LINDA'S FLUFFY MASHED POTATOES
These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.
Provided by Lindas Busy Kitchen
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
GEORGE'S FLUFFY GARLIC MASHED POTATOES
Provided by George Duran
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 9
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
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn
Categories Mashed Potatoes
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
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.
- VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.
Nutrition Facts :
PERFECT FLUFFY MASHED POTATOES
I can't believe this isn't on here yet! It is the ONLY way I make them and it's a fave among all visitors and family members!
Provided by dukeswalker
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 1.7, Sodium 154.1, Carbohydrate 28.2, Fiber 2.5, Sugar 1.2, Protein 3
LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams
KITTENCAL'S FLUFFY MASHED POTATOES
Boiling the potatoes in broth instead of water creates a wonderful flavor but you may of coarse use only water or half of each --- use only russets or Yukon gold potatoes for this and once the potatoes are peeled do not slice them leave whole when cooking this will prevent the potatoes from absorbing too mush water, making for a better texture when mashing --- for extra flavor I most always add in 1 teaspoon onion powder and you may also add in some roasted garlic is desired or some garlic powder--- all amounts may be increased or adjusted to taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
- Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
- Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
- Add in the eggs and continue to mash or mix until fluffy.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 794.8, Fat 32, SaturatedFat 19.5, Cholesterol 128.7, Sodium 286.8, Carbohydrate 114.8, Fiber 14.2, Sugar 5.8, Protein 16.1
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