ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
ULTIMATE MASHED POTATOES
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F.
- Place the potatoes in a large pot of cool water. (All the potatoes should be fully submerged.) Season the water very generously with salt and boil the potatoes until tender, about 30 minutes. Drain the potatoes and discard the water.
- Place an oven-safe serving dish in the oven to warm.
- Press the potatoes through a ricer. (If too large, cut in half before pressing.)
- Meanwhile, heat the milk in a small saucepot over medium heat.
- Pour the warmed milk over the riced potatoes. Fold in the butter to combine. Season with salt if necessary. Transfer to the warmed serving dish and serve.
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
BEST EVER MASHED POTATOES
Make and share this Best Ever Mashed Potatoes recipe from Food.com.
Provided by canarygirl
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
- Drain water and add remaining ingredients.
- Mash until smooth (I like to leave at least a few lumps, call me weird).
- Serve with gravy or butter.
- Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
- For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.
BAKED MASHED POTATOES
Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!
Provided by Nancy F.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
- In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
- Bake 1 hour in the preheated oven, or until puffy and lightly browned.
Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g
PERFECT MASHED POTATOES
Instant potatoes from the box can't compare to this homemade version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
- If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
- Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
- For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
CHEF JOHN'S ULTIMATE MASHED POTATOES
Forgot those low-fat or no-fat options... holiday mashed potatoes are supposed to have a ridiculous amount of butter in them! Eating a scoop of these potatoes a few times a year is a well-deserved treat. Garnish with chives if desired.
Provided by Chef John
Categories Mashed Potatoes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into quarters. Transfer to a bowl of cold water and rinse to remove starch. Drain and transfer to a pot of cold water. Very generously salt the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
- While the potatoes are cooking, cut butter in chunks and let come to room temperature.
- Drain potatoes thoroughly and return to the pot. Set over medium-low heat and mash with a potato masher until potatoes. Season with salt and pepper and add ¼ of the softened butter chunks. Mash until butter just about disappears.
- Add another 1/4 of the butter and mix with a wire whisk until it just about disappears. Whisk in the remaining butter in 2 additions as before; potatoes will be light and creamy after all the butter has been mixed in.
- Whisk in hot milk until incorporated. Add cayenne and more salt if needed. Serve immediately.
Nutrition Facts : Calories 556.4 calories, Carbohydrate 33.7 g, Cholesterol 122.6 mg, Fat 46.3 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 29.3 g, Sodium 18.6 mg
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.
ULTIMATE MASHED POTATOES
A self-created comfort food, these mashed potatoes are a little weird, but entirely too good! I will occasionally add sweet corn for a bit of crunch.
Provided by ally-gator
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Place the potatoes, carrots, and garlic into a large pot and cover with water. Season with salt, black pepper, paprika, onion powder, thyme, basil, oregano, and marjoram. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Return the potatoes to the pot, and mash until smooth. Fold in the butter, Cheddar cheese, Worcestershire sauce, barbeque sauce, and popcorn chicken until the cheese has melted. Stir in the hot milk until absorbed and serve.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 56.3 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 6 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 1300.8 mg, Sugar 7.4 g
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