Williamsburg Mashed Potatoes Recipes

THE BEST MASHED POTATOES!

The BEST Mashed Potatoes! image

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Provided by Ali

Time 45m

Number Of Ingredients 7

Ingredients

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper

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!

WILLIAMSBURG MASHED POTATOES

WILLIAMSBURG MASHED POTATOES image

Categories Potato Side Christmas Thanksgiving Quick & Easy Boil

Yield 10 servings

Number Of Ingredients 8

Ingredients

8 - 9 medium potatoes
1/3 cup finely chopped onion
1 can cream of chicken soup
1 - 1½ cups shredded sharp cheddar
1 pint sour cream
½ stick of margarine or butter
Topping: Melt ½ stick of butter and add about 20
crushed crackers. Sprinkle over potato mixture.

Steps:

Peel, cut in quarters, boil until soft, drain and then mash the potatoes with a potato masher. Mix onion, soup, cheddar, sour cream , and butter and add to the potatoes. Put into a lightly greased casserole dish to bake. Top with cracker crumb topping. Bake at 350° for 45 minutes. Hint: You need to use a large casserole dish. Don't fill it right to the top because it will expand a little when baking. I bake it on a cookie sheet covered with aluminum foil because sometimes it does "boil over" a bit when baking. You might need to split it and bake it in two smaller dishes for about 35 - 40 minutes.

GARLIC MASHED POTATOES (WILLIAMS-SONOMA)

Garlic Mashed Potatoes (Williams-Sonoma) image

Make and share this Garlic Mashed Potatoes (Williams-Sonoma) recipe from Food.com.

Provided by MrsPres

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 garlic cloves, UNPEELED
2 tablespoons olive oil
1 tablespoon fresh rosemary or 1 tablespoon fresh thyme, finely chopped
3 baking potatoes, about 1 1/2 lb. total, peeled or unpeeled, cut into 2-inch chunks
4 tablespoons unsalted butter
1/2 cup milk
salt and pepper, to taste
1/4 cup fresh chives, snipped (optional)

Steps:

Preheat an oven to 325°F.
Place the garlic cloves in a small baking dish. Drizzle with the olive oil and sprinkle with the rosemary. Cover with aluminum foil and bake until very soft, 35 to 40 minutes. Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl. Mash with a fork. Strain the oil through a fine-mesh sieve held over the garlic and mix well.
Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch. Bring to a boil and cook, uncovered, until tender, about 20 minutes.
Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot. Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher.
Add the butter mixture to the potatoes and stir until smooth. Mix in the garlic and season with salt and pepper. Stir in the chives and serve immediately.

Nutrition Facts : Calories 277, Fat 19.5, SaturatedFat 9, Cholesterol 34.8, Sodium 21.6, Carbohydrate 23.5, Fiber 2, Sugar 0.9, Protein 3.3

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