The Best Mashed Potatoes Food

BEST EVER MASHED POTATOES

Steps:

• In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
• Drain water and add remaining ingredients.
• Mash until smooth (I like to leave at least a few lumps, call me weird).
• Serve with gravy or butter.
• Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
• For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.

"THE BEST MASHED POTATOES"

Steps:

• Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
• Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
• Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

WORLD'S BEST MASHED POTATOES

Steps:

• Place peeled and cubed potatoes into a medium size saucepan.
• Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
• Remove from heat and drain any remaining water.
• Place potatoes into mixing bowl.
• Add butter and start to whip potatoes with mixer set on 7 or 8.
• Add sour cream slowly and whip until smooth and creamy.
• (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
• Top with as much cheese as desired.
• Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
• Remove from oven and let sit for five minutes.
• If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

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.

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.

THE VERY BEST MASHED POTATOES

Steps:

• In a large saucepan, simmer potatoes in salted water until soft. Drain well.
• Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
• Beat in vinegar, mixing well. Add salt and pepper to taste.
• *Can be made ahead: Cool, cover and refrigerate up to 2 days.

MASHED POTATOES

Steps:

• Peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape.
• While the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces.
• Warm the milk.
• Drain potatoes; return to the stove for a minute or two to dry out the water.
• Mash potatoes; add the butter and warm milk. You should have a smooth thick mixture.
• Add the Cheddar and Parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes.

MASHED POTATOES

Steps:

• Peel, cut up and boil potatoes until tender.
• Drain water and put potatoes in a mixing bowl.
• Add margarine, sour cream and milk.
• Use an electric mixer and mix until desired consistency.
• The KEY here is to add salt and pepper to taste.
• You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
• Pepper is the same way, although use it more sparingly.
• Just remember to add a little at a time, until you get it where you like it.
• Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
• Then sprinkle parsley over it.
• This will make the best mashed potatoes I've ever found anywhere.