How To Make The Best Mashed Potatoes

    How To Make The Best Mashed Potatoes

    How To Make The Best Mashed Potatoes

    Not-Too-Dense Mashed Sweet Potatoes

    Servings: 10-12

    INGREDIENTS

    3 pounds sweet potatoes, peeled and cut into large chunks

    2 pounds russet potatoes, peeled and cut into large chunks

    Cold water

    1 tablespoon kosher salt, plus more to taste

    ½ cup (1 stick) unsalted butter, cubed

    ½ cup heavy cream

    ½ cup whole milk

    Freshly ground black pepper, to taste

    1 tablespoon chopped fresh chives, for garnish

    PREPARATION

    1. Add the sweet potatoes and potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and transfer the potatoes to a large bowl. Set aside.

    2. In a small pot over low heat, bring the butter, cream, and milk to a simmer. Once simmering, remove from the heat.

    3. Pour the cream mixture over the potatoes and mash with a hand masher until smooth. Season to taste with pepper and salt.

    4. Garnish with chives, if desired.

    5. Enjoy!

    Note: Russet potatoes gives these a lighter texture compared your typical sweet potato mash, but you can swap them out with two additional pounds of sweet potatoes if you’d prefer to keep it classic.

    Chunky, Skin-On Mashed Potatoes

    Servings: 10-12

    INGREDIENTS

    5 pounds red bliss potatoes, skin-on, quartered

    Cold water

    1 tablespoon kosher salt, plus more to taste

    ½ cup (1 stick) unsalted butter, cubed

    ½ cup heavy cream

    1 small garlic clove, minced

    ½ cup sour cream

    Freshly ground black pepper, to taste

    1 tablespoon chopped green onions, for garnish

    PREPARATION

    1. Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.

    2. In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.

    3. Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.

    4. Garnish with green onions, if desired.

    5. Enjoy!

    Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.

    Creamy and Decadent Mashed Potatoes

    Servings: 10-12

    INGREDIENTS

    5 pounds russet potatoes, peeled and cut into large chunks

    2 bay leaves

    2 cloves garlic, peeled and smashed

    2 sprigs of fresh rosemary

    2 sprigs of fresh thyme, plus more for garnish

    3 cups heavy cream

    3 cups whole milk

    4 tablespoons (½ stick) unsalted butter, cubed

    Kosher salt, to taste

    Freshly ground black pepper, to taste

    PREPARATION

    1. Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.

    2. Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.

    3. Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.

    4. Garnish with thyme leaves, if desired.

    5. Enjoy!

    Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.

    Light and Fluffy Mashed Potatoes

    Servings: 10-12

    INGREDIENTS

    5 pounds russet potatoes, peeled and cut into large chunks

    Cold water

    1 tablespoon kosher salt, plus more to taste

    ½ cup (1 stick) unsalted butter, cubed

    1 cup heavy cream

    ½ cup whole milk

    Freshly ground black pepper, to taste

    1 tablespoon chopped fresh chives, for garnish

    PREPARATION

    1. Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.

    2. Drain the potatoes and press through a potato ricer into a large bowl. Set aside.

    3. Heat the butter, cream, and milk in a small pot over low heat until simmering.

    4. Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.

    5. Garnish with chives, if desired.

    6. Enjoy!

    Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don’t own one.

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