Fabulous Mashed Potatoes Recipes

CREAMY MASHED POTATO

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!

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.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.

GARLIC MASHED POTATOES

Steps:

• Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
• Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
• In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

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.

OUR FAVORITE CREAMY MASHED POTATOES

Steps:

• Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
• Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
• Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
• Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
• Do Ahead
• Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.

FABULOUS FLORENTINE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Put 1/4 cup of the breadcrumbs in the casserole, shake to coat the pan, pour out excess crumbs and reserve in a small bowl along with the rest of the breadcrumbs.
• In a large bowl combine the 24 ounce container of Simply Potatoes Traditional Mashed Potatoes with 3 tablespoons melted butter and blend well. Stir in spinach, mozzarella cheese, bacon, goat cheese and sundried tomatoes, blend well till combined. Spoon the potato mixture into the prepared casserole.
• Sprinkle the Parmesan cheese all over the top of the potatoes and sprinkle the remaining breadcrumbs on top of the Parmesan. Cut the remaining 3 tablespoons butter into little pieces and dot the top of the casserole with it. Bake at 350 degrees for 30 minutes or till golden.