Jul 30, · While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use /2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. Potatoes – I prefer Yukon Gold potatoes or Russet odishahaalchaal.com “FAQs & Expert Tips” for more info. Salt & Pepper – I usually use white pepper, but black pepper works as well, especially if you like to see the black specks in the potatoes.; Butter – I always use unsalted butter in most of my cooking and baking because this way I can control the amount of salt that goes in my food.
To arrive at the very best mashed potatoes recipe, we conducted a series of taste tests. This recipe yields spuds that are light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream. You need to start with the right potatoes: While russets have a pure, baked potato-y flavor and fluffy texture, our blind taste test revealed that four out of five staffers preferred the creamy texture and buttery flavor of Yukon Golds.
Starting in cold water and cutting your potatoes in similar-sized chunks helps the potatoes to cook more evenly. And finally, for the smoothest, most velvety mashed potatoes, it's worth it to invest in a potato ricer. I used unsweetened soy milk, smart balance sticks, and tofutti sour cream. Same ratios as the recipe called for, but I omitted the thyme. I did roast the garlic in the oven and mashed it in with the potatoes. I peeled double the amount of garlic and drenched it in olive oil, salt and pepper.
Single layer on aluminum foil and folded it into an envelope before cooking it at degrees for 35 minutes. Definitely the best mashed how to develop mobile applications for android I have made.
The only thing I did differently was to substitute Creme Fraiche for the sour cream as I had it on hand. So delicious and so easy. I made it with a combination of Russet and Yukon Gold because that's what I had on hand, but stuck to everything else in the recipe. Great flavor, and the thyme really takes it up a notch. Got it The only mashed potato recipe we make, with ricer used. So creamy, tasty good! Absolutely the easiest and best mashed potatoes I've ever made. Kudos to Rhoda Boone!
Yukon golds make the best mashed potatoes. This is worth the little bit of extra effort. What makes it better is use a bit less fat and substitute half the butter with duck fat. I love to cook, but the last thing I want on Thanksgiving is a fussy recipe. I'm going to stick with my russets: boil, mash, season, serve, perfect!
I always add 1 russet potato size depends on amount of Yukon Gold or how to use up mashed potatoes potatoes. It makes them less gluey.
How to use up mashed potatoes a little confused here: you're using 3 cooking methods--boiling and baking, plus drying in the pan? Clearly drying in the pan would come last but should I bake or boil first?
Also are you insistent on peeling? I never peel spuds and anyway there's so little peel on a Yugo it shd be impossible to notice. The technique and recipe is almost exactly how I make my mashed potatoes, the difference being how the garlic is incorporated.
Adding the garlic to the pot for boiling and simply putting them through the food mill with the potatoes is genius! I also don't usually add herbs to my butter-milk mixture. I had to use rosemary as I didn't have thyme. I couldn't taste much rosemary flavor, perhaps I didn't use enough sprigs. Will use this technique again. Perfectly smooth and delicious! I made this recipe for Thanksgiving -raves from everyone! The potatoes were silky smooth and the under flavorings of garlic and thyme were lovely.
Will make again and again. I made these for Thanksgiving and everyone loved them, including my 15 year old daughter who often complains about the mashed potatoes. I used a hand masher that had a metal plate with holes on it for the mashing end and there were no lumps.
We also used Russets because that was what we had bought before I saw the recipe. Next time we will try the Yukon Golds called for by the recipe. This is not a review as I haven't made them yet but will as it sounds so good. My question is serving size - wouldn't 4 lbs for people give large servings? With all the other dishes on my Thanksgiving table I am hoping 5 lbs how to get cheese to melt be enough for 20 7 children.
Maybe I should increase to 6 lbs. Any advice? I never thought I could ever make potatoes that could compare to my mom's classic recipe, but this one gets me close! The potatoes are rich, smooth, and delicious! I'll never go back to my old way of making mashed potatoes. These take them to a whole other level of decadence and are even good without gravy.
Best mashies ever. I've made this twice now and they do end up on the thin side However they hold extremely well in a warm oven without getting too thick even without the make ahead instructions. These don't need gravy or anything else but are delicious on their own.
I followed the advice how to make a nerf grenade instructions another reviewer and rinsed the potatoes 7 times.
I never peel Yukon gold potatoes, and I added a bit of mayonnaise instead of sour cream lactose intolerant. Be sure to heat the milk, my nanny would always say. Watching the proportions made a big difference. I made a double batch for Thanksgiving and will make them again this weekend for a dinner party with braised short ribs.
I agree with JVH from Spain when they say to do this Wash the potatoes 7 times Then repeat this for a total of 6 or 7 times. Then cover the potatoes with cold water and place on the cooker.
When they boil, drain them again. Now cover again with what is the best motor oil for cars water and let them what kind of damage did mount vesuvius cause until very soft. Now drain and let them steam in a strainer until most of the water is gone" and THEN I followed this epicurious recipe.
These are the best mashed potatoes I've ever made. I served them yesterday for Thanksgiving and my family, many of whom are avid cooks, raved repeatedly about them. I used the recipe exactly as written and will make these again and again.
