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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

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

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

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

Cakespy: Thanksgiving Cake Made of Real Turkey! And Leftovers

Serious Eats cakespy 19 comments

That's right, this cake combines layers of turkey, mashed potatoes, cranberry sauce, green bean casserole, and marshmallow-topped sweet potatoes, all in one beasty feast of a trompe l'oeil cake. While some may have trouble coming to terms with the savory nature of such a sweet-looking treat, ultimately brave eaters will be rewarded: it's like the best of Thanksgiving leftovers all stacked into one tasty bundle. More

Ultra-Fluffy Mashed Potatoes

Serious Eats J. Kenji López-Alt 11 comments

The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they... More

Rich and Creamy Mashed Potatoes

Serious Eats J. Kenji López-Alt Post a comment

If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer followed by a whip in a stand... More

Cook the Book: Potato Basil Purée

Serious Eats Caroline Russock 3 comments

By swapping out Yukon Golds for plain old Russets, and adding vibrant green blanched basil, basic mashed potatoes are taken from humble and homey to exciting and dinner party-worthy. More

Shepherd's Pie with Jalapeno-Pea Purée

Serious Eats Andrea Lynn 5 comments

[Photograph: Andrea Lynn]... More

Dinner Tonight: Bangers and Mash with Onion Gravy

Serious Eats Nick Kindelsperger 9 comments

Bangers and mash sounds like a relatively simple, two-ingredient dish, but there's actually a third, equally important component that doesn't get main billing: onion gravy, the glue that holds this meal together. More

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