Perfect Mashed Potatoes Southern Living 2010 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.

HOMEMADE MASHED POTATOES

Steps:

• Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
• Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
• After removing 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 warm.

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.

SOUTHERN STYLE MASHED POTATOES

Steps:

• Scrub the potatoes and if you prefer peeled potatoes peel them now
• Dice the potatoes so that they are small and close in size (dicing them to similar sizes will help ensure the potatoes cook evenly)
• Season the potatoes with salt and pepper then cover with chicken broth and bring to a boil
• Reduce heat to low and simmer for 20 minutes or until fork tender
• In a small sauce pan melt the butter and then stir in milk until combined
• Pour mixture over potatoes and mash until desired consistency

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.