Best 7 Fantabulous Mashed Potatoes Recipes

THE BEST MASHED POTATOES!

Steps:

• Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
• Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
• Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
• One final time, taste the potatoes and season with extra salt if needed.
• Then serve warm, garnished with any extra toppings that you might like, and enjoy!

THE BEST MASHED POTATOES

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.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

FLUFFY MASHED POTATOES

Steps:

• Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
• Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
• Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
• Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
• Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

FANCY MASHED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Drain and mash. Add the cream cheese, sour cream, onions, salt and pepper; beat until well blended., Transfer to a greased 13-in. x 9-in. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.