Basic Mashed Potatoes Food

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.

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.

EASY MASHED POTATOES

Steps:

• Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

MEATBALLS & MASHED POTATOES

Steps:

• Fill a large pot halfway with water. Add the cubed potatoes and cook at a gentle boil until tender, about 15 minutes.
• Meanwhile, add the breadcrumbs and milk to a bowl and allow to soak until it turns into a paste.
• Combine the ground beef with the paste and mix together thoroughly with your hands.
• Form evenly sized meatballs, around 1 1/4 inch in diameter, compacting the meat into a sturdy ball.
• Add the meatballs to a large skillet over medium-high heat. Allow them to brown on one side before turning them over. Attempt to evenly brown the balls on each side. This process takes about 10 minutes.
• When finished, remove the meatballs from the pan. Add water to the pan and whisk in the brown gravy mix. Simmer until slightly thickened.
• When the potatoes have finished cooking, drain the water. Mash the potatoes with a masher or hand mixer. Add butter and milk and stir well to combine.
• Serve meatballs with mashed potatoes and gravy over top.

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:

• 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.

MASHED POTATO PANCAKES

Steps:

• Set up your cooking station: Place a few paper towels on a large plate. You will transfer the pancakes to the paper towel lined plate as you fry them.

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.

BASIC MASHED POTATOES

Steps:

• 1. Cook potatoes in water to cover 25 to 30 minutes until tender.
• 2. Drain and mash with milk, butter, salt, and pepper. Reheat if necessary before serving.