HOW TO COOK PERFECT MASHED POTATOES RECIPES

PERFECT MASHED POTATOES RECIPE | MARTHA STEWART

Perfect Mashed Potatoes Recipe | Martha Stewart image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

PERFECT MASHED POTATOES RECIPE | FOOD NETWORK KITCHE…

Perfect Mashed Potatoes Recipe | Food Network Kitche… image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds medium russet potatoes
Kosher salt
1/2 to 1 stick unsalted butter, at room temperature
1 cup whole milk, warmed
Freshly ground pepper

Steps:

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
Plan on 1/3 to 1/2 pound potatoes per person for your feast.

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