Three Ingredient Mashed Potatoes Recipes

BASIC MASHED POTATOES

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.

THREE INGREDIENT MASHED POTATOES

Steps:

• Add the potatoes to a large stock pot. Fill with water and cover so that there is an inch of water above to top of the potatoes. Bring to a boil.
• Once at a roaring boil, add the salt. Boil, uncovered, for 15 minutes or until you are able to easily mash a potato with the back of a spoon.
• For rustic potatoes, as pictured here, transfer the potatoes to a bowl with a slotted spoon. Add in the butter and cream cheese. Mash with a hand masher, and then stir with a sturdy spoon until desired consistency.
• For smoother potatoes (make sure to peel them before cooking), pass the potatoes through a potato ricer or food mill. Then transfer to a bowl with the cream cheese and butter. Stir with a sturdy spoon until smooth.

CLASSIC MASHED POTATOES WITH THREE VARIATIONS

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.
• Three variations:
• Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
• Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
• Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

TWO-INGREDIENT MASHED POTATOES

Steps:

• Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.
• Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
• Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.
• Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about 1/2 cup). Stir in the sour cream, then season to taste with salt and pepper.