Martha Stewarts Classic Mashed Potatoes Recipes

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.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

CLASSIC MASHED POTATOES

Steps:

• Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes.
• Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.
• Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.) Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
• Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

LUXURIOUS MASHED POTATOES

Steps:

• In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.
• Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

MARTHA STEWART'S CLASSIC MASHED POTATOES

Steps:

• Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
• Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
• Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
• Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.

MASHED POTATOES

Steps:

• Fill a large pot with about 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
• Remove potatoes from steamer basket; while potatoes are still hot, use a potato masher to mash to desired consistency. Add butter and stir until butter has melted and is thoroughly combined. Stir in cream and season with salt and pepper. Reheat over medium heat with a little more cream or water if necessary before serving.

MARTHA STEWART'S LEMON AND CAPER MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat.
• Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes.
• Drain; place the potatoes back in the pot and using a potato masher or potato ricer, mash potatoes.
• Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers.
• Heat until butter is melted and the mixture is warm to the touch.
• Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper.
• Dot with remaining tablespoon butter just before serving.
• Easy!