Place them into a freezer-safe container, remove as much air as possible and then seal. They’re also low in saturated fat and cholesterol.  To serve: if frozen, allow to completely thaw in the refrigerator. This mashed potatoes recipe looks sooo good and more delicious…i will try to make this…Thanks for sharing….! Amount is based on available nutrient data. Mix in the milk and melted butter. Allrecipes is part of the Meredith Food Group. Cover and allow to simmer until the potatoes are very tender, about 15 minutes. I can’t wait to make this delicious recipe. One of the great conundrums of cooking the Thanksgiving meal is figuring out how to get enough space on your stovetop to make mashed potatoes.Then you have to keep an eye on a giant pot of boiling water to make sure it doesn’t boil over in a starchy froth, all the while juggling several other dishes at the same time. These are soo delicious! x 9-in. Add more of the milk mixture, being sure to only add enough for the mashed potatoes to be light, fluffy, and creamy and to the desired consistency. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Then drain potatoes and put them back into the hot pot… Cook 1/2 pound chopped bacon until crisp. Add the potatoes and cook … The mashed potatoes certainly look terrific. Preheat the oven to 400 degrees F. 2 pounds baking potatoes, peeled and quartered. Reduce heat to a gentle simmer and cook until the potatoes are fork tender. Leave the heat on high until the water starts boiling, then reduce to a medium simmer. Add the potatoes, onion, and garlic to the water, even if it's not boiling yet. https://www.allrecipes.com/recipe/111658/italian-mashed-potatoes This takes about 3 minutes. Then transfer to a large pot full of cold water (photo 1). https://www.food.com/recipe/crocche-aka-italian-fried-mashed-potatoes-335428 Home » By Course » Side Dish Recipes » Easy Mashed Potatoes Recipe. Transfer to an ungreased 13-in. Remove from the refrigerator 30 minutes before reheating. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. For this recipe to be a success, you have to know a little about potatoes. Make Quick and Easy 'Gnocchi' With Leftover Mashed Potatoes. If you love good, old fashioned mashed potatoes this is the perfect recipe. Lightly cover with freezer-safe wrap and place into the freezer until the potatoes are frozen, overnight works best. Bring a pot of salted water to a boil. They will be soft and mash easily. Heating the milk and butter is a must, I didn't realize what a difference it would make, my potatoes were not gummy and they stayed hot longer. When they are tender, drain them in a colandar and let them STEAM. Drain potatoes and return to pan. Ultimate Slow-Cooker Mashed Potatoes Recipe - Pillsbury.com The perfect mashed potato for your favorite gravy! It is looking very yummy. I have been looking for a recipe for good, old fashioned, mashed potatoes like mom used to make. Place potatoes, half-and-half, and 2 teaspoons salt in a large saucepan. Simple and delicious. Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. So gather up these ingredients to make the best mashed potatoes you’ve ever tasted. Drain away the water and return the potatoes to medium-high heat to remove all of the excess water from the potatoes, about 3 minutes. 257 calories; protein 5.6g 11% DV; carbohydrates 43.7g 14% DV; fat 7.2g 11% DV; cholesterol 20.1mg 7% DV; sodium 76.1mg 3% DV. To make them, first bring a pot of generously salted water to a boil. I set this aside then while I mash my potatoes. Here is my Easy Mashed Potatoes Recipe. Add the hot milk mixture, oil, cheese, basil, and paprika. You just can't go wrong with this classic recipe for comfort food! Be careful to not let your potatoes burn. I hope you enjoy them as much as my family does! That way, I will hopefully have leftovers that I can store in the refrigerator to eat later. And if this is for a special occasion...use cream instead of milk. Homemade mashed potatoes are a quality source of Vitamin C, Vitamin B6, and potassium. So while a heaping bowl of mashed potatoes … Red ones will be gummy. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use. Required fields are marked *. Enter your email to get recipes delivered right to your inbox. baking pan. Bring to a boil, then reduce the heat to a simmer. Smash the potatoes to mostly lump-free before adding the butter and milk. salt to a boil in a medium-size Dutch oven over medium-high heat. ^-^. Using a potato masher … Cook potatoes for 15 to 20 minutes or until fork-tender and drain. Reduce heat to medium-low. Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes). Information is not currently available for this nutrient. Add the milk or half and half, salt and black pepper. Reduce heat to low, partially cover, and cook, stirring often, until potatoes are tender … This simple mashed potatoes recipe requires only 5 ingredients, one of which takes these potatoes over the top. Potatoes – I used Idaho Russet potatoes … Using a colander, drain the potatoes, return them to the pot, mash them, or run the potatoes through a potato ricer for smoother no-lump potatoes. I'll say not to add all the milk this recipe suggested. I make mashed potatoes all the time and everyone just loves my potatoes. One thing I suggest doing differently is to add the butter to the potatoes first, then add heated milk as needed. this link is to an external site that may or may not meet accessibility guidelines. Stir in 1 tablespoon of salt and place over medium heat. I have been making mashed potatoes like this for over 50 years...and it's the way MY mother made them. So delicious! Percent Daily Values are based on a 2,000 calorie diet. Slice the meat. Notice the recipe called for BAKING potatoes. Next, I drain the water off of the potatoes, return the pan back to the stove and heat on medium-high just until the excess water has evaporated. The more steam is gone, the more the potatoes will absorb the milk. Then I slowly, just a little at a time, stir in just enough of the remaining milk and butter mixture until I have the perfect consistency – light, fluffy, and creamy! Carefully stir in the milk mixture until it is well incorporated. TO DIE FOR. While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. All Rights Reserved, This post may contain affiliate links. (I've had my share of 'gummy' and 'soupy' mashed potatoe in my time :) Oh! Meanwhile, melt the butter in a saucepan set over medium-low heat. There isn't enough butter in these mashed potatoes, you should have a least a stick of butter. Refrigerate for up to 3 days or freeze up to 3 months. They make the perfect side dish to go with so many main dishes, like roast beef, BBQ pork chops, or with beef bourguignon ladled on top. Prepare mashed potatoes, cool thoroughly, and place into a refrigerator, freezer, and oven-safe container. full-fat milk, mashed potatoes, pepper, heavy cream, mashed potatoes and 4 more. Easy Mashed Potatoes Recipe – These are truly the perfect mashed potatoes! Like I mentioned, I like to make a full recipe so that I may have leftovers for later. I then add my milk or half-and-half and salt and pepper to the melted butter and heat just until warm. For Thanksgiving this year I’m serving with mine with a roasted boneless turkey breast stuffed with sauteed spinach and prosciutto. Miso soup rings a bell, yes? Sigh. Add the boiled … If there is one classic side dish that I turn to time and again, it is mashed potatoes! And I usually make the full recipe even if I don’t have a lot of people to serve. Yukon Golds make GOOD mashed potatoes. I also think they make the perfect partner to other well-loved sides like fried okra, green beans, deviled eggs and pinto beans! Some cook the potatoes with the peel on, some without. In a small saucepan heat butter and milk over low heat until butter is melted. Cover with fresh, cold water plus … Then maybe u'll love it. Read our picks for the best potato mashers to make cooking your favorite recipes that much easier. I think that they just make a more creamy, fluffy, and light mashed potato. Place the individual portions into the freezer bag, remove as much air as possible and freeze for up to 3 months. Then I place the container in the refrigerator, where they should stay fresh for up to 3 days. Some add a little of the cooking water to the mashed potatoes for extra starch. I cook them over medium heat until they come to a full boil, then reduce the heat, and let them simmer about 15 minutes until they are tender. Bring to a boil over medium-high. Mashed potatoes have always been one of my very favorite side dishes. Allow the mixture to warm, but never reach a boil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add half and half, sour cream, two sticks of butter, and use a potato masher to mix all of the ingredients; continue to mash until the potatoes … Add potatoes and cook until tender but still firm, about 15 minutes; drain. I’m getting hungry just thinking about them! Your email address will not be published. Great basic recipe. You saved Basic Mashed Potatoes to your. When ready to serve, remove the container from the refrigerator about 30 minutes before meal time. Once I have thoroughly mashed the potatoes, I slowly pour in half of the milk and butter mixture and stir until it is all mixed well. Butter a 9-inch spring-form pan and coat it with ¼ cup bread crumbs, tapping to discard the excess. Bring cold water, potatoes, and 1 tsp. Serve with additional butter, salt, pepper and any additional toppings you prefer. Cook the potatoes: Transfer the potatoes, the garlic, and the onion to a pot filled with cold water and bring to a boil. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. I can’t wait for you to try them! Mashed Potatoes are easily paired due to the substantial, clean, and absorbent nature of mashed potatoes, they make a perfect pairing with almost any protein or food that has lots of flavor. Add the steamed potatoes and mash and season. Thanks! Cut potatoes in half lengthwise and then dice into 2-inch cubes. Your email address will not be published. I always heat up my milk in the microwave and add it to the potatoes (sometimes use half n half to make them creamier). Easy Mashed Potatoes Recipe – These are truly the perfect mashed potatoes! Alternately, you can scoop individual portions on a parchment-lined baking sheet. Prep and CookAfter scrubbing and peeling the potatoes, I cut them into 2-inch cubes, place them in a large saucepan or Dutch oven, and cover with cold water, plus about 1/2 inch more. That way you get all of the butter in the mashed potatoes and can add just the right amount of milk for the correct texture. Peel the potatoes and cut them into 1-inch cubes (about 2.5 cm). Great recipe for "good old fashioned" mashed potatoes! Drain; return the potatoes to the same pot and mash well. After that, only a quick splash of milk is needed. Growing up, I just loved giving them a taste test from the potato masher – and I still do! Transfer the potato… ..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel. You can easily freeze mashed potatoes as well. Please read my. Add comma separated list of ingredients to include in recipe. It's straight forward and just plain delicious. Over the top!!! Add comma separated list of ingredients to exclude from recipe. Peel potatoes, and cut into 1-inch pieces. I use a potato masher since I’ve found I can get the smoothest and best consistency of my potatoes with one. Top with additional pieces of butter and then reheat in a 350º F oven for 25 minutes.Â. Well, miso, a nutritious fermented condiment made from soybeans and sometimes rice and other grains, can be used in way more than just miso soup.It can turn a pot of homemade This is it. Preheat the oven to 425°F (220°C). Add more pats of butter on top of the potatoes and reheat them in a 350º F oven for about 25 minutes or until warmed throughout. Then, slowly pour in the half of the milk and butter mixture. 5 pounds Russet potatoes, peeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet … Place all the potatoes in a deep pot and cover with water. Create an account easily save your favorite content, so you never forget a recipe again. TRADITIONAL ITALIAN RECIPE: Everybody seems to have their favorite way of making mashed potatoes. Congrats! Most people won't think twice about serving basic cornbread when is on the table. I am gonna make this for my family. Compared to other ways of preparing potatoes such as baked or fried, mashed potatoes are fairly quick and easy to prepare and usually a fan favorite. In a small saucepan heat butter and milk over low heat until butter is melted. If you're watching your calories etc, try substituting the potatoes starchy cooking water for most of the milk.