Mashed Potato Recipes

• 6 tablespoons minced shallots
• 2 teaspoons olive oil
• ½ cup low fat, low sodium chicken broth
• 2 teaspoons minced fresh thyme
• ground black pepper to taste
• salt to taste
• 3 small Yukon Gold potatoes
• ½ cup evaporated skim milk

Yukon Gold Mashed Potatoes With Roasted Shallots

Side Dish , Potato Side Dish Recipes , Mashed Potato Recipes

Author: Robyn Webb

Roasted Shallots And Fresh Thyme Give These Potatoes An Added Depth Of Flavor. Preparation Time Is 20 Minutes. This Recipe Is From The Webb Cooks, Articles And Recipes By Robyn Webb, Courtesy Of The American Diabetes Association.

Yield: 6

Number Of Ingredients: 8

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

Calories 75.9 calories, Carbohydrate 12.5 g, Cholesterol 0.9 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 60.8 mg, Sugar 2.7 g

• 4 large sweet potatoes
• ½ cup softened butter
• 1 cup heavy cream
• 2 tablespoons vanilla extract
• ½ cup packed light brown sugar
• 1 teaspoon salt
• ½ cup maple syrup
• 1 cup chopped pecans
• 2 eggs, beaten
• 2 tablespoons maple syrup
• ¼ cup chopped pecans

Mashed Maple Sweet Potatoes

Side Dish , Vegetables , Sweet Potatoes

Author: Jennywrites

These Sweet Potatoes Are A Thanksgiving Favorite At My House.

Time: 2h15m

Yield: 12

Number Of Ingredients: 11

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Place sweet potatoes onto the prepared baking sheet, and bake in preheated oven until soft, 45 minutes to 1 hour. Remove from the oven and allow to cool slightly before peeling and placing into a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart casserole dish.
• Mash the warm potatoes along with butter, cream, vanilla extract, brown sugar, salt, 1/2 cup maple syrup, 1 cup chopped pecans, and eggs. Spread mashed sweet potato into the prepared baking dish, and sprinkle with the remaining 2 tablespoons of maple syrup, and 1/4 cup of pecans.
• Bake sweet potatoes in preheated oven until thoroughly hot, 30 to 35 minutes.

Calories 448 calories, Carbohydrate 53.1 g, Cholesterol 78.5 mg, Fat 24.9 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 10.5 g, Sodium 354.9 mg, Sugar 25.9 g

• For the topping:
• 1 cup (packed) golden brown sugar
• ½ cup chopped pecans (about 2 ounces)
• ¼ cup (½ stick) chilled butter, cut into ¼-inch pieces
• For the sweet potatoes:
• 5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1½-inch pieces
• 4 large eggs
• 3 tablespoons pure maple syrup
• 2 tablespoons vanilla extract
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt

Mashed Sweet Potatoes With Brown Sugar And Pecans

Bake , Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Kid-Friendly , Wheat/Gluten-Free , Food Processor , Bon Appétit , Small Plates , Side , Nut , Sweet Potato/Yam , Maple Syrup , Pecan

This Maple-sweetened Mashed Sweet Potato Casserole Has A Brown Sugar And Pecan Topping That Bakes Into A Crunchy Candylike Crust.

Yield: 12-14 servings

Number Of Ingredients: 11

• Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)
• Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.
• Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.
• Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.

• 1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped
• 1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped
• Kosher salt
• Pinch of cayenne pepper
• 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature
• 1/4 to 1/2 cup milk, warmed
• Freshly ground black pepper
• 1/3 cup chopped pecans
• 1 to 2 teaspoons packed light brown sugar

Mashed Sweet Potatoes With Pecans

side-dish

Author: Food Network Kitchen

Time: 50m

Yield: 6 to 8 servings

Number Of Ingredients: 9

• Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish.
• Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes.

• 6 sweet potatoes, peeled and cut into cubes
• ⅓ cup brown sugar
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ½ (10.5 ounce) package miniature marshmallows

Mashed Sweet Potatoes With Marshmallows

Side Dish , Vegetables , Sweet Potatoes , Sweet Potatoes With Marshmallow Recipes

Author: Samantha

This Is The Traditional 'better Than Boston Market®' Recipe For Mashed Sweet Potatoes. Easy To Make And Tastes Great! If You're Looking For The Best Recipe For This Traditional Holiday Favorite, Look No Further.

Time: 45m

Yield: 8

Number Of Ingredients: 5

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Transfer drained sweet potatoes to a baking sheet.
• Bake sweet potatoes in the preheated oven until dried, 3 to 4 minutes; transfer to a mixing bowl.
• Mash sweet potatoes with a potato masher until no large lumps remain; add sugar, allspice, and cinnamon. Continue mashing potatoes until evenly seasoned; spoon into a casserole dish. Spread miniature marshmallows in an even layer over the sweet potato mixture.
• Bake in oven until marshmallows just begin to brown, 10 to 15 minutes.
• Switch oven to broil; cook under broiler for 1 minute.

