PERFECT MASHED POTATOES ALLRECIPES RECIPES

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PERFECT MASHED POTATOES | BETTER HOMES & GARDENS



Perfect Mashed Potatoes | Better Homes & Gardens image

The best mashed potatoes recipes are creamy, rich, and buttery. Our Perfect Mashed Potatoes are all those things and more, plus, they're easy to make-ahead to cut down on day-of stress.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Number Of Ingredients 7

3 pounds Yukon gold or red potatoes, peeled (if desired) and cut into 2-inch pieces (9 medium)
¼ cup butter
1 teaspoon salt
½ teaspoon ground black pepper
⅔ - ¾ cup milk, whipping cream, half-and-half, or light cream
Butter, melted (optional)
Snipped fresh chives (optional)

Steps:

  • In a large saucepan cook potatoes, covered, in lightly salted boiling water for 20 to 25 minutes or until tender; drain. Press through a ricer, mash with a potato masher, or beat with an electric mixer on low speed.* Add the 1/4 cup butter, the salt, and pepper. Gradually beat in milk to make mixture light and fluffy. If desired, serve with additional butter and snipped chives.

Nutrition Facts : Calories 154 calories, CarbohydrateContent 25 g, CholesterolContent 14 mg, FatContent 5 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 280 mg, SugarContent 2 g

HOMEMADE MASHED POTATOES RECIPE | SOUTHERN LIVING



Homemade Mashed Potatoes Recipe | Southern Living image

We think this recipe is worth celebrating any night of the week.

Provided by Southern Living

Total Time 43 minutes

Yield Makes 6 cups

Number Of Ingredients 6

3 pounds Yukon gold potatoes
2 teaspoons salt, divided
5 tablespoons butter
⅓ cup half-and-half
½ cup (4 oz.) softened cream cheese
¾ teaspoon coarsely ground pepper

Steps:

  • Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
  • Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils. 
  • After removing from heat, beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. Do not overbeat. Serve warm.

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