BEST POTATOES FOR MAKING MASHED POTATOES RECIPES

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BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO MAK…



Best Homemade Mashed Potatoes Recipe - How to Mak… image

Looking for the best mashed potato recipe? These ultra-creamy, buttery, foolproof mashed potatoes are the perfect accompaniment to any holiday meal.

Provided by Lindsay Funston

Categories     vegetarian    Christmas    Thanksgiving    side dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 6

3 lb.

mixed potatoes, such as russets & Yukon Golds

Kosher salt

1/2 c.

(1 stick) butter, plus 2 tablespoons for garnish

1/2 c.

whole milk

1/2 c.

sour cream

Freshly ground black pepper

Steps:

  • In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter with milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

BEST MASHED POTATOES RECIPE - HOW TO MAKE CREAMY MASHED ...



Best Mashed Potatoes Recipe - How to Make Creamy Mashed ... image

A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.

Provided by Ree Drummond

Categories     Thanksgiving    comfort food    dinner    side dish    snack

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 6

5 lb.

russet or Yukon Gold potatoes

3/4 c.

butter

1

package (8 oz.) cream cheese, softened

1/2 c.

(to 3/4 cups) half-and-half

1/2 tsp.

(to 1 teaspoon) Lawry's Seasoned Salt

1/2 tsp.

(to 1 teaspoon) black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

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