Creamy Mashed Potatoes Puree Recipes

PARIS MASH (RICH & CREAMY MASHED POTATO)

Steps:

• Scrub potatoes clean.
• Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
• Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
• Drain potatoes and return empty pot to stove.
• Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
• Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
• Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
• Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
• Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
• Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
• Season to taste with salt.
• Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!

CREAMY MASHED POTATOES PUREE

Steps:

• Prepare cream cheese, heavy cream, cut butter into small pieces and let it sit on the counter top for the butter and cream cheese to get to room temperature.
• Fill large bowl with water. Peel potatoes and place potatoes into the water to prevent from the potato not to brown. Wash potatoes. Cut potatoes into 4 quarters. Place potatoes back into the bowl. Wash potatoes really good again. Place cut potatoes into a large pot. Fill with water until all the potatoes are covered with water. Add 1 table spoon of salt (or to taste).
• Bring potatoes to a boil. Reduce the temperature to low. Remove all the white foam from the water. Let the potatoes lightly boil (more steaming, do not over boil potatoes so the potatoes does not fall apart). Cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart). Boil for about 30 min or until the knife easily sliced into potato. Drain the potatoes. Heat the heavy cream for 30 seconds in the microwave.
• Dump potatoes into a large bowl. Add softened butter into potatoes. Beat it with hand mixer on high until potatoes are mashed.
• Then add softened cream cheese and beat it again for a minute or until well mixed.
• Finally, add hot heavy cream into potatoes and beat well for 2-3 minutes until well berated and looks like puree.
• Serve right away. Enjoy!

POTATO PUREE

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

MASHED PARSNIPS AND POTATOES

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

CREAMY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
• Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

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.