Foolproof Traditional Mashed Potatoes Food

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

PERFECT MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
• Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
• Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
• Plan on 1/3 to 1/2 pound potatoes per person for your feast.

FOOLPROOF MAKE-AHEAD MASHED POTATOES

Steps:

• Combine enough water to cover the potatoes (about 6 cups) with 2 teaspoons salt and vinegar in a large pot. Bring to a simmer over high heat, then reduce the heat and add the potato slices. Cook just below a simmer for 30 to 35 minutes, until potatoes are tender when a fork is pressed into a slice. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot and add some ice. (You want to make sure that the potatoes are cool through before you mash them. This will help prevent gluey potatoes.).
• Drain well. Mash with an old-fashioned potato masher or large fork or run them through a ricer (don't use the food processor). When you have mashed fairly well, slowly stir in the cream. Stir the remaining 2 teaspoons salt and the pepper into the half-and-half, then stir into the potatoes until they are a little moister than you want the final dish to be. Taste; if necessary, add salt and pepper.
• Spoon potatoes into a large casserole (about 2 quarts) and cover with foil. Refrigerate overnight or hold at room temperature for up to 2 hours.
• Preheat the oven to 325 degrees. Heat potatoes in the covered casserole for 40 minutes, then uncover and serve. Potatoes will stay hot for the entire meal.

EASY MASHED POTATOES

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

FOOLPROOF TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Cover and bring to a boil.
• Cook for 20-25 minutes or until very tender. Drain well.
• Add milk, butter, salt and pepper; mash until light and fluffy. (I use an electric mixer for this).

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

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.

CHEF JOHN'S PERFECT MASHED POTATOES

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.