Mashed Potatoes 6 Ways Recipes

Steps:

• For variations, see below.
• Peel and quarter potatoes. Add to large pot, cover with 3" of cold water, and bring to a boil.
• Add salt and simmer potatoes until tender, about 15 minutes.
• Reserve 1 cup of cooking liquid and drain potatoes in colander.
• Return potatoes to pot with milk, butter and 1/2 cup reserved liquid.
• Mash with potato masher until almost smooth, adding more cooking liquid as needed.
• Season to taste.
• Bacon-onion mash: Mix 8 chopped, cooked slices bacon and 3/4 cup finely chopped scallion greens into finished potatoes.
• Garlic mash: Wrap 1 head garlic in foil. Roast in 400 degree oven, 45 minutes. Squeeze cloves into milk for potatoes and mash with fork.
• Blue cheese mash: Use low-fat buttermilk instead of milk and fold in 3/4 cup blue cheese crumbles.
• Herb mash: Stir fresh herbs (such as 1 cup chopped flat leaf parsley, chives, or chervil) into finished potatoes.
• Extra creamy mash: Whisk 1/2 cup cream cheese and 3/4 cup chopped fresh chives into finished potatoes.
• Spicy mash: Fold 2 teaspoons canned chipotle in adobo sauce and 1/4 cup sour cream into finished potatoes.

Steps:

• For the potatoes: Generously butter two 4-quart baking dishes.
• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
• For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
• Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
• To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.