MASHED POTATOES RECIPE RUSSET RECIPES

Name: Best Mashed Potatoes
Prep time: 25 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 3 lb. mixed potatoes, such as russets & Yukon Golds; Kosher salt; 1/2 c. (1 stick) butter, plus 2 tablespoons for garnish; 1/2 c. whole milk; 1/2 c. sour cream; Freshly ground black pepper

BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO ... - …

Best Homemade Mashed Potatoes Recipe - How to ... - … image

Looking for the best mashed potato recipe? These ultra-creamy, buttery, foolproof mashed potatoes are the perfect accompaniment to any holiday meal.

Provided by Lindsay Funston

Categories vegetarian Christmas Thanksgiving side dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 6

Ingredients

3 lb. mixed potatoes, such as russets & Yukon Golds
Kosher salt
1/2 c. (1 stick) butter, plus 2 tablespoons for garnish
1/2 c. whole milk
1/2 c. sour cream
Freshly ground black pepper

Steps:

In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot. Use a potato masher to mash potatoes until smooth. Meanwhile, in a small saucepan, melt butter with milk until warm. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined. Season mashed potatoes generously with salt and pepper. Transfer potatoes to a serving bowl and top with remaining two tablespoons butter. Season with more pepper before serving.

CREAMY GARLIC MASHED POTATOES RECIPE | ALTON BROWN | FOOD ...

Creamy Garlic Mashed Potatoes Recipe | Alton Brown | Food ... image

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 to 12 servings

Number Of Ingredients 5

Ingredients

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Steps:

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
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To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.

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Total Time 30 minutes
Category Side Dishes
Calories 168 calories per serving

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