Rich Tasting Mashed Potatoes Food

RICH AND CREAMY MASHED POTATOES

Steps:

• Wash, peel and cut the potatoes into large chunks.
• Place the cut potatoes in a large pot and fill the pot with cold water, leaving about 2 inches at the top of the pan.
• Place the pan on the stovetop on medium-high heat.
• Allow the water to come to a boil, then turn the water down to medium heat.
• Boil the potatoes for 10-15 minutes, or until the potatoes are fork tender.
• Drain the water from the potatoes.
• Put potatoes through a food mill or potato ricer for the fluffiest texture.
• Stir in the cream cheese, butter, heavy cream and salt.
• Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.
• Serve warm.
• You can top with butter, salt, chives or parsley.

RICH MASHED POTATOES

Steps:

• Place potatoes in a saucepan; cover with water. Cook until tender, about 10-12 minutes; drain. Add cream, butter, salt and pepper; mash until smooth. Garnish with parsley if desired.

RICH & CREAMY MASHED POTATOES

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

FONTINA MASHED POTATOES, RICH AND DELICIOUS

Steps:

• Put your fontina in the freezer, this will make it easier to grate later.
• Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
• Bring to a simmer and cook until potatoes are tender.
• Drain and mash the way you prefer (I like a ricer)
• Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
• Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
• Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
• Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
• Just prior to serving, stir in chives.

GARLIC MASHED POTATOES

Steps:

• Place potatoes, garlic and 1 teaspoon salt in a large saucepan; add enough water to cover.
• Bring to a boil; reduce heat.
• Cover and simmer until potatoes are tender, about 10 minutes; drain.
• Transfer potatoes and garlic to a mixing bowl; mash or put through ricer.
• Add butter, cream and remaining salt; beat until smooth.
• Do not overbeat potatoes lest they turn into a glutenous mass!