Three Ingredient Mashed Potatoes Food

THREE INGREDIENT MASHED POTATOES

Steps:

• Add the potatoes to a large stock pot. Fill with water and cover so that there is an inch of water above to top of the potatoes. Bring to a boil.
• Once at a roaring boil, add the salt. Boil, uncovered, for 15 minutes or until you are able to easily mash a potato with the back of a spoon.
• For rustic potatoes, as pictured here, transfer the potatoes to a bowl with a slotted spoon. Add in the butter and cream cheese. Mash with a hand masher, and then stir with a sturdy spoon until desired consistency.
• For smoother potatoes (make sure to peel them before cooking), pass the potatoes through a potato ricer or food mill. Then transfer to a bowl with the cream cheese and butter. Stir with a sturdy spoon until smooth.

CLASSIC MASHED POTATOES WITH THREE VARIATIONS

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
• Three variations:
• Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
• Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
• Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

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.

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.

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.

FREEZER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

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.

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.