Best 8 Golden Mashed Potatoes Recipes

GOLDEN MASHED POTATOES

Steps:

• In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
• In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.

GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY

Steps:

• Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
• Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.

GOLDEN GARLIC MASHED POTATOES

Steps:

• Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
• While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
• Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.

MASHED POTATOES WITH GOLDEN ONIONS AND ROQUEFORT

Steps:

• Place potatoes in a large saucepan of cold salted water. Bring water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, about 20 minutes. Warm milk in a small saucepan. Drain potatoes, and return to the pan. Add warm milk, butter, salt, and pepper.
• Mash the mixture with a potato masher until all the liquid is incorporated and the butter has melted. Transfer mixture to a metal mixing bowl. Cover with aluminum foil; set over double boiler to keep warm.
• Meanwhile, heat olive oil in a large skillet on medium heat. Add onions, and saute stirring often, until golden brown, 10 to 12 minutes.
• Adjust the seasoning of potatoes with salt and pepper, if desired. Transfer the potatoes to a serving dish. Spoon the onions over the potatoes, and crumble Roquefort cheese over the top. Serve immediately.

SMOKY GOLDEN MASHED POTATOES

Steps:

• Follow package direction and prepare mashed potatoes.
• Stir in bacon and cheese and serve.

GOLDEN TURMERIC MASHED POTATOES

Steps:

• Fill a large pot 2/3 of the way full with water. Set over high heat. Add potatoes. Bring to a boil. Cook until the potatoes are fork-tender, about 12 minutes. Drain and leave potatoes in the colander. Wipe the water out of the potato pan and return it to the burner.
• Set the burner to medium heat. Add olive oil, turmeric, cumin, garlic powder, and salt. Cook, stirring constantly, for about 30 seconds. Reduce heat to low.
• Add the potatoes back to the pan with the olive oil and the spices. Add the soymilk, starting with 1 cup, and, using a potato masher, mash the potatoes in the pan. Continue mashing, adding more soymilk as needed, until the potatoes are your desired consistency.
• Scoop into your serving bowl and top with parsley and vegan butter (if using). Serve.

GOLDEN MASHED POTATOES WITH LEEKS AND SOUR CREAM

Steps:

• 1. Cut the potatoes into large, uniform chunks. 2. Put the potatoes in a large saucepan and add water to cover and a generous pinch of salt. 3. Bring to a boil over medium heat, cover partially and cook the potatoes, stirring once or twice, until they are very tender, about 40 minutes. 4. Drain. 5. In a fry pan over medium heat, melt the butter. 6. Add the leeks, cover and cook, stirring once or twice, until tender and lightly browned, 12 to 15 minutes. 7. Set aside and keep warm. 8. Return the potatoes to the saucepan and place the pan over low heat. 9. Using a potato masher, mash the potatoes thoroughly. 10. Stir in the leeks and their buttery juices. 11. Add the sour cream and stir well. 12. Add the hot milk, the 1/2 tsp. salt and the 1 tsp. pepper and stir vigorously until light and fluffy. 13. Remove the pan from the heat. 14. Taste and adjust the seasonings with salt and pepper.

GOLDEN MASHED POTATOES AND ARUGULA

Steps:

• 1. In a large pot fitted with a steamer basket, bring 2 inches of water to a boil.
• 2. Place potatoes in steamer basket. Reduce heat to medium, cover and stem until potatoes are very tender, 25-30 min.
• 3. Cut arugula leaves crosswise into 1/4 inch thick strips.
• 4. In large bowl, combine potatoes, buttermilk, and pepper. Using potato masher, mash to a coarse puree. Stir in arugula and half of the chives. Top each serving with the remaining chives when served.