Quick And Healthy Basic Mashed Potatoes Food

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

HEALTHY MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
• Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. Using a fork, masher or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
• Serve warm and top with fresh herbs, if desired.

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature butter. Mash with a potato masher or fork (do not use a food processor). Season with salt and pepper.

QUICK AND HEALTHY BASIC MASHED POTATOES

Steps:

• Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic).
• Microwave on HIGH for 10-12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover and mash well.
• Stir in yogurt, milk, butter spread and seasonings.
• Cook for a minute or 2 more to heat if necessary.

SIMPLE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
• Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

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.

HEALTHY MASHED POTATOES

Steps:

• Wash potatoes and cut off any eyes. Do not peel them. Cut them in quarters and place in good sized pot. Fill with enough water to cover potatoes and add salt.
• Bring to a boil, then simmer for 20 - 25 minutes or until tender.
• Drain water and smash the potatoes in the pot with a potato masher.
• Add cream cheese and half the milk and continue to smash with masher. Add egg too if desired (it adds to both the fluffy texture and a nice color).
• Add remaining milk as needed and most of the cheddar cheese. (You might need more milk, depending on your potatoes).
• Add pepper to taste and garnish with remaining cheddar cheese.