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.
MOE'S FABULOUS MASHED POTATOES
These are, hands down, the best mashed potatoes I have ever had -- and so very easy to make. You can also use soy milk and non-dairy butter for vegans. I make a side batch vegan-style for my brother and his friends, and they say it tastes great.
Provided by Morgan
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, and place the potatoes in a large bowl.
- Bring the milk to a boil in a small saucepan over low-medium heat.
- Whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. Whip on Medium speed until light and fluffy.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 22.1 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 8 g, Sodium 200.8 mg, Sugar 1.5 g
MASHED POTATOES WITH CORN AND CHIVES
Steps:
- Place potatoes and garlic in pot, cover with water and boil until potatoes are tender, about 10 minutes. Remove with slotted spoon and place in large bowl; add corn to boiling water and cook 2 minutes. Drain.
- Mash potatoes and garlic or put through a food mill. (A food mill will leave behind much of the skin.) Stir corn into mashed potatoes with enough buttermilk to make a medium-firm texture. Season with salt and pepper and stir in chives.
- To keep for up to one day, refrigerate, covered. To serve, place in glass dish, cover with plastic wrap and put in a microwave oven for about 8 minutes on high, stirring once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 5 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 569 milligrams, Sugar 5 grams
FABULOUS MASHED POTATOES
Provided by Molly O'Neill
Categories easy, side dish
Time 50m
Yield Ten to 12 servings
Number Of Ingredients 4
Steps:
- Cover the potatoes with cold water and bring to a boil in a large pot. Cook until tender, about 40 minutes, and drain immediately.
- Use a potato ricer or an electric mixer to begin mashing the potatoes. Add the butter and half the milk or cream and whip or rice to a nearly smooth puree. Add more milk or cream to achieve the consistency you desire. Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 402 milligrams, Sugar 3 grams, TransFat 0 grams
CURRY MASHED POTATOES
If you like curry, you've got to try this. It's perfect with a simple roast chicken, beef or pork. It's hot and spicy, tart and tangy, creamy and comforting, as only mashed potatoes can be!
Provided by Grace Lynn
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them into 1-inch chunks, dropping them into a large pot of cold water as they are cut.
- Add a big pinch of salt, cover, and bring to a boil over high heat.
- Boil until tender when pierced with a fork, 15 to 20 minutes.
- Drain and return to the hot pan.
- Meanwhile, melt 2 tablespoons of the butter in a large heavy skillet over moderate heat.
- Add the onion and saute until softened, about 5 minutes.
- Add the ginger and garlic and cook for 3 minutes.
- Add 2 tablespoons water and stir constantly over high heat until the onion browns, about 3 minutes.
- Stir in the curry powder and cook for 3 minutes.
- Stir in 2 tablespoons water and remove from the heat.
- Add the spice mixture to the potatoes along with the remaining 1 tablespoon butter, the sour cream, yogurt, salt and pepper.
- Beat with a small electric mixer or mash with a potato masher until fluffy.
- Serve hot.
CORY'S FABULOUS MASHED POTATOES
This is my Mother-in-law's recipe. It is so popular in our family it has taken it's place at most holiday meals. Takes 2 days. Perfect to make the night before.
Provided by Michelle Trautman
Categories Potatoes
Number Of Ingredients 7
Steps:
- 1. In a large saucepan, cook potatoes in boiling water until tender, drain.
- 2. Mash potatoes with butter, milk, salt and pepper until smooth
- 3. add cream cheese and onion dip, mix well.
- 4. spread in greased 2 1/2 qt. backing dish
- 5. sprinkle with paprika
- 6. cover and refrigerate for 8 hours or overnight.
- 7. remove from refrigerator 30 minutes prior to baking.
- 8. Bake uncovered, @ 350 deg for 50-60 min. or until heated through.
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OUR 21 BEST MASHED POTATO RECIPES | EPICURIOUS
From epicurious.com
- Our Favorite Mashed Potatoes. What's the secret to the very best mashed potato recipe? Epicurious staffers did a taste test, and most preferred the silky texture and buttery flavor of Yukon Golds over classic russets.
- Mashed Potatoes and Leeks With Thyme. Your whole Thanksgiving effort will be easier if you add make-ahead sides to your Thanksgiving spreadsheet, like these easily-rewarmed mashed potatoes, which appear in our ’90s Thanksgiving menu.
- Duchess Baked Potatoes. This crispy-topped casserole is an Epicurious staff favorite. Get This Recipe.
- Ultra-Creamy Mashed Potatoes. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
- Mashed Baked Potatoes with Chives. Baking the potatoes for this recipe first reduces their water content, resulting in the easiest and most flavorful mash of all time.
- Extra-Buttery Mashed Spuds. A luxurious addition to any holiday feast. Be sure to pass the potatoes through the ricer before they cool completely to avoid a gummy texture.
- Sour Cream Mashed Potatoes With Paprika. A double-dairy, paprika-dusted masterpiece of a mash. Get This Recipe.
- Make-Ahead Mashed Potatoes. Make these on Tuesday and rewarm gently on Thursday with a little extra dairy. Just keep the heat at medium-low to prevent scorching as you juggle all of your other Thanksgiving side dishes.
- Peppery Horseradish Mashed Potatoes. Spice up your holiday by adding a touch of sharp prepared horseradish to this dish. Get This Recipe.
- Sour Cream Mashed Potatoes. Bring on the tang. Using sour cream in these mashed potatoes brings a lively flavor that'll make you crave another helping. Get This Recipe.
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