Tag Archives: mashed potatoes

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

How to Make Ina Garten’s Make-Ahead Mashed Potatoes

It really doesn’t matter whether you serve turkey, ham, a turducken or even a tofurky — for many, the real star of a holiday meal is the mashed potato. Nothing beats the side dish’s creamy texture and buttery flavour, which is why we’re always looking to up our mashed potato game with cheese, buttermilk, bacon and other delightfully decadent toppings.

Close-up of Mashed Potato with Goats Cheese, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Related: Ina Garten’s Coziest Holiday Brunch Recipes

Ina Garten’s stress-free, goat cheese-filled make-ahead mashed potatoes recipe will certainly become a winner at your festive table this year. These spuds are one of those amazing dishes you can make ahead, and then heat up on the day to give them a crunchy Parmesan crust. Because who doesn’t want to check off another item on your to-do list before the big day? The only real trick will be not eating them all yourself. Simple, laid back and delicious — exactly how Ina Garten believes gatherings with friends and family should be.

Ina Garten’s Make-Ahead Goat Cheese Mashed Potatoes

Ingredients:

3 lbs large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 oz garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 Tbsp (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

2. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

See More: Ina Garten’s Vegetable Sides That Will Steal the Show 

3. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

4. Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

Watch Barefoot Contessa: Back to Basics and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

These Comforting Fried Mashed Potato Balls Make Leftovers the Star

Who doesn’t love creamy mashed potatoes at Thanksgiving? A classic favourite, this delicious side dish is usually one that leaves you with leftovers to repurpose. Instead of simply reheating them (not recommended), get creative in the kitchen with this ultra-tasty and easy appetizer idea that’s great for entertaining. Use whatever cheese and fun add-ins you have in your fridge to change up the flavours and suit your mood!

Mashed Potato Croquettes

Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 18 balls (approx.)

Ingredients:

2 cups leftover mashed potatoes
¾ cup shredded old cheddar cheese
3 strips bacon, cooked and crumbled
1 cup panko breadcrumbs
½ tsp salt, divided
½ cup sour cream
2 Tbsp chopped chives
¼ tsp pepper
Oil, for frying

Directions:

1. Stir together mashed potatoes, cheese and bacon in a medium bowl. Portion into 1-inch balls.
2. Mix panko with ¼ tsp salt in a small bowl. Roll potato balls in panko mixture, pressing lightly to adhere.

3. Heat 1-1/2 -inches oil in a medium, heavy bottomed saucepan to 350°F. Line a rimmed baking sheet with a cooling rack. Fry potato balls in batches of 4 or 5 until golden. Set aside, and continue frying remaining batches.
4. Stir sour cream with chives, remaining salt and pepper in a small bowl. Serve with warm croquettes.

Don’t stop reimagining your leftovers there! Here are 12 turkey soup and stew recipes, plus tips on how long you can actually eat your Thanksgiving leftovers. Also, this braised turkey sandwich is worthy of becoming a new holiday tradition.

8 Cooking Tips to Make the Perfect Mashed Potatoes Every Time

The perfect mashed potatoes should be creamy, fluffy, decadently buttery and so good it requires little to no gravy if made right. Why then have we grumbled over gluey, lumpy and sloppy interpretations of what is a simple staple on every holiday menu? You need only follow 8 incredibly easy tips for the lightest and most sublime mashed potatoes. This spuds for you.

1. Mix it Up

We like Yukon gold potatoes for their buttery texture and golden hue, and Russet potatoes for their starchy, dry quality, making for a lighter mash. Choose one or mix the two for the best of both worlds.

2. Size Matters

Peel and cut the potatoes the same size and add to a large pot of cold water. Both measures will ensure even cooking to prevent the outer layer from breaking down, avoiding lumps.

3. Seasoning is Everything

Add enough kosher salt or sea salt to boiling water until salty to the tongue, about 1 Tbsp salt to 6 cups water. Two cloves of garlic will flavour the cooking liquid and the potatoes when you mash together.

4. Shake the Pot

Drain the potatoes and return to the pot. Set over medium heat, shaking the pot, uncovered until all moisture has evaporated, about 1 minute.

