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
BLUE POTATOES MASHED WITH ROASTED GARLIC
Steps:
- Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water.
- In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
- To serve, add as a side to any dish.
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.
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
THE DEFINITIVE MASHED POTATO WITH ROASTED GARLIC
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 9h25m
Yield about 8 servings
Number Of Ingredients 9
Steps:
- Start with the roasted garlic: Preheat the oven to 350 degrees F.
- Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.
- For the potatoes: Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.
- Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.
MASHED POTATOES
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
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