Best Williamsburg Mashed Potatoes Recipes

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KINGS ARMS TAVERNN SWEET POTATOES



Kings Arms Tavernn Sweet Potatoes image

Make and share this Kings Arms Tavernn Sweet Potatoes recipe from Food.com.

Provided by Donna Matthews

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs sweet potatoes
1/2 cup light brown sugar (divided)
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk

Steps:

  • Preheat oven to 400 degrees.
  • Grease 1.5 quart casserole dish.
  • Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork.
  • Drain, peel, and mash potatoes.
  • Add remaining ingredients, except 2 tablespoons brown sugar.
  • Mix well.
  • Spoon into greased casserole dish and sprinkle remaining brown sugar on top.
  • Bake for 30 minutes.

Nutrition Facts : Calories 189.1, Fat 3.7, SaturatedFat 2.4, Cholesterol 10.5, Sodium 170.9, Carbohydrate 37.4, Fiber 3.5, Sugar 18, Protein 2.5

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

CHEF JOHN'S PERFECT MASHED POTATOES



Chef John's Perfect Mashed Potatoes image

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 4

3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  • Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  • If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  • Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  • For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

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