CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
THE BEST MASHED POTATOES!
These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.
Provided by Ali
Time 45m
Number Of Ingredients 7
Steps:
- Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
- Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
- One final time, taste the potatoes and season with extra salt if needed.
- Then serve warm, garnished with any extra toppings that you might like, and enjoy!
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
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
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
FANTABULOUS MASHED POTATOES!
Make and share this Fantabulous Mashed Potatoes! recipe from Food.com.
Provided by LDS Chef Ashlie
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Peel, slice, clean, boil and mash your potatoes.
- Add Miracle Whip and milk; salt and pepper to taste.
Nutrition Facts : Calories 290.7, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.8, Sodium 34.6, Carbohydrate 63.3, Fiber 7.8, Sugar 2.8, Protein 8.1
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
FANTABULOUS HOT GERMAN POTATO SALAD
Make and share this Fantabulous Hot German Potato Salad recipe from Food.com.
Provided by Niki S
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil or microwave potatoes until tender.
- Meanwhile, chop bacon and saute until cooked, but not crispy (unless you're really stuck on crispy bacon).
- Reduce heat, saute onion until translucent.
- Don't drain the fat.
- Add vinegar, sugar, mustard, and mustard seed.
- Whisk 2 tbs flour into stock, add to pan, bring to boil.
- Taste mixture, and adjust sugar-to-vinegar ratio, if necessary.
- Slice potatoes, and coat with dressing.
FARMHOUSE LOADED MASHED POTATOES
This is an ideal dish to prepare ahead of time, then pop it in the oven to reheat at meal-time. OR skip the oven part altogether if you can work quickly and get the cheese into the spuds while they're toasty hot (so the cheese melts). Original recipe comes from "Best of Country Cooking 2003" by Reiman Publications with my own personal tweakings (of course)!
Provided by Debber
Categories Pork
Time 1h
Yield 1 large casserole, 14 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot, cover with water; boil until fork-tender.
- While that is cooking, fry bacon; drain & crumble; slice onions; set aside.
- Preheat oven to 350; grease a 3-quart casserole dish; set aside.
- Drain the potatoes, dump into mixing bowl, add sour cream, milk, butter, salt & pepper; beat on medium-low until light and fluffy.
- Stir in TWO cups cheese, bacon crumbles, and onion slices.
- Transfer mixture to prepared dish, sprinkle remaining cheese over the top.
- Bake (UNCOVERED) for 30 minutes OR heated through--cheese will be melted & bubbly.
Nutrition Facts : Calories 356.1, Fat 21.5, SaturatedFat 11.3, Cholesterol 52.8, Sodium 338.6, Carbohydrate 29.7, Fiber 3.6, Sugar 1.9, Protein 11.8
FABULOUS FLORENTINE MASHED POTATOES
Ready, Set, Cook! Special Edition Contest Entry: This recipe is reminiscent of a mashed potato dish my Italian grandmother made which was a favorite of my childhood. The technique is the same but I was able to be creative and change most of the ingredients to create a whole new dish! I love this recipe because the Simply Potatoes Traditional Mashed Potatoes make it soooo much easier. A yummy side dish (or a great midnight snack!
Provided by pippin5903_11240155
Categories Mashed Potatoes
Time 1h
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Put 1/4 cup of the breadcrumbs in the casserole, shake to coat the pan, pour out excess crumbs and reserve in a small bowl along with the rest of the breadcrumbs.
- In a large bowl combine the 24 ounce container of Simply Potatoes Traditional Mashed Potatoes with 3 tablespoons melted butter and blend well. Stir in spinach, mozzarella cheese, bacon, goat cheese and sundried tomatoes, blend well till combined. Spoon the potato mixture into the prepared casserole.
- Sprinkle the Parmesan cheese all over the top of the potatoes and sprinkle the remaining breadcrumbs on top of the Parmesan. Cut the remaining 3 tablespoons butter into little pieces and dot the top of the casserole with it. Bake at 350 degrees for 30 minutes or till golden.
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
FLAVORFUL MASHED POTATOES
Earthy herbs bring a full chorus of flavor to creamy red potatoes, making this side dish anything but ordinary. Save it for special occasions or serve as a dressy accompaniment to a weeknight meal. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and garlic in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until potatoes are tender., Drain; return to pan. Mash potatoes, gradually adding remaining ingredients.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 280mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
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