Good Old Fashioned Mashed Potatoes Recipes

Steps:

• In a large saucepan boil the potatoes until fork tender, drain all the liquid and return to saucepan. Smash together with a potato masher removing all the lumps.
• Add the butter and heavy cream, a little at a time, until you reach the required consistency. Add salt and pepper, to taste, and serve garnished with chopped chives.
• Note: Just before finishing you could add any other flavorings desired!

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

Steps:

• 1. Pill potatoes and cut into 1 inch pieces.
• 2. Completely cover potatoes with hot water add 1 tablespoon salt to the water and bring to a full boil, reduce heat till slow boil
• 3. Cook until fork tender, about 15 minutes; drain.
• 4. Put back in pan and reduce heat to just a simmer and simmer off excess water, one or two minutes shaking to not scorch.
• 5. Add ¼ stick butter, pepper and mash with potato masher add more salt if needed.
• 6. Place back on heat and stir with a fork slowly add milk and stir to consistency you desire.
• 7. Whip with fork till fluffy spoon into serving bowl place tabs of butter on top while steaming hot and serve.

Steps:

• Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

Steps:

• Using a large pot, cover potato cubes and garlic with water.
• Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
• Press potatoes and garlic through a ricer.
• Stir in the rest of ingredients using a wire whisk.
• Serve immediately or store in an ovenproof casserole dish.
• This can be prepared up to a week ahead and frozen.
• If defrosted warm potatoes at 350°F for 30 minutes.
• If frozen warm at 350°F for 75 minutes.
• (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).

Steps:

• Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.

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.

Steps:

• Peel and cut potatoes into approx equal size pieces.
• Add potatoes to a saucepan of boiling water and boil until tender.
• Drain the potatoes and return them to the saucepan.
• Use a masher or ricer to mash the potatoes with. The longer you mash the smoother it will be (I just hate it when my mash has lumps!).
• Add the butter and mash it into the potatoes until melted. Add the milk/cream and mash until a smooth consistency is achieved. Add more milk/cream if you would like a softer or sloppier mash.
• Add salt and pepper to taste.
• You can also mash in some softened onions, garlic or spring onions.
• You can also use sweet potato (kumara) or any variety of potato to make mash with.

Steps:

• Place the potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender; drain.
• Combine the milk, butter, salt, and pepper in a large bowl., Add potato; let stand for 5 minutes or until butter melts.
• Beat the potato mixture with a mixer at high speed until smooth.

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.