Creamy Mashed Taters Food

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.

GARLIC BUTTERMILK MASHED POTATOES

Steps:

• Bring a large pot of water to a boil, generously salt. Add potato chunks and whole garlic cloves and simmer until fork tender, about 15 minutes.
• Meanwhile, while potatoes cook, heat butter and whole milk in small sauce pan until butter is melted and mixture is hot but not boiling. Set aside.
• When potatoes and garlic are tender, drain in colander. Place food mill fitted with medium disk on top of same pot and working in batches, pass potatoes and garlic through mill, turning the handle back and forth.
• After finished mashing, add hot butter/whole milk mixture and stir well with rubber spatula. Gradually add buttermilk and continue to mix until desired creaminess, about ¾ cup of buttermilk, maybe more. Taste for salt, adding a teaspoon or two, depending on butter used, and some fresh cracked black pepper. Serve warm and enjoy!

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.

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 MASHED POTATOES

Steps:

• Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
• Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

MASHED TATERS

Steps:

• Boil potatoes until soft.
• Drain water and put potatoes back in pan to evaporate excess water.
• Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
• Serve immediately.

YUMMY, CREAMY, CHEESY MASHED POTATOES

Steps:

• Wash, peel and cube potatoes. ( I sometimes leave the skin on them.).
• Boil in water until fork tender, about 15 minutes.
• Drain water from the potatoes and then put in a bowl with the rest of the ingredients and mix with a hand mixer until there are no more lumps.
• Add salt and pepper to taste. Serve.

CHEESY MASHED POTATOES WITH SOUR CREAM

Steps:

• Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
• Add sour cream, chives, butter and cheese.
• Whisk on medium speed for one minute, until smooth and creamy.
• Optionally, top with extra chives in a serving dish.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Fill a large soup pot halfway with water. Heat on medium. While the water heats up, peel the potatoes (I find it easiest with a Y-peeler), then cut into 1 1/2-inch chunks. Carefully add the potatoes into the pot of water. Raise the heat to medium high. Let water come to a boil. Cook until the potatoes are fork-tender, about 25-30 minutes. Monitor the water while boiling so it doesn't boil over. While the potatoes cook: grate the Parmesan, chop the chives (I like to use kitchen scissors), and warm the half & half in the microwave for 40 seconds on high. Once the potatoes are done, drain well. Working in batches, spoon the potato chunks into the ricer and push through to "rice" the potatoes. Have the original pot ready underneath your ricer as you do this. Continue spooning potatoes into the ricer until they're all processed. Put the pot with potatoes on low heat. Add the butter, stir to combine well. Next add the warm half & half, stir to combine again. Next add sour cream, whipped cream cheese, grated Parmesan, garlic powder, kosher salt & pepper. Stir well to combine all ingredients. Taste & adjust seasonings as necessary. Turn off the heat and sprinkle in the chives. Fold them gently into the potatoes. Serve warm.

CREAMY 'TATERS'

Steps:

• 1. Peel and cube the potatoes; rinse then place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash.
• 2. Stir in cream cheese, sour cream, chives, garlic salt and pepper. Stir in milk to your desired consistency. Spoon into a greased 1-1/2-qt. baking dish. With a large fork, scrape the top and make lines. Melt butter and pour over top of potatoes; sprinkle with paprika if desired.
• 3. Cover and bake at 350 degrees for 35-40 minutes or until heated through.