Best 7 Ina Garten Best Mashed Potatoes Recipes
In the realm of culinary delights, mashed potatoes stand as a timeless classic, a comforting and versatile dish that transcends cultural boundaries. Whether you prefer them creamy and smooth or rustic and chunky, mashed potatoes have a special place in our hearts and on our dinner tables.
This article presents a collection of Ina Garten's best mashed potato recipes, each offering a unique twist on this beloved dish. From her classic mashed potatoes, renowned for their velvety texture and rich flavor, to her more adventurous variations like roasted garlic mashed potatoes and cheesy mashed potatoes, Ina's recipes cater to every palate and occasion.
Ina's classic mashed potatoes form the foundation of this collection, providing a step-by-step guide to achieving the perfect balance of creaminess and texture. With simple ingredients like Yukon Gold potatoes, butter, milk, and salt and pepper, this recipe yields a timeless dish that pairs perfectly with roasted meats, grilled vegetables, and hearty stews.
For those seeking a more flavorful experience, Ina's roasted garlic mashed potatoes infuse a heady aroma and depth of flavor. Roasting the garlic cloves until caramelized adds a subtle sweetness that complements the richness of the potatoes. This recipe is sure to impress your guests and elevate any meal to a special occasion.
If you're craving a cheesy indulgence, Ina's cheesy mashed potatoes are the ultimate comfort food. Combining sharp cheddar cheese, Parmesan cheese, and cream cheese, this recipe transforms mashed potatoes into a decadent and satisfying dish. Perfect for potlucks, family gatherings, or simply a cozy night in, these cheesy mashed potatoes will leave you feeling warm and content.
For those with dietary restrictions or personal preferences, Ina's vegan mashed potatoes offer a plant-based alternative that doesn't compromise on taste. Using a combination of Yukon Gold potatoes, almond milk, and vegan butter, this recipe delivers a creamy and flavorful dish that's sure to please vegans and non-vegans alike.
Finally, Ina's mashed potatoes with caramelized onions add a delightful sweetness and crunch to this classic dish. Sautéing onions until caramelized creates a rich and flavorful topping that complements the creamy potatoes perfectly. This recipe is perfect for special occasions or when you want to elevate your everyday meals.
With Ina Garten's best mashed potato recipes, you'll have a collection of dishes that will satisfy every craving and elevate any meal. From classic to contemporary, creamy to cheesy, these recipes offer something for everyone, ensuring that mashed potatoes remain a beloved staple in your culinary repertoire.
SOUR CREAM MASHED POTATOES
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
MAKE-AHEAD GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
- Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
- Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
GARLIC MASHED POTATOES
Steps:
- In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil.
- Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil.
- Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot.
MASHED POTATO & GRAVY - BAREFOOT CONTESSA - INA GARTEN
Make and share this Mashed Potato & Gravy - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Mashed Potatoes:.
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot with gravy on the side.
- For Gravy:.
- In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.
- Don't rush this step; it makes all the difference when the onions are well cooked.
- Sprinkle the flour into the pan, whisk in, then add the salt and pepper.
- Cook for 2 to 3 minutes.
- Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened.
- Add the cream, if desired, and serve.
BAREFOOT CONTESSA'S MASHED POTATOES
From Barefoot Contessa Family Style cookbook, 2002. My kids love these mashed potatoes and request them often!
Provided by Juenessa
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
- Meanwhile, heat the butter and half-and-half in a small saucepan.
- Drain the potatoes.
- While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
- Mix until the potatoes are mashed but not completely smooth.
- Serve hot.
Nutrition Facts : Calories 400.8, Fat 21.9, SaturatedFat 13.7, Cholesterol 56.6, Sodium 611, Carbohydrate 47.5, Fiber 4.1, Sugar 2, Protein 5.6
Tips:
- Use Yukon Gold potatoes for the best flavor and texture. They have a naturally buttery flavor and hold their shape well when mashed.
- Peel the potatoes before boiling them. This will help them cook more evenly.
- Boil the potatoes in salted water. This will help to flavor them and prevent them from becoming bland.
- Mash the potatoes with a potato ricer or a food mill. This will give them a smooth and creamy texture.
- Add butter, milk, and sour cream to the potatoes while they are still hot. This will help them to absorb the flavors and create a rich and creamy dish.
- Season the potatoes with salt, pepper, and garlic powder. You can also add other herbs and spices to taste.
- Serve the mashed potatoes immediately, or store them in the refrigerator for up to 3 days.
Conclusion:
Ina Garten's Best Mashed Potatoes are a delicious and versatile dish that can be served with a variety of main courses. They are also a great way to use up leftover potatoes. With a few simple tips, you can make the perfect mashed potatoes every time.
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