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
You can use any kind of potato in this recipe. I personally prefer russet potatoes. This recipe is from The Best of Casual American Cooking. I have also altered it by using evaporated milk instead of half and half. There is a little bit of extra effort involved in this recipe, but well worth it.
Provided by Hadice
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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 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.
BASIC MASHED POTATOES
Mashed potatoes are an American staple. But perhaps you haven't tried to make them yourself. Homemade mashed potatoes can be dressed up with chives and roasted garlic, with celery root, with cheese. But this recipe presents them in their simplest form. Start here.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan. Cover with water. Simmer over medium heat until tender. Drain.
- Pass potatoes through a ricer. Warm the milk and stir it and cream, butter, salt and pepper into the potatoes.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 424 milligrams, Sugar 2 grams, TransFat 0 grams
BASIC MASHED POTATOES
Provided by Lorraine Pascale
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Prick the potatoes all over with a fork and roast them in the oven until tender, about 1 hour.
- Being careful of the hot potatoes, split them and scoop out the flesh into a bowl. Add the butter and season with salt and a few twists of black pepper. Mash until the butter is melted and the potatoes are smooth. Keep warm until ready to serve.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
SIMPLE MASHED POTATOES
We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings (5 1/2 cups)
Number Of Ingredients 5
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.
EASY MASHED POTATOES
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 10 to 12
Number Of Ingredients 5
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
BASIC MASHED (WHIPPED) POTATOES
I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.
Provided by breezermom
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
- Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
- Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
- Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5
BASIC MASHED POTATOES
There are many ways to make mashed potatoes, this recipe uses a blend of red and russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes--with their high starch content--are the best mashers.
Provided by MilkAndCookies
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.).
- Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
- Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
- Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.
- Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
- Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.).
- Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
- Gently stir in the warm butter and cream.
- At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
- ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.
Nutrition Facts : Calories 432.9, Fat 30.2, SaturatedFat 18.9, Cholesterol 95, Sodium 136.8, Carbohydrate 37.2, Fiber 4.3, Sugar 1.9, Protein 5.2
EASY 5-INGREDIENT MASHED POTATOES
Warm, classic, comfort food, with the flavor of unpeeled red bliss potatoes.
Provided by stronglive1
Categories Mashed Potatoes
Time 35m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36.5 g, Cholesterol 15.9 mg, Fat 6.2 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 100 mg, Sugar 2.6 g
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
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- Add potatoes to large pot and cover with water. Add salt and bring to a boil for 15 minutes or until potatoes are fork tender.
- Meanwhile, place milk and butter in a small sauce pot and heat over low heat until butter is steaming.
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