Best Emerils Mashed Potatoes Recipes

Roasted Garlic Mashed Potatoes image

Provided by Emeril Lagasse

Yield 6 to 8 servings

Number Of Ingredients 6

3 heads garlic, split in 1/2
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

Preheat the oven to 450 degrees F.
Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.
Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Mashed Potatoes image

Provided by Emeril Lagasse

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 4

2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Steps:

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.

Emeril's Buttermilk Mashed Potatoes image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 5

2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Coarse salt
1/2 cup (1 stick) unsalted butter, cubed
1 1/2 cups buttermilk
Freshly ground white pepper

Steps:

Place potatoes in a pot of salted water and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until potatoes are easily pierced with the tines of a fork, 12 to 15 minutes.
Add butter to potatoes and, using a handheld masher, mash butter into potatoes. Gradually add buttermilk, mashing until desired texture is achieved. Season with salt and white pepper; serve.