Best Perfect Mashed Potatoes Recipes

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

PERFECT MASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
• Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
• Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper.
• Plan on 1/3 to 1/2 pound potatoes per person for your feast.

PERFECT FLUFFY MASHED POTATOES

Steps:

• Heat pot of water 'till boiling.
• Peel and cube potatoes - add to boiling water.
• Boil gently until a fork can be inserted very easily into a potato - drain.
• Add milk to the pot to heat it up.
• Transer potatoes to a mixing bowl.
• Add margarine/butter and turn on mixer to low.
• Gradually add warm milk until it is your desired consistency.
• Add baking powder - mix on high for 30-45 seconds.
• Salt & pepper to taste mixing thoroughly.

PERFECT MASHED POTATOES

Steps:

• Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.

PERFECT DOUBLE CREAM GARLIC MASHED POTATOES RECIPE - (4/5)

Steps:

• Equipment needed: Food Mill, so worth the investment. Recommended: OXO brand, easily found at Bed Bath & Beyond type stores. Cook potatoes and garlic cloves in salted water (about 1 tablespoon of kosher salt--not table salt) Drain the potatoes and garlic, and return the the pot on low heat-- this allows excess water to evaporate, about 2 to 3 minutes. Place potatoes and garlic into food mill, and using larges disk, turn handle to rice the potatoes back into your cooking pot. Add the cream cheese and allow to melt from the heat of the potatoes. Add the heavy cream (slightly warmed). Half & half works, but the heavy cream is what tastes best. Stir and taste; add more salt, if necessary. Cover and keep warm, on lowest heat, for up to 15 minutes-- or for longer time, keep warm in a low heated oven.

PERFECT MASHED POTATOES (SOUTHERN LIVING 2010)

Steps:

• 1. Peel, Boil, & drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain. 2. Add Creamy richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils. 3. Beat until smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.

SIMPLE, PERFECT MASHED POTATOES

Steps:

• 1. Peel potatoes and clean under cool tap water.
• 2. Cut potatoes into cubes.
• 3. Place potatoes in a large pot of Dutch oven. Fill with water about 2-inches above potatoes.
• 4. Boil potatoes until soft, about 25 minutes.
• 5. Drain well. Return potatoes to pot.
• 6. Add remaining ingredients and beat with medium speed of an electric mixer until potatoes reach desired level of consistency.
• 7. Serve!

PERFECT MASHED POTATOES

Steps:

• Place potatoes in large saucepan; cover with cold water. Bring to boil, reduce heat to medium, and simmer until tender, about 20 minutes. Drain well; cool slightly. Peel and mash potatoes; place in large saucepan. Over medium heat, dry out potatoes for 2 minutes, stirring occasionally.
• Meanwhile, heat milk in small saucepan until warm. Stir butter into potatoes. Add warm milk and stir until completely absorbed. Season with salt.

PERFECT MAKE-AHEAD MASHED POTATOES

Steps:

• Place potatoes in a large saucepan, barely cover with water, cover and bring to a boil. Reduce heat to maintain a simmer; cook until potatoes are tender, about 20 minutes. Drain and return potatoes to hot pot or a large mixing bowl. Mash til almost smooth. Mix in the butter and cream cheese until light and fluffy. Mix in the sour cream and nutmeg. Season to taste. Transfer to a serving bowl. If using, top with a slice of butter and sprinkle with fresh thyme leaves. Serve immediately. Alternatively, transfer potatoes to a buttered shallow baking dish and sprinkle with fresh thyme leaves. Cover with foil and refrigerate. Return to room temperature, reheat at 300F for about 30 minutes.