Time 1h5m Yield 6 to 8 servings (5 1/2 cups) Number Of Ingredients 5 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.
Time 1h Number Of Ingredients 0 Steps:
Put 2 pounds whole unpeeled russet or Yukon gold potatoes in a large saucepan and cover with cold water; add 2 tablespoons kosher salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain the potatoes, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature unsalted butter. Mash with a potato masher or fork. Season with salt and pepper.
Time 45m Number Of Ingredients 0 Steps:
Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature butter. Mash with a potato masher or fork (do not use a food processor). Season with salt and pepper.
Time 28m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot. Meanwhile, heat the milk and butter in a small saucepan until the butter is melted. Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
Time 35m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain. Bring a large sauce-pan 3/4 full of water to a boil. Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes. Drain well and return to the empty pan. Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes. Remove from the heat. Using a potato masher, mash until potatoes are almost smooth. Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth. The potatoes should be creamy but not soupy. Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.
Time 40m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes). Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer. Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water. Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain. Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it’s dry, add more milk and if it’s not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.
Time 30m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.). Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them. Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide. Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer. Simmer, covered, until tender–about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately. Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.). Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer. Gently stir in the warm butter and cream. At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well–chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches. ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.
Yield Serves 10 to 12 Number Of Ingredients 5 Steps:
Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander. Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
Time 20m Yield 12 Number Of Ingredients 7 Steps:
Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes. Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
More about “basic mashed potatoes recipes”
Time 20m Yield 4 cups Number Of Ingredients 5 Steps:
Place potatoes in a saucepan. Cover with water. Simmer over medium heat until tender. Drain. Pass potatoes through a ricer. Warm the milk and stir it and cream, butter, salt and pepper into the potatoes.
