Basic Mashed Potatoes Food

EASY HOMEMADE MASHED POTATOES

Steps:

• Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
• Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
• Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

CLASSIC MASHED POTATOES

Steps:

• Put the potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Drain well.
• Press the potatoes through a ricer or food mill back into the pot. (Alternatively, return the potatoes to the pot and mash with a potato masher.)
• Fold in all but 2 tablespoons of the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
• Transfer the potatoes to a serving dish. Top with the reserved 2 tablespoons butter and sprinkle with chives.

BASIC MASHED POTATOES

Steps:

• In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
• Bring a large sauce-pan 3/4 full of water to a boil.
• Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
• Drain well and return to the empty pan.
• Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
• Remove from the heat.
• Using a potato masher, mash until potatoes are almost smooth.
• Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
• The potatoes should be creamy but not soupy.
• Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.

BASIC MASHED (WHIPPED) POTATOES

Steps:

• Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
• Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
• Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
• Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

SIMPLE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
• Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature butter. Mash with a potato masher or fork (do not use a food processor). Season with salt and pepper.

BASIC MASHED POTATOES

Steps:

• Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.).
• Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
• Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
• Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.
• Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
• Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.).
• Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
• Gently stir in the warm butter and cream.
• At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
• ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

EASY 5-INGREDIENT MASHED POTATOES

Steps:

• Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
• Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

AMERICAN KITCHEN CLASSIC BASIC MASHED POTATOES

Steps:

• Fill a large pot halfway with cold water. Peel the potatoes and cut into 2 inch cubes, adding to the pot as they are cut. Add cold water to cover by 1 inch, if needed. Stir in the 3 tbsp kosher salt.
• Bring to a boil, then reduce heat to medium low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry 5-10 minutes.
• Meanwhile, heat milk, cream, peppercorns, sprigs and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes.
• Remove from heat and let mixture infuse for 20 minutes then strain.
• While milk mixture is infusing, pass the potatoes through the smallest disk of a food mill along with the diced butter into a large bowl. The hot cream mixture should be ready by this time so stir into the riced potatoes. Season with salt and pepper.
• If you need to hold the mashed potatoes, cover with plastic wrap pressed directly against the potatoes surface and set bowl over a large pot of simmering water for up to 2 hours.