THE BEST MASHED POTATOES!
These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.
Provided by Ali
Time 45m
Number Of Ingredients 7
Steps:
- Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
- Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
- One final time, taste the potatoes and season with extra salt if needed.
- Then serve warm, garnished with any extra toppings that you might like, and enjoy!
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
ABSOLUTE BEST MASHED POTATOES
By using a few clever cooking tips and top quality ingredients, anyone can make firm (not runny) really tasty mashed potatoes to die for...I am always asked to please bring my potatoes, or to tell why my potatoes taste like potatoes with so much flavor. Now my secrets belong to you also. Hugs, and enjoy! Be prepared for compliments :>)
Provided by Linda Sedlak
Categories Mashed Potatoes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water.
- Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper.
Nutrition Facts : Calories 704.6 calories, Carbohydrate 69.8 g, Cholesterol 149.4 mg, Fat 45 g, Fiber 4.9 g, Protein 9.8 g, SaturatedFat 28.1 g, Sodium 53 mg, Sugar 2.4 g
MY GRANDMOTHER GITTLE'S MASHED POTATOES -- THE ABSOLUTE BEST
My grandmother made these for me when I was young- grandma lived until 103- she ate these potatoes every day. I like Yukon Gold potatoes best for this dish.
Provided by petlover
Categories European
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and quarter potatoes then cook in water ( enought to cover and then some) until the potatoes are soft ( abut 25 minutes).
- Drain and return to pot.
- Place butter and Sour Cream on top of the hot potatoes-then mash gently-- ( don't overdo it-lumpy is better).
- Serve-sprinkle salt and pepper and each serving.
Nutrition Facts : Calories 789, Fat 43.2, SaturatedFat 27, Cholesterol 106.6, Sodium 1337.8, Carbohydrate 93.9, Fiber 9.1, Sugar 4.1, Protein 10.6
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
THE VERY BEST MASHED POTATOES
Butter, milk, a bit of heavy cream, and the secret ingredient-a dash of vinegar-make these the most delicious mashed potatoes ever. If you want to make them a head of time, reheat in the microwave at half-power, stirring every 3 minutes until hot. From Parents Magazine.
Provided by akgrown
Categories Potato
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184.4, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.2, Sodium 58, Carbohydrate 23.9, Fiber 2.9, Sugar 1.1, Protein 3.3
More about "absolute best mashed potatoes recipes"
BEST POTATO FOR MASHED POTATO RECIPE - THERESCIPES.INFO
From therecipes.info
ABSOLUTE BEST MASHED POTATOES - MASTERCOOK
From mastercook.com
ABSOLUTE BEST MASHED POTATOES - FIERRA.STORE
From fierra.store
ABSOLUTE BEST MASHED POTATOES - GLUTEN FREE RECIPES
From fooddiez.com
ABSOLUTE BEST MASHED POTATOES RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
PERFECT MASHED POTATOES - HOUSE OF YUMM
From houseofyumm.com
OUR HANDS-DOWN BEST MASHED POTATO RECIPES - TASTE OF …
BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO MAKE MASHED …
From delish.com
ABSOLUTE BEST MASHED POTATOES RECIPE RECIPE
From crecipe.com
FOODIE RECIPES: ABSOLUTE BEST MASHED POTATOES
From foodie-recipes.blogspot.com
THE ABSOLUTE BEST TYPE OF POTATO FOR MASHED POTATOES
From tastingtable.com
ABSOLUTE BEST MASHED POTATOES - ALLRECIPES.COM RECIPE
From crecipe.com
THE ABSOLUTE BEST TYPE OF POTATO FOR MASHED POTATOES - TASTING …
From flipboard.com
THE BEST POTATO RECIPES THAT ARE IMPOSSIBLE TO MESS UP
From tasteofhome.com
THE BEST MASHED POTATOES RECIPE [+VIDEO] - OH SWEET BASIL
From ohsweetbasil.com
MASHED POTATO RECIPE: ABSOLUTE BEST MASHED POTATOES BY LINDA …
From redcipes.com
THE BEST BUTTERY GARLIC MASHED POTATOES - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BEST BASIC MASHED POTATOES RECIPE - FOOD REPUBLIC
From foodrepublic.com
THE BEST MASHED POTATOES - CULINARY HILL
From culinaryhill.com
ABSOLUTE BEST MASHED POTATOES - MASHED POTATO RECIPES
From worldrecipes.org
THE FLUFFIEST MASHED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
ABSOLUTE BEST MASHED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
BEST MASHED POTATOES - JOYFOODSUNSHINE
From joyfoodsunshine.com
THE ABSOLUTE BEST TYPE OF POTATO FOR MASHED POTATOES
From tastingtable.com
WORLD'S BEST HOMEMADE MASHED POTATOES - DAILY DISH RECIPES
From dailydishrecipes.com
THE BEST HOMEMADE MASHED POTATOES! - BELLY FULL
From bellyfull.net
OUR 23 BEST MASHED POTATO RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
ABSOLUTE BEST MASHED POTATOES RECIPE - TEXTCOOK
From textcook.com
ABSOLUTE BEST MASHED POTATOES THE BEST RECIPES
From familytopsecretrecipes.blogspot.com
EASY MASHED POTATOES RECIPE - ADD A PINCH
From addapinch.com
ABSOLUTE BEST MASHED POTATOES | RECIPESTY
From recipesty.com
WHO WINS THE TITLE OF "BEST MASHED POTATOES EVER"? | KITCHN
From thekitchn.com
BOBBY FLAY'S TIPS FOR HOW TO MAKE THE BEST MASHED POTATOES
From foodnetwork.com
ABSOLUTE BEST MASHED POTATOES FOOD- WIKIFOODHUB
From wikifoodhub.com
16 INSANELY GOOD MASHED POTATO RECIPES - RECIPELION.COM
From recipelion.com
COOK'S COUNTRY MELTING POTATOES RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
THE BEST MASHED POTATOES RECIPE (SO EASY & CREAMY!) - AVERIE …
From averiecooks.com
MASHED POTATO RECIPES | ALLRECIPES
From allrecipes.com
BEST MASHED POTATOES RECIPE {EVER!} - A SPICY PERSPECTIVE
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love