Super Creamy Mashed Potatoes Food

SUPER CREAMY MASHED POTATOES

Steps:

• Cut the potatoes into 3/4-inch slices.
• Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
• Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
• Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
• Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
• Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
• Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
• Serve.

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

CECILE'S CREAMY MASHED POTATOES

Steps:

• Add broth and potatoes to a large pot; bring to a boil.
• Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
• Drain, saving the broth.
• Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
• Add more broth if needed until you get the desired consistency.
• Note: After I mash the potatoes, I use the electric mixer to get them smooth.

CREAMY MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water 20-25 minutes or until tender. Drain.
• Mash potatoes with salt and pepper, butter, cream cheese and milk.
• Serve hot with gravy of your choice.

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.