PERFECT MASHED POTATOES
Instant potatoes from the box can't compare to this homemade version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
- If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
- Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
- For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
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.
BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
- Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
- Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
MARTHA STEWART'S CLASSIC MASHED POTATOES
Make and share this Martha Stewart's Classic Mashed Potatoes recipe from Food.com.
Provided by Cook4_6
Categories Low Protein
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
- Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
- Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
- Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
Nutrition Facts : Calories 420.4, Fat 23.7, SaturatedFat 14.8, Cholesterol 74.3, Sodium 35.1, Carbohydrate 48, Fiber 4.1, Sugar 3.6, Protein 5.9
MOMMA'S MASHED POTATOES
This is my grandma's recipe for plain old potatoes. They always come out fluffy and tasty! This is one of those old classics at our house...one of the 'nobody makes these like Momma' dishes.
Provided by MINNESOTAMOM
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
- Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 34 g, Cholesterol 27.8 mg, Fat 10.2 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 83.3 mg, Sugar 1.6 g
BIG MARTHA'S MASHED POTATOES RECIPE - (4.4/5)
Provided by KrissyW330
Number Of Ingredients 6
Steps:
- Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE
This is Martha Stewart's mother's recipe from the November Martha Stewart LIving magazine. It is delicious and waits well.
Provided by KathyP53
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes and 1 tablespoons salt in medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off all skins,, and discard. Cut potatoes into large pieces.
- Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
- Return potatoes to pot and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through.
- Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
Nutrition Facts : Calories 429.3, Fat 27.3, SaturatedFat 17.1, Cholesterol 82.8, Sodium 570.9, Carbohydrate 41.5, Fiber 4, Sugar 2.2, Protein 6.5
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
MASHED POTATOES
As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere
Provided by Tsmith70
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, cut up and boil potatoes until tender.
- Drain water and put potatoes in a mixing bowl.
- Add margarine, sour cream and milk.
- Use an electric mixer and mix until desired consistency.
- The KEY here is to add salt and pepper to taste.
- You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
- Pepper is the same way, although use it more sparingly.
- Just remember to add a little at a time, until you get it where you like it.
- Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
- Then sprinkle parsley over it.
- This will make the best mashed potatoes I've ever found anywhere.
Nutrition Facts : Calories 450.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 5.2, Sodium 171, Carbohydrate 75.4, Fiber 9.4, Sugar 3.5, Protein 9.4
MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
- Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
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