Perfect Mashed Potatoes Food

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CHEF JOHN'S PERFECT MASHED POTATOES



Chef John's Perfect Mashed Potatoes image

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

3 large russet potatoes, peeled and cut in half lengthwise
¼ cup butter
½ cup whole milk
salt and ground black pepper to taste

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

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

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.

PERFECT FLUFFY MASHED POTATOES



Perfect Fluffy Mashed Potatoes image

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

5 -6 yukon gold potatoes
1/2 teaspoon baking powder
1/4-1/2 cup warm milk
1/4 cup margarine or 1/4 cup butter
salt
pepper

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

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Top Asked Questions

How do you make mashed potatoes?
Place the milk and butter in the pan used to boil the potatoes, return the pan to the heat, and warm gently until the butter has melted into the milk. Add the potatoes and mash using either a potato masher, a fork, or a potato ricer. Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper to your taste.
What are the best potatoes for mashed potatoes?
Both Yukon Golds and Yellow Finns bring so much natural flavor to the party, that just mashing them with a bit of butter and salt is going to taste better than most other versions of mashed potatoes.
How to make mashed potatoes fluffy and fluffy?
Heat any cream, milk, butter, or flavorings before you add them to the mashed potatoes. This will keep the potatoes hot and also keep them fluffy. For every 1 pound of potatoes, use about 1/2 cup milk or cream and 3 tablespoons of butter. Add more to taste, along with salt and pepper. Enjoy the best-mashed potatoes ever!
How much potatoes to mash for a potluck?
Directions Put the potatoes in a large saucepan and add enough cold water to cover. Drain the potatoes. Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Plan on 1/3 to 1/2 pound potatoes per person for your feast.

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