BEST MASHED POTATOES RECIPE
Steps:
- Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
- Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash.
- Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
- Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
- Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.
Nutrition Facts : ServingSize 0.5 cup, Calories 358 kcal, Carbohydrate 25 g, Protein 11 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 73 mg, Sodium 205 mg, Fiber 4 g
MARVELOUS MASHED POTATOES
These are easy, yummy and creamy Mashed Potatoes! with subtle herbs and sour cream they turn out just perfect. They do not need gravy, whip them up when you need them they are quick and simple but taste gourmet.
Provided by sassyheart
Categories Mashed Potatoes
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Peel, quarter and boil potatoes with garlic in large stock pot for about 10-15minutes.
- 2. While the potatoes cook, soften the butter and mix in the salt, sage, basil and garlic powder.
- 3. Drain potatoes and then add them to a stand mixer.
- 4.Add butter mixture to the mixer, add milk (just 1/4 cup to start then add more if needed), sour cream and better then boullion.
- 5. Turn on mixer on low setting- check them at 30 seconds. DO NOT let them stay in the mixer with them on for to long.
- 6. you can add parmesan cheese to the mixer as well if you would like too!
Nutrition Facts : Calories 344.8, Fat 13.2, SaturatedFat 8.2, Cholesterol 34.3, Sodium 316.8, Carbohydrate 52.4, Fiber 5.5, Sugar 4.3, Protein 6.7
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.
THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h30m
Yield 8 portions
Number Of Ingredients 10
Steps:
- For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
- Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
- Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
- When ready to bake and serve, preheat the oven to 350 degrees F.
- For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.
MARVELOUS MASHED POTATOES
These mashed potatoes came from a variation on my uncles twice baked potatoes, everyone just ate the insides and left the shells! So I decided to just make them into mashed potatoes. This recipe can use any kind of potato, and cooking times will vary for different types.
Provided by HomeMadeGirl
Categories Potato
Time 40m
Yield 2-3 cups
Number Of Ingredients 5
Steps:
- Peel potatoes, or if you use a thin skinned potato just scrub clean. Chop up, add bacon bits, then boil until fork tender, drain.
- Combine all other ingredients and mash potatoes to desired consistency.
- For a sweeter twist, substitute one potato for one sweet potato.
Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 20.9, Cholesterol 92.2, Sodium 347, Carbohydrate 58.7, Fiber 8.9, Sugar 4.3, Protein 8.6
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