BEST EVER MASHED POTATOES
Make and share this Best Ever Mashed Potatoes recipe from Food.com.
Provided by canarygirl
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
- Drain water and add remaining ingredients.
- Mash until smooth (I like to leave at least a few lumps, call me weird).
- Serve with gravy or butter.
- Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
- For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
WORLD'S BEST MASHED POTATOES
I attended a Boy Scout pot luck with my son several years ago and was introduced to these heavenly potatoes. The Scout leader was kind enough to share. It is a recipe that is hard to mess up but yet is delightful enough to serve at a formal dinner party. We seldom have leftovers and when we do my family fights over who gets to eat them. It is an easy recipe to decrease or increase depending on the needs of your family.
Provided by dbrhnewman
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place peeled and cubed potatoes into a medium size saucepan.
- Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
- Remove from heat and drain any remaining water.
- Place potatoes into mixing bowl.
- Add butter and start to whip potatoes with mixer set on 7 or 8.
- Add sour cream slowly and whip until smooth and creamy.
- (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
- Top with as much cheese as desired.
- Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
- Remove from oven and let sit for five minutes.
- If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.
Nutrition Facts : Calories 441.6, Fat 29.6, SaturatedFat 17.9, Cholesterol 79.7, Sodium 256.4, Carbohydrate 35.8, Fiber 4.2, Sugar 4.4, Protein 10
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
BEST-EVER SMASHED POTATOES
I love potatoes in almost any form and these are no exception. What's not to love? Recipe & photo: potatogoodness.com
Provided by Ellen Bales
Categories Potatoes
Time 1h
Number Of Ingredients 8
Steps:
- 1. In a large skillet, over medium heat, melt the butter and add the onions. Reduce heat to very low, cook, stirring often until the onions are golden and soft, about 45 minutes. Reduce heat even more if the onions start to turn brown.
- 2. Bring 2 inches of water to a boil in a large pot. Place the potatoes into the boiling water, reduce heat and cook until tender, about 25 minutes. Drain.
- 3. Transfer the potatoes to a large bowl; add the contents of the skillet, and also add the broth, mustard, salt and pepper.
- 4. With an electric mixer, beat at medium speed until fairly smooth but not too creamy. Stir in the crumbled bacon and serve immediately.
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
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- Place the potatoes, chicken stock, and garlic (if using) in your Instant Pot/pressure cooker. Put the lid on, set the pressure to high and cook time to 7 minutes. Quick release the pressure when cooking time is completed.
- Remove the potatoes from the liquid and mash or push through a ricer or a sieve. Optionally add a bit of the leftover chicken stock that the potatoes were cooked in for a bit more flavor.
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (123)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
BEST EVER SMASHED POTATOES | EPICURE.COM
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BEST MASHED POTATOES EVER - MRFOOD.COM
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- Place potato chunks in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes or until tender; drain well and place either back into the pot or into a large bowl.
- Add remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.
BEST MASHED POTATOES - ALI IN THE VALLEY
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Category FoodEstimated Reading Time 3 mins
- Peel and chop the potatoes into 1-inch pieces and place a large pot with the garlic cloves. Tie the fresh time sprigs together with thread or bakers twine and add to the pot with the potatoes and garlic.
- Add the cream and milk and bring the mixture to a boil. Add the salt and reduce the heat to a simmer and stir occasionally until the potatoes are tender and falling apart.
- Remove from the heat and discard the thyme stems, use a potato masher to mash the potatoes until smooth. Add in the butter and pepper and stir just until melted and combine.
THE BEST MASHED POTATOES RECIPE (SO EASY & CREAMY ...
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4.6/5 (8)Total Time 45 minsCategory Sides, Salads & VegetablesCalories 424 per serving
- Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.
- Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.
- While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.
BEST EVER SALTY HERBED SMASHED RED POTATOES • DOMESTIC ...
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- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
- Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
- Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.
BEST EVER MASHED POTATOES - ERREN'S KITCHEN
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Ratings 14Calories 199 per servingCategory Dinner, Side Dish
- Cut the potatoes into evenly-sized chunks (about an inch or so thick), and transfer them to a large stockpot full of cold water (and 1 tablespoon salt) filled so the water line sits about 1 inch above the potatoes.
- Bring the water to a boil over high heat, reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a fork or knife inserted in the potato goes in easily.
- While the potatoes cook, in a seperate pot, gently heat the butter, half and half, milk together (Do not boil).
- Carefully drain the potatoes and add them back to the pot with the butter, and warmed milk mixture.
MARIE'S BEST EVER HOMEMADE MASHED POTATOES WITH STEP BY ...
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5/5 (3)Category Side DishCuisine CanadianTotal Time 45 mins
- Peel potatoes removing all blemishes and eyes; soak peeled potatoes in cool water while peeling
- When finished peeling, change water; cube potatoes into small evenly sized cubes, returning to fresh water until all are chopped
THE BEST MASHED POTATOES EVER - AMANDA HAAS COOKS
From amandahaascooks.com
Estimated Reading Time 3 mins
- Place the half-and-half in a medium saucepan along with the garlic cloves, thyme, rosemary, and chive stems. Bring the half-and-half to a simmer, then turn down until it is barely simmering and is reduced by 1/2 cup, about 8-10 minutes.
