Maggies Mashed Taters Recipes

CREAMIEST MASHED POTATOES RECIPE BY TASTY

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!

MY MASHED TATERS

Steps:

• In a medium sized saucepan add potatoes and enough water to cover potatoes.
• Bring to a boil over medium heat; boil for about 20 minutes.
• Drain and return to saucepan.
• With electric mixer, mix until "mealy looking" (slightly dry looking).
• Add 1/4 cup milk and mix until creamy. At this point add extra milk for a creamier texture.
• Add margarine, salt and pepper; mix well.

DARN GOOD MASHED TATERS!

Steps:

• Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well.
• Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

DARN GOOD MASHED TATERS!

Steps:

• Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, 15 to 20 minutes. Drain well.
• Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

MAGGIE'S MASHED TATERS

Steps:

• In an 8- to 10-quart pan over high heat, bring 1 1/2 quarts water to a boil.
• Peel potatoes and cut into 1-inch chunks.
• Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer for 12 to 15 minutes.
• Drain and return to pan.
• Heat cream until steaming in a small pot (but do not allow to boil); add butter and 1/2 cup cream to potatoes.
• Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth.
• If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency.
• Add salt and pepper to taste.