5. Hot Liquid Equals Smooth Mash

Heat butter and cream or milk in a saucepan until steaming, and keep warm. A hot mixture is easily and quickly absorbed into the mashed potatoes. Starch requires full-fat dairy for a creamy texture, so don’t skimp out during the holiday.

6. A Ricer is Nicer

A ricer or food mill is a professional cook’s tool to push the spuds through small holes to get that restaurant-quality texture every time.

7. Fresh is Best

Reheated mashed potatoes are never as good as freshly made. To prep ahead: peel, cut and soak your potatoes in cold water, and combine the butter and cream or milk in a saucepan, covered. Stir in the seasoned cream mixture into the potatoes and taste for seasoning. You may need to sprinkle more salt, and remember, reserve any remaining cream mixture, as the potatoes will continue to absorb the liquid.

8. Dress for Success

Perfect in its natural state, don’t forgo a simple garnish like a square of butter, and or chopped chives, green onions or parsley. You can also stir in a spoonful of sour cream for a tangy finish.

Classic Creamy Mashed Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients:

1.5 kg russet and Yukon gold potatoes, peeled and cut in large chunks
3 cloves garlic, smashed
¾ cup 35% cream
¼ cup milk
½ cup butter
1 ½ tsp salt
½ tsp pepper
3 green onions, chopped (optional)
2 Tbsp butter (optional)

Directions:

1. Fill a large pot of cold salted water; add potatoes and garlic. Bring to boil over medium-high heat and cook until potatoes are falling apart, about 15 minutes.
2. Drain potato mixture and return to pot over medium heat; shake pot, uncovered until potatoes are dry, about 1 minute. Transfer to bowl.
3. Using a ricer or food mill, press potatoes and garlic through ricer back into pot.

4. Heat cream, milk, butter, salt and pepper in saucepan over medium heat until butter is melted, and mixture is hot. Stir into potato mixture and taste for seasoning, adding more salt and pepper if needed.
5. Transfer to serving dish and top with butter and green onions (if using).

See here for the ultimate guide to turkey cooking times, a reliable Thanksgiving checklist to stay ahead of the stress, and the best make-ahead baked stuffing.

How to Make the Most of Your Easter Leftovers

When it comes to Easter, most of us are either going to roast a big, beautifully glazed ham or some succulent lamb. Rabbit is also a possibility (for those of us with a strange sense of humour, like myself), but let’s stick with the common denominator: a satisfying Easter ham dinner with all of the fixings.

As delicious as reheated leftovers can be the day after a big holiday meal, it’s a lot more fun to get creative with whatever traces of yesterday’s feast you have lingering in your fridge. It’s probably safe to assume you’ve got plenty of sliced ham, mashed potatoes, a mix of roasted root vegetables (i.e. carrots, squash or parsnips) and some greens, too. Now let’s see what you can do with them!

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Grilled Cheese Sandwiches: There are few things you can’t do when assembling a grilled cheese sandwich. Slices of ham, some roasted vegetables and a mild cheese like provolone, along with some honey mustard, make for an delicious, gooey sandwich, especially for kids.

Soups: The humble potato makes a great thickener for soups. Combine leftover mashed potatoes with some chicken stock, then puree until you’ve got a smooth consistency. Give your leftover meat and vegetables a quick chop, add them to the pot along with desired spices, and once they’re heated through (10 minutes or so), you’ve got a big batch of soup on your hands.

Casseroles: Layered leftovers can give the illusion of a brand new dish, while it’s basically the same as reheating them (shh, it will be our secret!). Try layering your roasted vegetables, followed by ham (pour on some leftover glaze or gravy if you’ve got it) and a layer of mashed potatoes, then bake until golden brown on top. Dinner is served!

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Last, but not least, try taking your Easter dinner odds and ends, and transforming them into this dinner-worthy quiche that actually uses mashed potatoes and cheese to make a gluten-free crust.

Who knew leftovers could be so impressive? You did, of course!

