Mashed Potatoes

Mashed Potatoes

To Prepare:

• Cut potatoes into small even pieces so that they cook quickly & evenly. Small pieces of cooked potato mash up easier than large pieces.
• Cover potatoes with cold water then place on stove to cook. Add salt once the water starts boiling. Starting the potatoes in cold water will help them cook evenly (if you start with boiling or hot water, the outer potato cooks faster and you’ll have chunks of mush floating in the water).
• Cook until potatoes are just tender. Remove from heat and drain immediately. If you cook them too long, they become water logged and turn into tasteless, runny mashed potatoes (glop). If you don’t cook them long enough, the mashed potatoes can have hard lumps.
• Once you’ve drained the potatoes well, place the pot of potatoes back on the stove on low heat (lid off) to remove even more of the moisture, just a couple minutes will do and shake the pot frequently so the potatoes won’t burn.
• You can mash potatoes with a potato masher, a potato ricer or a blender. It is possible to overmix with a blender so don’t overdo it. Mash potatoes to desired consistency before adding any ingredients, this will help prevent lumps.
• When adding cold ingredients like milk or butter, bring them to room temperature first, this helps prevents lumps. Some suggest to heat the milk first (just warm to near boil) which draws an added flavor from the potatoes and makes a creamier texture.
• Add a healthy pinch of baking soda along with the milk to help fluff up the potatoes (mentioned in 45 Cooking & Baking Tips).
• Instead of the potato masher, use a fork or spoon to stir potatoes once you start adding ingredients, this helps cream the potatoes nicely. I prefer using a wooden spoon at this stage.
  

How Many Potatoes Do You Need?

• Count on 3 medium potatoes making about 2 cups of mashed. I prefer making 2 cups per person (adults) so there’s lots to go around plus leftovers.

Flavor Twists:

• When cooking, add an onion (cut in quarters) or clove of garlic to the water, remove once potatoes are cooked.
• For a touch of tang, try buttermilk instead of regular milk.
• For richer mashed potatoes, try whipping cream instead of milk, whip first until stiff then mix in.
• Try whole milk or half and half for richer tasting potatoes.
• Mix in some cream cheese for creamy potatoes with added flavor.
• Try adding sour cream for creamy potatoes.
• Mix in fresh herbs like chives, dill, parsley for added flavor.
• Try mixing in roasted garlic for an easy garlic mashed potatoes dish.
• Try adding cheeses like Parmesan, shredded Cheddar.
• Dare I say it? Top your mashed potatoes with freshly cooked bacon bits.
• Try flavoring your butter with garlic or lemon before adding to mashed potatoes. Melt thebutter with minced garlic or lemon peel, heat for a couple minutes then add to potatoes.

Keeping Them Warm:

• You can make the mashed potatoes ahead of time and keep them in the slow cooker on low heat, this will keep the potatoes nicely for a few hours (mentioned in 50 Quick Tips For The Kitchen).
• If the potatoes are done before the rest of the meal is ready, prepare them then cover with a towel. This should keep the potatoes warm for about 1/2 hour.

Leftover Mashed Potato Ideas:

• Fry them up with onions the next day.
• For handy individual portions, freeze in muffin tins, pop out then place in airtight bags and place in the freezer. Remove what you need for meals.
• Use as a tasty topping for meat pies.
• Mix in one egg white, place potatoes in a buttered casserole dish and top with a bread crumb crust and shredded or Parmesan cheese. Heat in the oven and serve.

More tips you may find useful:

• I put in a few spoonfuls of cheesewhiz to give my mashed potatoes a cheesy flavor.
• Better than using a fork after mashing, keep an eye out for a vintage potato masher. Modern ones are a metal plate with various holes in it. the older ones are a single thick wire sticking out of the handle and then running across in a deep wave. basically it mashes and whips in the same movement. they are worth their weight in gold and you need to be careful not to mash too much or you will end up with thoroughly whipped potatoes very easily.

Heavenly Mashed Potatoes

3-1/2 pounds potatoes, peeled and quartered

1 8-ounce package cream cheese, cut up and softened

1 8-ounce carton dairy sour cream

2 teaspoons yellow mustard

3/4 teaspoon salt

1/2 teaspoon ground black pepper

4 slices bacon, crisp-cooked, drained, and crumbled

Snipped chives (optional)

1. Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.

2. Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.

3. Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.


Mashed Potatoes with Caramelized Onions
3 lb. russet (baking) potatoes, peeled and quartered

1 tsp. salt

2 Tbsp. olive oil

2 large yellow onions, peeled and cut into thin wedges (about 2 cups)

1/4 cup butter or margarine, softened

2 Tbsp. snipped fresh sage or

1 tsp. dried sage, crushed

1/4 tsp. freshly ground black pepper

1/2 to 3/4 cup half-and-half, light cream, or milk

1 oz. aged white cheddar cheese, shaved into thin shards with a vegetable peeler

1. In a large saucepan cook potatoes and 1/2 teaspoon of the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.

2. Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent too much browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.

