Velvety Mashed Potatoes Recipes

VELVET MASHED POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
• Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

VELVET MASHED POTATOES

Steps:

• Preheat oven to 400°F
• To roast garlic, slice bottom & place in aluminum foil with a little olive oil. (don't skip this step).
• Clean & prick potatoes & put in oven with garlic.
• Cook 35 minutes. Remove garlic. Continue to cook potatoes 20 minutes or until tender.
• Hold hot potatoes with towel & split & scrape flesh into sauce pan.
• Squeeze roasted garlic from the bottom to push cloves out & into potatoes.
• Add 2 tablespoons of butter, sour cream & cream cheese. Mash. Season with salt & black pepper.
• In large frying pan add 3 tablespoons butter. Add mushrooms & cook until browned. (4 minutes) Add shallot, thyme & dried tomatoes. (make sure you do not burn shallot).
• Add mushroom gravy to pan & heat.
• Gradually stir hot milk into potatoes until fluffy.
• Transfer to bowl & pour gravy mixture on top.

ROASTED GARLIC VELVET MASHED POTATOES

Steps:

• Set oven to 400°F.
• Slice off top of garlic head, barely cutting of the top of each clove.
• Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
• Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
• Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
• Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
• Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
• Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
• Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
• Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
• Garnish with snipped chives.

VELVETY GARLIC MASHED POTATO

Steps:

• Peel the potatoes and cut them into even sized pieces.
• Put the potatoes in a large saucepan. Crumble the stock cube into a measuring jug and pour in boiling water, stirring until the crumbled cube has dissolved completely.
• Add cold water to the jug and pour the stock over the potatoes, adding more cold water if necessary, so the potatoes are completely covered. Bring to the boil and cook for 20-25 minutes or until the potatoes are tender.
• Drain the potatoes, reserving about 3tbsp of the cooking liquid. Return the potatoes to the saucepan over a low heat and add the reserved liquid, garlic and warmed milk. Mash well with a potato masher until the potatoes are smooth and fluffy.
• Beat in the green onions and black pepper until evenly mixed in and serve hot.

VELVETY FRENCH MASHED POTATOES

Steps:

• Peel, cube and boil potatoes until tender.
• In the meantime, while potatoes are boiling, pour milk into small pot, add bay leaf, rosemary and herbs de provonce (optional). Smash garlic clove and add it, too, peel and all. Bring to boil and immediatly lower heat to a very low simmer.
• Drain potatoes. If you use a ricer, rice them through now. Add butter, salt (and cheese, if you want); mix or mash it all together.
• Take milk off heat. Remove the rosemary sprig and bay leaf. Slowly mix it into the mashed potatoes until your velvety masterpiece is complete! Taste it and add salt if you want. If serving on the table, garnish with a tiny sprinkle of herbs de provonce, or chives, or chopped parsley or dill...