Best Mashed Potatoes Rachael Ray Style Recipes

Herb Mashed Potatoes with Goat Cheese image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 large all-purpose potatoes, peeled and cut into chunks
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons cold butter, cut into pieces
1 shallot, chopped
10 blades chives, chopped or snipped, 3 tablespoons
3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons
Freshly ground black pepper
1 cup good quality chicken stock, available on soup aisle
4 ounces, 1 small log, herb, peppercorn or plain goat cheese

Steps:

Bring a medium pot of water to a boil. Add potatoes and salt. Boil potatoes 15 minutes or until fork tender.
Begin other dishes for your menu with the pocket of time you have here.
Pour the potatoes into a colander to drain. Return pot to stove. Adjust heat to medium. Add oil, then the butter. When butter melts, add shallots and saute 2 to 3 minutes. Add herbs, then potatoes back to the pot. Mash potatoes, adding stock as you work to achieve your desired consistency. Season with salt and pepper, to taste.
Remove goat cheese from packaging and cut the small log into 4 discs. Serve potatoes on dinner plates and top each mound with a disk of goat cheese.

Mashed Sweet Potatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper

Steps:

Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

Camembert Mashed Potatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

2 1/2 pounds small potatoes, halved or quartered, such as Yukon gold
Salt
1/3 pound wedge ripe Camembert cheese, diced
1/4 to 1/3 cup milk or half-and-half
1 lemon, zested
Salt and freshly ground black pepper
1/4 cup chives

Steps:

Put the potatoes into a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook the potatoes until tender. Drain and return the potatoes to the hot pot. Add the Camembert and milk and toss to coat the potatoes in the cheese (the mixture will look slightly mashed). Stir in the lemon zest and season with salt and pepper, to taste. Transfer to a serving bowl, garnish with lots of chives and serve.