What is the champion recipe for the making the mashed potatoes?!
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
Answers: Here's our recipe for perfect Yukon Gold mashed potatoes:
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
A potato masher
1 Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2 Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
Add milk & butter & mash well
Adding cheese makes them yummy too
After boiling the maris piper or king edward potatoes mash with a little olive oil, delicious!
Also, baby potatoes boiled and mashed in their skins are nice if you add a little butter and milk with a bit of seasoning.
On Hell's Kitchen they used a whisk to cream it, never tried it though!
add cheese or philadelphia!
Add salt, pepper and sour cream, then mash. You can also add a little garlic to taste.
*******RED POTATOES WITH CHEESE AND
BACON
6-8 red small red potatoes
1 stick butter
1 pkg Hormel real bacon pieces
3/4 cup shredded cheddar
garlic salt
freshly ground pepper
salt
olive oil
Preheat oven to 375°F.
Wash potatoes and cut into quarters. Grease bottom and sides of glass baking dish with olive oil.
Place potatoes in a dish and slice stick of butter into 1 tablespoon pats and place on top of potatoes.
Sprinkle with salt, pepper, and garlic salt. Cover with foil and bake until potatoes are tender, about 30 minutes. Remove foil and cover with cheese and bacon pieces.
Place back in oven until cheese is melted, about 5-10 minutes.
These are a great accompaniment to grilled meats and poultry.
*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.
Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.
This Thanksgiving I put butter,sour cream,and chicken broth in mine.....talk about YUMMY!!!
Whip with buttter,a little milk or cream,sour cream or cream cheese,garlic and onion powder or salt,white pepper.Green onion or chives are opt.Sometime I add chopped bacon and call them country potatos.
I use red 'rooster' spuds - a good all rounder available from supermarkets. Peel & cut 'em up into even chuncks, boil in salted water until tender & they slip off a knife when tested.Drain, leave in collander for 5min so moisture evaporates. Push 'em through a potatoe ricer,add hot milk & butter to achiece desired consistency beating with a wododen spoon. Season with salt & pepper.
Try the mash with cream and creamed horseradish it gives that extra zing..............Jason W
Salt, pepper, heavy cream, and REAL butter. Sometimes a touch of cream cheese
My favorite add ins-grated fresh parmesan, roasted garlic, garlic powder, crumbled bacon, thinly sliced scallions, chives
mash the quantity of boiled potatoes u need while still hot. Add a little milk to make it a little loose and shred in some cheese and garlic paste (optional) put on a low flame adjust ur salt and pepper seasoning and stir till it becomes smooth and thick. serve hot with minced meat or cold cuts.
If you are not watching your calories then a blob of butter on top is just right.
* 2 pounds of potatoes
* 1 teaspoon of salt
* 1 cup of half and half (half milk & half cream)
* 6 tablespoons of butter
* Salt and pepper, to taste and a pinch of nutmeg.
Use an electric hand held cheapo whisk.
With REAL butter.
Then at the very end - a splodge of milk and whisk it in with a fork to make them FLUFFY..........xxx
Happy New Year.........XXX