Something Like Mashed Potatoes Food

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.

SOMETHING LIKE MASHED POTATOES

Steps:

• Cut and skin all but one potato into cubes or chunks and boil.
• Prepare lone potato the same way but leaving skin on, cubing and boiling separately, alternatively, this could also be a baked potato.
• Drain potatoes and mash either by hand or by mixer.
• Add butter and milk until smooth and creamy. I do not add exact measures, as this tends to be a personal decision, but about a tablespoon of each is a good start.
• Cook onion separately if you are using, I would personally sauté it.
• Mix in bacon bits, garlic powder, onions and salt if you are using them.
• Add the lone potato to the mix last. If it was a baked potato, cut it into cubes. If you chose to boil it separately, just drain it, it should already be in cubes.
• I would suggest a gentle mix for this lone potato in with the rest, either a really short and low mixer setting, or even just using a fork.
• If all goes well you should have a smooth mashed potato with small skinned potato chunks. Yummy!

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.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.