Lindas Fluffy Mashed Potatoes Food

THREE CHEESE POTATO FLUFF

Steps:

• 1. Preheat oven 375 degrees...Add milk to prepared mashed potatoes,cheeses,scallion,salt and pepper and egg yolks. Mix together throughly.In a small bowl with mixer on high speed,whip the egg whites until stiff peaks form.
• 2. Gently fold in egg whites into mashed potato mixture. Spoon the mixture into a greased 3 inch deep casserole dish. Bake about 50 minutes,or until puffed and golden. Serves about 5
• 3. Use mashed potatoes that are already prepared. Your favorite brand.

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

FLUFFY MASHED POTATOES

Steps:

• Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
• Heat butter and milk in a small saucepan over medium heat until the milk is warm and the butter has melted. Remove potatoes from steamer basket. While potatoes are still hot, use a ricer to rice potatoes into a large bowl. Add milk mixture and gently combine with a spatula; season with salt and pepper. Serve immediately.

PERFECT FLUFFY MASHED POTATOES

Steps:

• Heat pot of water 'till boiling.
• Peel and cube potatoes - add to boiling water.
• Boil gently until a fork can be inserted very easily into a potato - drain.
• Add milk to the pot to heat it up.
• Transer potatoes to a mixing bowl.
• Add margarine/butter and turn on mixer to low.
• Gradually add warm milk until it is your desired consistency.
• Add baking powder - mix on high for 30-45 seconds.
• Salt & pepper to taste mixing thoroughly.

FLUFFY MASHED POTATOES

Steps:

• Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
• Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
• Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.

LINDA'S FLUFFY MASHED POTATOES

Steps:

• In a large pan, boil potatoes with salt until tender, 15-20 minutes.
• Drain water, and add remaining ingredients.
• Mash until smooth, with a potato masher.
• Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
• Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
• You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
• For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

FLUFFY BUTTERMILK MASHED POTATOES

Steps:

• Place the potatoes and salt in a medium saucepan and add enough water to cover. Bring to a boil over high heat. Reduce the heat and simmer until the potatoes are pierced easily with a fork, about 10 minutes. Drain, reserving a few tablespoons of the cooking liquid.
• Place the potatoes in a large bowl and partially mash.
• Add the warm buttermilk and baking soda, mix well, and mash completely. Stir in the butter and pepper and adjust the seasoning as needed. If you like your mashed potatoes creamy, add the reserved cooking liquid. Serve immediately.

GEORGE'S FLUFFY GARLIC MASHED POTATOES

Steps:

• Heat the oven to 400 degrees F.
• Cut the top off the garlic and wrap it in foil leaving the top cut edge exposed. Drizzle on some olive oil and bake for 45 minutes or until the garlic is soft and caramelized. Remove from the oven and let cool a bit.
• Meanwhile peel the potatoes, cut them into cubes, and put them into a medium sized pot. Cover them with water and add a big pinch of salt. Bring them to a boil over high heat, then lower the heat to medium and simmer until they are tender, about 20 minutes. Drain them well.
• While the potatoes are cooking, warm the cream and rosemary in a small pot over low heat. When you are ready to mash, strain out the rosemary.
• When the potatoes are dry but still hot, put them through a ricer into a large bowl. Squeeze in the garlic and add some of the warm cream. Mix well, then add the butter and mix again. Add more cream if they are too dry. Taste and adjust seasoning with salt and pepper. Serve immediately.

FLUFFY MASHED POTATOES

Steps:

• 1. Pare potatoes and cut into chunks. Add potatoes to a large pot or dutch oven. Bring to a boil, reduce heat and cover. Cook for about 20 or 25 minutes until tender.
• 2. Remove from stove and stir in the cheddar cheese while the potatoes are hot. Add stick of butter and salt and pepper. Pour in the can of evaporated milk and whip on high speed until no lumps are seen and they are nice and smooth. Sprinkle with chives.
• 3. When I cook a pot roast, I will cook my potatoes in the roast until tender, remove and mash them..I omit the cheese when I do this. They are so good after cooking in the roast juice.