nytimes mashed potatoes - Pinpointmarketresearch

Ina Garten's Make-Ahead Mashed Potatoes Are the Ultimate Thanksgiving Hack
Ina Garten’s Make-Ahead Mashed Potatoes Are the Ultimate Thanksgiving Hack
https://www.popsugar.com/food/Baked-Cheesy-Mashed-Potatoes-Recipe-38925134?utm_campaign=feed&utm_medium=partner&utm_source=flipboard
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. (Photo: Karsten Moran for The New York Times)
http://cooking.nytimes.com/recipes/1016898-classic-mashed-potatoes?smid=pi-nytfood&smtyp=cur&crlt.pid=camp.1dH4hepCQ4Gh
These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (Photo: Craig Lee for The New York Times)
http://cooking.nytimes.com/recipes/1015335-olive-oil-mashed-potatoes?smid=pi-nytfood&smtyp=cur&crlt.pid=camp.Zw5Aon0przaa
NYT cooking: olive oil mashed potatoes.
http://cooking.nytimes.com/recipes/1015335-olive-oil-mashed-potatoes
Mashed potatoes are a cornerstone of Thanksgiving, and even great culinary minds give conflicting advice on how to perfect them Waxy or floury Mashed or riced
http://cooking.nytimes.com/recipes/1016898-classic-mashed-potatoes
NYT Cooking: Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
https://cooking.nytimes.com/recipes/1016898-classic-mashed-potatoes?smid=pin-share
NYT Cooking: Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly,%2...
https://cooking.nytimes.com/recipes/1018430-aligot-mashed-potatoes-with-cheese
This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator
http://cooking.nytimes.com/recipes/1013923-mashed-potato-casserole-with-sour-cream-and-chives
// Mashed Potato and Cabbage Pancakes - NYTimes.com
http://www.nytimes.com/2013/11/28/health/mashed-potato-and-cabbage-pancakes.html?emc=edit_tnt_20131202&tntemail0=y&_r=0
To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey.
http://cooking.nytimes.com/recipes/1016914-vermont-cheddar-mashed-potatoes?smid=fb-nytdining&smtyp=cur
Healthy Recipes
https://cooking.nytimes.com/recipes/1018913-mashed-potato-salad-with-scallions-and-herbs
Everything VEGAN
http://cooking.nytimes.com/recipes/1012436-green-mashed-potatoes
Early American colonists may not have eaten Cheddar at the first Thanksgiving, but they certainly began to make it in the traditional English manner soon thereafter At some point the colonies were actually exporting domestic cheese to the mother country, where it was known as Yankee Cheddar To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too
https://cooking.nytimes.com/recipes/1016914-vermont-cheddar-mashed-potatoes
Mashed Potatoes and Root Vegetables with Bacon and Thyme | Cook's Illustrated
https://www.cooksillustrated.com/recipes/3904-mashed-potatoes-and-root-vegetables-with-bacon-and-thyme?pac=ecAzr7rgSOyzvyZifaICKzW3ShWdvV2TTOacpZsUb2M=&extcode=NSCIB20IG&utm_source=instagram&utm_medium=photo&utm_content=mashedveg&utm_campaign=ciinstagram
Creamy Garlic Mashed Potatoes
garlic mashed potatoes from cooking.nytimes.com
https://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe-2203634
This recipe is by Matt Lee And Ted Lee and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
http://cooking.nytimes.com/recipes/7319-smoked-mashed-potatoes
Mashed Potato and Broccoli Raab Pancakes - #thanksgivingleftover #mashedpotatoes #leftoverfood
http://www.nytimes.com/2013/11/27/health/mashed-potato-and-broccoli-raab-pancakes.html?_r=0
In this recipe, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. (Photo: Michael Kraus for NYT)
http://cooking.nytimes.com/recipes/4117-chicken-breasts-with-lemon?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=29%3Fsmid%3Dfb-nytdining&smtyp=cur&smid=pi-nytfood
Green mashed potatoes. Click on the image for the complete recipe. Photo: Evan Sung for The New York Times
http://www.nytimes.com/2009/03/11/dining/111mrex.html
Mashed potatoes are a cornerstone of Thanksgiving, and even great culinary minds give conflicting advice on how to perfect them Waxy or floury Mashed or riced
http://cooking.nytimes.com/recipes/1016898-simple-mashed-potatoes
Colcannon is one of the great signature dishes of Ireland The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that’s the one I usually make You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
http://cooking.nytimes.com/recipes/1016482-mashed-potatoes-with-kale-colcannon
NYT Cooking: When stovetop and oven space is at a premium, the slow cooker can be a good friend. This hands-off, one-pot recipe makes creamy, slightly tangy mashed potatoes, and, unlike most mashed potato recipes, this one doesn’t call for milk. The potatoes give off enough moisture as they braise, so just some extra butter and sour cream is enough to make them smooth. After mashing, the potatoes hold very ...
https://cooking.nytimes.com/recipes/1019720-slow-cooker-mashed-potatoes-with-sour-cream-and-chives?smid=pin-share
Because almost everybody seems to love potatoes, it's worth mastering more than a few ways to make them. Mashed potatoes turn into potato cakes and shepherd's pies; scalloped potatoes can be an everyday side or a luxurious main; baked potatoes can be dinner, or hash browns. Read on for even more ideas and techniques.
http://cooking.nytimes.com/guides/how-to-make-potatoes



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