CREAMY MASHED POTATO
Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
- Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
- Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
- Add Flavourings then mash well, using milk to make it looser if desired.
- DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
- Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!
Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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.
POTATISMOS (SWEDISH MASHED POTATOES)
The Swedish mashed potatoes took a bit of getting used to for me. I love nutmeg in my apple pies and other sweets, but it's not a flavor I expect in my mashed potatoes. Of course I always ate them the way my first husband's Norwegian gramma made them, but when I make them myself I use just enough to add a hint of flavor. After all, without the nutmeg they're just plain mashed potatoes. ;)
Provided by Tinkerbell
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with water and boil until tender.
- Drain and mash the potatoes with a masher.
- Slowly whisk the milk together with the potatoes, preferably with an electric whisk. Add more milk if the mash is to firm.
- Season with salt, pepper, sugar and nutmeg.
- Add the butter and whisk until melted.
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