Home Style Mashed Potatoes Recipes

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.

Steps:

• Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender., Drain potatoes well and place in a large bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.

Steps:

• Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes.
• Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Steps:

• In an 8-quart kettle combine potatoes with cold water to cover by 2 inches. Bring water to a boil and simmer potatoes until tender, 35 to 45 minutes.
• While potatoes are cooking, in a heavy skillet cook leeks in 4 tablespoons butter over moderately low heat, stirring occasionally, until softened. Stir in thyme and salt and pepper to taste.
• Drain potatoes in a colander and return to kettle. Dry potatoes over low heat, shaking kettle,1 minute. Cool potatoes just until they can be handled and peel. While potatoes are still warm, force through a ricer into a large bowl. In a small saucepan heat milk and cream until mixture just comes to a boil. Stir leeks and milk mixture into potatoes and season with salt and pepper. Spread potato mixture in a buttered 4-quart shallow baking dish. Chill potato mixture, covered, 1 day.
• Preheat oven to 350° F.
• Dot potato mixture with remaining 2 tablespoons butter and bake, covered with foil, in middle of oven until heated through and butter is melted, about 15 minutes.