BEST OLD-FASHIONED MASHED POTATOES FOR A CROWD
This is the country mash of your dreams. You don't even have to peel the potatoes before you start. Cooking them in their skins makes them more flavorful, and the skins slip off in a food mill.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/2 cup of the water. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, heat the buttermilk in a small saucepan over medium-high heat to just under a simmer. Set aside; it will separate and look curdled but don't worry, it will mix in fine. Fold the buttermilk and reserved cooking water into the potatoes over low heat. Then fold in the butter a handful of pieces at a time until fully incorporated. Season with salt and pepper. Serve hot.
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
PERFECT MASHED POTATOES
Instant potatoes from the box can't compare to this homemade version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
PARTY MASHED POTATOES
I found a variation of this recipe in a Deanna House cookbook years ago, where it's called "Make Ahead Mashed Potatoes". This is my family's favorite mashed potato recipe (and several of them don't like sour cream). It's also an easy, delicious side dish to prepare a day ahead of time. I like to mix potato varieties- red and yellow works well. I also leave the skins on (for extra nutrients), but you can peel the potatoes prior to boiling them, for a creamier end result. This recipe is very easy to double for larger crowds.
Provided by shell42970
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender and then drain.
- Using a potato masher, or hand mixer, mash the potatoes with the butter until well blended.
- Add remaining ingredients and continue mixing and mashing until blended throughout, with a smooth and creamy consistency.
- Serve immediately, or cover and refrigerate.
- If serving later, reheat in 350 degree oven for 45 minutes, or until heated through.
Nutrition Facts : Calories 461.3, Fat 24.8, SaturatedFat 15.5, Cholesterol 61.8, Sodium 727.1, Carbohydrate 52.9, Fiber 6.3, Sugar 2.5, Protein 9.1
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
GRANDPA'S PARTY POTATOES
My grandpa, who gave me this recipe, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble these potatoes the night before, then pop them in the oven the next day. -Mary Kay Elert, St. Paul Park, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. , Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
PARTY POTATOES
These aren't your ordinary mashed potatoes! You can also make the mashed potatoes the day before, refrigerate overnight, then bake them the next day.
Provided by Beth Neuenfeldt
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside.
- Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter.
- Bake for 30 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 74.7 g, Cholesterol 51.5 mg, Fat 19.2 g, Fiber 9.2 g, Protein 11.5 g, SaturatedFat 11.9 g, Sodium 888.3 mg, Sugar 3.3 g
PARTY POTATOES
These creamy tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. -Sharon Mensing, Greenfield, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.
Nutrition Facts : Calories 207 calories, Fat 13g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 305mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
MAKE-AHEAD MASHED POTATOES
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Provided by Carol Evans
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
- Cover, and bake for 50 minutes in the preheated oven.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g
PARTY MASHED POTATOES
Make and share this Party Mashed Potatoes recipe from Food.com.
Provided by breezermom
Categories Mashed Potatoes
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potato, covered, in boiling water to cover for 15 minutes or until tender. Drain well; mash the potato in a medium mixing bowl.
- Add the cream cheese, sour cream, garlic salt, chives, and parsley. Beat at a medium speed of an electric mixer until smooth.
- Spoon the potato mixture into a 1 1/2 quart casserole; brush with the melted butter and sprinkle with paprika.
- Bake at 350 degrees for 30 minutes.
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