Creamy Dreamy Mashy Taters Food

THE BEST MASHED POTATOES RECIPE

Steps:

• Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about 1/2 inch above the potatoes. Bring the potatoes to a boil and add 1/2 teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
• Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot.
• Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.*
• Add the half and half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counter-clockwise as you mix. Don't over mix the potatoes. Add the remaining 1/2 teaspoon of kosher salt and black pepper to taste, and add more dairy to get the consistency you like best.
• Add more butter if you'd like, and garnish with minced chives, green onion, or serve plain.

CREAMY GARLIC MASHED POTATOES

Steps:

• Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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 DREAMY MASHY TATERS

Steps:

• 1. Heat broth and potatoes in 3-qt saucepan over medium-high heat to a boil.
• 2. Reduce heat to medium. Cover and cook for 10 min. or until potatoes are tender. Drain potatoes into another saucepan, reserving broth.
• 3. Mash potatoes with cream, butter and pepper, and add 1/4 cup broth (a little more or less as needed for desired consistency).
• 4. **NOTE** if you want to, you can add 1/2 c sour cream, 3 slices of bacon (cooked and crumbled) - save some for garnish - and 1/4 cup chopped chives into the hot mashed potatoes. Sprinkle bacon crumbles on top to serve.

CREAMY BUTTERMILK MASHED POTATOES WITH VARIATIONS

Steps:

• Place the potatoes and the 2 teaspoons of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving at least 1/4 cup of the cooking water - I like to reserve at least a cup of the cooking liquid.
• Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little. (See notes above if using a ricer or food mill.) Add the buttermilk, ¼ cup of the reserved cooking liquid, pepper to taste, and a pinch of sea salt. Mash the potatoes with a potato masher until you have a coarse purée. Add the butter and mash again. Once the potatoes are as mashed up as possible you can switch to a wooden spoon or spatula and beat them further. Taste. Add more sea salt and pepper to taste. Thin with more reserved cooking liquid if desired.
• Heat the oil, scallions, crushed red pepper flakes, and cilantro in a small skillet or saucepan over medium heat. Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle. Season with a pinch of sea salt and remove from the heat.
• Transfer half of the potatoes to a serving dish. Use the back of a spoon to swoosh the potatoes around a bit, creating peaks and valleys. Spoon the herby oil over top, allowing the oil to pool in the crevices. Crack more pepper over top and, if you wish, season with another pinch of sea salt.