FLUFFY MASHED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
- Heat butter and milk in a small saucepan over medium heat until the milk is warm and the butter has melted. Remove potatoes from steamer basket. While potatoes are still hot, use a ricer to rice potatoes into a large bowl. Add milk mixture and gently combine with a spatula; season with salt and pepper. Serve immediately.
LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams
PERFECT FLUFFY MASHED POTATOES
I can't believe this isn't on here yet! It is the ONLY way I make them and it's a fave among all visitors and family members!
Provided by dukeswalker
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 1.7, Sodium 154.1, Carbohydrate 28.2, Fiber 2.5, Sugar 1.2, Protein 3
CHEF JOHN'S PERFECT MASHED POTATOES
This recipe will hopefully give you the proper techniques to turn out perfect mashed potatoes every time; always light, fluffy and lump-free.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 49.7 g, Cholesterol 33.6 mg, Fat 12.7 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 7.9 g, Sodium 30.4 mg, Sugar 3.5 g
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
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- Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted. This makes it so the milk doesn't cool off your potatoes when you add it.
- Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment. If you do a stand mixer, make sure to keep it on low to medium speed. Slowly add milk/butter mixture until you reach your desired consistency adding more milk if you want the potatoes to be thinner.
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- Peel and cut potatoes into 1 inch chunks. It's important that they are all the same size for even cooking. Rinse them through a colander to wash off the starch.
- Place the potatoes in a medium pot with cold water. Make sure that the water covers all the potatoes. Bring to a boil on high heat, and then reduce to medium heat. Cook until tender and easily pierced, about 15-20 minutes.
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- Cut potatoes in half and place in a large pot with about 4 inches of water (they don't need to be completely covered). Cover pot with a lid, and cook, covered, until fork tender, about 15-20 minutes. You don't want them "mushy" or falling apart.
- Drain water completely from pot and leave potatoes in the pot, covered with a lid, for about 10 minutes. This gives them time to dry out, which helps them to be extra fluffy.
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- Cut peeled potatoes into long strips. Rinse them under running water. Put them in a stainless steel pan and cover them with water. Add the garlic cloves and salt.
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- To a large pot of boiling, salted water add the potatoes. Cook until tender throughout, but not falling apart, about 15 minutes - it really depends on the potatoes.
- Melt 6 tablespoons of the butter gently in a small saucepan over medium-low heat. Stir in the garlic, and allow to steep there over low heat for 5-10 minutes. Remove from heat. You can either leave the garlic bits in, or strain them out. Either way, at this point, stir in the saffron (if using), and a pinch of salt, and set aside.
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- Pick the Right Potato. There are plenty of different kinds of potatoes out there, but all fall into three categories: waxy, starchy and all-purpose.
- Cook Potatoes Using the Right Method. Start them cold: Add potatoes to cold water and bring to a boil. The potatoes cook more evenly than if you add them to water that's already boiling.
- Don't Overcook or Undercook the Potatoes. Cooking the potatoes just right is key. If they're undercooked, you'll have pockets of crispy potato chunks-—a big no-no for classic fluffy mashed potatoes.
- Don't Overmix the Potatoes. Even if you've picked the right potatoes, overmixing mashed potatoes can lead to a stiff, chewy texture. Keep them fluffy by mashing them through a ricer for smooth potatoes or using a hand-held masher for chunkier potatoes.
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