Calories 189.5 calories, Carbohydrate 44.6 g, Fat 0.2 g, Fiber 3.3 g, Protein 2 g, Sodium 61 mg, Sugar 25.9 g

• 1 medium head garlic
• 1 tablespoon olive oil
• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons butter, softened
• ½ cup milk
• salt and pepper to taste

Roasted Garlic Mashed Potatoes

Side Dish , side-dish , Potato Side Dish Recipes , Mashed Potato Recipes

Author: Kathleen Burton

Russet Potatoes Are Blended With Roasted Garlic, Butter And Milk. This Recipe Is A Standard.

Time: 1h10m

Yield: 8

Number Of Ingredients: 6

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g

• 2 large garlic heads
• 2 tablespoons olive oil
• 5 large yukon gold potatoes, about 2 1/2 pounds, peeled and cut into rounds 1/4 inch thick
• 4 tablespoons unsalted butter, at room temperature
• 6 tablespoons whole milk, plus more if needed
• kosher salt
• fresh ground pepper

Roasted-garlic Mashed Potatoes

Potato

Author: Mersaydees

This Is Based On A Recipe From The Williams-sonoma Potato Cookbook. These Have Been Our "company" Or "holiday" Mashed Potatoes For Many Years. They Can Be Made Up To 2 Hours Ahead: Cover Loosely And Allow To Stand At Room Temperature; Then Reheat Gently Over Low Heat, Stirring Often, Just Before Serving.

Time: 1h

Yield: 4 serving(s)

Number Of Ingredients: 7

• Preheat oven to 400 degrees F.
• Expose the cloves of garlic head by slicing off the top 1/2 inch.
• Place them in a small baking dish, and drizzle with olive oil.
• Cover tightly with aluminum foil and bake about 55 minutes, or until very tender when pierced with a small knife.
• Remove from oven, uncover, and allow to cool.
• Break apart the garlic heads.
• Squeeze each garlic clove into a small bowl and mash with a fork until almost smooth. You should end up with about 1/3 cup. Reserve any olive oil remaining in the baking dish.
• Pour 1-inch of water into a large pot and bring to a boil.
• Place the potatoes into a collapsible steamer basket and set the basket over the boiling water. (Do not allow the water to touch the bottom of the steamer basket). Cover and steam about 15 minutes, or until the potatoes are tender when pierced with a small knife. Transfer potatoes to a bowl.
• Empty the pot and wipe dry.
• Return the potatoes to the warm pot.
• Add the butter and 4 tablespoons of the roasted garlic and mash well with a potato masher.
• Add the 6 tablespoons milk, 1 teaspoon kosher salt, and 1/2 teaspoon pepper.
• Continue to mash, adding more milk, 1 tablespoon at a time, in order to reach the desired consistency.
• Taste and add more of the roasted garlic, if desired.
• Serve at once, drizzled with the reserved garlic oil.

Calories 360.2, Fat 19.3, SaturatedFat 8.7, Cholesterol 32.8, Sodium 21.4, Carbohydrate 43.7, Fiber 3.7, Sugar 2.9, Protein 5.3

• 1 head garlic, unpeeled
• 2 1/2 lbs red potatoes, about 16 medium
• 2 tablespoons unsalted butter, Softened
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tablespoon fresh chives, chopped
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese, grated
• 1 pinch white pepper, to taste

Joe's Roasted Garlic Mashed Potatoes

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Dairy , Wheat/Gluten-Free , Winter , Cheese , Small Plates , No Sugar Added , Garlic , Side , Potato

Author: Lazyme

Make And Share This Joe's Roasted Garlic Mashed Potatoes Recipe From Food.com.

Time: 1h5m

Yield: 4 serving(s)

Number Of Ingredients: 9

• Preheat oven to 400ºF.
• Cut top 1/4-inch garlic head and wrap head in foil.
• Roast garlic 40 to 50 minutes, or until very soft, and cool.
• Squeeze roasted garlic from head and reserve.
• 3In a 4-quart saucepan cover potatoes (unpeeled) with water by 2-inches and simmer until very tender, about 30 minutes.
• Drain potatoes in a colander (do not peel).
• Transfer potatoes while still hot to a large bowl and add butter.
• With an electric mixer on low speed mash slightly.
• Beat in sour cream, buttermilk, chives, and oil until combined well.
• Add Parmesan, reserved garlic, pepper, and salt to taste, beating until smooth.

Calories 428.3, Fat 19.7, SaturatedFat 8.8, Cholesterol 33.2, Sodium 235.3, Carbohydrate 52, Fiber 5.2, Sugar 3.9, Protein 12.2

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

Creamy Garlic Mashed Potatoes

side-dish

Author: Alton Brown

Six Garlic Cloves And Parmesan Cheese Add Savory Depth To Alton Brown's Creamy Garlic Mashed Potatoes, From Good Eats On Food Network.

Time: 50m

Yield: 10 to 12 servings

Number Of Ingredients: 5

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

• 8 medium red potatoes, quartered
• 3 garlic cloves, peeled
• 2 tablespoons butter
• 1/2 cup fat-free milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Garlic Mashed Red Potatoes

Side Dishes

Author: Taste Of Home

These Creamy Garlic Mashed Potatoes Are So Good, You Can Serve Them Plain-no Butter Or Gravy Is Needed. This Is One Of Our Favorite Red Potato Recipes. -valerie Mitchell, Olathe, Kansas

Time: 30m

Yield: 6 servings.

Number Of Ingredients: 6

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 275mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges