Light Mashed Potatoes Recipes

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

Steps:

• 1. Pick a bag of Russet potatoes in which the potatoes are mostly the same size for easy chopping.
• 2. Peel the potatoes.
• 3. Chop the potatoes so they are a good size and evenly chopped. Place them in a bowl.
• 4. Fill the bowl with water and stir the potatoes around. The potatoes will release a starchy cloudiness in the water.
• 5. Pour the potatoes into a strainer and rinse them with water.
• 6. Pour the potatoes back in the bowl. Fill the bowl with water and stir around again. The water should be clear. If the water is still cloudy repeat step 5.
• 7. Strain the potatoes and carefully drop into a pot of boiling water.
• 8. Add salt to the water and cook the potatoes in the pot of hot water for 15 to 20 minutes (depending on the size of the chunks of potatoes). The potatoes, when dropped into the pot, will cool down the water slightly and the water won't boil at first. That's ok, start your timer as soon as you drop them. Cover with a lid; check, and stir them occasionally.
• 9. When they are fork tender, strain the potatoes and rinse under water to get any starchy water off.
• 10. Put a handful of potatoes in the ricer and push through. Don't put too many potatoes in the ricer at once or it becomes hard to work with.
• 11. Rice all the hot potatoes.
• 12. Pour melted butter onto potatoes.
• 13. Next, pour in the warm half and half.
• 14. Gently fold in the butter and milk with a rubber spatula.
• 15. Finally, add salt and pepper to taste. Gently fold and taste as you go. Salting the water and using salted butter will reduce how much salt you have to fold in so you don't have to work your beautiful fluffy potatoes too much.
• 16. The results, a bowl of light and fluffy mashed potatoes!

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, salt, garlic powder and pepper; beat until smooth. Stir in chives. Sprinkle with paprika.

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Steps:

• Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
• Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
• Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
• Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
• Do Ahead
• Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.

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:

• Cut potatoes in half or until no more than 2 inches thick.
• Boil potatoes until tender (if you use a thin skinned potato, no need to peel).
• Heat remaining ingredients slowly until just hot, not boiling (microwave at 70% power or sauce pan on medium-high heat).
• Press potatoes through potato ricer into large bowl, cleaning skin out of ricer between rounds.
• After all potatoes are riced, slowly stir in milk mixture until the right consistency.

Steps:

• In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
• Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
• Reserve 1/4 cup cooking water; drain potatoes.
• Return potatoes to saucepan.
• Mash with margarine and 3/4 teaspoon salt.
• Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
• Transfer to serving dish.