TRADITIONAL MASHED POTATOES
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings (about 4-1/2 cups).
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
Nutrition Facts : Calories 168 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
FOOLPROOF MAKE-AHEAD MASHED POTATOES
A super easy, delightfully creamy make-ahead mashed potato recipe. I used it for my first Thanksgiving. I made it the day before and just popped it in the oven on Thanksgiving day - it definitely alleviated some stress that day. I got this from the St. Louis Today website. Also, a lot of make-ahead mashed potatoes recipes require sour cream or cream cheese. My family doesn't particularly like those flavors, so this was a great alternative.
Provided by cappycha
Categories Mashed Potatoes
Time 1h40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Combine enough water to cover the potatoes (about 6 cups) with 2 teaspoons salt and vinegar in a large pot. Bring to a simmer over high heat, then reduce the heat and add the potato slices. Cook just below a simmer for 30 to 35 minutes, until potatoes are tender when a fork is pressed into a slice. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot and add some ice. (You want to make sure that the potatoes are cool through before you mash them. This will help prevent gluey potatoes.).
- Drain well. Mash with an old-fashioned potato masher or large fork or run them through a ricer (don't use the food processor). When you have mashed fairly well, slowly stir in the cream. Stir the remaining 2 teaspoons salt and the pepper into the half-and-half, then stir into the potatoes until they are a little moister than you want the final dish to be. Taste; if necessary, add salt and pepper.
- Spoon potatoes into a large casserole (about 2 quarts) and cover with foil. Refrigerate overnight or hold at room temperature for up to 2 hours.
- Preheat the oven to 325 degrees. Heat potatoes in the covered casserole for 40 minutes, then uncover and serve. Potatoes will stay hot for the entire meal.
Nutrition Facts : Calories 363.5, Fat 25.6, SaturatedFat 15.9, Cholesterol 92.7, Sodium 2366, Carbohydrate 30.4, Fiber 2.5, Sugar 1.3, Protein 4.7
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
FOOLPROOF TRADITIONAL MASHED POTATOES
This is a recipe for simple, tasty, perfect and traditional mashed potatoes. I found that I always made potatoes and had to eyeball ingredients and keep tasting and tasting to get perfect results. This recipe is about as perfect as I could find. My family really likes traditional potatoes...no garlic, etc. This is the one for us. Hope you like it too.
Provided by RedVinoGirl
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan and cover with water. Cover and bring to a boil.
- Cook for 20-25 minutes or until very tender. Drain well.
- Add milk, butter, salt and pepper; mash until light and fluffy. (I use an electric mixer for this).
PERFECT MASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
- Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
- Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
- Plan on 1/3 to 1/2 pound potatoes per person for your feast.
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
ULTIMATE MASHED POTATOES RECIPE BY TASTY
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
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
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
- Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 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
BETTY'S BEST MASHED POTATOES
If you've ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn't to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty's best mashed potatoes are the result of simple ingredients and easy directions. We'll give you the whys behind each step, plus signs that'll tell you you're doing things right in the "Expert Tips" section. If you can boil water, you can make these mashed potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
- Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
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- Peel and dice potatoes into 1-inch cubes or chunks (make sure all are relatively the same size).
- Place the potatoes chunks and garlic cloves in a large saucepan, season with salt and bring to a boil over medium-high heat. Then reduce heat to maintain a rolling boil and cook until potatoes are tender about 15 to 20 minutes. When they’re cooked through a fork should easily slide into the potatoes with no resistance.
- Drain the water completely and leave the potatoes in the pot. Add butter to potatoes hold back 2 tablespoons of butter for garnish and mash with a potato masher until they’re smooth. That’s a potato masher, not an electric mixer. We’re not making whipped potatoes!.
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