My Amazing Mashed Potatoes Recipes

THE BEST MASHED POTATOES!

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!

ULTIMATE 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 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!

AMAZING MASHED POTATOES

Steps:

• Peel and rinse potatoes, and cut them into small chunks (approximately 1 inch cubes.) Bigger chunks take longer to cook.
• Put potato chunks into a large stock pot.
• Add the carton of chicken stock to the potatoes in the pot. (If you want, you can save a little of the chicken stock to add to the potatoes after they've been drained later on. It gives a little more flavor -- )
• Sprinkle about 1 tablespoon of salt over the potatoes and fill the pot with water just until potatoes are covered.
• Boil the potatoes until the chunks are soft enough to break apart when poked with a fork.
• Drain the potatoes.
• While potatoes are still hot, add the butter, sour cream, and cream cheese. If you saved any of the chicken stock, you can add that now. Just make sure it's been heated well, especially if it's homemade. I always start with 1/2 cup butter, 1 cup of sour cream, and 1/2 of the cream cheese. After it's melted and mixed in, you can go back and add more if you want. I end up using different amounts almost every time -- just more until it tastes right. I generally mash the potatoes a little by hand, and then use a hand mixer to finish the job. Don't whip the potatoes too long, though, or they'll lose their texture. They should stay thick and not be too smooth.
• Sprinkle salt over potatoes to taste, and stir in well.
• The resulting mashed potatoes should be fairly thick, perhaps just a little on the lumpy side. If you absolutely must have them a little more runny, you can add some milk (1/4 cup at a time) and whip with a hand mixer until you get the desired consistency.
• Make sure to serve them while they're warm! I usually double this recipe for holidays, and I haven't taken home any leftovers yet -- .

THE BEST MASHED POTATOES

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.

ULTIMATE MASHED POTATOES

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
• Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

MY AMAZING MASHED POTATOES

Steps:

• put potatoes in saucepan and add water until potatoes are covered. bring to a boil.
• Reduce heat to medium, cook 20-25 minute or until tender. Drain.
• Mash potatoes along with butter, add milk and cream cheese in gradually. salt and pepper to taste. serve immediately.

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!