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Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Deviled Mashed Potatoes
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 56 mg
- Sodium
- 529 mg
Buttery, creamy mashed potatoes are a Thanksgiving staple. If you’re looking to punch up the flavor, this version adds grainy country Dijon mustard, a hint of cayenne, and sour cream. Finish with a dusting of paprika for that deviled look.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 329
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 56 mg
- Sodium
- 529 mg
Ingredients
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Directions
- Put the potatoes in a large pot and cover with water by 1 inch; season generously with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well.
- For a smooth mash, press the potatoes through a ricer or food mill. For a chunkier mash, use a potato masher. Return the potatoes to the pot. Mash in the butter, a few tablespoons at a time. Add the milk and sour cream in 2 batches, stirring with a rubber spatula until combined. Stir in the mustard and cayenne. Season with salt.
- Transfer the potatoes to a serving dish. Top with more butter if desired, dust with paprika and sprinkle with the chives.
