Jewel Mashed Potatoes

Russets are the traditional starchy choice for baked and mashed potatoes. Yukon golds are a common all-purpose potato and good for mashing, too. If you want to get crazy, make mashed potatoes with a combination of these two types. Killzone 1 walkthrough. Sweet potatoes with tan, copper or purple skin (as opposed to reddish or orange skin), like the Hannah and jewel varieties, are also dry, starchy and good for mashing.

Prepping the PotatoesThree pounds of whole potatoes makes about eight servings of mashed potatoes. Scrub them under cold running water to remove any dirt. It's up to you whether or not to peel the potatoes.

Some people love mashed potatoes with skin, others hate it. Hopefully there's a consensus in your home; if not, cater to the taste of whoever can make you the most miserable. Boiling the PotatoesPlace the potatoes in a large pot and cover them with water. Salt the water lightly and bring it to a boil over high heat.

Then, turn the heat down to maintain a gentle boil. If you're wondering which potatoes cook faster, there's really not a significant difference in cooking times between different types. Larger potatoes and those with heartier skins – if left on – typically take slightly longer.If you combine russets and Yukon golds, it's fine to boil them for the same amount of time. The smaller, thinner-skinned Yukon golds need a bit less time, but since you'll be mashing them and adding ingredients to make them creamier, there won't be any textural issues.Boil the potatoes until they're soft all the way through. You should be able to easily slide a fork through them.

This generally takes about 16 to 20 minutes. Turning Them Into Mashed PotatoesDrain the potatoes and pat them dry with paper towels or a clean cloth. At the same time, place the empty pot over low heat for a minute or two to evaporate the remaining moisture. Water makes the finished product turn out gummy.

Many people don't know this, and it's where a lot of homemade mashed potatoes go wrong.Return the potatoes to the pot and use a potato masher to mash them up until they're smooth and lump-free.While you're mashing away, in a pan combine 1/4 cup of milk with one stick of butter per 3 pounds of potatoes in a pan. You can use less butter – significantly less, even – but why? More butter makes it more better. Heat over medium-low until the butter is melted, then pour it into the pot with the mashed potatoes and stir until it's fully incorporated and you achieve a creamy consistency.Salt and pepper the mashed potatoes liberally.

Get what you love from Jewel-Osco — delivered to you. Hungry Jack Mashed Potatoes. Betty Crocker Loaded Mashed Potatoes. Signature Select Mashed Potatoes, Loaded. Simply Potatoes Family Size Traditional Mashed Potatoes. Idahoan Loaded Baked Mashed Potatoes. Bob Evans Mashed Potatoes Garlic. Mashed Sweet Potato Ingredients: Sweet potatoes – Look for those similar in size. Use varieties such as red garnet, beauregard or jewel (not white or purple varieties). Salted butter – salted browned butter always tastes better than unsalted browned butter so that’s what I use here.; Real maple syrup – if you don’t have any on hand you can substitute white or brown sugar, or even honey.

Add other seasonings if you like, such as crushed garlic, chive, rosemary or thyme. You can also add 1/4 to 1/2 cup of sour cream for more flavor and creaminess, or melt in some shredded cheddar cheese. And, there's always crumbled bacon, of course. Eric Mohrman is a food and drink, lifestyle, and travel writer. He spent 10 years working front- and back-of-house in a few casual and upscale restaurants, adding professional experience to his love of eating and cooking.

He lives with his family in Orlando, Florida. His stories on food and beverage topics have appeared in numerous print and web publications, including Visit Florida, Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and others.

Sweet potatoes (or camote in Spanish) are sweet-tasting tubers which originated in Central America. Most of the tubers referred to as in the U.S. Are actually sweet potatoes. Looking at the image at the top of this page, from left to right, is the red sweet potato, the jewel sweet potato, and white sweet potato. Both the red and the jewel are typically labeled 'yams' in U.S. Grocery stores.

Both the red (Garnet) and lighter-colored Jewel sweet potatoes have orange flesh and a more moist when cooked than the light beige/yellow color sweet potatoes. Canned sweet potatoes are typically the red variety.The sweet potato can be baked, boiled, mashed, or pureed. It is also used for making Sweet Potato pie.

Canned sweet potatoes are cooked then canned. Substitute For Sweet PotatoesIf you don't have sweet potatoes then select from one of these options:. Use red (Garnet), Jewel (called yams in the U.S.) or white sweet potatoes interchangeably. Do remember the red and Jewel will be moist rather than 'dryer' inside. The white are typically the preferred for roasting.

Depending on how you are using the sweet potato you can substitute canned or frozen for fresh.Vary The Flavor. OR - You can substitute equal amounts of which are also sweet. OR - Butternut squash is a good alternative to roasting or use in soups or as a side vegetable. OR - Use pumpkin but most will be less sweet. OR - potatoes will work well too, but they have a higher glycemic index than sweet potatoes.