Best 10 Glorious Mashed Potatoes Recipes

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**Indulge in Culinary Delight: Exploring the World of Mashed Potatoes**

Mashed potatoes, a culinary delight enjoyed across cultures and generations, transcend time and place as a comforting and versatile dish. From humble beginnings as a peasant food to its current status as a staple in kitchens worldwide, mashed potatoes have undergone a remarkable culinary journey. This article presents a comprehensive guide to this beloved dish, offering a diverse collection of recipes that cater to various preferences and skill levels.

Our culinary adventure begins with the classic mashed potatoes, a timeless recipe that embodies simplicity and comfort. With step-by-step instructions and tips for achieving the perfect texture, this recipe serves as a foundation for further exploration. For those seeking a richer flavor profile, the garlic mashed potatoes infuse a savory depth with roasted garlic, while the creamy mashed potatoes elevate the dish with a velvety texture and a hint of tanginess from sour cream.

For those with dietary restrictions, the vegan mashed potatoes provide a delectable alternative, offering a creamy and flavorful experience without compromising taste. Those seeking a unique twist on the classic will find solace in the sweet potato mashed potatoes, where the natural sweetness of sweet potatoes harmonizes with a blend of spices. The loaded mashed potatoes, a true feast for the senses, bring together a medley of bacon, cheese, and chives, resulting in a dish that satisfies even the most discerning palate.

As we continue our culinary exploration, we encounter the twice-baked mashed potatoes, a dish that elevates the humble mashed potatoes to new heights. With a crispy outer layer and a fluffy interior, this recipe is sure to impress. The mashed potato casserole, a hearty and comforting dish, combines mashed potatoes with a creamy sauce and a crispy topping, making it an ideal choice for special occasions. For those who appreciate a touch of smokiness, the smoked mashed potatoes infuse a delightful smoky flavor, adding an extra layer of complexity to the dish.

Last but not least, we present the mashed potato pancakes, a creative and delectable way to enjoy mashed potatoes. These crispy pancakes, infused with herbs and spices, offer a unique twist on the classic and can be served as an appetizer or a main course.

With this comprehensive guide to mashed potatoes, you'll embark on a culinary journey that promises comfort, flavor, and endless possibilities. Whether you prefer classic simplicity or crave a taste of something new, these recipes will inspire you to elevate your mashed potato game to new heights.

Here are our top 10 tried and tested recipes!

THE BEST MASHED POTATOES



The Best Mashed Potatoes 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

Time 40m

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.

GLORIOUS MASHED POTATOES



Glorious Mashed Potatoes image

Make and share this Glorious Mashed Potatoes recipe from Food.com.

Provided by Girl from India

Categories     Potato

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes (750 g)
1/4 cup milk
30 g butter or 30 g margarine, softened
1/4 cup sour cream or 1/4 cup curds
1 (100 g) packet cream cheese, at room temp
1/2 teaspoon salt
1 pinch black pepper
2 teaspoons fresh finely chopped chives or 2 teaspoons dried chives (use chopped cilantro and mint chopped instead of the chives for a variation in flavour)
1 green chili, deseeded and chopped (optional)

Steps:

  • Peel the potatoes and cut them into slices.
  • Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
  • Drain and mash.
  • Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
  • Sprinkle the chives over and serve.

CREAMY GARLIC MASHED POTATOES



Creamy Garlic Mashed Potatoes image

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 5

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Steps:

  • Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
  • Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
  • Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 7

5 pounds russet or Yukon gold potatoes, peeled and rinsed
1 1/2 sticks regular salted butter, plus more for dotting
8 ounces cream cheese, softened
1/4 cup or so half-and-half
A splash heavy cream
Salt and black pepper
3 to 5 heads roasted garlic

Steps:

  • Preheat the oven to 350 degrees F.
  • Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.
  • Add the butter, cream cheese, half-and-half, cream, some salt, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.
  • Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.

GOLDEN MASHED POTATOES



Golden Mashed Potatoes image

When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! -Cindy Stith, Wickliffe, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

9 large potatoes (about 4 pounds), peeled and cubed
1 pound carrots, cut into 1/2-inch chunks
8 green onions, thinly sliced
1/2 cup butter
1 cup sour cream
1-1/2 teaspoons salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese

Steps:

  • In a soup kettle or Dutch oven, cook the potatoes and carrots in boiling salted water until tender; drain. Place in a bowl; mash and set aside. , In a skillet, saute onions in butter until tender. Add to potato mixture. Add sour cream, salt and pepper; mix until blended. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 370 calories, Fat 13g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 9g protein.

