THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
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.
KITTY'S MASHED POTATOES
Mashed potatoes have always been one of my favorite sides. These work with or without gravy and are an excellent choice if you need to keep dinner warm.
Provided by Katrina Freed @Kat19702
Categories Potatoes
Number Of Ingredients 8
Steps:
- Peel potatoes, quarter and put in large pan of cold water.
- Boil potatoes until tender enough to mash.
- Warm a large stainless steel bowl in the oven and measure out the rest of the ingredients
- Drain potatoes and dump into warm stainless steel bowl, then mash with a warm utensil
- Add sour cream, cream cheese, milk, salt & pepper and half the butter. Mix with electric mixer till smooth
- Transfer to an oven safe serving dish and garnish with a large pat of butter, paprika, and parsley flakes
- Keep in warm oven till ready to serve
RIB SHACK COPYCAT MASHED POTATOES
Idaho is well known for being the potato state-even our license plates say "Famous Potatoes"! This is my version of the scrumptious smashers that are served at a local barbecue joint. Everyone who tries them there begs for the recipe, which the place won't give out, so I made my own copycat version. These can be made ahead and kept warm in the slow cooker. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan; gently mash potatoes while gradually adding milk, cream cheese spread and butter to reach desired consistency. Stir in remaining ingredients.
Nutrition Facts : Calories 238 calories, Fat 15g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 477mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
APPLEBEE'S GARLIC MASHED POTATOES (COPYCAT)
Applebee's has THE best mashed potatoes. I found this knock-off recipe on e-cookbooks.net. We had it last year for Christmas and it was just heavenly.
Provided by Ashley Maassen
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.
- Roast in 400F degree preheated oven for approximately 45 minutes or until soft.
- Unwrap and let cool until touchable.
- Peel cloves and mash with potatoes when they are ready.
- Wash and rinse potatoes under cold water.
- It is not necessary to peel potatoes, unless you desire.
- In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.
- Remove from heat and drain in colander.
- In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.
- Keep warm.
Nutrition Facts : Calories 159.4, Fat 7.8, SaturatedFat 4.8, Cholesterol 23.8, Sodium 69.5, Carbohydrate 20.4, Fiber 2, Sugar 1.5, Protein 3.1
KITTENCAL'S FLUFFY MASHED POTATOES
Boiling the potatoes in broth instead of water creates a wonderful flavor but you may of coarse use only water or half of each --- use only russets or Yukon gold potatoes for this and once the potatoes are peeled do not slice them leave whole when cooking this will prevent the potatoes from absorbing too mush water, making for a better texture when mashing --- for extra flavor I most always add in 1 teaspoon onion powder and you may also add in some roasted garlic is desired or some garlic powder--- all amounts may be increased or adjusted to taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
- Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
- Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
- Add in the eggs and continue to mash or mix until fluffy.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 794.8, Fat 32, SaturatedFat 19.5, Cholesterol 128.7, Sodium 286.8, Carbohydrate 114.8, Fiber 14.2, Sugar 5.8, Protein 16.1
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