Basic Mashed Potatoes Food

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BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Number Of Ingredients 0

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.

BASIC MASHED (WHIPPED) POTATOES



Basic Mashed (Whipped) Potatoes image

I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.

Provided by breezermom

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

4 lbs idaho potatoes, peeled and sliced 2 inches thick
1/2 cup butter
1 cup half-and-half, warmed
1 1/2 teaspoons salt (or to taste)
1 1/2 teaspoons black pepper (or to taste)

Steps:

  • Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
  • Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
  • Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
  • Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5

BASIC MASHED POTATOES



Basic Mashed Potatoes image

You can use any kind of potato in this recipe. I personally prefer russet potatoes. This recipe is from The Best of Casual American Cooking. I have also altered it by using evaporated milk instead of half and half. There is a little bit of extra effort involved in this recipe, but well worth it.

Provided by Hadice

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs yellow-fleshed potatoes or 3 lbs baking potatoes, peeled and cut into 2 inch pieces
1 1/2 teaspoons salt, plus any additional salt to taste
1/3 cup unsalted butter, cut into small pieces
1 cup half-and-half, plus
2 tablespoons half-and-half, heated
white pepper

Steps:

  • In a large bowl, combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch, then drain.
  • Bring a large sauce-pan 3/4 full of water to a boil.
  • Add the 1 1/2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork, about 15 minutes.
  • Drain well and return to the empty pan.
  • Place the pan over high heat and, turning the potatoes to prevent scorching, heat to evaporate the moisture, 1-2 minutes.
  • Remove from the heat.
  • Using a potato masher, mash until potatoes are almost smooth.
  • Add the butter, mash, and the half-and-half, a little at a time, switching to a spoon when the potatoes are smooth.
  • The potatoes should be creamy but not soupy.
  • Season to taste with salt and white pepper, transfer to a warmed serving dish and serve immediately.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 0

Steps:

  • Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold water; season generously with salt. Bring to a simmer (do not boil) and cook until the potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup hot milk and 1/2 to 1 stick room-temperature butter. Mash with a potato masher or fork (do not use a food processor). Season with salt and pepper.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

Provided by Lorraine Pascale

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 4

4 large russet potatoes
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Prick the potatoes all over with a fork and roast them in the oven until tender, about 1 hour.
  • Being careful of the hot potatoes, split them and scoop out the flesh into a bowl. Add the butter and season with salt and a few twists of black pepper. Mash until the butter is melted and the potatoes are smooth. Keep warm until ready to serve.

BASIC MASHED POTATOES



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

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.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

SIMPLE MASHED POTATOES



Simple Mashed Potatoes image

We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings (5 1/2 cups)

Number Of Ingredients 5

2 pounds medium russet potatoes, scrubbed (3 to 4 potatoes)
Kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
1 cup half-and-half, warmed
Freshly ground pepper

Steps:

  • Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are fork-tender, 45 to 55 minutes.
  • Drain the potatoes, peel (use an oven mitt or kitchen towel to steady the potatoes) and transfer to a large bowl. Add the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of black pepper, and mash with a potato masher.

BASIC CROCK POT MASHED POTATOES



Basic Crock Pot Mashed Potatoes image

I searched through many fabulous looking recipes on this site, but I needed something very basic, traditional and that I could cook overnight in a crock pot with minimal prep in the morning. I served this as a side dish at a lunch for 20 people and there were no leftovers! Important: since they are basic mashed potatoes I did serve them with gravy (along with fried chicken, biscuits and green beans. Hope you enjoy!

Provided by Foodie Friend

Categories     Potato

Time 12h

Yield 20 serving(s)

Number Of Ingredients 7

7 lbs potatoes, peeled and quartered
1 tablespoon salt
1/2 teaspoon white pepper (important to use white pepper only)
1/2 cup butter
1 (8 ounce) container sour cream
1/4 cup half-and-half (more or less to the consistency of your liking)
1/4 cup butter (to garnish)

Steps:

  • Place peeled and quartered potatoes in a large crock pot and fill with water.
  • Cook on low over night for 8 hours.
  • In the morning drain potatoes (if desired save some potato water for gravy base) and mash with remaining ingredients.
  • Dot with extra butter.
  • Transport crock pot (if necessary) and cook on low for 3 hours, stir and serve immediately.

Nutrition Facts : Calories 210.6, Fat 9.8, SaturatedFat 6, Cholesterol 25.6, Sodium 429.9, Carbohydrate 28.3, Fiber 3.5, Sugar 1.7, Protein 3.6

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Top Asked Questions

How to cook mashed potatoes in the oven?
Basic Mashed Potatoes. Directions. 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.
How to make mashed potatoes with salt and water?
Steps 1 Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. ... 2 Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture. 3 Mash potatoes with potato masher until no lumps remain. ...
What is the best potato to use for mashed potatoes?
Expert Tips Russet potatoes are the go-to for mashed potatoes because they’re starchy and easily fall apart during cooking—exactly what you want for easy mashing. Fresh thyme leaves, a flaky salt, and lots of freshly ground pepper are the easiest way to finish a big bowl of fluffy spuds.
Why do we use russet potatoes for mashed potatoes?
We use russet potatoes for this recipe because of their high starch content, which makes for fluffier mashed potatoes. We keep the potatoes in their skins and simmer rather than boil them to keep them from getting water-logged and mushy. Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously.

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