Easter Dinner Leftovers Casserole

Cook and Prep Time: 50 minutes
Serves: 4-5

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Ingredients:

Mashed Potato Crust:
4 cups leftover mashed potatoes (room temperature)
2 cups finely grated Parmesan cheese
1 1/2 Tbsp canola oil
9 inch cast iron skillet

Quiche Filling:
2/3 cup leftover ham roast, diced
1/2 cup leftover roasted carrots, diced
1/2 cup leftover braised kale, finely sliced
1/3 cup half and half cream
4 large eggs
1 Tbsp grainy mustard
1 tsp maple syrup (optional, only suggested if the leftover ham was not glazed)
1/2 tsp sea salt
1/2 tsp ground black pepper

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Directions:

Mashed Potato Crust:
1. Preheat oven to 400°F
2. Place potatoes and cheese in a medium bowl and mix well to combine.
3. Brush skillet with canola oil thoroughly, covering bottom of pan and sides.
4. Gently press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides.
5. Bake in oven until it starts to turn golden brown, approximately 18-20 minutes. (Note: potato “crust” will fluff up slightly while baking, don’t worry about that.)
6. Remove, reduce oven heat to 375°F and let cool for a few minutes before adding filling.

Quiche Filling:
1. Place all ingredients in a medium bowl and stir well with a spoon to combine.

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2. Pour egg mixture into pre-baked potato crust and return skillet to oven.

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3. Cook for 25 minutes or until a toothpick placed in the centre of quiche comes out clean.

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4. If serving right away, allow to cool slightly before slicing. Will keep in the fridge for up to four days.

Looking for more post-holiday dinner ideas? Here are 20 delicious ways to reinvent your Easter leftovers.

10 Delicious Ways to Dress Up Mashed Potatoes

With that big holiday dinner fast approaching, ask yourself this: are you getting tired of serving the same, boring old mashed potatoes each year? If you answered in the affirmative, you won’t go wrong with these mouth-watering recipes for mashed potatoes that will raise the bar at any holiday feast.

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1. Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Giada De Laurentiis adds bread crumbs and plenty of salty, melted Parmesan cheese to top this baked mashed potato masterpiece.

2. French Potato Purée
Superbly sophisticated, Laura Calder’s recipe puts a sensational spin on mashed potatoes with this creamy purée that will dazzle adult taste buds with its subtle complexity of flavours.

3. Crème Fraiche Mashed Potatoes
Anna Olson adds green onions, garlic and thick crème fraiche to these chunky mashed potatoes that make an ideal accompaniment for just about any main.

4. Garlic and Parsley Mashed Potatoes
Fresh, aromatic garlic is lightly sautéed in butter or margarine, combining with fresh parsley for a flavour-packed variation on the comfort-food classic.

5. Grandma’s Brown Butter Mashed Potatoes
A time-honoured recipe from his grandmother, Michael Smith serves up this mouth-watering version of mashed potatoes that boasts golden-brown butter as its key ingredient, with just a touch of nutmeg to enhance the rich flavour.

6. Lynn’s Lobster Mashed Potatoes
“Opulent” doesn’t even begin to describe Lynn Crawford’s sumptuous recipe, with sweet, tender chunks of lobster tail mixed into buttery mashed potatoes for a decadent side dish that’s practically a meal in itself.

7. Horseradish Mashed Potatoes
You’ll be amazed at how adding just a bit of horseradish to mashed potatoes can add a zesty zip that takes this reliable side dish to new heights.

8. Grainy Mustard Mashed Potatoes
Fresh thyme and spicy whole-grain mustard add some deliciously powerful flavour to this kicked-up mashed potato recipe from Tyler Florence.

9. Baked Mashed Potatoes with Pancetta, Parmesan Cheese and Breadcrumbs
Smoky pancetta bacon is the secret weapon in this unbelievably flavourful variation of mashed potatoes that’s certain to satisfy any crowd.

10. Cheddar Bacon Mashed Potatoes
Imagine a bacon cheeseburger combined with mashed potatoes and you get the idea behind this creative recipe that adds the unmistakable flavours of crispy bacon and sharp cheddar.