Rich Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with the cream, butter, salt and pepper.

Steps:

• Place potatoes in a saucepan; cover with water. Cook until tender, about 10-12 minutes; drain. Add cream, butter, salt and pepper; mash until smooth. Garnish with parsley if desired.

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

Steps:

• Put your fontina in the freezer, this will make it easier to grate later.
• Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
• Bring to a simmer and cook until potatoes are tender.
• Drain and mash the way you prefer (I like a ricer)
• Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
• Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
• Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
• Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
• Just prior to serving, stir in chives.

Steps:

• In a deep pot and over high heat, drop the potatoes in the water. If needed, add more water to cover the potatoes.
• Add the chicken stock cubes.
• Bring to a boil, stirring occasionaly until the chicken stock cubes dissolve, then lower the heat and simmer until the potatoes are tender.
• Drain the potatoes, saving 1/4 cup of the broth.
• Place the potatoes in a large flat dish, add the butter, milk, and 1/4 cup of broth, and mash the potatoes until you get a soft purée. Meanwhile, add salt and pepper to taste, until you get the right taste for you.
• note: remember that the chicken stock is salty, so go easy on the salt at first. also, if you use salted butter, go even easier on the salt.
• I usually like my mashed potatoes with small lumps, so if you're like me, stop here. If you like your potaoes creamy, then use a hand mixer and blend to get a smooth and creamy texture.
• Bon appetit.

Steps:

• Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.

Steps:

• Peel and quarter the potatoes, and cook 25 minutes in a steamer. (Three or four large garlic cloves, peeled, can be steamed and pureed along with the potatoes.).
• If not yet ready to serve, it is better to leave the potatoes in the hot steamer, off heat, than to make the puree in advance and try to keep it warm.
• Just before serving, combine the cream and seasonings in a 3-quart saucepan and bring to a full boil, so it reduces slightly. Off heat, puree the potatoes through a ricer or food mill directly into the hot cream, and stir together well with a rubber spatula. (The potatoes will seem too dry at this point, but the butter brings them to the right consistency.).
• Add the butter last, beating hard to produce a fluffy texture. Serve at once.