Creamy And Simple Mashed Potatoes Food

CREAMY MASHED POTATOES

Steps:

• Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander and, while still hot, put them through a food mill.
• Mash the potatoes: Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and pepper and gently mix in the butter and sour cream. Do not over mix - over mixing makes gummy potatoes. Taste for seasoning. Remove from the heat.
• Finish the potatoes: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the heavy cream in a medium bowl until fairly firm. With a rubber spatula, gently fold the whipped cream and the Parmesan into the mashed potatoes. Taste for seasoning. Serve immediately.

MASHED POTATOES WITH CREAM

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, 15 to 20 minutes. Drain and transfer to a mixing bowl.
• Add cream, butter, salt, and pepper to the potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.

CREAMY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
• Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

CREAMY AND TANGY MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
• Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
• In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
• Rest the potatoes for 10 minutes, and then serve.

CREAMY MASHED POTATOES

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.

CREAMY MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water 20-25 minutes or until tender. Drain.
• Mash potatoes with salt and pepper, butter, cream cheese and milk.
• Serve hot with gravy of your choice.

BEST EVER CREAMY MASHED POTATOES

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.