Glorified 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.

CLASSIC MASHED POTATOES

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.

DELUXE MASHED POTATOES

Steps:

• Peel and cube the potatoes; place in a saucepan and cover with water. Cook over medium heat until tender; drain. Mash until smooth (do not add milk or butter). Stir in cream cheese, sour cream, chives, onion salt and pepper. Spoon into a greased 1-1/2-qt. baking dish. Dot with butter; sprinkle with paprika if desired. Cover and bake at 350° for 35-40 minutes or until heated through.

GOLDEN MASHED POTATOES

Steps:

• In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

GOLDEN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
• Mash potatoes with a potato masher. Add milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

GLORIFIED POTATO CASSEROLE

Steps:

• In sauce pan heat soup and butter until melted.
• Add all the rest of ingredients except 1/2 to 1 cup of the cheese (personal taste), mix until well combined.
• Pour into a 9x13 pan and top with remaining cheese.
• Bake covered for 45 minutes at 350 degrees.
• Remove from oven and let sit uncovered for 15-20 minutes (to allow sauce to thicken).
• Serve and enjoy!

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.

GLORIOUS MASHED POTATOES

Steps:

• Peel the potatoes and cut them into slices.
• Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
• Drain and mash.
• Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
• Sprinkle the chives over and serve.

GLORIFIED MASHED POTATOES

Steps:

• Preparation:.
• For every recipe version: Bring a large pot of lightly salted water to a boil. Add potatoes and cook until tender, about 15 minutes; drain and return to the pot.
• Meanwhile purée the second vegetable from the ingredient list of the mashed potato recipe of your choice: spinach, carrots or peas. Purée in a food processor until completely smooth.
• For every recipe version: Mash potatoes with a potato masher or ricer. Mix in puréed vegetables and remaining ingredients from the recipe version of your choice. Warm over medium heat, stirring constantly.
• Nutritional Information Per Serving:
• Colcannon: Calories 199; Total fat 7g; Saturated fat 2g; Cholesterol 6mg; Sodium 141mg; Carbohydrate 30g; Fiber 2g; Protein 3g; Vitamin A 34%DV*; Vitamin C 22%DV; Folate 29%DV; Calcium 9%DV; Iron 14%DV; Potassium 25%DV.