MASHED POTATOES BLENDER RECIPES
TRADITIONAL MASHED POTATOES RECIPE: HOW TO MAKE IT
Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings (about 4-1/2 cups).
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.
Nutrition Facts : Calories 168 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 367mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BUTTERY MASHED POTATOES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These creamy, buttery mashed potatoes use simple ingredients. The tricks are to use Yukon Gold potatoes and then to warm the cream and butter before adding them to the potatoes. —Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Nutrition Facts : Calories 438 calories, FatContent 25g fat (16g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 50g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 5g protein.
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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.
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