Basic Lean Mashed Potatoes Recipes

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

BASIC MASHED POTATOES

Steps:

• In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
• Bring a large sauce-pan 3/4 full of water to a boil.
• Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
• Drain well and return to the empty pan.
• Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
• Remove from the heat.
• Using a potato masher, mash until potatoes are almost smooth.
• Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
• The potatoes should be creamy but not soupy.
• Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.

BASIC LEAN MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan, cover with water, bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain well.
• Put the milk in the saucepan used for the potatoes and bring to a simmer. Force the potatoes through a ricer and add them to the milk. Cook over very low heat, mixing well and season with salt and pepper.
• If desired top each portion with a thin pat of butter just before serving for a deceptive sense of richness.

SIMPLE MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
• Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

BASIC MASHED POTATOES

Steps:

• Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature butter. Mash with a potato masher or fork (do not use a food processor). Season with salt and pepper.

CLASSIC MASHED POTATOES

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.

BASIC MASHED POTATOES

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.

EASY MASHED POTATOES

Steps:

• Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
• Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

EASY 5-INGREDIENT MASHED POTATOES

Steps:

• Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
• Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.

LEAN BUT GOOD POTATOES

Steps:

• Peel potatoes, if desired, and cut into equal size pieces. Place potatoes in a large pot of cold salted water to cover and bring to a boil. Reduce to a simmer and cook until tender.
• When potatoes begin simmering, heat olive oil in a small skillet with minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), about 2 to 3 minutes, remove from heat and set aside until potatoes are cooked.
• Drain potatoes and return to the cooking pot. Discard rosemary or thyme sprig, add olive oil and garlic mixture and mash, adding a bit more oil if you like. Season to taste with salt and pepper and serve garnished with chives.

BETTY'S BEST MASHED POTATOES

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.