Decadent Mashed Potatoes Recipes

26 WAYS TO USE LEFTOVER MASHED POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a potato dish in 30 minutes or less!

CLASSIC MASHED POTATOES WITH THREE VARIATIONS

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.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. 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 mix to combine. Serve hot.
• Three variations:
• Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
• Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
• Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

DECADENT MASHED POTATOES

Steps:

• Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
• When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
• Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

DECADENT POTATOES

Steps:

• Preheat oven to 375°.
• Lightly butter a 12" baking dish.
• Scrub potatoes well and blot dry.
• Do not peel.
• Slice potatoes very thinly or use a mandoline (you can also use your food processor).
• Divide potatoes into 3 equal portions.
• Pour approximately 1/4 cup cream into bottom of the baking dish.
• Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• Sprinkle 1/3 of the Gruyere on top of the potato slices.
• Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
• You will have 3 layers.
• Finish the dish by sprinkling the Parmesan cheese evenly over the top.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.