Bangin Mashed Potatoes Recipes

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.

TANGY MASHED POTATOES

Steps:

• Make Classic Mash or Chunky Red Mash. Use 1 cup sour cream instead of milk; top with fresh dill.
• Classic Mash
• Cover 2 pounds whole russet or Yukon gold potatoes with cold salted water; simmer 45 minutes. Drain, peel and mash with 1/2 to 1 stick butter. Add 1 cup hot milk, and salt and pepper; mash until smooth and fluffy.
• Chunky Red Mash
• Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
• See all 50 easy mashed potato recipes

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.

BANGIN' MASHED POTATOES

Steps:

• Place potatoes in a large pot; cover with water.
• Cover and bring to a boil.
• Uncover and cook for 20-25 minutes or until very tender; drain well.
• Preheat oven to 350* F.
• In a large bowl, mash potatoes with hand masher or electric mixer.
• Add sour cream, cream cheese, 1 Tbl butter, salt, onion or garlic powder and pepper; beat until fluffy.
• Transfer to a greased 1 quart baking dish & dot with remaining butter.
• For a special treat, sprinkle with cheddar.
• Bake, uncovered, for 15-20 minutes or until heated through.

CREAMY BAKED MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• In a large saucepan, cover potatoes with cold, lightly salted water.
• Set heat to medium and bring potatoes to a boil.
• Cook uncovered, stirring occasionally until fork tender{approximately 20 minutes}.
• Drain and mash potatoes using potato masher.
• In a large bowl, beat the milk into the mashed potatoes.
• Stir in 3/4 cup of the cheese, Vegetable Soup Mix, green onions, and the beaten egg.
• Transfer mixture to a lightly buttered 1 1/2 quart baking dish.
• Bake at 350F for 50 to 55 minutes or until potatoes are firm and top is lightly browned.
• Sprinkle remaining 1/4 cup of cheese over casserole and bake for additional 5 minutes or until cheese is melted.
• Let stand for 5 minutes to set before serving.

CHEDDAR MASHED POTATOES

Steps:

• Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover. Bring to a boil, lower the heat and simmer, covered, until completely tender, about 20-30 minutes. Test the potatoes by piercing them with a paring knife; there should be no resistance. Drain well in a colander, then put back in pot and keep warm.
• Combine the butter, heavy cream and milk in another saucepan and heat gently just until the butter has melted. Keep warm.
• Mash potatoes, slowly stirring in half of the milk and butter mixture. Mash in 3/4 of the grated cheddar cheese and blend in as much of the remaining milk mixture as needed while hand-mashing. Season to taste with salt and white pepper. Just before serving, top with remaining cheddar and chives; serve hot.

SUNDAY DINNER MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water.
• Cover and bring to a boil.
• Reduce heat and simmer 20-25 minutes until potatoes are very tender.
• Drain well.
• In a large mixing bowl, mash potatoes.
• Add sour cream, cream cheese, 3 tablespoons butter, onion salt and pepper; beat until nice and fluffy.
• Transfer to a greased 2-qt. baking dish.
• Dot with remaining butter and bake uncovered in a 350 degree oven for 15 minutes.
• Remove from oven; sprinkle with the Frenches fried onion then return to oven.
• Bake an additional 5 minutes.