CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
JANE AND MICHAEL STERN'S MASHED POTATOES
Provided by Marialisa Calta
Categories easy, weekday, side dish
Time 40m
Yield Four to six servings
Number Of Ingredients 4
Steps:
- Peel the potatoes and place in a large saucepan of boiling water. Boil about 25 to 30 minutes, or until tender. Drain, then return to empty pot. Place over medium heat, tossing and stirring the potatoes to expel all moisture, about 1 to 2 minutes.
- Mash the potatoes with a potato masher. When free of lumps, add butter, salt and pepper. Continue mashing until well mixed.
- Mixing vigorously with heavy whisk, add the warm milk. The longer the potatoes are mixed, the fluffier the potatoes will be. Serve immediately, with extra pepper and butter, if desired.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 676 milligrams, Sugar 3 grams, TransFat 0 grams
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
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