Easter Bunny Mashed Potatoes Food

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

MASHED POTATO CASSEROLE

Steps:

• Peel and quarter or slice the potatoes. Place in boiling water and cook until a fork poked through causes it to easily break apart. Drain.
• Meanwhile, using an electric mixer, combine the cream cheese, sour cream, pepper and garlic salt. Beat until smooth. Set aside.
• After the potatoes are done and drained, beat the hot potatoes with an electric mixer or potato masher until they are in fine lumps.
• Add the sour cream mixture and continue beating until it is all smooth and fluffy.
• Spoon the potatoes into a well-buttered 9 x 13 glass pan.
• Dot with the butter slices and sprinkle with paprika.
• If made ahead, cover and refrigerate until the next day.
• Bake, covered with foil, in a 400 degree oven for 30-35 minutes. If made ahead and refrigerated, bake in a 400 degree oven for 1 hour - 1 hour 15 min. Uncover and bake 10-15 minutes longer, or until top is golden brown.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

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.

EASTER BUNNY MASHED POTATOES RECIPE - (4.4/5)

Steps:

• Put chopped potatoes and carrots in a large saucepan. Cover with warm or hot water and add a pinch of salt. Bring to a boil. Cook until potatoes are soft enough for a fork to go through easily, about 25 to 35 minutes. Drain and return to pan. Add sour cream, butter, 1 teaspoon salt, and black pepper. Mash with a masher or electric mixer until there are only small pieces of carrots in smooth potatoes. Serve.