MASHED POTATOES RECIPE WITH MILK RECIPES

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GARLIC MASHED POTATOES SECRET RECIPE | ALLRECIPES



Garlic Mashed Potatoes Secret Recipe | Allrecipes image

This is my secret recipe for Garlic Mashed potatoes, reverse engineered from a certain Italian restaurant. This recipe for 100 servings, I usually cut it down to 10 servings (1 5lb bag of potatoes). I guarantee that these are the best potatoes you've ever tasted.

Provided by AUSTAD

Categories     Mashed Potatoes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 100 servings

Number Of Ingredients 6

50 pounds unpeeled red potatoes, quartered
8 pounds butter, room temperature
3 pounds Romano cheese, grated
3 cups chopped garlic
½ cup salt
½ cup dried oregano

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Nutrition Facts : Calories 498 calories, CarbohydrateContent 43.2 g, CholesterolContent 92.3 mg, FatContent 33.4 g, FiberContent 3.9 g, ProteinContent 8.8 g, SaturatedFatContent 21.1 g, SodiumContent 848.6 mg, SugarContent 2.2 g

BEST HOMEMADE MASHED POTATOES RECIPE - HOW TO MAK…



Best Homemade Mashed Potatoes Recipe - How to Mak… 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

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.

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MASHED POTATOES RECIPE - NYT COOKING
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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These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas
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  • Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
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MASHED POTATOES RECIPE - NYT COOKING
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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Reviews 4
Total Time 45 minutes
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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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GARLIC MASHED RED POTATOES RECIPE: HOW TO MAKE IT
These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas
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Reviews 4.7
Total Time 30 minutes
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Calories 190 calories per serving
  • Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.
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Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin
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SOUR CREAM MASHED POTATOES RECIPE | INA GARTEN | FOOD NET…
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Reviews 4.7
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  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
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For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They’re the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
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