Best 4 Mashed Potatoes With Variations 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!

MASHED POTATOES WITH VARIATIONS

Steps:

• In a large saucepan over high heat, combine potatoes and just enough water to cover them. ADD SALT; BRING TO A BOIL. Reduce heat to medium low; cook covered for 20-25 minutes or until potatoes are very tender. Drain well; return potatoes to saucepan. Place over low heat to dry out potatoes slightly shaking saucepan occasionally to prevent them from sticking.
• Meanwhile, in a small microwaveable bowl, heat milk and butter or oil in microwave ob high for 1 - 2 minutes or until steaming. Add milk mixture to potatoes, mash roughly with a fork. With an electric mixer, beat potatoes until smooth and creamy (if you don't want chunky mash). Don't over beat, as potatoes will become gluey. Add pepper. If desired, season to taste with additional salt and pepper. Spoon into warm serving dish if used right away. Sprinkle with parsley.
• To freeze: spoon into containers, label, seal and freeze.
• VARIATIONS:.
• Pesto potatoes: Omit butter or oil; add ¼ cup (50 ml) each pesto and freshly grated parmesan cheese before beating.
• Mustard mash: Use butter instead o foil; add ¼ cup (50 ml) grainy Dijon mustard before beating.
• Lemony mash: Use oil not butter; add ¼ cup (50 ml) chopped fresh parsley and 1 tbsp finely grated lemon zest before beating.
• Cheese and onion mash: Use butter not oil; add 1 cup (250 ml) shredded cheddar cheese Swiss cheese and ¼ cup (50 ml) finely chopped green onions before beating.
• Posh French mash: This is called aligot in French. Add 2 peeled cloves of garlic to potatoes before boiling. Drain well, returning garlic with potatoes. Mash as above, using butter not oil. Add 1 cup (250 ml) shredded Gruyere cheese before beating.
• Caesar Potatoes: Omit butter and oil; add ½ cup (125 ml) thick Caesar dressing and ¼ cup (50 ml) freshly grated parmesan cheese before beating.

CLASSIC MASHED POTATOES WITH THREE VARIATIONS

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.
• Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. 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 mix to combine. Serve hot.
• Three variations:
• Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.
• Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.
• Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

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.