WHAT POTATOES ARE BEST FOR MASHED POTATOES RECIPES

Name: The Best Mashed Potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 2 pounds russet potatoes, peeled and quartered; Kosher salt and freshly ground black pepperu00A0; 1 sticku00A0(8 tablespoons)u00A0unsalted butter, cubedu00A0; 3/4 cup heavy cream, heatedu00A0

THE BEST MASHED POTATOES RECIPE | FOOD NETWORK KITCHE…

The Best Mashed Potatoes Recipe | Food Network Kitche… 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

Ingredients

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.

BEST SLOW COOKER MASHED POTATOES - AN AFFAIR FROM THE H…

Best Slow Cooker Mashed Potatoes - An Affair from the H… image

These are the BEST most creamy and decadent mashed potatoes EVER and the slow cooker does most of the work for you! Filled with flavors of garlic, sour cream and cream cheese, butter and chive, you will want to come back for seconds, guaranteed!

Provided by Michaela Kenkel

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 10

Number Of Ingredients 8

Ingredients

5 pound bag of russet potatoes, peeled and cut into cubes
2 sticks of salted butter (1 cup), divided cut into cubes
1 teaspoon garlic powder
32 ounces (4 cups) chicken or vegetable broth
8 ounces cream cheese, softened and cubed
1/3 cup sour cream
Salt & Pepper, to taste
fresh chives, optional

Steps:

Using part of one stick of butter, butter the inside of your crock pot. Cube the remaining and set aside.
Place cubed potatoes into the slow cooker and top with remaining butter cubes. (from the first stick - reserve the other stick)
Sprinkle with garlic powder.
Pour chicken stock over potatoes. Cover and cook on high for 4 hours, or on low for 6. Potatoes will be fork tender when they are done.
Carefully drain the liquid from the slow cooker and place the potatoes back into the cooker.
With a potato masher, mash your potatoes.
Add in the remaining stick of cubed butter, the cubed cream cheese and the sour cream. Continue to mash them until they are your desired smoothness.
Salt and pepper to taste and add in fresh chives if desired.
Keep warm in the crockpot until ready to serve.

Nutrition Facts : Calories 317 calories, CarbohydrateContent 13 grams carbohydrates, CholesterolContent 76 milligrams cholesterol, FatContent 28 grams fat, FiberContent 0 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 17 grams saturated fat, ServingSize 1, SodiumContent 2384 grams sodium, SugarContent 5 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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