MASHED POTATOES IN MUFFIN TINS RECIPES

Name: Classic Mashed Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Ingredients: 5 lb. russet potatoes, peeled and cut into 2-inch <br> &nbsp pieces; 2 tsp. salt, plus more, to taste; 8 Tbs. (1 stick) unsalted butter, cut into small <br> &nbsp pieces; 1 1/4 cups half-and-half, heated; Freshly ground white pepper, to taste

CLASSIC MASHED POTATOES | WILLIAMS SONOMA

Classic Mashed Potatoes | Williams Sonoma image

The potato ricer, a staple in German and East European kitchens, was introduced into this country by Williams-Sonoma in the early 1960s. It does an excellent job of mashing potatoes smoothly, in one pressing. Then butter and half-and-half are beaten in with a spoon until the desired consistency is reached.

Provided by WILLIAMS-SONOMA.COM

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

5 lb. russet potatoes, peeled and cut into 2-inch <br> &nbsp pieces
2 tsp. salt, plus more, to taste
8 Tbs. (1 stick) unsalted butter, cut into small <br> &nbsp pieces
1 1/4 cups half-and-half, heated
Freshly ground white pepper, to taste

Steps:

Put the potatoes and the 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.
Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Add the butter and gradually add the half-and-half, beating constantly with a large spoon, until the potatoes are smooth and creamy. Season with salt and white pepper and transfer to a warmed serving dish. Serve immediately. Serves 8 to 10.

PERFECT YUKON GOLD MASHED POTATOES | WILLIAMS SONOMA

Perfect Yukon Gold Mashed Potatoes | Williams Sonoma image

<p>Yukon Gold potatoes are buttery, sweet boiling potatoes that are perfect for mashing. Although <a href="https://www.williams-sonoma.com/recipe/tip/mashed-potatoes-many-ways.html">mashed potatoes</a> are best made just before serving, they can be cooked the day before. To reheat the potatoes, simply warm in a large nonstick saucepan or pot, stirring often and adding more milk as needed until they are creamy and steaming hot.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 5

Ingredients

6 lb. (3 kg) Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
3/4 cup (6 oz./180 g) sour cream
12 Tbs. (1 1/2 sticks) unsalted butter
1 cup (8 fl. oz./250 ml) milk
Kosher and freshly ground white pepper

Steps:

<h3><b>Step 1. Cook the Potatoes</b></h3> Fill a large pot with two-thirds of salted water and bring to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes.   <h3><b>Step 2. Dry the Potatoes</b></h3> Drain the potatoes in a colander and let them steam dry for 3 to 4 minutes.   <h3><b>Step 3. Mash the Potatoes</b></h3> Pass the potatoes through a potato ricer or a food mill into the bowl of a stand mixer fitted with the whisk attachment. Add the sour cream, butter, milk, salt and white pepper and beat the potatoes until smooth and just blended.
If you don’t have an electric mixer, pass the potatoes through a ricer or food mill into a large bowl. Using a handheld electric mixer or a sturdy whisk, beat the potatoes with the other ingredients until smooth. Taste and adjust the seasonings with salt and pepper. Serve immediately. Serves 10 to 12.   The Mayflower Inn

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