Fabulous Florentine Mashed Potatoes Recipes

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.

FABULOUS MASHED POTATOES

Steps:

• Cover the potatoes with cold water and bring to a boil in a large pot. Cook until tender, about 40 minutes, and drain immediately.
• Use a potato ricer or an electric mixer to begin mashing the potatoes. Add the butter and half the milk or cream and whip or rice to a nearly smooth puree. Add more milk or cream to achieve the consistency you desire. Season to taste with salt and pepper and serve.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

MOE'S FABULOUS MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
• Bring the milk to a boil in a small saucepan over low-medium heat.
• Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.

OVEN-BAKED MASHED POTATOES AND VEGETABLE GRAVY

Steps:

• Begin by preparing the gravy: heat 2 Tbs. butter in a large saucepan over medium high heat. Add red onion, garlic and carrots, and cook for 3 minutes. Add bell pepper and tomato, and cook for another 3 minutes. Pour in equal parts vegetable stock and whole milk, then turn up heat to high. As the mixture comes to a boil, add the spinach, peas and broccoli. While still boiling, whisk in the flour gradually.
• Reduce heat so that the gravy is moderately but constantly simmering. Stir in the seasoning (thyme, oregano, black and cayenne pepper) and let simmer for about 10 minutes. Ladle out about 1/4 cup of gravy and very gradually whisk it (by small spoonfuls) in with the egg yolk. This gradual heating up prevents the egg yolk from cooking too quickly when added to the gravy. Once your egg yolk mixture is ready, stir into gravy, followed by the soy sauce. I recommend about 5 tablespoons of light soy sauce, however it may vary depending on personal taste.
• Let the gravy continue to simmer and thicken (the thicker, the better!) as you prepare the mashed potatoes. To prepare potatoes, peel back plastic at the corner of the package and heat on high for 3 minutes in the container. Remove plastic and stir, then continue to microwave for 1 minute. When potatoes are ready, season them with salt and pepper. Grease a large (at least 10" x 13" and 2" deep) casserole dish. Pour the mashed potatoes into the dish and smooth out into one even layer, and sprinkle with 1/2 cup of cheddar cheese. Pour gravy over the potatoes, sprinkle with the breadcrumbs and remaining cheese. Bake uncovered at 425 degrees for 20-30 minutes (check frequently after 20 minutes to ensure that the cheese does not burn), then remove from heat and allow to sit for at least 5 minutes.

SOUTHWESTERN POTATO PHYLLO SAMOSAS

Steps:

• Preheat oven to 350°F In medium bowl mix mashed potatoes with the next 10 ingredients (corn through pepper); blending to combine thoroughly. Set aside.
• Unwrap and unroll 1 tube of phyllo dough. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered. While working quickly, place 1 sheet on work surface with long side facing you. Spray lightly but thoroughly with butter flavored cooking spray. Lay a second sheet on top; spraying with additional cooking spray. Cut stacked sheets into 5 equal strips (about 2.8-inch wide). Place 1 tablespoon filling about 1" from corner of each strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a neat triangle. Continue folding strip, maintaining triangle shape (like a flag). Spray outside of each triangle with cooking spray. Place triangles seam side down on ungreased cookie sheet 1" apart. Cover with plastic wrap while making remaining samosas.
• Repeat stacking process in same manner with remaining phyllo until filling is used up. (may need to go into second roll of dough if any sheets tear or dry out).
• Bake in preheated 350º F oven for 20 to 25 minutes or until golden brown and crisp all over. Transfer to a rack to cool slightly. Serve hot.

CHEESECAKE FACTORY'S MASHED POTATOES

Steps:

• Cut away blemishes in potato skins, and cube.
• Boil potatoes until very soft and drain off water.
• Add butter and salt, and whip with a rotary beater until butter melts.
• Whip in remaining ingredients.
• Adjust seasoning.