WHICH POTATOES ARE BEST FOR MASHING RECIPES

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ULTRA-CREAMY MASHED POTATOES RECIPE | BON APPéTIT



Ultra-Creamy Mashed Potatoes Recipe | Bon Appétit image

We're ready to declare this creamy mashed potatoes recipe the easiest way to achieve fluffy mashed potatoes ever. For all the pro tips, watch Andy Baraghani make them.

Provided by Andy Baraghani

Yield 8 servings

Number Of Ingredients 9

4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
  • Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
  • Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
  • Serve mashed potatoes topped with a few grinds of pepper.
  • Do Ahead: Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.

BEST SLOW COOKER MASHED POTATOES - AN AFFAIR FROM THE HEART



Best Slow Cooker Mashed Potatoes - An Affair from the Heart 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

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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