- Strain the half-and-half through a sieve, discarding the herbs and garlic. Set the warm half-and-half aside.
- Peel the potatoes and dice them into 2-inch pieces. Place the diced potatoes in a pot of cold water with a tablespoon of salt. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook until the potatoes can gently be pierced with a fork, about 15 minutes.
- Drain the potatoes in a colander, shaking off any excess water, then place them back in the pan over low heat. Cook, stirring constantly, to dry out the bottom of the pan for a minute, then place the potatoes in a large bowl. (If you’d like, you can wash the pot and dry it and rice the potatoes back into this pot.)
BEST EVER MASHED POTATOES RECIPE | MYRECIPES
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Servings 6Total Time 1 hr
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Test with a fork until potatoes fall apart on the water.
- Drain them well and remove the bay leaf. Put the potatoes through a potato ricer or food mill into a large bowl.
- Heat the butter, philly cream cheese, and milk together in the microwave until they are incorporated and hot. The philly cream cheese may not be all melted. That is ok. Pour hot mixture into potatoes. Use potatoe masher to incorporate together. If the potatoes are still dry, add small amounts of milk until they are the correct consistency (should be smooth and fluffy).
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- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
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Estimated Reading Time 6 mins
- Using the Wrong Potato. There are two types of potatoes: waxy and starchy. Which makes the better masher? Starchy—100 percent of the time. Waxy varieties (like white- or red-skinned potatoes) can become gummy when mashed and don’t absorb as much buttery-cream flavor.
- Cutting Them Too Small (or Cutting Them Unevenly) Small chunks may cook faster, but they take on too much water, preventing absorption of the butter and cream later on.
- Starting Potatoes in Boiling Water. If you’re adding potatoes to boiling water, chances are good you’ll end up with lumpy mashed potatoes. They cook on the outside before cooking through on the inside.
- Not Salting the Water. Cooking potatoes in plain water makes, well, plain potatoes. Have you ever eaten a potato by itself? Pretty bland stuff.
- Overcooking or Undercooking the Potatoes. Overcooked potatoes make mealy, watery mashers. Undercooked potatoes can be sad and chunky. Neither one whips up nicely.
- Whipping in Cold Butter and Cream. Butter and cream are essential ingredients to making rich mashed potatoes. If you add them straight from the fridge, they cool down the mixture and prevent the potatoes’ starch molecules from fully absorbing all that creamy goodness.
- Adding Butter and Cream at the Same Time. Most people mix together butter and cream and add them at the same time. Don’t! Seriously, this small step is keeping you from the best mashed potatoes of your life.
- Overmixing. If you overwork potatoes, too much starch is released. The mash becomes gummy, gluey and unappetizing. If you’re using a food processor or stand mixer, you’re probably whipping the life out of your potatoes.
- Making Them Too Far in Advance. Mashed potatoes don’t store well. They can taste dry and lose their fluffy texture, becoming a little dull and dreary.
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- Turkey. Without a whole roasted turkey, Thanksgiving dinners are incomplete. In the United States, most people prefer having turkeys with mashed potatoes.
- Fried Chicken. Apart from turkey, chicken dishes, especially fried chicken, go really well with mashed potatoes. Fried chickens tend to be crispy on the outside and tender on the inside.
- Roasted Chicken. Are you craving some roasted chicken breasts? The chicken should be properly marinated and roasted till golden brown. A creamy side dish, such as mashed potatoes, will definitely complement your crispy yet tender chicken.
- Pork Chops. There’s no denying that grilled pork chops are delicious. However, the texture of the pork meat might seem a bit dry for you. Thus, you’ll want something creamy to go with it.
- Grilled Beef Steak. Beef is full of protein. Based on how you cook, grill, or fry them, they can be either dry or succulent. But, when it comes to choosing a beef dish that goes well with mashed potatoes, beef steaks will be your best bet.
- Pot Roast. One of the best comfort foods you’ll ever eat is pot roast. This rich gravy meal, which includes wine and tomato sauce, can be made with either beef or ham.
- Meatloaf. Another comfort food on this list is meatloaf. You can prepare meatloaf in many ways by adding ingredients of your choice. Given the dish is on the drier side, it is perfect for eating with creamy mashed potatoes.
- Corn Beef. Corn beef has always been one of the favorite dishes on my table on festive occasions. The salty, spicy, and tender dish is rich in flavor. Hence, plain, creamy mashed potatoes are just the best side dish to complement the taste of spicy corn beef dishes.
- Pork Roast. Pork roast with mashed potatoes is an amazing combination. Since the pork meat is a bit firm, the smooth and creamy mashed potatoes will make up for it.
- Fish Cakes And Patties. Not only meat, but you can also try mashed potatoes with various fish recipes. There are many ways you can combine mashed potatoes with fish.
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