mashed potatoes, times three!

Even though Thanksgiving is over, my love for the side dishes is never-ending! So, as promised, here are my test kitchen mashed potato recipes. I decided to triple the fun and divided three pounds of potatoes into three sets of one pound each and pared down ingredients to test out different flavors.

The 1-pound recipes listed here will only produce enough for 2-3 servings, so remember to double and triple the ingredients for larger batches. I based the basic proportions on Emeril’s Smoked Gouda Mashed Potato recipe. Other than that, these recipes are all spontaneous flavors. I love that you can mix and match different types of cheeses, milks, oils and herbs for endless unique mashed potato recipes! I used red-skinned potatoes. They are my favorite and produce a super tender cooked potato.

Prep the taters [this section is for all 3 pounds of the potatoes; pare down if desired]:
– Fill 2/3 of a large pot with water and bring to a boil.
– Peel 3 pounds of red-skinned potatoes and chop into small pieces, around 1” cubes.
– Add cubes to boiling water and boil for 20-25 minutes, or until a potato cube is easily smashed with a fork.
– Drain potatoes.
– At this point, keep all the potatoes together [and triple one of the recipes below] or divide equally into three bowls for experimenting.

Note: These recipes produce chunky mashed potatoes. If you prefer extra creamy, use a mixer or blender to cream the mixture, then add back into the pot to heat up.

buttermilk + cheddar mash
This is the heaviest and creamiest of the bunch. If you’re looking for a rich and buttermilk-tart indulgent mash, this is the one for you!

1 lb red-skinned potatoes, cubed, boiled and drained
1/3 c buttermilk, plus extra for cooking if needed
1/2 tsp dried rosemary, plus extra for garnish
black pepper, freshly ground
1/3 c grated cheddar cheese, plus extra for garnish
sea salt
2 tbsp extra virgin olive oil, for garnish

Add cooked potatoes to a large pot and smash with a potato masher. Add the buttermilk, rosemary, black pepper and then turn heat on medium. Smash all ingredients more if desired. Stir ingredients continuously so the potatoes don’t burn or dry out on the bottom. Reduce heat to low and add the cheese. Continue stirring until cheese is melted and distributed throughout, and until potatoes are hot and steamy. Taste and add salt if needed.

Transfer to large serving bowl and garnish with extra grated cheese and rosemary. Drizzle generously with olive oil and enjoy!

coconut + cumin garlic mash [v]
With undertones of rich coconut milk sweetness offset by cumin and paprika, then balanced with roasted garlic, this delivers a creamy texture and array of exciting flavors. I chose pecans as a garnish, as they are naturally sweet and enhance the coconut milk flavor. This is not your grandmother’s mash!

1 lb red-skinned potatoes
1/3 c organic coconut milk, canned, plus extra if needed while cooking
2 cloves roasted garlic
cumin
paprika
black pepper, freshly ground
sea salt
1/3 c raw or toasted pecans for garnish, optional

Add cooked potatoes to a large pot and smash with a potato masher. Add the coconut milk and roasted garlic and smash again until the garlic is distributed into the potatoes. Turn heat on medium and add the cumin, paprika, pepper and salt to taste. Add more coconut milk while cooking if desired, for an even creamier mash. Continue to stir until the potatoes are hot and steamy.

Transfer to large serving bowl and garnish with pecans, and extra cumin and paprika, if desired. Enjoy!

almond + thyme mash
This is the fluffiest, lightest mash of the bunch and my fave of the three! The thyme adds a super savory warm undertone. The almond milk provides a light, subtle sweet flavor and the slivered almonds enhance that with a crunchy finish. This is a satisfying mash that does not overwhelm, but perfectly complements other menu items. I will definitely revisit this recipe soon!

2 tbsp butter
1 lb red-skinned potatoes
1/2 c almond milk
dried thyme
black pepper, freshly ground
sea salt
1/3 c slivered almonds

Add butter to large pot over medium heat until butter starts melting and spreads throughout bottom of pot. Add cooked potatoes and smash into the butter using a potato masher. Add the almond milk and thyme. Stir continuously until the potatoes are hot and steamy. Add more almond milk while cooking if desired, for an even creamier mash. When hot and ready to serve, stir in the slivered almonds and distribute evenly.

Transfer to large serving bowl and garnish with slivered almonds, and extra thyme, if desired. Enjoy it!

Have a fab time with your potato mash fiesta!!

♥channing

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