One-Pan Mashed Potatoes
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The game-changer in this mashed potatoes recipe is the schmaltz, which lends chicken-infused richness to the world’s greatest side dish. If you can’t find it, substitute duck fat, rendered bacon fat, or just good ol' butter. Check out step-by-step photos here.
- 3 garlic cloves, peeled, smashed
- ¼ cup schmaltz (chicken fat) or butter
- 3 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
- 2 sprigs thyme, plus whole leaves for serving
- 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more
Real Talk: Are you in a huge hurry to get everything on the table? If you want to save yourself an extra 10 minutes, you don’t have to peel the potatoes. Also, you’ll get the best, fluffiest, smoothest consistency using a ricer—but it’s definitely not required! Go ahead and mash away your sorrows with whatever you’ve got on hand.
Cook shallots, garlic, and schmaltz in a medium saucepan over medium-low heat, stirring occasionally, until very soft and golden, 15–20 minutes. Add potatoes, cream, milk, thyme sprigs, and salt and bring to a simmer, skimming occasionally, until potatoes are fork-tender, 20–25 minutes. Reserve ¾ cup of that wonderfully starchy cooking liquid; set aside.
Using a ricer, potato masher, or fork and some inner rage, smash potatoes directly in pot. Add cooking liquid to thin, give your potatoes a taste, and season with salt if needed. Transfer to a platter, then top with thyme leaves.
Do Ahead: Mashed potatoes can be made 3 hours ahead; reserve extra cooking liquid. Cover and store at room temperature. Reheat over low, adding warmed cooking liquid to thin if necessary.
Oven Roasted Potatoes Recipe (Crispy)
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy. This post was originally shared in March of 2018 but has since been updated.
These are the crispy potatoes that I DREAM about throughout the day waiting for dinner… Seriously, I’m not kidding.
I love potatoes and carbs in all forms, but I have a special spot in my heart for potatoes. They’re one of my all time favorite side dishes.
Super easy to make, these quick roasted potatoes will become a staple in your house!
I love potatoes for a lot of reasons, obviously because they’re delicious, but also because they’re so versatile!
Mashed potatoes, french fries, spiralized crispy potatoes, Crispy Rosemary Smashed Potatoes… the list goes on and on because there’s really no wrong way to eat them!
However, I will say that I think these Sheet Pan Crispy Roasted Potatoes are the best way to eat them.
Whenever we make dinner, these are the first things to go off my plate.
They’re super crunchy on the outside, soft on the inside, perfectly salty and have a little bit of flavor + kick from the garlic powder/pepper!
I could seriously eat just these as a meal, and usually you can find Ty + I literally standing over the oven practically burning our mouths as we eat them right off the sheet!
Season each chicken breast or thigh evenly on both sides with salt and pepper. Heat your largest cast-iron pan over high heat. Once the pan is hot, add some oil and sear the chicken for a few minutes or until it starts to brown. Flip the chicken and cook for a few minutes more on the other side. Remove to a plate.
While the chicken is cooking, cut the potatoes. Quarter each potato lengthwise, then cut each quarter into 1-inch pieces.
While the pan is still hot, add the garlic and potatoes to the empty pan. Immediately add the chicken broth. Add the thyme, bay leaf and 2 teaspoons salt. Bring the mixture to a boil and simmer on high for 5 minutes. Return the chicken to the pan on top of the potatoes and stock and place the whole pan in the oven and roast for 25 minutes.
Once roasted, remove the chicken to a cutting board and rest for 10 minutes before slicing. Discard the thyme sprigs and bay leaf. Using a potato masher, mash the potatoes in the pan with the stock. Once the potatoes are mashed, add the butter and half & half and mix.
To serve, place a dollop of potatoes onto 4 dinner plates. Arrange the sliced chicken on top, followed with a spoonful of chimichurri.
One-pan breakfast potatoes recipe
Breakfast potatoes are an easy quick fix you can have any day. Ready in only fifteen minutes, when you feel like having potatoes or when you do not have bread you can enjoy these scrumptious potatoes. With just a few natural spices, you have a bowl full of flavor-packed potatoes.
I made this recipe on the stovetop and in just a few minutes they were done and I love how crispy they are on the outside and how soft they are on the inside. So perfect! You can make them in the oven too but you will need to bake them for at least twenty-five minutes so that they are fully cooked.
The good thing about this recipe is you can add or remove some ingredients and spices but I have made this recipe so many times, this is my go-to recipe any day. Cooking time also varies with the quality of potatoes. Some potatoes tend to be harder whilst some are softened. So it’s +/- fifteen minutes.
This dinner is quite impressive! Not only is it a delicious comfort meal, but it’s secretly SO easy.
I mean, who ever heard of making mashed potatoes on a sheet pan along side your mini meatloaf and green beans?! No one will know you took a crazy short-cut.
Unless you have someone else washing the dishes — and then they’ll be completely confused by how little there is to wash up!
Creamy One Pan Chicken and Potatoes
This one pan chicken recipe is perfect for busy weeknights! Ready in under an hour with a creamy garlic parmesan sauce, potatoes, mushrooms, and fresh spinach. For more easy potato recipes, check out Potatoes USA on Facebook.
Ok. WE NEED TO TALK ABOUT THIS ONE PAN CHICKEN.
Here are the bullet points because I know you’re busy + also we like to keep things organized and efficient here:
- ONE PAN.
- Mushrooms + potatoes + spinach OH MY
- The easiest, creamiest rosemary garlic parmesan sauce (*swoooooon*)
- ONE PAN. Did I say that already?
