CLASSIC WHIPPED MASHED POTATOES
It's simple: Move quickly and keep them warm, and you'll have creamy, fluffy potatoes ready for your holiday table.
Provided by Michael Anthony
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
- Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
- Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.
MAKE-AHEAD MASHED POTATOES
These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield About 9 cups
Number Of Ingredients 4
Steps:
- Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
- Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
- Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
- Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
- Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
- Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
- To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
- Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
- To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
- Transfer the hot mashed potatoes to a large bowl for serving.
CLASSIC MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
BASIC MASHED (WHIPPED) POTATOES
I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.
Provided by breezermom
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5
AMAZING WHIPPED POTATOES
These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.
Provided by AmyBoul
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g
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