MASHED SWEET POTATOES
Banana and orange add layers of flavor to Rachael Ray's Mashed Sweet Potatoes, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
BUTTERMILK MASHED SWEET POTATOES (RACHAEL RAY)
I am putting together a Weight Watcher's Thanksgiving. I found this on Rachael Ray's Yum-O site. I will be using pure maple syrup as it has less sugar content than the traditional sugars used in sweet potatoes. This sounds great!
Provided by Lisa5077
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and peel the sweet potatoes, then cut them into 1 1/2-2-inch chunks. Place them into a large pot and cover them with cold water (they should be covered by two or so inches of water so that they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.
- Once boiling, cook the potatoes for about 8 minutes, until they are tender but not falling apart. Drain the potatoes thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit. Add the buttermilk, pepper and some salt, to taste.
- Using a potato masher, mash up the sweet potatoes until smooth add syrup and serve them.
MASHED SWEET POTATOES
Mashed Sweet Potatoes
Provided by The Rachael Ray Staff
Number Of Ingredients 3
Steps:
- Wash and peel the sweet potatoes, then cut them into 1 1/2 to 2-inch chunks
- Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so they cook evenly)
- Place the pot on the stove, add some salt and turn the heat on high to bring to a boil
- Once boiling, cook about 8 minutes, until they are tender but not falling apart
- Drain thoroughly, then pop them back into the pot and place them over medium heat to dry them out a bit
- Add the buttermilk, pepper and some salt to taste
- Using a potato masher, mash up the sweet potatoes until smooth, and serve them alongside Creole Meatloaves with Trinity Gravy
SWEET N SOUR SIRLOIN STIR-FRY WITH RANCH MASHED POTATOES
This is an all American twist on traditional Asian style stir fry. The "special sauce" can be thrown together with items we all have on our refrigerator door. Stir things up and try this one out!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
- Place potatoes in a pot and cover with cold water. Bring water to a boil. Salt the water and cook the potatoes until tender, 12 to 15 minutes. Drain. Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary. Mash potatoes with buttermilk, salt and pepper, hot sauce, parsley, dill, chives, adjust seasoning with salt and pepper, to taste, and serve with stir-fry on top!;
BUTTERMILK MASHED POTATOES
This creamy dish gets tangy flavor from the buttermilk.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add enough cold water to cover by 2 inches. Bring to a boil; add 1 tablespoon salt, and cook until potatoes are very tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; place in a large bowl. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined. If desired, garnish with snipped chives.
Nutrition Facts : Calories 183 g, Fat 6 g, Protein 4 g
BUTTERMILK MASHED POTATOES
My sister-in-law, who is a dietitian, shared these buttermilk mashed potatoes with me. The garlic and buttermilk in these smooth mashed potatoes that are better for you than typical versions that include lots of butter. -Stephanie Bremson of Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, water, broth and garlic. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat buttermilk until warm. Drain potatoes and garlic; mash with buttermilk. Stir in the onions, salt and pepper.
Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 575mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FLUFFY BUTTERMILK-MASHED POTATOES
Buttermilk and a smidge of baking soda work together here to create an impossibly fluffy potato side dish. We like to finish ours with an extra pat of butter that melts into a golden pool while we set the table.
Provided by Molly O'Neill
Categories side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the potatoes and 1 teaspoon of salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes can be pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
- Place the potatoes in a large bowl and mash partly. Cook the buttermilk in a saucepan over low heat to just barely warm it; do not let the buttermilk get too hot or it will separate. Add it and the baking soda to the potatoes and mash completely.
- Stir in the butter, additional salt and the pepper to taste. If you like very creamy mashed potatoes, add the reserved cooking liquid. Serve immediately.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams
SIMPLE BUTTERMILK MASHED POTATOES
If you're looking for a super basic Buttermilk Mashed Potatoes recipe, you're in luck my friends! These are creamy, tangy and the perfect Holiday side dish!
Provided by Katie Webster
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan. Cover generously with cold water. Add 1 ¼ teaspoon salt. Place saucepan over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to19 minutes.
- Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Alternatively rice them into a bowl (see instructions below.) Add the remaining ¾ teaspoon salt, ½ cup buttermilk and white pepper and continue mashing. Gradually add more buttermilk as you mash to achieve desired consistency. Keep warm until serving.
