Best 5 Mashers Recipes

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**Mashed Potatoes: Comfort Food Perfected**

Mashed potatoes, a delectable and versatile dish, have earned their place as a beloved comfort food across cultures. Originating from Europe, mashed potatoes have transcended borders to become a global culinary staple. Our collection of mashed potato recipes offers a delightful journey through culinary creativity, showcasing diverse flavors and textures that elevate this humble dish to new heights.

From classic mashed potatoes with creamy butter and milk to decadent mashed sweet potatoes infused with aromatic spices, our recipes cater to every palate. Garlic lovers will rejoice in theRoasted Garlic Mashed Potatoes, while those seeking a cheesy indulgence can find solace in the Creamy Cheddar Mashed Potatoes. For a taste of rustic charm, try the Loaded Mashed Potatoes, brimming with bacon, cheese, and green onions.

Vegan and gluten-free options are not forgotten, as we present luscious mashed potatoes crafted from cauliflower and butternut squash. These alternatives offer guilt-free indulgence without compromising on taste or texture. And for a truly unique experience, venture into the realm of wasabi mashed potatoes, a delightful fusion of East and West.

Whether you prefer classic comfort or crave culinary adventure, our mashed potato recipes will guide you towards potato perfection. So, gather your ingredients, prepare your taste buds, and embark on a delightful culinary journey with our curated collection of mashed potato recipes.

Let's cook with our recipes!

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)



Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) image

Make and share this Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) recipe from Food.com.

Provided by LeeLee Hansen

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 thick-cut New York strip steaks
3 heads garlic (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomato packed in oil, diced
1 lb fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
  • You can utilize any fresh herbs you have in your garden or local market such as rosemary.
  • Take the steaks out and let them rest about an hour before you start to work with them.
  • In the meantime, fire up the oven to 350 degrees F.
  • Take your garlic bulbs and slice them in half diagonally.
  • Season with olive oil and sea salt.
  • Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
  • Take out and set aside.
  • Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
  • Add spinach and saute until spinach is just wilted.
  • Season with salt and pepper.
  • Chop up the sun-dried tomatoes and toss with the spinach.
  • When the spinach has cooled, throw in the brie and the roasted garlic.
  • You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
  • Mix together very well!
  • Season with salt and pepper.
  • You can also throw in a teaspoon or so of fresh rosemary at this point.
  • Set aside.
  • Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
  • Carefully stuff the steaks with your roasted garlic stuffing.
  • Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
  • I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
  • A little parsley to garnish.
  • For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
  • Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
  • Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
  • Take out the rosemary.
  • To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
  • Garnish with fresh rosemary.
  • It is excellent to have a nice fresh loaf of bread to serve with this.
  • I also BBQ up some fresh local corn on the grill to accompany this meal.
  • It is a fairly easy and gourmet meal to prepare.
  • You can even make the stuffing the night before.
  • Enjoy!
  • And long live garlic!

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS (NUEVO LATINO BEEF DISHES)



Mexican Beef Stew over Chipotle Sweet Potato Mashers (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa
1 tablespoon ground ancho chile pepper
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2-ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
2 pounds sweet potatoes, peeled, cut into 1 1/2 to 2-inch pieces
1 to 2 tablespoons butter, optional
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Steps:

  • Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef and reserve any excess flour mixture.
  • Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half of beef and remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter, if needed. Remove beef from stockpot; season with salt and black pepper.
  • Add bell peppers to the stockpot and cook for about 3 minutes, stirring occasionally. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat, cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.
  • Meanwhile prepare Chipotle Sweet Potatoes:
  • Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
  • Serve stew over sweet potatoes.

BEEF AND SHIITAKE STEW ON GARLIC MASHERS



Beef and Shiitake Stew on Garlic Mashers image

Provided by Ming Tsai

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 17

2 pounds hanger or skirt steak cut into 2 by 2-inch pieces
2 diced red onions
2 diced carrots
2 diced stalks of celery
1 tablespoon fermented black beans
1 tablespoon minced ginger
2 heads of garlic, cloved
1 pound quartered shiitake mushrooms, stems removed
1/2 cup shaoshing wine
1/3 cup dark soy sauce
Salt and black pepper to taste
Canoga oil to cook
6 large russet potatoes, peeled and quartered
2 tablespoons minced garlic
1 1/2 cups heavy cream
2 to 4 ounces of butter
Salt and pepper to taste

Steps:

  • In a large stockpot, brown the seasoned meat on all sides. Set meat aside and wipe out stockpot. In the same pot: saute onions, carrots, celery, beans, ginger and garlic. Add mushrooms and season with salt and pepper. Deglaze with shaoshing and reduce by 50 percent. Add soy sauce and check again for seasoning. Return meat to pot, and add water to cover. Cook for 2 to 2 1/2 hours until meat is tender. In a large pasta bowl, place a mound of mashers and cover with copious quantities of the stew, sauce and all. Enjoy.
  • GARLIC MASHED POTATOES In a saucepot, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another saucepan, caramelize garlic, then add the cream. Reduce cream by 30 percent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add salt and pepper and check for seasoning.

GREEN CHILE MASHERS



Green Chile Mashers image

Provided by Guy Fieri

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2 pasilla peppers
1 serrano pepper
1 tablespoon canola oil
2 pounds russet potatoes, peeled and quartered
1/2 cup sour cream
1/4 cup 2 percent milk
1/4 cup butter, unsalted
1 cup shredded pepper jack
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 cup chopped cilantro leaves, for garnish
1/4 cup cotija cheese, for garnish, optional

Steps:

  • Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
  • Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.

MASHERS



Mashers image

Note: Great mashed potatoes hate recipes. Although the amounts here will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight) and have at least 1/4 cup of dairy per pound of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment.

Provided by Alton Brown

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

4 russet potatoes, peeled and cut into chunks
8 red potatoes, cut into chunks roughly the same size as the russet chunks
1 to 2 teaspoons kosher salt
3/4 cup low fat buttermilk (not skim)
1/4 cup heavy cream
6 to 8 cloves of garlic, peeled

Steps:

  • Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.
  • Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.
  • As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.
  • Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Tips:

  • Choose the right potato: Yukon Gold or Russet potatoes are the best choices for mashers due to their high starch content, which makes them light and fluffy.
  • Boil potatoes in salted water: Salting the water helps to draw out moisture from the potatoes, resulting in a drier mash.
  • Drain potatoes thoroughly: This prevents the mash from becoming watery.
  • Mash potatoes while they are hot: This makes them easier to mash and helps to create a smooth texture.
  • Use a potato ricer or food mill for a smooth mash: These tools help to break down the potatoes into a fine, smooth texture.
  • Add butter, milk, and seasonings to taste: Start with a small amount of each and add more to taste. Some common seasonings include salt, pepper, garlic, and herbs.
  • For a creamy mash, add cream cheese or sour cream: These ingredients will help to create a rich, creamy texture.
  • For a cheesy mash, add shredded or grated cheese: Cheddar, Parmesan, and mozzarella are all good choices.
  • For a flavorful mash, add roasted garlic or caramelized onions: These ingredients will add a depth of flavor to the mash.
  • Serve mashed potatoes immediately: They are best when served fresh and hot.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed in a variety of ways. By following these tips, you can create a delicious and flavorful mashed potato dish that your family and friends will love. Whether you prefer them simple or loaded with toppings, mashed potatoes are a versatile side dish that can be enjoyed with a variety of meals.

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