EASY MASHED POTATOES
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
SIMPLE MASHED POTATOES
We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings (5 1/2 cups)
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
- Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
EASY HOMEMADE MASHED POTATOES
There's a reason that homemade mashed potatoes are a classic holiday tradition. They're a comforting reminder of the very best times gathered together around a table. But don't just make them a few times a year-this recipe for easy mashed potatoes can become your year-round favorite. Ready to start making mashed potatoes from scratch? All it takes are five ingredients and some enthusiastic potato mashing! Begin by boiling 8-10 medium russet potatoes, and then get to mashing until you're ready to add butter, pepper, salt, and enough milk to make it smooth and creamy. Enjoy these potatoes as the perfect side to any special (or ordinary) dinner.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
- Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1/10 of Recipe, Sodium 250 mg, Sugar 1 g
SIMPLE GARLIC MASHED POTATOES
This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.
Provided by Halcyon Eve
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
- Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
- Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
- Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
- Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
- Serve with a pat of butter in an indentation on top.
Nutrition Facts : Calories 263.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 59.9, Fiber 6.3, Sugar 4.8, Protein 7.2
EASY CREAMY MASHED POTATOES
Make creamy and fluffy whipped mashed potatoes in one pot!
Provided by Madeline
Categories Sides
Time 30m
Number Of Ingredients 6
Steps:
- Peel russet potatoes and cut into 1″ cubes
- Place potatoes and 2 tbsp salt into a large stock pot
- Fill the pot with cold water until the potatoes are fully submerged and the top layer is covered in at least 2″ of water
- Place the pot on the stove and bring the water to a boil
- Once boiling reduce the heat to a simmer and cover the pot
- Allow the potatoes to simmer for at least 10 minutes - potatoes should be soft when pierced with a fork
- Remove the pot from the stove and drain the water
- Immediately return the hot potatoes to the stockpot and cover the pot to retain the heat
- Place a stick of butter and half and half in the warm pot
- Cover the pot and wait a few minutes for the butter to melt
- Using an electric hand mixer, mix the potatoes until almost fully whipped
- Add sour cream to the pot and continue mixing with the hand mixer until fully mixed in
- Best if served immediately!
- If you are making these potatoes ahead of time and serving later, allow the mashed potatoes to cool fully then add some butter and milk on top, cover and place in the fridge until you are ready to reheat
Nutrition Facts : Calories 381 calories, Sugar 4.3 g, Sodium 2111.3 mg, Fat 14.4 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 56.8 g, Fiber 3.7 g, Protein 8.5 g, Cholesterol 37.9 mg
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
EASY MASHED POTATOES
Make and share this Easy Mashed Potatoes recipe from Food.com.
Provided by Aparna Anurag
Categories Mashed Potatoes
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- 1). Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
- 2). Warm cream and melt butter, together, either in microwave or in a pan on the gas. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. Add Salt and pepper to taste.
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EASY HOMEMADE MASHED POTATOES RECIPE - DASSANA'S …
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4.8/5 (5)Calories 225 per servingCategory Side Dish
- Rinse 500 grams of potatoes in water first using a colander. Brush off the mud if any. Drain the water and then peel the potatoes.
- Cover the pan. Keep pan on a stove top on a medium-low to medium flame for the potatoes to cook.
- In the same pan in which the potatoes were cooked, add ½ cup + 2 tablespoons milk, 2 tablespoons butter and ½ teaspoon finely chopped or minced garlic
- Remove the pan from the stove top and place on your kitchen countertop. Begin to mash the potatoes with a potato masher or vegetable masher. Note that the masher should have ricer like holes in it as this mimics the ricer while mashing. You can even use potato ricer if you have it instead of the masher.
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From leitesculinaria.com
5/5 (3)Total Time 45 minsCategory SidesCalories 229 per serving
- Place the potatoes in a medium saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are easily pierced with a knife, about 20 minutes.
- Slip the peels off the potatoes with your fingertips or, if that’s challenging, peel them. Push the potatoes through a ricer or food mill and put them back in the saucepan or mash them with a masher in the pan.
- Heat the milk in a small saucepan or in the microwave. Add the butter, 3/4 teaspoon salt (or to taste), and the pepper, then add as much warm milk mixture to the potatoes as needed to create the desired consistency, stirring until well combined. Serve immediately. Originally published November 13, 2013.
EASY HOMEMADE MASHED POTATOES RECIPE ... - EASY …
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5/5 (1)Total Time 15 minsCategory Side DishCalories 212 per serving
- Rinse potatoes and cut into large chunks. Place the potatoes and garlic cloves in boiling water and cook for about 8-12 min or until they are fork tender. (Cooking time will vary based on altitude)
- Drain water from the potatoes and replace in the pot on hot burner and let sit 1-2 minutes. Add sour cream, butter, cream cheese, salt, pepper, and oregano.
- Use a potato masher to mash the potatoes to the desired consistency combining with the cream cheese, sour cream and seasonings as you mash. Once they are at the right consistency, switch to a spoon and stir to make sure everything is incorporated evenly. Serve warm with butter or gravy! Enjoy!
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4.9/5 (7)Total Time 35 minsCategory Side DishCalories 319 per serving
- Carefully add prepared potatoes. Boil for 10 minutes, or until potatoes are easily pierced with a fork.
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- Boston Market Copycat Loaded Mashed Potatoes. You can’t go wrong with the cheesiness and creaminess of this copycat loaded mashed potato recipe which you can prepare easily in just a few minutes.
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- Tex-Mex Mashed Potatoes. Give your mashed potatoes some Tex-Mex flavor and make them more fun to eat. This Tex-Mex mashed potatoes recipe is completely gluten-free, yet chock-full of amazing flavors you’re sure to enjoy!
- Garlic Ranch Mashed Potatoes. This is a simple mashed potato recipe with fresh garlic, ranch seasoning, and salad dressing, a little bit of pepper and butter, plus chopped fresh chives on top.
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- Loaded Mashed Potato Bake. Loaded mashed potatoes are everything you could want from mashed potatoes and more! With added ingredients like bacon, green onion, fresh parsley, and crumbled cheese, you’ll enjoy the most flavorful mashed potato you could ever taste!
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- Peel and quarter potatoes and put in cold water until ready to cook (up to 4 hours ahead of time).
- In a large stockpot bring 1 gallon of water and 2 tablespoons of salt to a boil along with the potatoes and boil for 15-18 minutes.
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- Peel the potatoes, mash and let cool.3. Add beaten eggs, salt, pepper, paprika, garlic powder and chopped parsley.
- Scoop 1 tablespoon of potato mixture and flatten on your hand, place 1 cube of cheddar cheese in the center, wrap the potato mixture around the cheese and shape into ball.5.
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- Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes 15-18 minutes or until fork tender. Drain.
- Place hot, cooked potatoes in bowl. Add 1/4 cup milk, butter, and cream cheese; mash with potato masher or beat with hand mixer until smooth. Add salt and pepper to taste. Place potatoes in 3-quart casserole. Cover; refrigerate 4 hours or overnight.
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Ratings 39Calories 121 per servingCategory Side Dish
- Place chopped potatoes with enough cold water to cover add salt and gently boil on a medium /high heat for 15-20 min.
- Check with a sharp knife, it should slide in easily and slide off when lifted. When done drain and leave in the colander to dry, whilst you prepare the milk/cream
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- Cut potatoes in half lengthwise and then dice into 2-inch cubes. Cover with fresh, cold water plus about 1-inch. Stir in 1 tablespoon of salt and place over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and allow to simmer until the potatoes are very tender, about 15 minutes.
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