Nutrition Facts : ServingSize 2/3 cup, Calories 136 calories, Sugar 1 g, Sodium 396 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 1 g, Protein 3 g
BUTTERMILK MASHED POTATOES
Extra creamy buttermilk mashed potatoes bursting with flavor. No need to add gravy!
Provided by J
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
- Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 39.1 g, Cholesterol 16.8 mg, Fat 6.5 g, Fiber 4.7 g, Protein 5.7 g, SaturatedFat 3.9 g, Sodium 486.6 mg, Sugar 3.5 g
RACHAEL RAY'S SMASHED POTATOES
I found this recipe on foodnetwork.com. After making these for my BF i was convinced that these are the way to go! We both loved them, and couldn't get enough! Next time I am going to try the chive cream cheese in this...
Provided by cookandcookagain
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
- When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half-and-half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Add chives or scallions.
- Season with salt and pepper, to your taste.
Nutrition Facts : Calories 322.7, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 127.7, Carbohydrate 40, Fiber 3.4, Sugar 1.8, Protein 7
BUTTERMILK MASHED POTATOES
Provided by Sally Schneider
Categories Milk/Cream Dairy Potato Side Christmas Easter Thanksgiving Vegetarian Kid-Friendly St. Patrick's Day Back to School Fall Winter Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water.
- Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash them with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour.
- In Advance: You can make the potatoes up to 3 hours ahead. About 20 minutes before serving, warm them in a double boiler, stirring frequently, until hot.
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- In a large pot, bring 4 quarts of water and 2 tablespoons salt to a boil. Meanwhile, peel the potatoes and cut them into 1½-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
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- Preheat oven to 225°. Place potatoes in a large saucepan with cold water to cover by 2 inches. Bring to a boil over medium heat; boil 25 minutes or until potatoes are tender. Drain and spread potatoes in a parchment paper-lined jelly-roll pan. Bake 15 minutes.
- Transfer potatoes to a large bowl. Add hot milk mixture; mash potatoes with a potato masher. Slowly add buttermilk, mashing to desired consistency. Add salt and pepper to taste.
CREAMY BUTTERMILK RANCH MASHED POTATOES ...
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- Place the cubed potatoes in a large stock pot and cover with water. Season with garlic salt. Bring to a boil and cook for 12-15 minutes or until they fall apart when pierce with a fork. Drain well.
- Return drained potatoes to the pot or add to a large mixing bowl. Use a potato masher or electric mixer to whip in the butter, cream cheese, buttermilk, Ranch dressing mix and black pepper to your taste.Use additional buttermilk OR half ad half as needed to thin.
SLOW COOKER BUTTERMILK MASHED POTATOES - THE FOOD CHARLATAN
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- Wash and scrub potatoes. Cut into 1-2 inch chunks. (The smaller you chop the potatoes the faster they will cook.)Rub the sides and bottom of a large crock pot with the end of the 6 tablespoons of butter, then chop the rest into chunks.Add the potatoes and butter to the crock pot.Sprinkle with salt, pepper, seasoning salt, parsley, garlic, onion, cayenne, and lemon pepper.Pour 1 and 1/2 cups buttermilk over the potatoes and stir.Cook on high for 3 hours, or on low for 7 hours.
BUTTERMILK MASHED SWEET POTATOES WITH BROWN BUTTER AND SAGE
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- Add potatoes in a large saucepan and cover with water. Bring to a boil and cook until potatoes are fork tender. Drain water.
- While the potatoes are cooking, melt butter in a small saucepan until it starts to foam and turn light brown (it will also start to smell nutty). Add the sage, brown sugar and buttermilk and simmer over low heat for 1-2 minutes; just until the buttermilk heats up.
- Add the buttermilk mixture to the cooked potatoes and blend together with an electric mixer until mixture is creamy. Season with salt and pepper.
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BUTTERMILK MASHED POTATOES RECIPE - FOOD & WINE
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- In a large saucepan, cover the potatoes and celery root with water, add a pinch of salt and bring to a boil. Simmer over moderate heat until the vegetables are tender, 35 to 40 minutes. Drain the vegetables and return them to the pan.
- Meanwhile, melt the butter in a small saucepan. Add the leeks, cover and cook over moderate heat for 5 minutes. Add the cream, season with salt and pepper and simmer, uncovered, until the leeks are tender, about 7 minutes. In another small saucepan, gently heat the buttermilk; do not boil or it will curdle.
- Coarsely mash the potatoes and celery root. Stir in the hot buttermilk and then the creamed leeks. Season with salt, pepper and nutmeg and serve.
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