Emerald Mashed Potatoes Food

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EMERIL'S MASHED POTATOES



Emeril's Mashed Potatoes image

These potatoes taste great alongside Garlic Lover's Pot Roast for a classic all-American meal the whole family will love. Both recipes are courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Kid-Friendly Recipes

Yield Makes 4 cups

Number Of Ingredients 5

3 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 3/4 teaspoons coarse salt
1 stick (1/4 pound) unsalted butter, cut into pieces
1/2 cup heavy cream
1/4 teaspoon ground white pepper

Steps:

  • Place potatoes and 1 teaspoon salt in a medium heavy-bottomed saucepan; add enough water to cover by 1 inch. Bring to a boil over high heat; immediately reduce to a simmer, and cook until potatoes are easily pierced with the tines of a fork, 20 to 25 minutes.
  • Drain potatoes and return to saucepan. Place over low heat and add butter. Using a potato masher, mash butter into potatoes. Add cream, remaining 3/4 teaspoon salt, and pepper. Continue to mash potatoes until smooth and well combined. Serve immediately.

EMERALD MASHED POTATOES



Emerald Mashed Potatoes image

Make and share this Emerald Mashed Potatoes recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

6 large baking potatoes, peeled and cut into small chunks
1 1/2 cups low-fat milk or 1 1/2 cups soymilk
1 bunch scallion, white & light-green parts,finely sliced
3 tablespoons ghee or 3 tablespoons lightly-salted butter
salt and pepper
4 cups kale, finely shredded (or other dark leafy green)

Steps:

  • In a large pot, combine potatoes and lightly salted water to cover.
  • Bring to a boil, reduce heat to medium and then cook until tender, about 25 minutes.
  • Drain well.
  • Meanwhile, in large saucepan, combine milk, scallions& kale.
  • Bring to a boil, reduce heat to low and simmer 3 minutes.
  • Remove from heat.
  • Transfer potatoes to large bowl.
  • Add butter and mash with potato masher until smooth.
  • gradually stir in hot milk mixture until combined.
  • Season with salt and freshly ground pepper to taste.
  • If desired, add 2 or 3 roasted garlic cloves with salt& pepper!

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Provided by Emeril Lagasse

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 6

3 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
  • Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

MASHED POTATOES



Mashed Potatoes image

Provided by Emeril Lagasse

Categories     side-dish

Yield 6 to 8 servings

Number Of Ingredients 4

2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

  • Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

SMOKED GOUDA MASHED POTATOES - EMERIL LAGASSE



Smoked Gouda Mashed Potatoes - Emeril Lagasse image

Make and share this Smoked Gouda Mashed Potatoes - Emeril Lagasse recipe from Food.com.

Provided by Cristina Barry

Categories     Potato

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs idaho potatoes, peeled and cubed
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more if needed
3/4 lb shredded smoked gouda cheese
salt
fresh ground white pepper

Steps:

  • Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water.
  • Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes.
  • Drain.
  • Return the potatoes to the saucepan and add the butter, cream, and cheese.
  • Mash the potatoes, stirring to incorporate the seasonings.
  • Season with salt and freshly ground white pepper. Serve warm.

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