EASY MASHED POTATOES
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
SIMPLE MASHED POTATOES
We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings (5 1/2 cups)
Number Of Ingredients 5
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 fork-tender, 45 to 55 minutes.
- Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
EASY 5-INGREDIENT MASHED POTATOES
Warm, classic, comfort food, with the flavor of unpeeled red bliss potatoes.
Provided by stronglive1
Categories Mashed Potatoes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
- Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36.5 g, Cholesterol 15.9 mg, Fat 6.2 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 100 mg, Sugar 2.6 g
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
MASHED POTATOES
As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere
Provided by Tsmith70
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, cut up and boil potatoes until tender.
- Drain water and put potatoes in a mixing bowl.
- Add margarine, sour cream and milk.
- Use an electric mixer and mix until desired consistency.
- The KEY here is to add salt and pepper to taste.
- You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
- Pepper is the same way, although use it more sparingly.
- Just remember to add a little at a time, until you get it where you like it.
- Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
- Then sprinkle parsley over it.
- This will make the best mashed potatoes I've ever found anywhere.
Nutrition Facts : Calories 450.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 5.2, Sodium 171, Carbohydrate 75.4, Fiber 9.4, Sugar 3.5, Protein 9.4
SIMPLE GARLIC MASHED POTATOES
This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine.
Provided by Halcyon Eve
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.
- Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.
- Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.
- Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).
- Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.
- Serve with a pat of butter in an indentation on top.
Nutrition Facts : Calories 263.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 59.9, Fiber 6.3, Sugar 4.8, Protein 7.2
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- Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
- Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
- Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.
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