Silky Smooth Mashed Potatoes Recipes

SILKY MASHED POTATOES

Steps:

• In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.
• Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
• In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.

SILKY GARLIC MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
• Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
• Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

SILKY-SMOOTH MASHED POTATOES

Steps:

• Place potatoes in a large Dutch oven; cover with cold water by 1 inch. Place pan over medium-high. Bring to a simmer; cook potatoes 17 minutes or until completely tender. Drain well. Return potatoes to pan; place over medium-low. Cook 5 minutes or until all the liquid has evaporated, stirring occasionally (do not brown). Place potatoes in a food mill or large colander with medium-small (1/8-inch) holes.
• Combine milk and butter in pan over medium-low; cook until butter melts, stirring occasionally. Set mill or colander over pan; crank mill, or use the back of a ladle or large spoon to press cooked potato through colander into milk mixture. Add salt and pepper to milled potato in pan; stir well to combine.

VELVETY MASHED POTATOES

Steps:

• Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
• Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.

SILKY SWEET POTATO PUREE

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

SILKY SMOOTH MASHED POTATOES

Steps:

• Boil potatoes in large pot of water until tender.
• Drain and return to pot.
• Add cubed cream cheese and one stick of butter.
• Using a hand mixer blend until combined.
• Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
• Add more salt and/or onion powder to taste.
• Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
• Garnish with crumbled bacon and shredded cheese.

SILKY CREAMY MASHED POTATOES

Steps:

• Fill a large pot with water. Peel potatoes and rinse in cold water to remove all the little knots from the potatoes. Chop potatoes into large cubes and place into pot with water.
• Place lid partially over pot and bring to a boil.
• While potatoes are boiling, in a small saucepan combine crushed garlic, salt, milk and cream and heat on stove until hot. The garlic will be in big chunks, but the flavour of the garlic will be infused into the milk and cream mixture. Try to time heating of the cream and milk close to when potatoes are almost done cooking.
• When potatoes are done cooking and tender, test with a fork, use potato ricer to mash potatoes or pass potatoes through a mesh sieve. Pour milk, cream, salt and garlic mixture through sieve and over the mashed potatoes.
• Note: you can adjust how runny the potatoes are by holding off how much of the liquid you pour over the mashed potatoes.
• Using a spatula, fold potatoes into hot cream until well blended. Fold in butter until melted into potatoes.
• Finish with chopped chives, extra melted butter and freshly cracked black pepper if you choose.

OUR FAVORITE CREAMY MASHED POTATOES

Steps:

• Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
• Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
• Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
• Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
• Do Ahead
• Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.

VELVETY SMOOTH MASHED POTATO CASSEROLE

Steps:

• Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
• Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
• Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
• **If you are short on time, skip the baking.**.
• Pour into lightly greased/sprayed 13" x 9" baking dish. Evenly pour the 2 tbsp melted butter over top.
• Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.