Best 3 Two Ingredient Mashed Potatoes Recipes
**Creamy Mashed Potatoes with Just Two Ingredients**
Mashed potatoes are a classic comfort food that can be enjoyed for breakfast, lunch, or dinner. They are also a great side dish for any holiday meal. Traditional mashed potatoes are made with potatoes, butter, milk, and salt and pepper. However, this recipe takes a shortcut by using just two ingredients: potatoes and cream cheese. The result is a creamy, fluffy mashed potato that is just as delicious as the traditional version.
This article provides two recipes for two-ingredient mashed potatoes. The first recipe is for a basic mashed potato that can be served with any meal. The second recipe is for a garlic mashed potato that is perfect for serving with roasted chicken or pork. Both recipes are easy to make and can be ready in under 30 minutes.
**Basic Two-Ingredient Mashed Potatoes:**
Ingredients:
* 2 pounds russet potatoes, peeled and cubed
* 8 ounces cream cheese, softened
Instructions:
1. Place the potatoes in a large pot of cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Add the cream cheese and use a potato masher to mash until smooth. Season with salt and pepper to taste.
**Garlic Two-Ingredient Mashed Potatoes:**
Ingredients:
* 2 pounds russet potatoes, peeled and cubed
* 8 ounces cream cheese, softened
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
Instructions:
1. Place the potatoes in a large pot of cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes and return them to the pot. Add the cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth.
**Tips:**
* For a smoother mashed potato, use a ricer to mash the potatoes.
* To make the mashed potatoes ahead of time, prepare them as directed and then store them in the refrigerator for up to 3 days. When ready to serve, reheat the mashed potatoes in the microwave or on the stovetop.
* Mashed potatoes can be served with a variety of toppings, such as gravy, butter, sour cream, or cheese.
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
BASIC MASHED POTATOES
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
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
Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Julia Moskin
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- For a smoother texture, peel your potatoes before boiling.
- Don't overcook your potatoes, or they will become gluey.
- To prevent your potatoes from sticking to the pan, add a little bit of salt to the water.
- If you want your mashed potatoes to be extra creamy, add a tablespoon of butter or milk per potato.
- For a more flavorful dish, add some herbs or spices to your mashed potatoes, such as garlic, rosemary, or thyme.
- If you are using a potato ricer, make sure to rice the potatoes while they are still hot.
- To make your mashed potatoes ahead of time, simply prepare them as directed and then store them in the refrigerator for up to 3 days. When you are ready to serve, reheat them over low heat, stirring occasionally.
Conclusion:
Mashed potatoes are a classic side dish that can be enjoyed by people of all ages. They are simple to make and can be customized to your liking with a variety of ingredients. Whether you like them creamy, cheesy, or garlicky, there is a mashed potato recipe out there for everyone. So next time you are looking for a delicious and easy side dish, give one of these two-ingredient mashed potato recipes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
