Best 3 Fall Infused Mashed Potatoes Recipes
Fall is in the air, and it's time to start thinking about warm, comforting dishes that will fill your belly and warm your soul. Mashed potatoes are a classic fall side dish, and they're even better when they're infused with the flavors of the season.
This article features three delicious recipes for fall-infused mashed potatoes. The first recipe is for classic mashed potatoes made with Yukon Gold potatoes and infused with rosemary and garlic. The second recipe is for sweet potato mash made with roasted sweet potatoes and maple syrup. The third recipe is for pumpkin mashed potatoes made with pumpkin puree and spices.
These three recipes are all easy to make and can be tailored to your own taste preferences. So whether you like your mashed potatoes fluffy or smooth, savory or sweet, there's a recipe here for you.
CREAMY MASHED POTATO
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
- Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add Flavourings then mash well, using milk to make it looser if desired.
- DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
- Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
THE BEST MASHED POTATOES
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
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.
AUTUMN HARVEST MASHED POTATOES
I first made these scrumptious potatoes as a surprise for my daughter during her freshman year of college. Canned pumpkin and a medley of root vegetables take ordinary mashed potatoes to extraordinary. -Susan Sutphin, Sevierville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, turnips and parsnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain. , Mash vegetables with butter; stir in the pumpkin, garlic salt, salt, pepper and nutmeg. Transfer to a serving bowl.
Nutrition Facts : Calories 218 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein.
Tips:
- Yukon Gold potatoes are the best choice for mashed potatoes because they are creamy and hold their shape well.
- Use a potato ricer or food mill to get the smoothest mashed potatoes.
- Don't overcook the potatoes, or they will become gluey.
- Add butter, milk, and cream to the potatoes while they are still hot so they will absorb the flavors better.
- Season the mashed potatoes with salt, pepper, and garlic powder to taste.
- Garnish the mashed potatoes with fresh herbs, such as chives, parsley, or thyme.
- For a richer flavor, add roasted garlic or caramelized onions to the mashed potatoes.
- Leftover mashed potatoes can be used to make potato cakes, croquettes, or shepherd's pie.
Conclusion:
Fall-infused mashed potatoes are a delicious and easy side dish that is perfect for any autumn meal. With just a few simple ingredients, you can create a dish that is both comforting and flavorful. So next time you're looking for a side dish that will impress your guests, try this recipe for fall-infused mashed potatoes.
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