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Entries tagged with 'Mashed Potatoes'

Bacon- and Gouda-Stuffed Meatloaf With Tomato Marmalade and Loaded Smashed Potatoes

Serious Eats Jennifer Olvera 1 comment

Meatloaf with spicy, savory tomato marmalade is a great companion for loaded smashed potatoes. More

Easy Pan Pizza With Potato, Onion, and Rosemary (Vegan)

Serious Eats J. Kenji López-Alt 4 comments

Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do. More

British Bites: Bangers and Mash with Onion Gravy

British Bites Sydney Oland 3 comments

Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale. More

Bangers and Mash with Onion Gravy

Serious Eats Sydney Oland Post a comment

Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale More

Easy Swedish Meatballs and Smashed Potatoes

Serious Eats Kerry Saretsky 9 comments

Easy Swedish meatballs made with only four ingredients: the secret is starting with excellent pork sausage. More

Top This: Mashed Potatoes (à la URBN Coal Fired Pizza/Bar)

Slice Kelly Bone 6 comments

An homage to owner Jon Mangini hometown of New Haven, Conn, San Diego's URBN Coal Fired Pizza/Bar "apizzas" are large, thin and served on sheets of wax paper on trays. The ever popularMashed Potatoes pizza is more than starch-on-starch. For this edition of Top This, we learn how to make the Bacon topped and Breakfast version of this intriguing pizza. More

Home Slice: Aligot and Bacon Pizza with Fried Potato Peels

Slice Adam Kuban 20 comments

In this edition of Home Slice, I get all fancy with aligot, a French version of mashed potatoes with TWO TYPES OF CHEESE all melted in. C'est magnifique! And, oh, AVEC BACON! More

British Bites: Champ (Buttery Mashed Potatoes with Scallions)

British Bites Sydney Oland 2 comments

Mashed potatoes are a supper-time staple that many of us grew up with. Champ is a simple variation on the plain classic that folds in bright, sliced scallions that add a savory freshness to rich potatoes. More

Champ (Buttery Mashed Potatoes with Scallions)

Serious Eats Sydney Oland 2 comments

Mashed potatoes are a suppertime staple that many of us grew up with. Champ is a simple variation on the plain classic that folds in bright, sliced scallions that add a savory freshness to rich potatoes. More

Taste Test: Instant Mashed Potatoes

Taste Tests The Serious Eats Team 47 comments

What exactly are instant mashed potatoes? For starters, they are made from real potatoes (not Cream of Wheat, Play-Doh, or any other such non-potato substance). But they are potatoes that have been cooked, mashed, and dehydrated to produce a potato-in-a-box product. Now, the second question. Should you eat them? We tried nine different brands to find out. More

Serious Eats YouTube Playlist: Hambone (And Other Animals) Eating Mashed Potatoes

The Serious Eats Team 5 comments

What to do with leftovers from an instant mashed potatoes taste test: feed them to Hambone. (Not all of them, just a few spoonfuls.) Watch Hambone lick away potatoes like never before in our playlist of dogs and cats eating mashed potatoes. Subscribe to the Serious Eats channel to get updated about our new videos. More

Brown Butter Mashed Potatoes

Serious Eats Caroline Russock 2 comments

This recipe for Brown Butter Mashed Potatoes incorporates a few easy but game changing elements. First off is the potato cooking method. Instead of aggressively boiling, Ruhlman opts for a gentle simmer on medium-low heat; this way the exterior doesn't disintegrate into the cooking water. The potatoes are then drained and left aside for their steam to release, therefore drying out the potatoes slightly and making for a fluffier mash. The final element added to this amazing mash—and the one that sets it apart—is brown butter, with all its caramelly, nutty flavor. Incorporating brown butter into mashed potatoes gives them an added element of richness in a way that is both nearly effortless but totally elegant. This is of those recipes that will certainly change the way you think about humble mashed potatoes from here on out. More

Cook the Book: Al Halabi Style Kebabs with Potato Moutabel

Serious Eats Caroline Russock 3 comments

Before coming across this recipe for Al Halabi Style Kebabs with Potato Moutabel in Silvena Rowe's Purple Citrus & Sweet Perfume, I had never really thought about meat and potatoes existing in Eastern Mediterranean cuisine. But these skewers of ground lamb mixed with finely chopped peppers, mushrooms, and nuts served over tahini and yogurt mashed potatoes are exactly that. More

Bangers and Mash

Serious Eats Caroline Russock Post a comment

This big pile of sausages served with mashed potatoes and onion gravy is adapted from Dinah Buchholz's The Unofficial Harry Potter Cookbook and is certainly the kind of meal that will steel you against all sorts of darkly magical onslaughts. The sausages are spiced with all sorts of herbs (more mundane than magical, but delicious nonetheless), including marjoram, thyme, and sage, that give these all-beef (or beef and pork) links a wonderfully herbal kick. More

Cook the Book: Crab, Avocado & Potato Terrine

Serious Eats Caroline Russock 12 comments

I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More

Aligot (Mashed Potatoes with Melted Cheese)

Serious Eats Kerry Saretsky 14 comments

Aligot is the ultimate comfort food—think, ski lodge, by the fire, warming and filling you up. It's kind of like a potato fondue: mashed potatoes whipped with melted cheese until it gets gooey and smotheringly delicious. More

Cook the Book: Olive Oil Mashed Potatoes with Coarse Pepper and Wispy Scallions

Serious Eats Caroline Russock 9 comments

It's a simplified mash made with only a few ingredients—creamy yellow Yukon Golds, sea salt, cracked pepper, a few tablespoons of good olive oil, and scallion slivers. Unlike mashed potatoes that are loaded up with cream and butter, these let the sweetness of the potatoes and olive oil shine through. But even without the dairy, they're creamy with little bites of spicy peppercorns and oniony scallions scattered throughout. And when the juices from the chicken run into the potatoes? Well, it doesn't really any better. More

Cook the Book: Potato, Ham, and Piquillo Pepper Croquetas

Serious Eats Caroline Russock 5 comments

Adapted from Amanda Hesser's The Essential New York Times Cookbook, this Spanish accented croquette recipe came from Melissa Clark's A Good Appetite column. Inspired by a glut of leftover mashed potatoes from Thanksgiving, Clark mixed them up with little chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers. Rolled in flour, dipped in egg wash, and finally dusted in breadcrumbs, the little croquetas fry up with a beautifully crisp crust and soft, smoky centers filled with creamy potato dotted with diced ham and pepper. More

Sunday Brunch: Leftover Mashed Potato Biscuits

Serious Eats Sydney Oland 10 comments

The smell of freshly baked biscuits can create an atmosphere of warmth and comfort throughout the house—and this recipe can also help use up ample Thanksgiving leftovers. Mashed potato biscuits are tender and flaky, but have enough structure to hold up to a slice of turkey and a dollop of gravy. Warm out of the oven with some cranberry butter, these tender biscuits go well with a hot cup of strong tea. More

Sweet Potato Shepherd's Pie

Serious Eats Caroline Russock 2 comments

This Sweet Potato Shepherd's Pie from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook takes the classic mashed potato topping and swaps it out for mashed sweets. The super savory filling is a mix of ground beef or turkey sautéed with tomatoes, thyme, and an umami blast of Worcestershire and shiitake mushrooms, rich and meaty enough to stand up to the sweetness of the sweet potato topping. More

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