Recipes for "whipped potatoes"

Combine russet potatoes and sweet potatoes in a large pot. Pour enough water over potatoes to cover; add chicken bouillon. Bring water to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.

Dump drained potatoes in a large bowl; add milk, butter, brown sugar, salt, pepper, allspice, and nutmeg. Whip potato mixture with a potato masher or immersion blender until a desired consistency is reached.

Preheat the oven to 400°F.

Scrub the potatoes really well with cold water. Dry, then poke with a fork all over. Rub the skins with the vegetable oil and 1/2 teaspoon of the salt. Bake for 1 hour directly on the oven rack or on a parchment paper-lined baking sheet.

Simply Recipes / Ciara Kehoe

While the potatoes are baking, add the bacon to a small frying pan over medium-high heat. Cook, stirring occasionally, until brown and crisp all over, about 8 minutes. Remove from the pan with a slotted spoon or tongs and drain on a paper towel-lined plate.

Simply Recipes / Ciara Kehoe

Keep the oven on.

Use a knife to halve the baked potatoes lengthwise, then let the halves cool for 10 minutes.

In the meantime, add the sour cream, whole milk, butter, black pepper, remaining teaspoon of salt, half the grated cheddar, half the green onions, and the cooked bacon to a large bowl.

Once the potatoes are cooled slightly, use a spoon to scoop out the insides and add them to the same bowl. You can keep the potatoes on a cutting board or baking sheet to do this, or you can use a kitchen towel to hold the potato halves in your hand for easier scooping. Try to get as much of the flesh out as possible without poking holes in the potato skins; a little potato left in the skin is OK.

Put 8 of the skins back onto a baking sheet (discard or save the remaining two for another use or snack on them), then use a fork to mash and mix the potato mixture—it should resemble mashed potatoes in texture. If it’s too thick, add a splash of milk and mix again. Taste and season with more salt and pepper as desired.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Divide the filling evenly between the potato skins. Top each with the remaining cheese and green onions, then transfer to the oven and bake for 10 minutes, or until the cheese is melted and the potatoes are hot all the way through.

Refrigerate leftovers for up to 5 days, or freeze them, well wrapped, for up to 3 months.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Preheat oven to 350 degrees F (175 degrees C).

Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool.

When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese.

Bake for 20 minutes. Serve hot.

Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains.

Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Arrange a rack in the center of the oven.

Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke.

Meanwhile, drain the potatoes and pat dry with paper towels.

Simply Recipes / Ciara Kehoe

Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes.

If you have a splatter guard, I recommend using it so your clean-up is easier.

Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.

Simply Recipes / Ciara Kehoe

Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes.

If you’re using bigger potatoes, you may need to add a bit more broth to the pan partway through. If the pan looks especially dry, add up to 1/2 cup more broth.

Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving.

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Simply Recipes / Ciara Kehoe

Place potatoes in a colander and rinse under cold water until the water runs clear. Transfer potatoes to a large pot and fill with enough cold water that potatoes are covered by 2 inches; add 1 teaspoon salt. Bring to a boil, then lower heat to medium and cook until fork-tender, about 20 minutes.

Drain potatoes in a colander and transfer to a large bowl or the bowl of a stand mixer. Add remaining ½ teaspoon salt, garlic, 6 tablespoons butter, cream cheese, sour cream, and ½ cup milk. Using an electric hand mixer, or in a stand mixer fitted with a paddle attachment, blend on medium speed. Pour in remaining ½ cup milk and mix on high speed to whip potatoes until fluffy.

Transfer potatoes to a serving bowl and top with remaining 2 tablespoons butter. Garnish with parsley and season with pepper.

Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.

Spread mashed potatoes in the prepared baking dish.

Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.

Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

Preheat the oven to 400°F.

Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.

Using a paring knife, slice off the tops (1/4 to 1/2 inch) of the garlic cloves so they are all exposed. Place the garlic head on a piece of aluminum foil. Drizzle olive oil over the garlic head, salt lightly, and wrap the foil lightly around the garlic.

Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.

While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.

Bring the pot to a boil, reduce to a simmer, and simmer potatoes until tender when pierced with a fork, about 15 minutes.

Either in a small pan on the stovetop or in a bowl in the microwave, combine the cream and butter. Cook over low heat until the butter is melted and the cream is warmed through.

Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.

Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.

Add the cream and butter and mash until the potatoes are the consistency you want. Do not over mix or the potatoes will become gummy.

Taste for salt and add some more, if needed.

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