MASHED POTATOES FOR 2 RECIPES

Name: Creamy Mashed Potatoes - for 2
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2-3 serving(s)
Ingredients: 1 red potatoes; 1 yukon gold potato; 3 garlic cloves; 3 tablespoons heavy cream; 1 -2 tablespoon butter; 1 1/2 teaspoons salt; 1/2 tablespoon pepper

CREAMY MASHED POTATOES - FOR 2 RECIPE - FOOD.COM

Creamy Mashed Potatoes - for 2 Recipe - Food.com image

Tasty, no-fail recipe. My husband loves these and so do I! We love them so much that no restaurant mashed potatoes can ever do! Use more garlic if you like and you can also add more pepper or a little smoked paprika. Use regular salt and it's good, using truffled salt makes it OH SO GOOD! So good, so easy! Portion size is perfect for 2 people

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 red potatoes
1 yukon gold potato
3 garlic cloves
3 tablespoons heavy cream
1 -2 tablespoon butter
1 1/2 teaspoons salt
1/2 tablespoon pepper

Steps:

Fill a pot with water, turn on burner to boil.
Smash and peel garlic cloves. Add to water as it's heating
Bring a pot of water to boil.
Cut and peel potatoes (smaller pieces result in shorter cooking time.
Add potatoes to boiling water and cook until fork tender (usually about 20 mins).
Pour contents of pot into a colander to drain potatoes.
Pour drained potatoes back into warm pot.
Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper.
Mash to combine, serve warm.

Nutrition Facts : Calories 273.3, FatContent 14.4, SaturatedFatContent 8.9, CholesterolContent 46.1, SodiumContent 1826.3, CarbohydrateContent 33.8, FiberContent 3.6, SugarContent 2, ProteinContent 4.3

TWO-INGREDIENT MASHED POTATOES RECIPE - NYT COOKING

Two-Ingredient Mashed Potatoes Recipe - NYT Cooking image

These weeknight mashed potatoes taste purely like potato. The secret? Starchy water. Save some of it after you boil the potatoes, and after mashing, stir it back in, a tablespoon at a time, until they come together. Then, add with a little sour cream for tang. It's that easy — and creamy and light. Take it from Ma Ingalls of “Little House on the Prairie” fame: “There was no milk, but Ma said, ‘Leave a very little of the boiling water in, and after you mash them beat them extra hard with the big spoon.’ The potatoes turned out white and fluffy.”

Provided by Ali Slagle

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds russet potatoes
Kosher salt and freshly ground black pepper
1/4 cup sour cream or full-fat Greek yogurt

Steps:

Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, add 2 tablespoons salt, and cover them by 1 inch of cold water.
Bring to a boil over high heat, reduce to medium and let cook until piercing with a fork yields no resistance, about 10 minutes.
Reserve 1 cup of the cooking water, then drain the potatoes and return them to the pot. Mash the potatoes over low heat using a potato masher or wooden spoon until completely mashed.
Vigorously stir in the reserved potato water, adding 1 tablespoon at a time until the potatoes are smooth and come together (you will use about 1/2 cup). Stir in the sour cream, then season to taste with salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 209, UnsaturatedFatContent 1 gram, CarbohydrateContent 42 grams, FatContent 3 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 563 milligrams, SugarContent 2 grams

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