Damn Good Mashed Potatoes Recipes

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THE BEST MASHED POTATOES



The Best Mashed Potatoes image

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

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

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

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

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

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

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.

LEAN BUT GOOD POTATOES



Lean but Good Potatoes image

Here, olive oil replaces butter for a healthier twist on classic mashed potatoes. Sautéed garlic and rosemary add flavor. Don't forget to season generously with salt and pepper.

Provided by Mark Bittman

Categories     weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 pounds potatoes (about 6 medium Yukon Golds or four medium russets)
1/4 cup olive oil, more to taste
1 tablespoon minced garlic (about 3 cloves)
1 sprig rosemary or thyme
Salt
Freshly ground pepper
Chopped chives, for garnish

Steps:

  • Peel potatoes, if desired, and cut into equal size pieces. Place potatoes in a large pot of cold salted water to cover and bring to a boil. Reduce to a simmer and cook until tender.
  • When potatoes begin simmering, heat olive oil in a small skillet with minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), about 2 to 3 minutes, remove from heat and set aside until potatoes are cooked.
  • Drain potatoes and return to the cooking pot. Discard rosemary or thyme sprig, add olive oil and garlic mixture and mash, adding a bit more oil if you like. Season to taste with salt and pepper and serve garnished with chives.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 14 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 2 grams

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

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

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

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

BEST DAMN MASHED POTATOES



Best Damn Mashed Potatoes image

Make and share this Best Damn Mashed Potatoes recipe from Food.com.

Provided by Spencer in STL

Categories     Potato

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 5

5 potatoes (I prefer russets)
1/2 pint cream (if feeling sinful) or 1/2 pint heavy cream (if feeling sinful)
1/4 cup butter
1/2 tablespoon white pepper
1 tablespoon seasoning salt

Steps:

  • In a large stock pot fill with water and bring to a boil.
  • While you are waiting for the water to boil, skin and quarter potatoes (depends on size) Put taters in the boiling water until mildly tender (time depends on lots of time and has never been the same, but start looking at them after 30 min) Use a potato ricer*** (works lots better and is the key of the recipe) or masher to compress the potatoes into a large serving bowl.
  • Add the butter, pepper and season salt.
  • Use a whisk or hand mixer to blend ingredients and make taters smooth.
  • Add cream to the point, while stirring, that the taters have a great consistency.
  • You can add more pepper, garlic, salt to taste if wanted.
  • I sometimes bake the potatoes about 20 minutes in the oven at 300°F after the fact to blend the flavor beautifully.

DAMN GOOD MASHED POTATOES



Damn Good Mashed Potatoes image

Make and share this Damn Good Mashed Potatoes recipe from Food.com.

Provided by rhmckendree

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (28 ounce) bag honey, gold or 1 (28 ounce) bag dutch yellow potatoes
1/2 cup butter
1 cup sour cream
salt
pepper

Steps:

  • Wash and rinse potatoes.
  • Place potatoes in pot of boiling salted water.
  • Boil till potatoes are tender enough that a fork passes through without effort.
  • Drain and return to pot.
  • Add sour cream and butter and blend together with a hand mixer.
  • Salt and pepper to taste.

Nutrition Facts : Calories 917.8, Fat 34.4, SaturatedFat 21.2, Cholesterol 90.9, Sodium 256.5, Carbohydrate 165.2, Fiber 0.4, Sugar 165, Protein 2

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