Best 9 Golden Mashed Potatoes And Arugula Recipes

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Indulge your taste buds with our delightful culinary creation: Golden Mashed Potatoes and Arugula. This delectable dish combines the velvety smoothness of mashed potatoes with the peppery bite of arugula, resulting in a harmonious blend of flavors and textures. Not only is it a feast for the palate, but it's also a feast for the eyes, thanks to its vibrant golden hue. Accompanying this main course are two tantalizing recipes: a creamy Garlic Butter Mushroom Sauce that adds a rich umami flavor, and a refreshing Arugula Salad with Lemon Vinaigrette that provides a zesty contrast. Prepare to embark on a culinary journey like no other, where each bite tells a story of culinary excellence.

Let's cook with our recipes!

CLASSIC YUKON GOLD MASHED POTATOES



Classic Yukon Gold Mashed Potatoes image

Classic Yukon Gold Mashed Potatoes prepared with heavy cream, unsalted butter, salt, pepper, and garnished with fresh chives. This easy mashed potatoes recipe is perfect for the holiday season and pairs well with just about everything. Add tang with a touch of creme fraiche, sour cream, or splash of buttermilk! See the recipe notes for instructions on how to easily prep and reheat these mashed potatoes for Thanksgiving. This recipe yields about 6-8 generous side servings (allot roughly ½-pound of potatoes per person).

Provided by Laura // A Beautiful Plate

Categories     Thanksgiving

Time 40m

Number Of Ingredients 7

3½ lbs (1.6 kg) Yukon Gold potatoes (peeled)
kosher salt
¾ cup (180 mL) heavy cream
6 tablespoons (85 g) unsalted butter or cultured butter (plus more for serving)
¼ cup (2 oz; 60 g) creme fraiche or sour cream (optional)
freshly ground black pepper
fresh chives (finely sliced)

Steps:

  • Peel the potatoes and cut into quarters. Transfer the potatoes to a large pot and cover generously with cold, salted water. Tips for Success: If using large Yukon gold potatoes, I like to cut them into quarters for faster cooking. If the potatoes are smaller or various sizes, keep the potato pieces close in size to ensure even cooking. Some potatoes may only need to be cut in half, etc.
  • Cover the pot and bring the water a boil. Reduce the heat to a steady simmer. Continue simmering the potatoes until they can be easily pierced with a knife or fork. They should slip off a knife. If you meet any resistance, continue cooking and check back in a few minutes.
  • Meanwhile, place the cream and unsalted butter in a small saucepan. Place over low heat until the butter has melted and the mixture is warm.
  • Drain the potatoes (note: you can simultaneously warm your serving dish by placing it directly underneath your colander - allowing the cooking water to heat it thoroughly. Just remember to dry it well before using!). Rice the drained potatoes in batches into the empty warm cooking pot. If using a traditional masher: transfer the drained potatoes to the pot, add the cream and butter, and mash.
  • Pour the warm cream and butter mixture over the riced potatoes. Add the creme fraiche or sour cream (if using) and a generous pinch of kosher salt and freshly ground black pepper. Fold together gently without over mixing. If you prefer a looser texture, add an additional splash of cream or whole milk. Season the potatoes to taste with salt and pepper. If preparing these mashed potatoes in advance, refer to the reheating instructions in the notes below.
  • Transfer the mashed potatoes to a warmed serving dish, smoothing and creating swoops with the back of a large spoon. Top with a few slices of unsalted butter and garnish with chopped chives. Serve immediately.°

Nutrition Facts : ServingSize 1 serving, Calories 295 kcal, Carbohydrate 34 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 89 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 5 g

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

Each spoonful of Yukon gold mashed potatoes is so delicious with the creamy yogurt, it's hard to believe it is almost fat free!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 10

Number Of Ingredients 6

3 lb unpeeled Yukon gold potatoes (about 8 medium), cut into 1-inch pieces
1 tablespoon butter or olive oil
1/2 teaspoon salt
1 container (6 oz) Greek Fat Free plain yogurt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives, if desired

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.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

GARLIC MASHED POTATOES WITH ARUGULA



Garlic Mashed Potatoes with Arugula image

Make and share this Garlic Mashed Potatoes with Arugula recipe from Food.com.

Provided by BeckyF

Categories     Potato

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 7

3 lbs yukon gold potatoes (Peeled, cut into 1 inch cubes)
4 cloves garlic, peeled
1/2 cup skim milk
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1/2 cup slivered arugula leaf
1 teaspoon extra virgin olive oil

Steps:

  • Place potatoes and garlic in saucepan; add cold water to cover.
  • Bring to boil; cook 2o minutes or until tender.
  • Reserve 1/4 cup of the cooking water.
  • Drain potatoes and garlic; return to saucepan.
  • Add reserved cooking water, the milk, salt and pepper.
  • Mash with potato masher or beat with electric mixer until smooth.
  • Stir in arugula and olive oil.
  • Serve immediately.
  • Makes 6 (1 cup) servings.

