HOW DO YOU PREPARE MASHED POTATOES RECIPES
15-MINUTE MICROWAVE MASHED POTATOES - PUREWOW
Mashed potatoes are only for special occasions like Thanksgiving and Christmas, right? Welp, we give you permission to enjoy these 15-minute microwave mashed potatoes any old time you feel like it, because, well, you don’t even have to boil water to make them. RELATED:...
Provided by PureWow Editors
Total Time 15 minutes
Prep Time 3 minutes
Cook Time 12 minutes
Yield 10 servings
Number Of Ingredients 5
Steps:
- 1. Arrange the potatoes in a single layer in a medium-size microwave-safe container. Microwave on high until the potatoes are easily pierced with a fork, 7 to 9 minutes. 2. Immediately mash the hot potatoes with a potato masher over the microwave-safe dish. 3. Pour the half-and-half over the potatoes and dollop butter on the surface. Return the potatoes to the microwave and heat for 1 minute. Stir well to combine. Return to the microwave and heat for 1 minute more. Season well with salt and pepper. 4. If making ahead, cover tightly with plastic wrap and store in the refrigerator for up to one day. Right before serving, microwave on high until warmed through. Garnish with chives.
Nutrition Facts : Calories 223 calories, CarbohydrateContent 41 grams carbohydrate, FatContent 6 grams fat, ProteinContent 5 grams protein, SugarContent 2 grams sugar
OUR FAVORITE HOMEMADE MASHED POTATOES
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
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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Just like Mom or Grandma used to make—but so much quicker! Store-bought mashed potatoes and gravy and deli roast beef help you turn out this heartwarming combination before you can say, “Order up!” —Ruth Ann Bott, Lake Wales, Florida
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