Fish and Mashed Potatoes

Name: Fish and Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 8-10 tablespoons unsalted butter, divided; 4 6-ounce thin white fish filets, (snapper, tripletail, hogfish, trout, mahi, etc.); 2 tablespoons olive oil; 4 garlic cloves; 2 lemons; u00bc cup all-purpose flour (use rice flour for gluten-free); 3 tablespoons chopped parsley or another herb (chives, basil, thyme, etc.)

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Fish and Mashed Potatoes

Searing

Classic-traditional

Beginner Level

Prep Time

10 Mins

Cook Time

20 Mins

Servings

4

95

Views

Recipe Procedure

Save to magazine

About Recipe

This homemade fish and mashed potatoes recipe is the ultimate comfort food! Perfect for weeknight dinners and ready in 20 minutes!

Ingredients

8-10 tablespoons unsalted butter, divided

4 6-ounce thin white fish filets, (snapper, tripletail, hogfish, trout, mahi, etc.)

2 tablespoons olive oil

4 garlic cloves

2 lemons

¼ cup all-purpose flour (use rice flour for gluten-free)

3 tablespoons chopped parsley or another herb (chives, basil, thyme, etc.)

Cooking Procedure

Bring a big pot of water to a boil over high heat. Add a big pinch of salt to the water.

Peel and dice the potatoes. As the potatoes are cubed, place them in the pot of boiling water to prevent discoloring.

When the water starts to boil, reduce the heat to medium and simmer until the potatoes are VERY SOFT, about 15 minutes.

Drain the potatoes in a colander, then return them to the pot they were cooked in. Mash them with a handheld potato masher until smooth.

Add 3 tablespoons of butter to the mashed potatoes, mixing well. Add more to taste.

Slowly pour half of the cream over the potatoes and mix to combine. Add more cream until the potatoes are creamy. If you add too much cream, turn the heat on low and let the cream evaporate a bit.

Season the mashed potatoes with salt to taste.

See Recipe Procedure

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recipe: fish and mashed potatoes

recipe: fish and mashed potatoes

Fish and Mashed Potatoes

Fish and Mashed Potatoes

Searing

Classic-traditional

Beginner Level

Prep Time

10 Mins

Cook Time

20 Mins

Servings

4

95

About Recipe

Ingredients

8-10 tablespoons unsalted butter, divided

4 6-ounce thin white fish filets, (snapper, tripletail, hogfish, trout, mahi, etc.)

2 tablespoons olive oil

4 garlic cloves

2 lemons

¼ cup all-purpose flour (use rice flour for gluten-free)

3 tablespoons chopped parsley or another herb (chives, basil, thyme, etc.)

Cooking Procedure

Bring a big pot of water to a boil over high heat. Add a big pinch of salt to the water.

Peel and dice the potatoes. As the potatoes are cubed, place them in the pot of boiling water to prevent discoloring.

When the water starts to boil, reduce the heat to medium and simmer until the potatoes are VERY SOFT, about 15 minutes.

Drain the potatoes in a colander, then return them to the pot they were cooked in. Mash them with a handheld potato masher until smooth.

Add 3 tablespoons of butter to the mashed potatoes, mixing well. Add more to taste.

Slowly pour half of the cream over the potatoes and mix to combine. Add more cream until the potatoes are creamy. If you add too much cream, turn the heat on low and let the cream evaporate a bit.

Season the mashed potatoes with salt to taste.

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