THE BEST MASHED POTATOES RECIPES

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BEST EVER MASHED POTATOES RECIPE - FOOD.COM



Best Ever Mashed Potatoes Recipe - Food.com image

Make and share this Best Ever Mashed Potatoes recipe from Food.com.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs yukon gold potatoes, peeled and quartered
1 pinch sea salt
4 tablespoons butter or 4 tablespoons margarine
3/4 cup milk
1/2 cup sour cream

Steps:

  • In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
  • Drain water and add remaining ingredients.
  • Mash until smooth (I like to leave at least a few lumps, call me weird).
  • Serve with gravy or butter.
  • Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
  • For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.

Nutrition Facts : Calories 256.1, FatContent 12.7, SaturatedFatContent 7.8, CholesterolContent 34.6, SodiumContent 200.8, CarbohydrateContent 32.4, FiberContent 2.7, SugarContent 2, ProteinContent 4.3

THE BEST MASHED POTATOES RECIPE | FOOD NETWORK KITCHEN ...



The Best Mashed Potatoes Recipe | Food Network Kitchen ... image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper 
1 stick (8 tablespoons) unsalted butter, cubed 
3/4 cup heavy cream, heated 

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.  

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