Rich Mashed Potatoes Recipes

Steps:

• Place potatoes in a saucepan; cover with water. Cook until tender, about 10-12 minutes; drain. Add cream, butter, salt and pepper; mash until smooth. Garnish with parsley if desired.

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
• Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
• Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

Steps:

• In a deep pot and over high heat, drop the potatoes in the water. If needed, add more water to cover the potatoes.
• Add the chicken stock cubes.
• Bring to a boil, stirring occasionaly until the chicken stock cubes dissolve, then lower the heat and simmer until the potatoes are tender.
• Drain the potatoes, saving 1/4 cup of the broth.
• Place the potatoes in a large flat dish, add the butter, milk, and 1/4 cup of broth, and mash the potatoes until you get a soft purée. Meanwhile, add salt and pepper to taste, until you get the right taste for you.
• note: remember that the chicken stock is salty, so go easy on the salt at first. also, if you use salted butter, go even easier on the salt.
• I usually like my mashed potatoes with small lumps, so if you're like me, stop here. If you like your potaoes creamy, then use a hand mixer and blend to get a smooth and creamy texture.
• Bon appetit.

Steps:

• Peel and quarter the potatoes, and cook 25 minutes in a steamer. (Three or four large garlic cloves, peeled, can be steamed and pureed along with the potatoes.).
• If not yet ready to serve, it is better to leave the potatoes in the hot steamer, off heat, than to make the puree in advance and try to keep it warm.
• Just before serving, combine the cream and seasonings in a 3-quart saucepan and bring to a full boil, so it reduces slightly. Off heat, puree the potatoes through a ricer or food mill directly into the hot cream, and stir together well with a rubber spatula. (The potatoes will seem too dry at this point, but the butter brings them to the right consistency.).
• Add the butter last, beating hard to produce a fluffy texture. Serve at once.