HOMEMADE GARLIC MASHED POTATOES RECIPE RECIPES

Name: Best Mashed Potatoes
Prep time: 25 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 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

BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO ... - DELISH

Best Homemade Mashed Potatoes Recipe - How to ... - Delish 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

Ingredients

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.

OUR FAVORITE HOMEMADE MASHED POTATOES - EASY RECIPES FOR ...

Our Favorite Homemade Mashed Potatoes - Easy Recipes for ... image

Our favorite way to make mashed potatoes. Think of this as an everyday recipe – one that you can adapt based on what you have in the fridge. We call for 1 cup of liquid to be added to the potatoes. At home, we usually use equal parts milk to chicken stock. You could use all milk or all stock (chicken or vegetable). Or, replace some milk with heavy cream or sour cream for extra decadent potatoes. A tablespoon or two of cream cheese wouldn’t hurt, either. The trick to great mashed potatoes is seasoning up front. Adding a hearty amount of salt to the water seasons the potatoes while they cook – we use at least 1 tablespoon. This is similar to salting pasta water.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 6

Ingredients

2 pounds yellow, red, or white potatoes
Salt
1 cup milk, stock or a combination, see our homemade chicken stock recipe or our vegetable stock recipe
3 tablespoons butter or use olive oil
1/4 teaspoon fresh ground black pepper
Splash of cream or a dollop of sour cream, optional

Steps:

Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
Pour in the warm butter mixture then mash the potatoes until creamy. (Don’t worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Nutrition Facts : Calories 182, ProteinContent 4 g, CarbohydrateContent 28 g, FiberContent 3 g, SugarContent 2 g, FatContent 7 g, SaturatedFatContent 4 g, CholesterolContent 18 mg

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