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
BASIC MASHED POTATOES
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 (WHIPPED) POTATOES
I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.
Provided by breezermom
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
- Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
- Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
- Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5
BASIC MASHED POTATOES
You can use any kind of potato in this recipe. I personally prefer russet potatoes. This recipe is from The Best of Casual American Cooking. I have also altered it by using evaporated milk instead of half and half. There is a little bit of extra effort involved in this recipe, but well worth it.
Provided by Hadice
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
- Bring a large sauce-pan 3/4 full of water to a boil.
- Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
- Drain well and return to the empty pan.
- Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
- Remove from the heat.
- Using a potato masher, mash until potatoes are almost smooth.
- Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
- The potatoes should be creamy but not soupy.
- Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.
BASIC CROCK POT MASHED POTATOES
I searched through many fabulous looking recipes on this site, but I needed something very basic, traditional and that I could cook overnight in a crock pot with minimal prep in the morning. I served this as a side dish at a lunch for 20 people and there were no leftovers! Important: since they are basic mashed potatoes I did serve them with gravy (along with fried chicken, biscuits and green beans. Hope you enjoy!
Provided by Foodie Friend
Categories Potato
Time 12h
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Place peeled and quartered potatoes in a large crock pot and fill with water.
- Cook on low over night for 8 hours.
- In the morning drain potatoes (if desired save some potato water for gravy base) and mash with remaining ingredients.
- Dot with extra butter.
- Transport crock pot (if necessary) and cook on low for 3 hours, stir and serve immediately.
Nutrition Facts : Calories 210.6, Fat 9.8, SaturatedFat 6, Cholesterol 25.6, Sodium 429.9, Carbohydrate 28.3, Fiber 3.5, Sugar 1.7, Protein 3.6
BASIC MASHED POTATOES
Categories Milk/Cream Potato Side Kid-Friendly Quick & Easy Wheat/Gluten-Free Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 3
Steps:
- Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. In pan or bowl combine potatoes, butter, and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if necessary to make creamy. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.
BASIC LEAN MASHED POTATOES
Provided by Florence Fabricant
Categories easy, weekday, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large saucepan, cover with water, bring to a boil and cook until the potatoes are tender, about 25 minutes. Drain well.
- Put the milk in the saucepan used for the potatoes and bring to a simmer. Force the potatoes through a ricer and add them to the milk. Cook over very low heat, mixing well and season with salt and pepper.
- If desired top each portion with a thin pat of butter just before serving for a deceptive sense of richness.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 740 milligrams, Sugar 4 grams
BASIC MASHED POTATOES
There are many ways to make mashed potatoes, this recipe uses a blend of red and russet potatoes. This combination creates a slight texture variation in the finished mashed potatoes. Instead of having one consistent texture, you will create very small lumps in the mashed potatoes. If you prefer completely smooth mashed potatoes, this method still applies, but russet or Yukon Gold potatoes--with their high starch content--are the best mashers.
Provided by MilkAndCookies
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.).
- Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
- Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
- Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.
- Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
- Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.).
- Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
- Gently stir in the warm butter and cream.
- At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
- ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.
Nutrition Facts : Calories 432.9, Fat 30.2, SaturatedFat 18.9, Cholesterol 95, Sodium 136.8, Carbohydrate 37.2, Fiber 4.3, Sugar 1.9, Protein 5.2
BASIC MASHED POTATOES
Provided by Lorraine Pascale
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Prick the potatoes all over with a fork and roast them in the oven until tender, about 1 hour.
- Being careful of the hot potatoes, split them and scoop out the flesh into a bowl. Add the butter and season with salt and a few twists of black pepper. Mash until the butter is melted and the potatoes are smooth. Keep warm until ready to serve.
BASIC MASHED POTATOES
This is one of the best loved and a basic dish in most families. We just can't seem to get enough mashed or some say "creamed" potatoes. You may serve with additional butter melted on top, cheese, brown or cream gravy. There's nothing fancy about this recipe just plain good.
Provided by Gail Welch
Categories Potatoes
Time 35m
Number Of Ingredients 7
Steps:
- 1. Wash and peel potatoes. Cut into chunks (about 1-inch) and rinse.
- 2. Place in large sauce pan and cover with water. Add 1 tsp salt. Bring to a boil and cook until tender-approximately 20-25 minutes.
- 3. Remove from heat and drain. Add additional 1/2 tsp. salt to taste. Add butter and evaporated milk. Whip with mixer until fluffy. Sprinkle top with paprika, to add color, if desired. Serve warm.
BASIC MASHED POTATOES
Having a basic mashed potatoes recipe on hand for your holiday meal is a necessity and this recipe is a delicious one. The mashed potatoes are creamy with just the right amount of butter and milk to make this a rich side dish. Karen gives suggestions of add-ins (like bacon, chives, or cheese) which can easily be done to suit your...
Provided by Karen Feinen
Categories Potatoes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Cook potatoes in water to cover 25 to 30 minutes until tender.
- 2. Drain and mash with milk, butter, salt, and pepper. Reheat if necessary before serving.
BASIC MASHED POTATOES
Mashed potatoes are an American staple. But perhaps you haven't tried to make them yourself. Homemade mashed potatoes can be dressed up with chives and roasted garlic, with celery root, with cheese. But this recipe presents them in their simplest form. Start here.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place potatoes in a saucepan. Cover with water. Simmer over medium heat until tender. Drain.
- Pass potatoes through a ricer. Warm the milk and stir it and cream, butter, salt and pepper into the potatoes.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 424 milligrams, Sugar 2 grams, TransFat 0 grams
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