Does anyone have a recipe for delish Mashed Potatoes?

Question

Is there a specific potatoe you use? Russet? Oven Baked? Red? for the perfect mashed potatoes.

Answer 1

This is a recipe i got froma coworker and omg it is awesome! Its kinda like a twice bake pot. type!

8-9 Cups diced peeled potatoes (i used idaho)
2 tablespoons butter
2 tablespoons milk
3/4 teasponn salt
1/4 teaspoon butter
1-8oz pack of cream cheese (softened)
1 Carton (8oz) French Onion Dip
Paprika

Boil pot. in salted water till tender. Mash pot. with butter, milk, salt & pepper till smooth. Add cream cheese and onion dip. mix well. Spread in a greased 2-1/2 quart baking dish. Sprinkle lightly with paprika.
Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 min prior to baking.
Bake uncovered at 350deg for 50-60 min or until heated through.

I know the onion dip kinda sounds ewwww... but these taste sooooo good!

Answer 2

1

Answer 3

Use russet (brown "baking" potato or Yukon Gold or other "yellow flesh" potatoes; do NOT use "new" or red-skinned potatoes for mashed potatoes)


Buttermilk Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.

--Ina Garten, FoodTV
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Loaded Mashed Potato Casserole

5½ cups mashed potatoes (about 4 pounds uncooked)
½ cup milk
8 oz regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 tsp Prsley Flakes
1 tsp Garlic Salt
1/4 tsp McCormick® Ground Nutmeg
3/4 cup shredded Cheddar cheese
½cup crispy cooked and crumbled bacon (about 12 slices)

1. Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.
2. Spoon mixture into a lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.
3. Cover and bake in a 350°F oven 30 minutes or until heated through.
Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.

--McCormick Spices

Answer 4

Use Russet potatoes (preferable potatoes grown in Idaho).

Peel the potatoes and quarter them. Simmer in chicken stock. Mash with hot cream, hot butter and season with salt, white pepper and granulated garlic.

Answer 5

* 2.5 lbs. red potatoes, quartered
* 2/3 cup fat free milk
* 2 tablespoons butter
* 1/3 cup reduced fat sour cream
* 1/4 cup chopped green onions
* 2 tsps kosher salt
* 3/4 tsp fresh ground black pepper

Quarter potatoes and place in pot. Cover with water and bring to a boil. Reduce heat and cook 15 minutes or until potatoes are tender. Drain. Return pan to heat, add milk and butter, cook 1 minute or until heated. Add potatoes, mash to desired consistency. (I used electric beater.) Stir in sour cream, green onions, salt and pepper.

Answer 6

I like Red. Boil and mash with parsnip, curry paste, and apple. this sounds a horrible combination but it is Delicious.
Cut parsnips into julliennes and cook, in a small amount of water with a tablespoon of curry paste, When parsnips are almost cooked add peeled and cored apple, and simmer until liquid is almost gone, then mash in with potatoes, goes well with fish dishes or chicken, or pork chops.

Answer 7

I always prefer Russet because they are kind of "naturally sticky" . . . And that is one of the fine characteristics of mashed potatoes . . . It should be "consistent" to the point to where the thick consistency is not so watery.

Answer 8

I use red potates and boil them with 3-4 cloves of garlic. Drain well. Use chicken (or vegetable) broth instead of milk/cream and "mash" using a mixer. Add salt, pepper and a little butter at the end. Yummy!

Answer 9

Use white skinned potatoes if you are going to use a ricer. For a healthy version add horseradish and low fat cream cheese, traditional version is with warm milk or cream and melted butter.

Answer 10

red potatoes and beat while the potatoes are hot! used lots of sour cream makes em fluffy!