THE BEST MASHED POTATOES!
These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.
Provided by Ali
Time 45m
Number Of Ingredients 7
Steps:
- Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
- Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
- One final time, taste the potatoes and season with extra salt if needed.
- Then serve warm, garnished with any extra toppings that you might like, and enjoy!
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
WORLD'S BEST MASHED POTATOES
I attended a Boy Scout pot luck with my son several years ago and was introduced to these heavenly potatoes. The Scout leader was kind enough to share. It is a recipe that is hard to mess up but yet is delightful enough to serve at a formal dinner party. We seldom have leftovers and when we do my family fights over who gets to eat them. It is an easy recipe to decrease or increase depending on the needs of your family.
Provided by dbrhnewman
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place peeled and cubed potatoes into a medium size saucepan.
- Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
- Remove from heat and drain any remaining water.
- Place potatoes into mixing bowl.
- Add butter and start to whip potatoes with mixer set on 7 or 8.
- Add sour cream slowly and whip until smooth and creamy.
- (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
- Top with as much cheese as desired.
- Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
- Remove from oven and let sit for five minutes.
- If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.
Nutrition Facts : Calories 441.6, Fat 29.6, SaturatedFat 17.9, Cholesterol 79.7, Sodium 256.4, Carbohydrate 35.8, Fiber 4.2, Sugar 4.4, Protein 10
THE BEST MASHED 'TATOES.
Make and share this The Best Mashed 'tatoes. recipe from Food.com.
Provided by Nicolee
Categories Low Protein
Time 2h
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Peel all potatoes and cut up into squares.
- Put them into a pot of water, making sure they are totally covered by the water.
- Cook on medium heat stirring every 10 minutes.
- Once potatoes are fork tender, drain them and leave them in the same pot they were cooked.
- Add butter and mash potatoes until butter is melted.
- Next add the sour cream, milk, and cream cheese; mix in well.
- Finally add your salt; combine, and your done!
- Trust me these mashed potatoes are so good, people will be asking for more! :).
Nutrition Facts : Calories 359.4, Fat 16.5, SaturatedFat 9.8, Cholesterol 46.3, Sodium 1062.9, Carbohydrate 47.3, Fiber 5.6, Sugar 3.6, Protein 7.4
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