MAKE-AHEAD MASHED POTATOES
In search of the easiest and best make-ahead mashed potatoes? These extra-rich mashed potatoes can be refrigerated or frozen, then reheated when you're ready to eat.
Provided by Elise Bauer
Categories Side Dish Casserole Make-ahead
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Place in a casserole dish: Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 tablespoon of butter. At this point, you've done the make-ahead part of the recipe. You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead. (Or you can freeze for up to 2 weeks ahead; see headnotes for more detailed freezing and reheating instructions.)
Nutrition Facts : Calories 422 kcal, Carbohydrate 64 g, Cholesterol 42 mg, Fiber 7 g, Protein 10 g, SaturatedFat 9 g, Sodium 1036 mg, Sugar 6 g, Fat 15 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SIMPLE MASHED POTATOES
We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 to 8 servings (5 1/2 cups)
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
- Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.
EASY MASHED POTATOES
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
MASHED POTATOES, SIMPLY
I searched for a simple mashed potato recipe and wasn't too excited by anything I found. I didn't want to use a lot of ingredients, I wanted something simple and straightforward. I eventually just turned to my cookbooks and found this one and we enjoyed it very much. If you like your mashed potatoes lumpy, then mash them with a fork or potato masher. If you like them really smooth, you're better off with a food mill or ricer. If you don't want to add milk you can substitute some of the potato-cooking water.
Provided by Hey Jude
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a pot with cold salted water to cover. Bring to a boil and cook until soft, about 30 minutes.
- Drain the potatoes, then mash them well (or put through a food mill or ricer).
- Return them to the pot over very low heat and stir in the butter and gradually add the milk, beating with a wooden spoon until smooth and creamy.
- Season with salt and pepper.
- Serve immediately or keep warm or reheat in a microwave.
Nutrition Facts : Calories 303.1, Fat 10.5, SaturatedFat 6.6, Cholesterol 29.3, Sodium 92.8, Carbohydrate 47.8, Fiber 4.1, Sugar 2, Protein 5.8
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