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
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.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
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
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
POTATOES SUPREME
Hailing from the state known for its potatoes, I thought I'd send in this recipe. Every time my grandson comes home from college, he asks me to make it. In fact, it's the whole family's favorite potato dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8-10 servings.
Number Of Ingredients 6
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 and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 296 calories, Fat 15g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 451mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
MASHED POTATOES SUPREME
Make and share this Mashed Potatoes Supreme recipe from Food.com.
Provided by Sydney Mike
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, then grease an 11"x7" baking dish.
- Put potatoes in a large saucepan & cover with water, then bring to a boil & reduce heat. Cover & cook 10-15 minutes or until tender, then drain.
- In a large bowl, mash the potatoes, then add cream cheese, butter & half-and-half, beating together until blended.
- Stir in the green pepper, onions, pimientos, salt & pepper, & then stir in 1/3 cup EACH of the 2 cheeses.
- Transfer to the prepared baking dish & sprinkle with the remaining cheeses.
- Bake, uncovered, for 20-25 minutes or until heated through.
SUPREME MASHED POTATOES
Make and share this Supreme Mashed Potatoes recipe from Food.com.
Provided by Debbwl
Categories Mashed Potatoes
Time 55m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
- Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
- Drain and keep 1 cup of the cooking liquid.
- Mash the potatoes and carrots with a hand masher.
- Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
- Slowly stir broth mixture into the mashed potatoes and carrots.
- If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.
SUPREME MASHED POTATOES
Another healthy recipe from the CA Department of Public Health.
Provided by debbie lopez
Categories Vegetables
Time 55m
Number Of Ingredients 5
Steps:
- 1. Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes.
- 2. Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes.
- 3. Drain and keep 1 cup of the cooking liquid.
- 4. Mash the potatoes and carrots with a hand masher.
- 5. Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts.
- 6. Slowly stir broth mixture into the mashed potatoes and carrots.
- 7. If necessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.
SUPREME GARLIC MASHED POTATOES
By cooking garlic cloves and potatoes together you get a nice easy way to get a taste of garlic. Make potatoes as dense or creamy as you like by adjusting milk.
Provided by JoAnn
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes and the garlic cloves together.
- When tender, mash with potato masher and add butter.
- Mash some more, add sour cream and enough of milk to desired consistency.
- Season with salt and pepper.
- Top with a sprinkling of paprika and parsley flakes.
OH-SO-GOOD CREAMY MASHED POTATOES
Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
MASHED POTATOES SUPREME
Make and share this Mashed Potatoes Supreme recipe from Food.com.
Provided by weekend cooker
Categories Potato
Time 30m
Yield 4-6 potato dishes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- With a mixer, combine cream cheese, sour cream, margarine, salad dressing, and nutmeg and mix well.
- Add potatoes and stir well.
- Transfer to 1 quart casserole dish.
- Bake at 350 degrees for 25 minutes or until heated thoroughly.
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THE BEST MASHED POTATOES! - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (174)Total Time 45 minsServings 10-12
- Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
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