Mashed Potatoes Recipes

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MASHED POTATOES

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6



Mashed Potatoes image

Steps:

  • Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

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



The Best Mashed Potatoes image

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.

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

CLASSIC MASHED POTATOES

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6



Classic Mashed Potatoes image

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.

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

BASIC MASHED POTATOES

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4



Basic Mashed Potatoes image

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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

MASHED POTATOES

As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere

Provided by Tsmith70

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Mashed Potatoes image

Steps:

  • Peel, cut up and boil potatoes until tender.
  • Drain water and put potatoes in a mixing bowl.
  • Add margarine, sour cream and milk.
  • Use an electric mixer and mix until desired consistency.
  • The KEY here is to add salt and pepper to taste.
  • You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
  • Pepper is the same way, although use it more sparingly.
  • Just remember to add a little at a time, until you get it where you like it.
  • Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
  • Then sprinkle parsley over it.
  • This will make the best mashed potatoes I've ever found anywhere.

Nutrition Facts : Calories 450.9, Fat 13.5, SaturatedFat 3.5, Cholesterol 5.2, Sodium 171, Carbohydrate 75.4, Fiber 9.4, Sugar 3.5, Protein 9.4

8 -10 medium idaho russet potatoes
1/4 cup milk
2 tablespoons sour cream
1/2 cup blue bonnet margarine
salt
pepper
parsley flakes, to top

FRANKIE'S ROASTED GARLIC MASHED POTATOES

Tasty and easy, this is the perfect side for many proteins. A delicious change from regular mashed. VIDEO https://youtu.be/sGl1NTP7Q_M

Provided by CLUBFOODY

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Frankie's Roasted Garlic Mashed Potatoes image

Steps:

  • In a large pot, add some coarse sea salt then potatoes. Pour in cold water to about 2 inches above.
  • Cover and bring to a boil. When it gets there, remove the lid and continue cooking until the potatoes are tender, about 17 to 20 minutes.
  • Drain potatoes well and mash them. Add both butters and mash again.
  • Add roasted garlic and freshly ground black pepper; mash once again.
  • Add sour cream and milk; stir to blend; taste and adjust if necessary. Add garlic salt if wanted and stir well before serving.

Nutrition Facts : Calories 427.6, Fat 18.5, SaturatedFat 11.5, Cholesterol 50.4, Sodium 1089.4, Carbohydrate 59.7, Fiber 6, Sugar 4.5, Protein 8.6

1/2 tablespoon coarse sea salt (to taste)
3 lbs red potatoes, unpeeled (washed and scrubbed)
3 tablespoons butter
2 tablespoons chive butter
1 large head of garlic, roasted and mashed
1/2 teaspoon black pepper, to taste
1/2 cup light sour cream (to taste)
1/4 cup milk
1/4 teaspoon garlic salt (to taste)

THE BEST MASHED POTATOES

This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.

Provided by Christina C

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 20m

Yield 12

Number Of Ingredients 7



The Best Mashed Potatoes image

Steps:

  • Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  • Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g

5 pounds Yukon Gold potatoes
½ cup butter
2 cups Parmesan cheese
1 cup chopped fresh chives
1 ½ cups cream cheese
½ medium head garlic, peeled and minced
1 pinch salt and pepper to taste

INSTANT POT BEEF DAUBE STEW WITH MASHED POTATOES RECIPE

Enjoy a delicious family dinner with our Instant Pot beef daube stew with mashed potatoes. The flavor is unbelievable with tender pieces of beef and veggies plus it is a wonderfully hearty dish.

Provided by Maria Kendall

Categories     Main Course

Time 1h20m

Number Of Ingredients 15



Instant Pot Beef Daube Stew with Mashed Potatoes Recipe image

Steps:

  • Sprinkle beef cubes with salt and pepper.
  • Press the SAUTE button on the Instant Pot.
  • Add oil into the pot. When the oil is hot, sear outside of beef cubes for a few minutes (we aren't cooking the meat, just searing the outside!). Set meat aside.
  • Add carrots, celery, onion, and garlic into the pot and cook for 4-5 minutes or until they vegetables start to get tender and turn golden brown.
  • Add in tomato paste with the vegetables and cook for about 1 minute.
  • Pour in the cranberry juice, scraping the bottom of the pot to remove any of the browned bits on the bottom (this will prevent the burn notice).
  • Add the beef back into the pot.
  • Dump in the tomatoes, beef broth, rosemary, thyme, bay leaf, and dash of cloves. Also add more salt and pepper to taste.
  • Place the lid on the Instant Pot. Turn knob to SEALING (not venting).
  • Press the PRESSURE COOK button and set timer for 30 minutes. Let pressure do a NATURAL RELEASE (for at least 10 minutes, but the longer you can let it sit, the more tender it will be!).
  • Throw away the bay leaf.
  • Serve beef stew over hot mashed potatoes (these Instant Pot Mashed Potatoes are our favorite!)

Nutrition Facts : Calories 361 kcal, Carbohydrate 16 g, Protein 31 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 104 mg, Sodium 348 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 13 g, ServingSize 1 serving

2 pounds beef chuck roast (cut into 1" cubes)
salt and pepper, to taste
1 Tablespoon olive oil
4 carrots (chopped)
2 ribs of celery (chopped)
1 onion (diced)
12 garlic cloves (crushed)
1 Tablespoon tomato paste
1 cup cranberry juice (+ 1 teaspoon vinegar*)
14.5 ounces canned diced tomatoes
½ cup beef broth
1 teaspoon chopped fresh rosemary ((or 1/2 teaspoon dried))
1 teaspoon chopped fresh thyme ((or 1/2 teaspoon dried))
1 bay leaf
dash of ground cloves

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