Guy Pleasing 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.

CREAMY MASHED POTATOES

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.

CROWD PLEASING POTATOES

Steps:

• Spray a large food service pan (12x20-inch) with cooking spray.
• Place 1/3 of the potatoes into pan; sprinkle with salt, pepper, garlic, 1/3 onions, 1/3 bacon, and 1/3 cheese.
• Repeat layers for a total of 3 layers. Leave cheese off last layer (keep for later in cooking).
• Pour cream over top; dot with butter. Cover tightly with foil. Bake at 400°F for 1 hour 15 minutes.
• Uncover; sprinkle with remaining cheese. Return to oven for 15 minutes or until cheese is melted.

GUY-PLEASING MASHED POTATOES

Steps:

• Cut potatoes into uniform pieces and place in a large pot filled with enough water to cover. Bring to a boil and reduce heat and simmer about 10 minutes.
• Drain and return to pot.
• Add butter, 1 tsp salt and pepper to pot. Mash the mix with a potato masher. Add more salt and pepper as desired.
• Add milk, a little at a time while mashing potatoes until smooth.
• In another bowl combine the parsley, scallions, and thyme.
• Mix into potatoes and serve immediately.

PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
• While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
• Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

BEST EVER CREAMY MASHED POTATOES

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.