- Ready in under an hour. Because we have THINGS to do, duh
- Easy to customize – potatoes and sauce are the perfect blank canvas for any protein or veggies you have on hand! Ahhhhh, possibilities.
- Literally LICK-YOUR-PLATE tasty. Example: When I made this for some friends, there was an, ermmm, “conflict” over the last piece (they ended up splitting it. Because ADULTS).
This one pan chicken dinner is simple but hearty, and it’s packed with a great supporting cast (mushrooms! spinach! potatoes! rosemary!)
You could serve this over rice or quinoa if you’d like to stretch it out a bit more, but I honestly love it just as it is – it’s like a warm, cozy, ultra-comforting food hug (which is perfect, because it’s finally sweater weather and I’m craving warm cozy food baaaaaaasically 24/7).
The mild, creamy, slightly starchy texture of white potatoes makes them perfect for this recipe. They also hold their shape well, so even though we’re cooking them for awhile here and then covering them in the creeeeeeeamiest sauce, you’re still going to have well-defined pieces of potato (rather than an accidentally-sort-of-mashed-but-not-in-the-good-way potatoes situation, because yikes).
Also, I don’t know about you, but I almost ALWAYS have potatoes in my pantry – which means recipes like this one are ultra-convenient even when I haven’t had time to go to the store. Just use the potatoes and sauce as a base, and customize this recipe with whatever else you have on hand! (Broccoli, arugula, roasted butternut squash, and cauliflower are some of my favorite additions so far).
PS – if you ever want to know what type of potato might be best for a recipe, Potatoes USA has this handy-dandy guide to the most common varieties! I’m obsessed with it.
ALSO, if you’ve been following Life As A Strawberry for awhile, you’re probably picked up on the fact that I love thickening sauces with a roux, which is basically just a flour-and-butter (or olive oil) combo.
But that doesn’t always work if you’re out of flour or are following a gluten-free diet, so I mixed it up a bit for this recipe and thickened the sauce with cornstarch.
You can totally use a roux here if you prefer, but a quick cornstarch slurry will do the trick just fine. Observe:
Tips and Notes for this Creamy Mashed Potatoes Recipe
- Always start your potatoes in cold water and bring it up to a boil and don’t add the raw potatoes to boiling water. This helps the potatoes cook evenly and not fall apart/overcook.
- Be sure to fully drain your potatoes before you mash them. You don’t want it to be watery.
- It’s important to salt your water when cooking the potatoes as it helps flavour the potatoes early on and makes the potatoes more flavourful. This also means you can add less salt later since there’s already flavour.
Ratings & Reviews
Great weeknight meal!
I have been making this forever and my whole family loves it! I add a tablespoon of soy with the worcestershire. I also use regular mixed veggies not a california blend. At first i made my own potatoe s but found that using two different kinds of instant is far better (roasted garlic and four cheese is amazing) Cooking onions in the beef adds more as well. I also find that it turns out far better if you up the baking time to at least 30 min. my family now asks for this meal constantly. It's a time and money saver for sure!
This is a family favorite
I use Golden Mushroom Soup, it adds a little more flavor than the regular mushroom soup. I also Brown my hamburger with Lawry's salt. these two things make the recipe not so bland. Microwaving the fro zen vegetable for a couple minutes before mixing in with hamburger helps the vegetables get more done.
Easy and delicious.
This was a quick and easy meal that my wife and I loved. Would totally recommend.
Twist on a Shepherd's Pie
I loved that this recipe could be made with ground beef. This makes it very easy to have all the ingredients on hand. I used cream of mushroom soup instead of the roasted garlic cream of mushroom thou gh. I added a 1/2 tablespoon of garlic powder and 1/2 of a small onion while I was browning the ground beef and this really increased the flavor. I also used a regular veggie blend instead of the Califlorna blend (what I had in the freezer). The end result was great and very flavorful. GREAT comfort food and my 19 month old son loved it.
I loved this. It's very similar to "shepherds pie" which I grew up eating as a child. I tweaked the recipe a bit though. I added cajun spice and salt to the mixture. When it was ready to eat I also ad ded hot sauce on top of it..mmmmm. you could also add cheese. This meal is quick and easy and a great filler. You could even add onion soup mix to it.
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- 1 lb. (0.4 kg) skinless and boneless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, melted
- 8 cloves garlic, peeled
- 12 oz. (340 g) red potatoes, cut into wedges
- 1/4 teaspoon salt
- 3 dashes Italian seasoning
- 1 teaspoon fresh rosemary, roughly chopped, optional
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, melted
- Measure flour properly. Here’s a great tutorial on how to measure flour properly. If you measure flour incorrectly it can cause too much or too little flour and can affect the consistency of the gnocchi.
- Don’t overwork the dough. The more you mix the dough the tougher it will become.
- Homemade sweet potato gnocchi. This recipe can be made with leftover mashed sweet potatoes too! Just swap out the potatoes and follow the recipe as directed.
- If you don’t have leftover mashed potatoes and still want to make this gnocchi simply boil 2-3 large potatoes until tender (to get 2 cups mashed potatoes). Drain thoroughly then mash them until they are smooth and clump free. Add them with the flour and egg and follow the recipe as directed.
- Make this in advance. You can prepare this homemade gnocchi recipe up to 2 days in advance. Make the gnocchi and refrigerate it (un cooked) for up to 2 days.
- Make ridges: I like to leave the gnocchi’s as is but feel free to use a fork to create stripes in the gnocchi or use a gnocchi paddle.