Worlds Best Mashed Potato Recipes

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ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

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

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

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

WORLD'S BEST MASHED POTATOES



World's Best Mashed Potatoes image

I attended a Boy Scout pot luck with my son several years ago and was introduced to these heavenly potatoes. The Scout leader was kind enough to share. It is a recipe that is hard to mess up but yet is delightful enough to serve at a formal dinner party. We seldom have leftovers and when we do my family fights over who gets to eat them. It is an easy recipe to decrease or increase depending on the needs of your family.

Provided by dbrhnewman

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, peeled and cubed
1 (16 ounce) carton sour cream (This can vary, please read below)
1/4 cup butter or 1/4 cup margarine
1 -2 cup shredded colby cheese or 1 -2 cup cheddar cheese (optional)
salt
pepper
cooking spray

Steps:

  • Place peeled and cubed potatoes into a medium size saucepan.
  • Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
  • Remove from heat and drain any remaining water.
  • Place potatoes into mixing bowl.
  • Add butter and start to whip potatoes with mixer set on 7 or 8.
  • Add sour cream slowly and whip until smooth and creamy.
  • (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
  • Top with as much cheese as desired.
  • Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
  • Remove from oven and let sit for five minutes.
  • If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.

Nutrition Facts : Calories 441.6, Fat 29.6, SaturatedFat 17.9, Cholesterol 79.7, Sodium 256.4, Carbohydrate 35.8, Fiber 4.2, Sugar 4.4, Protein 10

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER



The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h30m

Yield 8 portions

Number Of Ingredients 10

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 tablespoons) butter, softened, plus more for greasing dish
1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper
2 cloves garlic, zested
1/2 stick (4 tablespoons) butter, melted
1/4 cup minced fresh chives
2 tablespoons fresh parsley, minced

Steps:

  • For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
  • Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
  • Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
  • When ready to bake and serve, preheat the oven to 350 degrees F.
  • For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

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

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

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 GARLIC MASHED POTATOES



Best Garlic Mashed Potatoes image

Make and share this Best Garlic Mashed Potatoes recipe from Food.com.

Provided by Chef Christine

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

36 ounces chicken broth
2 1/2 lbs potatoes, peeled and quartered
3 cloves garlic, chopped
1/2 cup nonfat sour cream
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
1/8 cup melted butter

Steps:

  • bring chicken broth to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes, drain, reserving broth.
  • stir in garlic, cream, and 1 to 2 tbsp broth, mash until creamy.
  • Blend in sour cream, chives, and butter.
  • Heat through and serve.

Nutrition Facts : Calories 397.4, Fat 13.5, SaturatedFat 7.8, Cholesterol 38.5, Sodium 936.8, Carbohydrate 56.7, Fiber 6.3, Sugar 5.4, Protein 13.3

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