3. Mash drained potatoes with a potato masher. Add butter, sage, remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy.

4. Mound potatoes in a serving dish. Top with onions and cheese shards; serve immediately.
Makes 10 to 12 servings

Herbed Mashed Potatoes

4 pounds round red or white potatoes

3 cloves garlic, minced

6 tablespoons butter

1 cup water

1 teaspoon salt

2 tablespoons snipped fresh parsley

2 tablespoons snipped fresh chives

2 tablespoons snipped fresh oregano

2 tablespoons snipped fresh thyme

2 tablespoons snipped fresh rosemary 1/4 cup mayonnaise

1/4 cup dairy sour cream Half-and-half, light cream, or milk

Salt and ground white or black pepper

Snipped fresh herbs (optional)

1. Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.

2. Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough half-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).

3. Melt remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.

Test Kitchen Tip: The mashed potatoes can be prepared ahead of serving time and kept warm up to 2 hours in a slow cooker. Before topping with butter, transfer prepared potatoes to a slow cooker, then drizzle with butter and sprinkle with herbs. Cover and keep warm on low-heat setting.

Smoky Mashed Potatoes
4-20-ounce packages refrigerated mashed potatoes or 5 pounds baking potatoes, peeled, cooked, drained, and mashed

8 ounces smoked Gouda cheese, shredded (2 cups)

1 3- to 4-ounce package prosciutto or sliced deli ham, chopped

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, very finely chopped (optional)

1. Preheat oven to 350 degree F. If preparing homemade mashed potatoes, add milk and butter to desired consistency and season to taste with salt and ground black pepper. In a very large bowl combine mashed potatoes, cheese, prosciutto, garlic, and, if desired, chipotle peppers; mix well. Transfer to a 3- to 4-quart casserole.

2. Bake, covered, for 45 to 55 minutes or until heated through, stirring once. Makes about 24 (1/2-cup) servings.

Make Ahead Directions: Prepare potatoes as above except do not bake. Cover and refrigerate potatoes up to 24 hours. Bake as directed until potatoes are heated through.

Cheesy Mashed Potatoes
9 medium baking potatoes

2 cups shredded cheddar cheese (8 ounces)

1/4 cup butter or margarine

1 8-ounce carton dairy sour cream

1 tablespoon chopped green onion

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

1. Cover unpeeled potatoes with water in a Dutch oven; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly. Peel potatoes; shred with a grater.

2. Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper. Transfer to a greased 2-quart casserole.

3. Bake, uncovered, in a 325 degree F oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika. Makes 8 servings.

To Make-Ahead: Before baking, cover and chill the potato mixture overnight. Bake in a 325 degree F oven, covered, for 1-1/4 to 1-1/2 hours, stirring twice. (Or, heat in the microwave oven on 100 percent power [high] for 15 to 20 minutes, stirring once.) Sprinkle with paprika.

Must-Have Mashed Potatoes
1 5-lb. bag baking potatoes (such as russet or Yukon gold), peeled, if desired, and quartered

1 Tbsp. salt

1/3 cup butter or margarine

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 to 3/4 cup milk

1. In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

Test Kitchen Tip: Leftovers make great potato pancakes. Stir an egg and a handful of chopped onion into leftover mashed potatoes, form into patties. In a nonstick skillet fry patties in hot butter or cooking oil over medium heat. Serve with applesauce.

Mashed Potatoes with Shiitake Mushroom Gravy
2 pounds russet potatoes (4 to 5 medium)

1/3 to 2/3 cup half-and-half or whole milk

1/4 cup butter

1/4 cup plain yogurt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup thinly sliced green onion or 1/3 cup snipped fresh chives

3 tablespoons butter

1/4 cup finely chopped onion

2 cloves garlic, minced

1 pound fresh shiitake mushrooms, stemmed and sliced

1/3 cup beef broth

1/3 cup madeira or beef broth

2 tablespoons snipped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons whipping cream

1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.

2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.

3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.

4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings

Silky Garlic Mashed Potatoes
6 medium boiling potatoes (2 pounds)

6 garlic cloves, peeled

1/3 cup milk

1/4 cup butter or margarine, softened

1/2 teaspoon salt

1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.

2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)

4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives. Makes 4-1/2 cup servings

Variation: If you’re not into garlic, go ahead and leave it out. The potatoes will still be heavenly!

Planned-Overs: Just a bit of potatoes left over? Use them to add thickness—and flavor—to your next vegetable soup.