Boiled and mashed potatoes are one of the most filling foods in the world. Filling foods are helpful in preventing an early return of hunger pains. Potatoes are also a good source of potassium and some B vitamins.
Basic mashed potatoes recipe
“If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.”
2 pounds of baking potatoes, peeled and quartered,
2 tablespoons of butter,
1 cup of milk,
salt and pepper to taste.
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.
Ready in 35 minutes.
Classic mashed potato recipe
800g Spunta, Sebago or Coliban potatoes,
40g butter, chopped,
1/3 cup hot milk,
extra butter, to serve,
salt and pepper.
Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve topped with extra butter and salt and pepper.
Ready in 40 minutes.
This healthy mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess.
1½ kg floury potato, such as King Edward or Maris Piper, cut into even chunks;
125ml semi-skimmed milk
1 tbsp butter
4 tbsp crème fraîche
Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
Heat the milk and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
Ready in 25 minutes.
Mashed potatoes with herbs
This recipe is based on a classic Irish dish called champ. It is typically made with onions or scallions, but we’ve used chives—and parsley as well. You can create simple variations with parsley or chives alone, or go all out with a combination of sautéed leeks, caramelized onions, and fresh peas.
2 cups milk
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
3 pounds yellow-fleshed potatoes such as Yukon Gold
Fine sea salt to taste
1/2 stick (1/4 cup) unsalted butter
Bring milk with parsley and chives to a simmer in a saucepan, then remove from heat. Let stand, covered, 20 minutes.
While milk is standing, cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes. Drain in a colander and, when just cool enough to handle, peel.
Preheat oven to 350°F.
Mash warm potatoes with a potato masher, gradually adding 1 1/2 cups herbed milk. Add remaining milk 1/4 cup at a time, mashing, until potatoes reach desired consistency. Season with sea salt and pepper, then transfer to an ovenproof serving dish.
Heat potatoes, covered, in middle of oven 15 minutes. (If making potatoes to go with lamb, you can heat potatoes while lamb stands.)
Serve potatoes hot, topped with pats of butter.
Garlic ranch mashed potatoes
All you need is 5 ingredients and 10 min prep work for the best and easiest mashed potatoes ever! A must for the holidays!
2 pounds of red potatoes
4 cloves of garlic, peeled
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
1/3 cup half and half*, or more, as needed
2 tablespoons of unsalted butter
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Place potatoes and garlic in a large stockpot or Dutch oven; cover with cold water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 10-12 minutes. Drain well and return to the stockpot.
Add Ranch Seasoning, half and half and butter; season with salt and pepper, to taste.
Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with chives, if desired.
Ultra-fluffy mashed potatoes recipe
The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. After cooking, they get a final rinse before heading to the ricer. Using a ricer or food mill prevents excess damage to the starch granules, helping the potatoes remain nice and light.
4 pounds russet potatoes
2 cups whole milk
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, cut into 1/2-inch pats
Kosher salt and freshly ground black pepper
Peel potatoes and cut into rough chunks about 1 to 2-inches cubed. Transfer to a bowl of cold water to rinse. Change water two or three times until it runs clear.
Bring 4 quarts of water to a boil in a Dutch oven or large stockpot over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in colander and rinse under hot running water for 30 seconds to wash away excess starch. Set ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with rubber spatula to combine. Season to taste with salt and pepper. Keep warm until ready to serve.
Ready in 45 minutes
Rosemary mashed potatoes recipe
In this healthy mashed potato recipe, we use “no-chicken” broth instead of milk, cream or butter to make full-flavored, vegan mashed potatoes. Regular reduced-sodium chicken broth can be used as a substitute.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt
1 cup “no-chicken” broth, warmed
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir broth, oil, rosemary and pepper into the potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
Tip: For this recipe, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.
Ready in 40 minutes
Garlic mashed potatoes with chives and Greek yogurt recipe
Greek yogurt is a great addition to classic garlic mashed potatoes, giving them a creamy taste and consistency without all the fat.
