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Krista Marshall. Perfect for every summer cookout or backyard barbecue. Get the recipe: Red Potato Salad Related: 100 Summer Dinner Ideas
1. It's the easiest way to make silky smooth mashed potatoes. There's a time and place for rustic, skin-on smashed potatoes, but for me, that time is not Thanksgiving. For my Thanksgiving table, I ...
Yukon golds are an excellent choice for creamy mashed potatoes and tend to be the standard. This variety has a naturally buttery flavor and is less absorptive than russets, which reduces the risk ...
Drain and peel the potatoes. Pass them through a ricer into the saucepan. Stir in the butter and 1/2 cup of the cream until incorporated. 2. In a small saucepan, combine the remaining 1 cup of cream with the minced garlic and bring to a boil. Stir the garlic cream into the potatoes and cook over low heat until smooth and creamy.
Get the Toasted Sesame Oil Mashed Potatoes recipe. Andrew bui ... With a tender edible skin and a soft ... thinly sliced red onion, and feta. The easy dressing is a mixture of red wine vinegar ...
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
Place the broth and potatoes in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1 1/4 cups of the broth, 2 or 3 cloves of roasted garlic* and chives, if desired.