Nannys Mashed Potatoes Recipes

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:

• 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:

• Pour water into a saucepan. Place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket.
• Bring the water to a boil. Reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes.
• A skewer inserted into a potato should easily pierce the center. Using tongs to hold hot potatoes, peel them, and set aside. Reserve potato cooking water.
• Place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. Mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed.
• As potatoes mash, gradually pour in remaining cup of cream. If potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. If potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. Season to taste with salt and white pepper.

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
• Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
• In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
• Rest the potatoes for 10 minutes, and then serve.

Steps:

• Thinly slice the potatoes with a mandoline or sharp knife.
• Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
• Drain the potatoes and press through a potato ricer into a large bowl.
• Slowly stir in the sour cream and melted butter. Season with more salt to taste.
• Enjoy!

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.