Country Style Mashed Potatoes Food

LOADED RUSTIC MASHED POTATOES - COOK'S COUNTRY

Steps:

• Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.
• Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
• Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.

GARLIC MASHED POTATOES (COOK'S COUNTRY METHOD)

Steps:

• Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
• Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
• Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
• Top with garnish.

COUNTRY STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Scrub potatoes under running water thoroughly.
• Slice them (skin on) lengthwise into quarters.
• Slice each of the quarters across into 4 chunks.
• In a pot add potatoe chunks with enough water to cover them.
• Boil 25-35 mins or until tender when pierced with a fork.
• .
• Drain chunks.
• In a bowl mash potatoes with a hand masher to a very coarse texture adding 2 Tbs butter at the same time.
• To the potatoes gently mix in the cottage cheese, onion, garlic salt and pepper to taste.
• Pour mixture into a greased casserole dish-- place small pieces of the remaining 2 Tbs of butter over top of the potatoes.
• Sprinkle with small amount of Paprika.
• Bake uncovered for 30 mins.
• Let cool for 10 mins or so before serving.

BUTTERMILK MASHED POTATOES WITH COUNTRY MUSTARD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes; Drain.
• Transfer potatoes to large bowl.
• Melt butter in medium saucepan over medium heat.
• Whisk in Dijon mustard.
• Remove from heat and whisk in 1 1/2 cups buttermilk.
• Using handheld electric mixer, beat potatoes until smooth.
• Gradually beat in buttermilk mixture.
• Season to taste with salt and pepper.
• Beat in additional buttermilk if dry.
• NOTE: Can be prepared 2 hours ahead. Cover and let stand at room temperature. Rewarm in microwave-safe bowl until heated through, about 5 minutes.
• Sprinkle chopped fresh parsley around edge.

COUNTRY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
• Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
• Drain well, return the potatoes to the pan and place over high heat.
• Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes).
• Remove from heat.
• While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
• Remove from heat and stir in the rosemary, chives and parsley.
• With an electric mixer, beat the potatoes and garlic until smooth.
• Beat in the milk-herb mixture, sour cream and season with the salt and pepper.

COUNTRY MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes and cut in 1/8ths.
• Place in lg pot, add enough water to cover.
• Bring to a boil.
• Cook on med-lo for 15 min, or until soft.
• Drain well.
• Add all ing except milk.
• Beat with mixer on med till mixed well.
• Add milk, a little at a time, beating till smooth and creamy.