Boiled And Broiled Mashed Potatoes Recipes

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

Steps:

• 1. I leave the skins on, but it's up to you. Slice and boil your potatoes till cooked. Instead of using milk to make mashed potatoes, use cream cheese. You may like to add a small amount of milk if you like them looser, but use only a small amount at a time unless you want potato soup.
• 2. Mix in anything that sounds good to you (or not), top with butter and put in the broiler long enough for the mix to just begin to brown. I've added all kinds of things to this recipe with great success (though usually only one at a time): Apples, Bacon (cooked, or Bacos), Mushrooms!, Mandarin Oranges, Baby Clams, Ham... I've put all the aforementioned items IN this recipe, but you can use as a topping or both. The best, for my taste, has been sauteed mushrooms, and cubed chunks of ham.
• 3. Remove from oven and add any toppings you like and your favorite cheese. I use Monterey Jack, and heartily recommend it. Back into the broiler again until the cheese begins to brown, remove and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
• Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Steps:

• Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.