2 pounds russet potatoes, peeled and cut into 1/2 inch pieces
1 teaspoon kosher or sea salt, divided
5 medium cloves garlic, minced
2 tablespoon unsalted butter
1 cup Greek yogurt
Fresh cracked black pepper, to taste
1/4 cup chopped chives
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork.
While the potatoes are boiling, heat a skillet over medium heat. Add the butter, and after it is just melted, stir in the garlic. Stirring frequently, cook the garlic for about 2 minutes, or until soft and light golden. Remove from heat and set aside.
Drain the potatoes in a colander, shaking the colander to help remove excess water. Pour the potatoes into a large bowl.
Add the garlic/butter mixture to the potatoes. Mash to break down the large pieces of potato.
Stir in the Greek yogurt, remaining 1/2 teaspoon salt, and black pepper. Continue mashing to your desired texture.
Stir the chives into the potatoes and then place in a serving dish and serve warm.
Ready in 30 minutes.
Potato puree recipe
These simple mashed potatoes are made with a touch of garlic for a supersavory flavor everyone will relish in.
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 garlic cloves
4 tablespoons unsalted butter
1/4 cup heavy cream
Salt and freshly ground pepper
In a medium saucepan, cover the potatoes and garlic with water. Bring to a boil and cook over moderately high heat until the potatoes are tender, about 12 minutes.
Drain and mash the potatoes and garlic. Add the butter and mash well while adding the cream. Season with salt and pepper and serve hot.
Ready in 25 minutes.
Brown butter mashed potatoes recipe
Michael Symon’s four-ingredient potatoes get plenty of flavor from browned butter and creme fraiche. Reserve a little browned butter to drizzle on the potatoes just before serving
3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
1 stick plus 2 tablespoons unsalted butter
1 cup milk
1/4 cup crème fraîche
In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.
In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.
The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.
Ready in 60 minutes.
Savory mashed potatoes recipe
A simple savory mashed potato recipe is must-have for every home cook. Easy to make and richly flavorful, this delicious side is sure to earn a place at every family feast.
2 lbs. Yukon gold potatoes or all-purpose potatoes, peeled and cubed
3/4 cup 2% milk
1 tub Knorr® Homestyle Stock – Chicken
1 Tbsp. I Can’t Believe It’s Not Butter!® Spread
Cover potatoes with water in large saucepot. Bring to a boil over high heat.
Reduce heat to low and simmer until potatoes are tender, about 10 minutes; drain.
Return potatoes to saucepot; mash. Stir in remaining ingredients until melted.
For Blue Cheese & Black Pepper Mashed Potatoes, stir in 1/2 cup crumbled blue cheese and 1/8 teaspoon ground black pepper.
For Parmesan & Herb Mashed Potatoes, stir in 1/2 cup shredded Parmesan cheese and 1 tablespoon finely chopped fresh parsley.
Ready in 25 minutes.
Pressure cooker mashed potatoes recipe
10 mins to prep this super easy pressure cooker mashed potatoes. The fluffy and creamy butter garlic smashed potatoes is sprinkled with pepper and cheese. Don’t save it for just thanksgiving!
You never want your mashed potatoes to be either too mushy/runny or too pasty/dry. This is why pressure cooker mashed potatoes are so awesome over the regular boiling method. The high pressure is able to cook the potatoes evenly from the inside out. So, you can easily achieve great texture and a richer taste.
Special tools you need for this pressure cooker mashed potatoes recipe:
Pressure Cooker Mashed Potatoes Recipe Tips:
1. If you want flavorful and buttery mashed potatoes, don’t forget to heat up the butter, garlic and milk before mixing it with the potatoes. The potatoes will absorb the flavors much better this way.
2. Not all potatoes are created equal. So, if you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds.
3. Don’t mash the potatoes too aggressively as that will make the mashed potatoes gluey and unappetizing. So be careful if you’re using a food processor to mash the potatoes.