Variations on Mashed Potatoes Recipes

Save

eHow Food Blog

Mix up your mash this year with locavore chef Louisa Shafia’s ideas for add-ins.

Traditional Mashed PotatoesMakes 4 servings

2 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter or olive oil
Salt
1/4 cup milk

Place the potatoes in a medium pot and cover with cold water.  Place the pot over medium-high heat and bring the liquids up to a bubble.  Boil the potatoes until tender, about 10 minutes.  Drain.

Transfer the warm potatoes to a large mixing bowl (or back to the pot they were cooked in) and add the butter or olive oil and some salt.  Mash until as chunky or smooth as you like.  Add the milk and mix to a creamy texture.  Serve immediately.

Variations:
Horseradish Prepare the potatoes as directed above and stir in 2 tablespoons prepared horseradish during mashing.

Roasted Garlic Cut the stem end off from a head of garlic and place it on a piece of aluminum foil.  Drizzle the exposed cloves with olive oil, close the foil up into a packet, and roast at 375ºF until deep golden brown, about 1 hour.  When cool, squeeze the cloves out of the bulb and stir them into the potatoes during mashing.

Colcannon Sauté 1 bunch of shredded kale in some olive oil until tender.  Fold the kale into the potatoes after mashing.

Mushroom Finely chop up 12 ounces of cremini or portabella mushrooms (about 2 cups) and sauté them in some butter or olive oil until golden brown.  Fold the mushrooms into the potatoes after mashing.

Root Vegetable Mash

Makes 4 servings

2 medium golden beets, peeled and cut into 1-inch chunks
1 small celery root, peeled and cut into 1-inch chunks
2 medium turnips, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter or olive oil
Salt
1/4 cup milk

Place the vegetables in a medium pot and cover with cold water.  Place the pot over medium-high heat and bring the liquids up to a bubble.  Boil the vegetables until tender, 15 to 18 minutes.  Drain.

Transfer the warm vegetables to a large mixing bowl (or back to the pot they were cooked in) and add the butter or olive oil and some salt.  Mash until as chunky or smooth as you like.  Add the milk and mix to a creamy texture. (to get a totally smooth puree, transfer the vegetables to the bowl of a food processor along with the oil, salt, and milk, and processor until smooth).  Serve immediately.

Watch the video:

http://www.ehow.com/video_12151330_whats-mashed-potato-personality.html

In association with Rachael Ray at www.rachaelray.com

Read Next: Hot Toddy Recipe
Promoted By Zergnet

Comments

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!