Light And Silky Mashed Potatoes Recipes

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY

Steps:

• Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
• Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
• Heat the butter, cream, and milk in a small pot over low heat until simmering.
• Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
• Garnish with chives, if desired.
• Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
• Enjoy!

SILKY SMOOTH MASHED POTATOES

Steps:

• Boil potatoes in large pot of water until tender.
• Drain and return to pot.
• Add cubed cream cheese and one stick of butter.
• Using a hand mixer blend until combined.
• Add milk, 1/2 stick butter, onion powder, and salt and blend until creamy and smooth.
• Add more salt and/or onion powder to taste.
• Let cook over low heat for about 15 - 20 minutes, stirring occasionally.
• Garnish with crumbled bacon and shredded cheese.

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.

SILKY GARLIC MASHED POTATOES

Steps:

• Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
• Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
• Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
• Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.

LIGHT MASHED POTATOES

Steps:

• In 4-quart saucepan, combine potatoes and enough water to cover; heat to boiling on high.
• Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
• Reserve 1/4 cup cooking water; drain potatoes.
• Return potatoes to saucepan.
• Mash with margarine and 3/4 teaspoon salt.
• Gradually add warm half-and-half, continuing to mash potatoes until smooth and well blended; add reserved cooking water if necessary.
• Transfer to serving dish.