to a ricer 2 years ago. I still add HUGE amounts of melted butter/milk to the riced potatoes....See MoreNot Martha, need good mash potato recipe
Comments (28)I'm old fashioned... OK and old. Mashed potatoes should be potatoes - mashed. I don't need the FAS (Fat American Syndrome) version of recipes where everything needs to have cheese and sugar on it to taste good. If you have good gravy (and it's unAmerican to not) then you don't even need the extra fat in the potatoes, since there's plenty of fat (and probably salt & pepper too) in the gravy. For potatoes by themselves, they can add a dab of butter and seasoning. Plain is often great by itself. Course good fries don't need ketchup either. The ones that have to FAS the taters could just as well use instants and save time. They're eating it for the cheese, sugar and other stuff, since apparently they don't like the taste of potatoes. I don't need FAS veggies, beverages, breads and the like either. Good food can stand on its own IMO. Pass the sugar bowl when old 300# Beulah needs her feet swelled up like soccer balls. But that's my opinion. A ricer is fine and a good tool for making lefse but mashed potatoes still need to be mashed with the zig-zag masher otherwise they resemble a big tater tot. I don't bother with it for mashed potatoes. Again, I want mashed potatoes, not riced potatoes, not beaten potatoes. If you're going to use a mixer to beat the taters to death and make them extra gummy, then serve boiled potatoes to me and I'll mash them with a fork! And for the people who think the mashed (riced, beat or instant) potatoes need to drip off the fork so they can say they're "creamy" UGH! Potatoes aren't supposed to drip. You make a well and fill it with gravy. We're not talking about potato soup. End of rant. The thing about starting potatoes in cold water as I understand is that the hot water sets almost a skin on the outside of the potato so the texture will be off. Can't prove it but I always found it easier to start cold and work up. I tried using hot tap water to start (to save energy) until I heard the thing to start cold. There might be something to it....See MoreHow do you make your mashed potatoes??
Comments (32)I haven't made mashed potatoes for a while since we tend to eat too much potato when they're mashed. But when I do/did make them I prefer them a little lumpy, as the too smooth texture reminds me of boxed potato puré or cafeteria food. We don't get Russet or Yukon Gold potatoes here, so we use King Edwards grown locally and steam them, add a little evaporated milk, butter, salt & pepper and hand mash until they are the texture we like, a little lumpy and fairly dry. Now for his health I use olive oil drizzled on Wolf's potatoes rather than butter. Slightly OT...Beanthere.....we also love the little local cooked whole and chopped up a little. These in my photos are an antique variety and the most expensive potatoes one can buy here. They have a short growing season and are grown only in the higher slopes of Tenerife and in the Andes mountains of South America. Not available in Europe or North America. The inside of the potato is a golden yellow and the flavour is incredibly good. I just bought a handful of them the other day. SharonCb...See MoreMashed potatoes - is there any special way you like to make them?
Comments (45)I prefer russets for our mashed potatoes. Before I cook the potatoes, I heat some half & half in a small heavy saucepan with a clove of smashed garlic, a sprig of rosemary, a few whole black peppercorns and sometimes a small bay leaf. I keep this warm and let the aromatics infuse the half & half. Then I peel and quarter the potatoes - boil in salted water until tender. Drain and return to pan on low heat until moisture evaporates. Mash in lots of butter. Strain the half and half, add a bit at a time and mash until desired consistency is reached. We like some texture to ours and prefer them somewhat stiff....See More- 2 years ago
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