Forget Mashed Pototos Save Your Heart Life Make This Food

MASHED POTATOES

Mashed Potatoes image

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Provided by Tyler Florence

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Steps:

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

THE BEST MASHED POTATOES

The Best Mashed Potatoes image

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

Ingredients

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

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.

THE BEST INSTANT POT MASHED POTATOES!

The BEST Instant Pot Mashed Potatoes! image

How to make the best Instant Pot Mashed Potatoes! Once you try these you will never made boiled mashed potatoes again!

Provided by Karlynn Johnston

Categories Side Dish

Number Of Ingredients 4

Ingredients

10 cups of large diced russet potatoes
1 cup of chicken broth
1/4 cup milk
2 tablespoons salted butter

Steps:

Place the potatoes in the bottom on the instant pot, then pour the chicken broth over top.
Place the lid on top and seal.
Cook for 15 minutes on high pressure - I used the "beans/chili" button.
Manually release the pressure.
Add the butter and milk and mash with a potato masher. ( I do this right in the pot.)
Transfer to a serving bowl and enjoy!

Nutrition Facts : Calories 179 kcal, Carbohydrate 34 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 145 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

EXTRA GOOD MASHED POTATOES

Extra Good Mashed Potatoes image

These potatoes are DELICIOUS!!! They melt in your mouth. I added more pepper....adjust spices to taste. From the "Fix It And Forget It Slow Cooker" cookbook.

Provided by crazycookinmama

Categories Potato

Time 6h15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs potatoes, peeled,cooked,and mashed
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
3 teaspoons onions or 3 teaspoons garlic salt
1 1/2 teaspoons salt
1/4-1/2 teaspoon pepper
2 tablespoons butter, melted

Steps:

Combine all ingredients.
Pour into slow cooker.
Cover.
Cook on low 5-6 hours.