Monster Mashed Potatoes Food

MONSTER MASHED POTATOES

Steps:

• place each vegetable in a separate bowl.
• add 2 tablespoons butter, 2 tablespoons cream, salt, pepper, and nutmeg to taste to each bowl.
• in a large bowl, gently swirl the 4 vegetable mixtures together, making sure each color remains distinct in areas.
• serve hot.

WORLD CLASS MASHED POTATOES

Steps:

• Wash the potatoes with the skins on. Leaving them whole, place them in a large pot and fill with cold water, covering them over with 1 inch of water. Add salt and cook the potatoes for 25 to 30 minutes until fork tender.
• Drain and quickly peel the potatoes while they are still warm. Once they are peeled, pass them through a ricer. Add 1/2 of the butter and stir until completely incorporated. Using a tamis or fine metal mesh sifter, pass the potato puree once more to create a smooth texture. Place the potato puree in a pot and add the remaining butter. Over low heat, add the milk slowly, continuously mixing. Finish, by adding a pinch of salt for flavor.
• To serve, simply place on a plate as a side dish with your favorite meat and vegetables.

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.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

MASHED POTATO MONSTER FACES

Steps:

• In 2-quart saucepan, heat milk, water and margarine to a rapid boil over medium-high heat (watch carefully to avoid boilover).
• Remove from heat. Stir in potatoes just until well blended. Let stand 4 to 5 minutes or until liquid is absorbed.
• Meanwhile, cut 4 pieces plastic wrap, about 9x12 inches each. Line insides of 4 (6-oz) custard cups with plastic wrap; spray with cooking spray. Divide potatoes evenly among custard cups. Press firmly; turn upside down onto individual serving plates.
• Remove plastic wrap from each potato mound; choose from suggested ingredients above to make faces. Serve immediately.

MASHED POTATOES - MASTER RECIPE

Steps:

• Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.
• Bring to boil and continue to cook over medium heat until potatoes are tender when pierced with a knife, 15 to 20 minutes.
• Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash.
• Cook them just until a thin-bladed knife meets a bit of resistance.
• It is also important to drain the potatoes well after cooking to prevent gumminess.
• Drain potatoes well and return pan to low heat to dry thoroughly.
• Using a ricer, rice potatoes into pan.
• With a wooden spoon blend in butter, then warm milk or half-and-half.
• Season with 1/4 teaspoon salt and a big pinch of black pepper, or to taste.
• Serve immediately.

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!