FLUFFY MASHED POTATOES
For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
Provided by Genevieve Ko
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
MAKE AHEAD MASHED POTATOES (RESTAURANT TRICK)
Make-ahead mashed potatoes are super handy for busy holiday festivities! The trick with creamy mashed potatoes is simple - more cream, more butter!
Provided by Nagi | RecipeTin Eats
Categories Side
Time 25m
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into large chunks.
- Bring a pot of water to the boil, then add the potatoes. Cook for 20 minutes until soft and starting to fall apart.
- Drain then tip back into the pot placed over the stove (turned off). Allow to steam dry for a few minutes.
- Mash to your taste. Do NOT use a hand held mixer, blender or food processor - it will activate the starches in the potatoes and make it gluey.
- To make ahead, transfer to a bowl and cover with cling wrap, pressing onto the potato to remove as much air as possible. Refrigerate up to 2 days until required.
- On the day of, place the cream and butter in a pot and bring to a boil. Turn the stove off but leave the pot on the stove. Add the potatoes and stir into the cream.
- If you want to make your potatoes creamier, push them to the side, add more cream/milk, turn the stove on, bring to a simmer then stir.
- Season with salt and pepper.
- Serve warm, garnished with chopped chives, a drizzle of olive oil and pepper.
MASHED POTATOES ZIP N STEAM STYLE
Make and share this Mashed Potatoes Zip N Steam Style recipe from Food.com.
Provided by bmcnichol
Categories Potato
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes if desired.
- Cut potatoes into small (1-1½ inch) pieces of roughly uniform size.
- Put potatoes into large Zip'n Steam™ bag and seal bag.
- Pat potatoes into single layer and place in microwave.
- Microwave on full power for 7½ minutes, or until all potatoes are tender and smash easily when pressed.
- If needed, microwave for additional 30-second intervals until all potatoes are tender.
- Allow bag to stand for 1 minute before handling.
- Carefully open bag, but leave cooked potatoes in bag.
- Add milk, butter, and salt to bag.
- Squeeze air out of bag and seal.
- Hold top edge of bag in one hand and mash potatoes by squeezing bag.
- If needed, add additional milk (1 Tablespoon at a time) and continue mashing until you reach your desired consistency.
- Add additional salt or butter as desired, mash until combined.
Nutrition Facts : Calories 245.2, Fat 7.1, SaturatedFat 4.4, Cholesterol 19.5, Sodium 151.9, Carbohydrate 41.1, Fiber 5, Sugar 1.8, Protein 5.7
ZIP N STEAM GARLIC PARMESAN POTATOES
These are so good. They use the new Ziploc Zip N Steam bags. I used the large size. So simple and so good. And idiot-proof, because I used the bag upside down, and they were fine. I would think you could make these in a regular steamer, but I don't have one, so I don't know how!! Give these a try, I think you'll be as thrilled as I was!
Provided by Amanda Beth
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the potatoes are all chopped about the same size, so they will cook evenly.
- Put all ingredients into the Zip N Steam Bag, and smoosh them around so they get all good and mixed up.
- Place the bag right side up, and microwave for 14 minutes, or the amount of time indicated on your bag.
- Wait one minute, open and serve! Enjoy!
Nutrition Facts : Calories 228.8, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.8, Sodium 282.7, Carbohydrate 49, Fiber 6.2, Sugar 2.2, Protein 6.9
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- Cut potatoes into approximately 1-inch pieces and arrange in a single layer on the sheet pan included with your Anova Precision Oven.
- With about 10 minutes remaining on the oven timer, warm the butter and half-and-half in a saucepan over low heat, stirring occasionally. Don’t let it scorch or bubble. You just want to melt the butter and take the chill off the half-and-half before adding it to the potatoes.
- Carefully remove the potatoes to a large mixing bowl. Pour the butter and half-and-half mixture over the potatoes and mash with a potato masher. Season with salt and pepper to taste (about a teaspoon of kosher salt and a ½ teaspoon of freshly-cracked black pepper).
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