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.
LAURIE'S MASHED POTATOES
Make and share this Laurie's Mashed Potatoes recipe from Food.com.
Provided by laurie connolly
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes, peel, and mash.
- Add sour cream spoon full at a time,.
- adding more as needed.
- Cut cream cheese into chunks and slowly add to.
- potatoes and continue blending.
- Add cubes of one stick of butter at a.
- time.
- If potatoes are still hot/warm, the butter& cream cheese should.
- melt/blend easily.
- Add garlic salt to tastes.
- The more the better, in my.
- opinion.
- Reheat in oven if necessary.
Nutrition Facts : Calories 615.6, Fat 41.5, SaturatedFat 26, Cholesterol 105.6, Sodium 243.5, Carbohydrate 54.2, Fiber 4.5, Sugar 2.4, Protein 9.4
PARIS MASH (RICH & CREAMY MASHED POTATO)
Recipe video above. This is mashed potato as served at top tier restaurants. It's soft and almost pourable, intensely buttery and has a more pure potato flavour. Restaurants double pass the potato through a mill then a fine sieve so it's 100% lump free. For this home version, I simply pass the potato through a ricer OR mash it. Nobody notices the imperfections because they're too focussed on the amazing flavour and the creamy yet fluffy texture!
Provided by Nagi
Categories Side
Time 1h
Number Of Ingredients 6
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!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 415 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
LAURIE'S SHEPHERD'S PIE
This savory beef pie is so easy to make and is one of my husband's favorites. The leftovers are perfect for lunch the next day. For added flavor, you could top the potatoes with a cup of shredded Cheddar cheese, if desired.
Provided by PHEBES
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.
- Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.
- Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
- Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Nutrition Facts : Calories 548 calories, Carbohydrate 54 g, Cholesterol 64.1 mg, Fat 29.1 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 11.1 g, Sodium 466.2 mg, Sugar 6.8 g
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
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