Buttery Mashed Potatoes Recipes

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Steps:

• Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
• Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

Steps:

• Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes.
• Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.

Steps:

• Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
• Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
• Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

Steps:

• Pierce each potato several times with fork. Cook potatoes in microwave on high 8 minutes. Turn potatoes over and cook until tender, about 8 minutes longer. Cut potatoes in half. Scoop potato flesh into bowl; discard skins. Add butter and mash potatoes well. Mix in milk and chopped parsley. Season potatoes to taste with salt and pepper.

Steps:

• Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
• Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
• Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
• Immediately pour the browned butter into a bowl to stop it from browning further.
• When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

Steps:

• Heat 1/2 the butter and one tablespoon of the cooking oil in a frying pan over a high heat.
• When the butter starts to bubble, add in the onions and cook, stirring constantly, for five minutes or until the onions start to wilt.
• Turn the heat down very low and continue to cook, stirring occasionally, until the onions are evenly browned and wilted, but not crisp.
• In Ireland, potatoes are always boiled in their skins, drained and then left in the hot pan for the skins to dry and crack before they are peeled and mashed.
• If you like, though, you can also peel the potatoes beforehand, wash the starch off, then boil in salted water until tender.
• Drain and mash.
• Meanwhile, trim and slice the spring onions, including all the dark green bits.
• Place in a pan with the milk and simmer until tender.
• Tip the milk and onion and 25g of butter into the mash and beat with a wooden spoon until light and fluffy.
• Season with salt and pepper.
• Melt the remaining butter.
• Serve the mash in a mound on each plate, making a well in the centre of each mound to fill with the remaining melted butter.
• Top with the onions.
• Serve immediately and encourage your diners to dip their spoonfuls of mashed potato into the pools of butter.