CREAMY MASHED POTATO
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
- Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add Flavourings then mash well, using milk to make it looser if desired.
- DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
- Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
BUTTERY MASHED POTATOES
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, Fat 25g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 534mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
BUTTERY MASHED POTATOES
Don't hold back on the butter when making mashed potatoes.
Provided by Food Network Kitchen
Time 1h10m
Yield 6-8
Number Of Ingredients 4
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 tender and a thin knife easily passes through the center, 45 to 55 minutes.
- Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in.
BROWN BUTTER MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
- Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.
BUTTERY MASHED POTATOES WITH CREAM CHEESE
Sure anyone can buy prepared garlic mashed potatoes but for a little more effort you can make your own and they taste great.
Provided by HnyBear
Categories Mashed Potatoes
Time 40m
Yield 16
Number Of Ingredients 5
Steps:
- Rinse potatoes thoroughly and cut into 2- to 3-inch chunks. Place into a large pot and cover with just enough hot water to be about 1 inch over the top of the potatoes. Bring to a boil.
- Boil until potatoes slide off the end of a fork when poked, 15 to 20 minutes. Drain in a colander and return to the pot.
- Mix in cream cheese, butter, garlic, and salt. Use a potato masher to mash the potatoes, then stir with a wooden spoon to mix thoroughly.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 42.6 g, Cholesterol 45.9 mg, Fat 16.7 g, Fiber 3.4 g, Protein 6.2 g, SaturatedFat 10.4 g, Sodium 571.8 mg, Sugar 1.4 g
BUTTERY MASHED POTATOES
Categories Milk/Cream Potato Side Fall Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Pierce each potato several times with fork. Cook potatoes in microwave on high 8 minutes. Turn potatoes over and cook until tender, about 8 minutes longer. Cut potatoes in half. Scoop potato flesh into bowl; discard skins. Add butter and mash potatoes well. Mix in milk and chopped parsley. Season potatoes to taste with salt and pepper.
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