HOW TO COOK HOMEMADE MASHED POTATOES RECIPES

Name: Our Favorite Homemade Mashed Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes approximately 6 servings
Cuisine: American
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

OUR FAVORITE HOMEMADE MASHED POTATOES - EASY RECIP…

Our Favorite Homemade Mashed Potatoes - Easy Recip… 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

EASY HOMEMADE MASHED POTATOES RECIPE - PILLSBURY.COM

Easy Homemade Mashed Potatoes Recipe - Pillsbury.com image

There’s a reason that homemade mashed potatoes are a classic holiday tradition. They’re a comforting reminder of the very best times gathered together around a table. But don’t just make them a few times a year—this recipe for easy mashed potatoes can become your year-round favorite. Ready to start making mashed potatoes from scratch? All it takes are five ingredients and some enthusiastic potato mashing! Begin by boiling 8-10 medium russet potatoes, and then get to mashing until you're ready to add butter, pepper, salt, and enough milk to make it smooth and creamy. Enjoy these potatoes as the perfect side to any special (or ordinary) dinner.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 5

Ingredients

8 to 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters
1 teaspoon salt
2 tablespoons butter, if desired
Dash pepper
1/4 cup hot milk

Steps:

Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add butter, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy.

Nutrition Facts : Calories 140 , CarbohydrateContent 25 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1/10 of Recipe, SodiumContent 250 mg, SugarContent 1 g

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