CHEESY HASSELBACK POTATO GRATIN



Cheesy Hasselback Potato Gratin image

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

Provided by Emily Weinstein

Categories     casseroles, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 8

3 ounces finely grated Gruyère or comté cheese
2 ounces finely grated Parmigiano-Reggiano
2 cups heavy cream
2 medium cloves garlic, minced
1 tablespoon fresh thyme leaves, roughly chopped
Kosher salt and black pepper
4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
2 tablespoons unsalted butter

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  • Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  • Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams

FREEZER MASHED POTATOES



Freezer Mashed Potatoes image

Can you freeze mashed potatoes? You bet you can! I always make these potatoes and give them to my kids when they go away to school. All they have to do is keep it in freezer until it's mashed potato time! -Jessie Fortune, Pocahontas, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 14 servings.

Number Of Ingredients 7

5 pounds potatoes (about 9 large), peeled and cut into chunks
2 tablespoons butter, softened
1 cup sour cream
2 packages (3 ounces each) cream cheese, cubed
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes with butter. Beat in the sour cream, cream cheese, onion powder, salt and pepper. Transfer 1-1/2 cups to a 2-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until heated through. , Cool remaining mashed potatoes. Freeze in 1-1/2-cup portions for up to 6 months., To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Nutrition Facts : Calories 195 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 173mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

GLORIOUS MASHED POTATOES



Glorious mashed potatoes image

This is a different spin on good old mashed potatoes that we absolutely love. A friend's father is the cook in their family and he shared this recipe with me but not the exact amounts. I made it as I thought our family would like it and it has proven to be a real comfort dish to us.

Provided by Lucille Hoerle

Categories     Potatoes

Time 45m

Number Of Ingredients 8

4 large baking potatoes
milk
3 Tbsp butter
1 small onion, chopped
1 small green pepper, chopped
1/2 c cheddar cheese, shredded
1/2 c mozzarella, shredded
salt and pepper to taste

Steps:

  • 1. Cook potatoes and mash with milk to desired consistency. In large fry pan or heat proof baking dish melt 3 tablespoons of butter and saute 1 small chopped green pepper and 1 small chopped onion until wilted. Add to mashed potatoes and add 1/2 cup of grated cheddar and 1/2 cup of grated mozzarella. Fold all ingredients with salt and pepper to taste. Place in greased baking dish and bake at 350 for 1/2 hour.

CHEF JOHN'S PERFECT MASHED POTATOES



Chef John's Perfect Mashed Potatoes image

This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 4

3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

Steps:

  • Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  • Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g

BASIC MASHED POTATOES



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

Tips:

  • Use the right potatoes: Yukon Gold, Russet, and Red potatoes are all suitable and require only a minimal amount of boiling, about 15 to 20 minutes.
  • Avoid overcooking the potatoes: Overcooked potatoes will become mushy and lose their texture. Check for doneness by piercing the potatoes with a fork; they should be tender but still slightly firm.
  • Drain the potatoes thoroughly: Excess water will make the mashed potatoes watery and runny. Be sure to drain the potatoes thoroughly before mashing them.
  • Use fresh milk and butter: Fresh milk and butter will give the mashed potatoes a richer flavor. If you don't have fresh milk on hand, you can use half-and-half or cream.
  • Mash the potatoes until smooth: Use a potato masher or ricer to mash the potatoes until smooth. Avoid using a food processor, as this will make the potatoes gluey.
  • Season to taste: Season the mashed potatoes with salt, pepper, garlic powder, and any other desired herbs or spices. Be sure to taste the potatoes before serving and adjust the seasonings as needed.
  • Keep the mashed potatoes warm: If you're not serving the mashed potatoes immediately, keep them warm by placing them in a slow cooker or warming drawer. You can also reheat the potatoes in the microwave or on the stovetop over low heat.

Conclusion:

Mashed potatoes are a classic dish that can be enjoyed by people of all ages. By following these tips, you can make the perfect mashed potatoes that are creamy, flavorful, and delicious. Whether you're serving them as a side dish or as the main course, mashed potatoes are sure to be a hit.

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