THE FLUFFIEST MASHED POTATOES
Provided by The Bon Appétit Test Kitchen
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Fill a large pot halfway with cold water. Peel 4 pounds russet and 1 pound Yukon Gold potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in 3 tablespoons kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10-15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5-10 minutes.
- Meanwhile, heat 1 cup whole milk, 1/2 cup heavy cream, 8 whole black peppercorns, 3 sprigs thyme or 1 sprig rosemary, and 2 bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid.
- Pass potatoes through the smallest disk of a food mill along with 1/2 cup (1 stick) cubed, chilled unsalted butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.
TRUFFLE MASHED POTATOES
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
- Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
- In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
FLUFFY MASHED POTATOES
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 41.1 g, Cholesterol 4.6 mg, Fat 2.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 289.6 mg
FLUFFLY PESTO MASH POTATOES
Make and share this Fluffly Pesto Mash Potatoes recipe from Food.com.
Provided by koko-girl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
- of salt.
- Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes).
- Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
- Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
- With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
- Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
- Season with salt and pepper if desired.
TRUFFLED MASHED POTATOES
Provided by Mark Risley
Categories Mushroom Potato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add half and half, butter, olive oil and truffle oil. Mash until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.
LINDA'S FLUFFY MASHED POTATOES
These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.
Provided by Lindas Busy Kitchen
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, boil potatoes with salt until tender, 15-20 minutes.
- Drain water, and add remaining ingredients.
- Mash until smooth, with a potato masher.
- Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
- Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
- You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
- For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.
LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired.
- Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams
TRUFFLE MASHED POTATOES
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.
- When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).
- Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.
FLUFFY CREAMED POTATOES
"WE ALWAYS had mashed potatoes with our roast beef, only we called them 'creamed' potatoes, a cloud-like delight crowned with golden-brown gravy from the roast! Any kind of potato will do...the secret to making them light and fluffy is in the whipping!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling salted water until tender; drain. Add butter, cream cheese and 1/3 cup milk or cream. Beat on low speed or mash with potato masher, adding remaining milk or cream as needed to make potatoes light and fluffy. Season with salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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