HOW TO MAKE AWESOME MASHED POTATOES RECIPES

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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

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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From allrecipes.com
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Nov 09, 2018 · Best Potatoes for Making Mashed Potatoes. You can make this recipe with Yukon gold potatoes or russet potatoes—they have the same cook time in the pressure cooker. Russet potatoes (aka Idaho potatoes) have a high starch content and make fluffy, wonderful mashed potatoes. The official Idaho Potato page recommends Idaho Russet Burbank potatoes.
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Oct 12, 2018 · Boil the kettle, and add to the pan of potatoes. Place on a hob/stovetop and simmer until a fork is inserted with no resistance. Drain the potatoes and set aside, ensuring they are dry before proceeding ; Tip potatoes into your mixer and attach the flat beater; Beat the potatoes …
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Oct 12, 2018 · Boil the kettle, and add to the pan of potatoes. Place on a hob/stovetop and simmer until a fork is inserted with no resistance. Drain the potatoes and set aside, ensuring they are dry before proceeding ; Tip potatoes into your mixer and attach the flat beater; Beat the potatoes …
From hintofhelen.com
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