Two Ingredient Mashed Potatoes Recipes

MASHED POTATOES FOR TWO

Steps:

• In a medium pot, cover potatoes with cold water and salt generously.
• Bring to a simmer and cook for 8 to 12 minutes, until potatoes are fork tender. Remove from heat and drain.
• Add butter to the potatoes and use a potato masher or fork to mash potatoes.
• Add cream or milk and stir until incorporated. Add salt, pepper, and more cream or milk to taste.
• Serve and enjoy.

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.

MASHED POTATOES TWO WAYS

Steps:

• For the potatoes: Generously butter two 4-quart baking dishes.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
• Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
• To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)

LUXURIOUS MASHED POTATOES FOR TWO

Steps:

• Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
• Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.

MASHED POTATOES FOR TWO

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
• Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.

MASHED POTATOES TWO WAYS

Steps:

• For the potatoes: Generously butter two 4-quart baking dishes.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
• Preheat the oven to 350 °F.
• Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
• Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
• To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)

CREAMY MASHED POTATOES - FOR 2

Steps:

• Fill a pot with water, turn on burner to boil.
• Smash and peel garlic cloves. Add to water as it's heating
• Bring a pot of water to boil.
• Cut and peel potatoes (smaller pieces result in shorter cooking time.
• Add potatoes to boiling water and cook until fork tender (usually about 20 mins).
• Pour contents of pot into a colander to drain potatoes.
• Pour drained potatoes back into warm pot.
• Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper.
• Mash to combine, serve warm.