Fluffly Pesto Mash Potatoes Recipes

PESTO MASHED POTATOES

Steps:

• Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

FLUFFLY PESTO MASH POTATOES

Steps:

• Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp.
• of salt.
• Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes).
• Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher.
• Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash.
• With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy.
• Reheat gently if necessary, then fold in the parmesan and pine nuts before serving.
• Season with salt and pepper if desired.

PERFECT FLUFFY MASHED POTATOES

Steps:

• Heat pot of water 'till boiling.
• Peel and cube potatoes - add to boiling water.
• Boil gently until a fork can be inserted very easily into a potato - drain.
• Add milk to the pot to heat it up.
• Transer potatoes to a mixing bowl.
• Add margarine/butter and turn on mixer to low.
• Gradually add warm milk until it is your desired consistency.
• Add baking powder - mix on high for 30-45 seconds.
• Salt & pepper to taste mixing thoroughly.

LINDA'S FLUFFY MASHED POTATOES

Steps:

• In a large pan, boil potatoes with salt until tender, 15-20 minutes.
• Drain water, and add remaining ingredients.
• Mash until smooth, with a potato masher.
• Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
• Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
• You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
• For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

GARLIC MASH POTATOES

Steps:

• Drizzle olive oil over garlic and roast in a 325° oven for approximately 15-20 minute.
• At the same time quarter your potatoes leaving skins on. Cover with water and boil until tender.
• Allow garlic to cool slightly then remove cloves and mash in deep bowl.
• Add potatoes, butter, milk salt and pepper.
• Mash well adding milk as needed to create a creamy mash.

FLUFFY MASHED POTATOES

Steps:

• Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
• Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
• Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.

FLUFFY MASHED POTATOES

Steps:

• Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
• Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
• Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
• Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
• Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.