Best 5 Mashed Potatoes Boiled In Milk Recipes

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**Creamy Mashed Potatoes Boiled in Milk**

Indulge in the ultimate comfort food experience with our delectable mashed potatoes, lovingly boiled in milk for an extra velvety and rich texture. This classic dish is elevated to new heights with our carefully curated collection of recipes, each offering a unique twist on the beloved favorite. From the traditional and timeless to the modern and innovative, our recipes cater to every palate and preference. Whether you prefer creamy and smooth mashed potatoes, fluffy and light, or infused with herbs and spices, we have the perfect recipe for you. Get ready to tantalize your taste buds and create a memorable side dish that will steal the spotlight at any meal.

Here are our top 5 tried and tested recipes!

GARLIC MASHED POTATOES



Garlic Mashed Potatoes image

This classic potato dish is always on everyone's favorites list for a Thanksgiving side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 5

8 medium russet potatoes (about 4 pounds)
1 head peeled garlic cloves (about 15)
Coarse salt
1 1/2 cups milk
1/2 cup butter (1 stick), cut into small pieces

Steps:

  • Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
  • Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
  • Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
  • In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

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.

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

MASHED POTATOES COOKED IN MILK RECIPE - (3.6/5)



Mashed Potatoes cooked in milk Recipe - (3.6/5) image

Provided by Golfwidow7

Number Of Ingredients 5

3 1/2 pounds white, red, or Yukon Gold potatoes peeled and quartered
salt
milk or heavy cream (which ever you have handy)
4 ounces (1 stick) unsalted butter, softened
1/2 cup whole milk or heavy cream, warmed (this I eyeball)

Steps:

  • Place potatoes and salt in a medium pot, cover with 2/3 water and milk/cream to 2 inches from top, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, Combine potatoes, butter, milk/cream with either a potato masher or electric mixer. You have to judge the smoothness you like. If you need to reheat the potatoes return to pot, and place over medium heat. Add 1/4 cup or so cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

YUKON GOLD MASHED POTATOES



Yukon Gold Mashed Potatoes image

Learn how to make the ultimate mashed potatoes-buttery, smooth, and incredibly fluffy. (Hint: You'll want to use a potato ricer and a touch of sour cream.)

Provided by Food Network

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes
Kosher salt, to taste
8 tablespoons unsalted butter (1 stick), room temperature, plus additional for garnish (optional)
1/2 cup sour cream, room temperature
1 cup whole milk, room temperature
Freshly ground black pepper, to taste
Chopped chives, for garnish (optional)

Steps:

  • Peel and cut potatoes into a ½-inch dice. To prevent potatoes from wobbling as you dice, cut a flat base for the potato to rest on as you make your slices. (Note: Potatoes can be peeled and diced 1 day in advance. Store completely submerged in cold water in the refrigerator, changing the water every few hours to prevent browning.) Place potatoes in a pot filled with cold salted water (as "salty as the sea"). Bring to a boil over high heat, 6-8 minutes. Once boiling, reduce to a simmer and cook until fork-tender but not falling apart, 15-20 minutes.
  • Drain the potatoes in a colander, then add back to the pot. Turn heat to low and let the potatoes release additional moisture, 1-2 minutes. Turn off the heat.Transfer potatoes to a large bowl. Work all the potatoes through the ricer and back into the pot.
  • With the pot over low heat, gently fold in butter and sour cream, mixing just enough to melt and incorporate; overmixing will result in a gluey texture. Add the milk a splash at a time, gently mixing to incorporate; repeat until you reach your desired consistency. (You may have milk left over.) Season to taste with salt and pepper. Transfer to serving bowl; garnish with extra butter and/or freshly chopped chives, optional. Serve immediately.

Tips:

  • For creamier mashed potatoes, use a ricer or potato masher to break down the potatoes until they are very smooth.
  • Add milk gradually until the potatoes reach your desired consistency. You may not need all of the milk called for in the recipe.
  • If you want to make mashed potatoes ahead of time, cook and mash them as directed, then let them cool completely. Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat them over low heat, stirring frequently, until warmed through.
  • Leftover mashed potatoes can be used to make potato pancakes, potato dumplings, or potato soup.

Conclusion:

Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you like them creamy or chunky, with butter or gravy, mashed potatoes are a delicious and satisfying dish. So next time you're looking for a simple and satisfying meal, give mashed potatoes a try.

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