SIMPLE MASH POTATOES RECIPES RECIPES

Name: Simple Mashed Potatoes
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 to 8 servings (5 1/2 cups)
Ingredients: 2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes); Kosher salt; 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces; 1 cup half-and-half, warmed; Freshly ground pepper

SIMPLE MASHED POTATOES RECIPE | FOOD NETWORK KITCHEN ...

Simple Mashed Potatoes Recipe | Food Network Kitchen ... image

We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings (5 1/2 cups)

Number Of Ingredients 5

Ingredients

2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
Kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
1 cup half-and-half, warmed
Freshly ground pepper

Steps:

Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

SIMPLE CREAMY MASHED POTATOES RECIPE | REE DRUMMO…

Simple Creamy Mashed Potatoes Recipe | Ree Drummo… image

Provided by Ree Drummond : Food Network

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 7

Ingredients

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

Preheat the oven to 350 degrees F.
Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

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