Nutrition Facts : Calories 216.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.4, Sodium 603.4, Carbohydrate 47.6, Fiber 4.2, Sugar 2, Protein 5.2

GARLIC YUKON GOLD MASHED POTATOES



Garlic Yukon Gold Mashed Potatoes image

Provided by Anne Burrell

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Steps:

  • Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
  • While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
  • While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

GOLDEN MASHED POTATOES AND ARUGULA



GOLDEN MASHED POTATOES AND ARUGULA image

Another "treasure" from the Mayo-Clinic cookbook! These mashed potatoes are the bomb. I love the creativeness of this recipe plus it's a healthier version of an old tried and true staple. Dig in!

Provided by Roda Laser

Categories     Potatoes

Time 45m

Number Of Ingredients 5

2 1/2 lb yukon gold potatoes, scrubbed and quartered
1 bunch arugula, about 4ozs, stemmed
1 c low-fat buttermilk
1/4 tsp ground pepper
2 Tbsp fresh minced chives

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.

ARUGULA AND GOAT CHEESE MASHED POTATOES



Arugula and Goat Cheese Mashed Potatoes image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Arugula     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

3 pounds (about 5 large) russet potatoes, peeled, quartered
1/4 cup (1/2 stick) butter
1 1/4 cups whole milk
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
1 cup (packed) chopped arugula leaves (about 2 large bunches)

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Return potatoes to pot. Stir over low heat until excess moisture evaporates. Add butter; mash potatoes until smooth. Bring milk to simmer in saucepan. Remove from heat. Add goat cheese; whisk until melted. Add milk mixture to potatoes; whisk until smooth. Stir in arugula. Season with salt and pepper.

GARLIC MASHED POTATOES WITH MUSHROOMS AND ARUGULA (ROCKET)



Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) image

Make and share this Garlic Mashed Potatoes With Mushrooms and Arugula (Rocket) recipe from Food.com.

Provided by Rita1652

Categories     Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
10 ounces mushrooms, quartered
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or 1/4 cup white wine
1/2 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
8 cups arugula, washed and spun dry
1/2 cup milk
1/2 lb blue cheese
6 cups mashed potatoes
1/4 lb crumbled blue cheese (optional)

Steps:

  • In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
  • Deglaze the pan with vermouth.
  • Add salt, pepper flakes, herbs, nutmeg and arugula.
  • Stir to slightly wilt.
  • Remove to a dish and set aside.
  • In the same pan heat milk add 1/2 pound blue cheese cook till melted.
  • Add potatoes and mix together.
  • Toss in the wilted arugula and mushroom mixture.
  • Toss in optional crumbled blue cheese.
  • Season with additional salt and pepper if needed.

Nutrition Facts : Calories 276.2, Fat 11.6, SaturatedFat 6.4, Cholesterol 26.6, Sodium 1032.7, Carbohydrate 32.7, Fiber 3.3, Sugar 4.2, Protein 11.4

CREAMY YUKON GOLD MASHED POTATOES



Creamy Yukon Gold Mashed Potatoes image

This is how I make my creamy Yukon Gold mashed potatoes every single time and I get requests from everyone who tries them to either make them or give them the recipe, especially around the holidays.

Provided by STARINTHESKY

Categories     Mashed Potatoes

Time 50m

Yield 14

Number Of Ingredients 10

5 pounds Yukon Gold potatoes, scrubbed
1 (12 ounce) container whipped cream cheese
1 (8 ounce) container sour cream
1 ½ sticks salted butter
1 cup grated Parmesan cheese
¼ cup milk, or more as needed
1 tablespoon garlic paste
1 pinch garlic salt, or more to taste
salt and ground black pepper to taste
2 tablespoons chopped fresh chives

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
  • Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 31.5 g, Cholesterol 61.5 mg, Fat 22 g, Fiber 2.6 g, Protein 7.5 g, SaturatedFat 13.5 g, Sodium 340.5 mg, Sugar 1.4 g

Tips:

  • Use starchy potatoes: Yukon Gold and Russet potatoes are good choices, as they will mash smoothly and creamier.
  • Boil the potatoes in salted water: This will help to flavor the potatoes and prevent them from becoming bland.
  • Drain the potatoes thoroughly: This will help to prevent the potatoes from becoming watery.
  • Mash the potatoes until smooth: Use a potato masher, ricer, or food mill to achieve a smooth consistency.
  • Add warm milk and butter: This will help to make the potatoes creamy and flavorful.
  • Season the potatoes to taste: Add salt, pepper, garlic powder, and other seasonings to taste.
  • Garnish the potatoes with fresh herbs: Chopped parsley, chives, or dill will add a fresh flavor and color to the dish.

Conclusion:

These golden mashed potatoes with arugula are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are creamy and flavorful, while the arugula adds a peppery bite. This dish is sure to be a hit with your family and friends.

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