So delicious! I cut it in half and otherwise followed this simple yer rich recipe. It's nice to have a formula for how much milk goes in instead of guessing and winding up with too wet potatoes. Instead of black pepper use white pepper instead - great flavor, no black spots!
This recipe misses the mark by not removing some of the starch. Heston Blumenthal among others has figured out that this is critical. Now drain and let them steam in a strainer until most of the water is gone Believe me I've had so many 'wow's' How did you get my recipe!?
Except I also throw in a couple white turnips. Cancel Print. Rhoda Boone Epicurious November Add to collection. Add to menu. Yield servings Active Time 30 minutes Total Time 55 minutes. Preparation Cover potatoes, garlic, and 1 Tbsp. Bring to a low boil, then reduce heat and simmer do not boil until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20—25 minutes.
Remove from heat; set aside. Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1—2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl do not let cool.
Season with 2 tsp. Fold in sour cream and stir with a spoon until incorporated and very smooth do not overmix or potatoes will become gummy. Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. Do Ahead Mashed potatoes can be made 2 hours ahead; cover and store at room temperature.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture. Cooks' Note. Log in to Constant Contact small business engagement marketing tools. Not signed up? Get started- FREE!
This post may contain affiliate links. Please read my disclosure policy. Learn how to make Mashed Potatoes that are incredibly delicious , creamy and buttery! Mom usually goes all out when she makes our Sunday suppers and her mashed potatoes are always light and fluffy and totally whipped. She always uses a mixer to whip them up.
The best potatoes for mashing are higher starch potatoes like Yukon golds my favorite or Russets. These potatoes will result in the fluffiest, smoothest and most flavor-packed mash. Of course you can use other varieties of red or white skinned potatoes, but they will require more mashing in order for them to become creamy.
Some options: Cheese — any cheese like cheddar cheese or parmesan cheese Chives — or other fresh herbs like rosemary, thyme or parsley. Bacon — yes bacon does make everything better Sour cream — it will make super creamy mashed potatoes Eggs — raw eggs that is. When we made these, we served them with my Garlic and Paprika Chicken as you can see in the photo above. It was a match made in heaven! In my honest opinion, you can serve mashed potatoes with just about ANY dish you can think of.
In my house, the answer to what should we serve this with? You better believe it! If you want mashed potatoes in a flash, the instant pot is the way to go! Alternatively, you can also make them in the crockpot! Check out my instant pot or my crockpot recipes. Store leftover potatoes in an airtight container in the refrigerator for 3 to 5 days. You can also freeze them in an airtight container or freezer bag for up to 10 months. Looking for more recipes?
Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Don't subscribe All Replies to my comments Notify me of followup comments via e-mail. You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed. How many eggs do you use?
Do you think it tastes better if you make and then serve right away or can you make them 1 or 2 days before without compromising taste? Hi Mel! I always think mashed potatoes are best if served right away, however you can store them in the fridge for a day or two and then just reheat them in the microwave or oven before serving.
Have you ever added cream cheese to mashed potatoes? Try it sometime. My husband makes ours and they are swoon worthy. I always get compliCments on my potatoes. I made your garlic and smoked paprika chicken with the slow cooker mashed potatoes for dinner last night.
OMG everything was sooooooo good. The chicken was fall off the bone tender and the marinade was full of flavour and had just the right amount of heat for a cool autumn night. As for slow cooker mashed potatoes — where have you been all my life?! My daughter is a mashed potato fiend so you can be sure I will be sending this recipe to her.
These are not the first of your recipes I have fallen in love with but I thought it was about time I said thank you. Between you and Nagi, I never have to look further than your sites when I am looking for dinner or dessert ideas. Like you, mashed potatoes are my favorite side dish, in fact my family almost drools as they are brought to the table. Many of our meals found all family members together eating at the very large table.
That photo with the chicken on top is killing me!! This sounds exactly the way my Dad made them except he used a good old hand masher! Thanks for all your posts Jo! Which Potatoes Work Best? Prep: 15 mins. Cook: 20 mins. Total: 35 mins.
Author: Joanna Cismaru. Serves: 8. Print Pin Rate. These Classic Mashed Potatoes are made with a handful of ingredients, resulting in the most delicious, whipped and fluffy potatoes you'll ever try.
You can't go wrong with my mom's version! US Customary — Metric. Instructions Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time.
Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Boil potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender. Drain and add the rest of ingredients: Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt.
Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste. Make sure you cut your potatoes in cubes of equal size so that they cook at the same time. Salt your water: Just like you always salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules swell and absorb water and salt. Drain your potatoes well after cooking to avoid mushy potatoes. Butter: Let the butter come to room temperature before melting it into the hot potatoes or what I do is add the butter to the hot potatoes and it melts quickly.
Using a mixer like my mom does will result in extra fluffy and whipped potatoes! Always taste for seasoning and adjust with salt and pepper as necessary. These potatoes are great for make ahead meals because they can be frozen for up to 10 months!
Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days. Course: Side Dish. Cuisine: American. Keyword: mashed potatoes, mashed potatoes recipe. Tried this recipe? Rate it below tag jocooks on instagram and hashtag it jocooks! Subscribe and get a FREE dinner recipes ebook! I agree to subscribing to email updates on Jo Cooks.
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