This very easy recipe for buttery mashed potato, is extremely easy to follow and will guarantee delicious mash every time, also guaranteed is no lumps in your mash, which is almost a blasphemy on any mashed potato.
For the best smooth lump free mash, you really need to acquire a “ricer,” if you don’t have one already. A ricer will guarantee you smooth mash every single time and really takes both the effort, as well as the mess out of the mashing process.
As an added extra there will be a few ingredients suggested at the end of this recipe, to create some variations for you to explore.
Buttery Mashed Potato Recipe
For enough mashed potato to feed four you will needEquipment:
- 1 large saucepan
- Sieve
- Ricer
- Suitable large dish
- Wooden spoon
- Metal serving spoon
Ingredients:
- Around 700 g’s/1 lb 9 oz’s of potatoes, the best being Saxon or Rooster
- 50 g’s butter
- A good splash of milk
- Salt
- Ground black pepper
Method:
- First peel the potatoes and then cut into nice sized chunks, not to small.
- Place them in the saucepan and cover with water.
- Place the pan on a medium to high heat and let them come to a boil, keep the water at an even boil; you don’t want it boiling madly and spitting water everywhere.
- Once your potatoes are cooked (this you can tell by inserting a sharp knife easily through them) place in the sieve and give them a good drain.
- Place a third of the butter in the dish.
- Now take your ricer and position it other your dish, using your spoon take the potatoes on by one and pass them through the ricer.
- Using your wooden spoon stir in the butter already in the dish and add the rest.
- Splash a little milk into the mash and stir.
- Salt to taste then add a good amount of ground black pepper.
- Your delicious mashed potato is ready, it really is as simple as that.
For some really tasty variations and to add some great flavours to your mash; why not try adding a tsp of wholegrain mustard and a tbsp of finely chopped chives, to make a mustard and chive mash, this is one of the best variations for accompanying red meat.
For a more sublime flavour you can try adding a little olive oil and 2 tsp’s pesto, great with fish dishes.
Another great variation is to add finely chopped spring onions to make, spring onion mash. This is officially known as “Champ,” but this does make it sound a little like dog food.
There are literally hundreds of ingredients you can add to mashed potato, perhaps the best is by making Bubble and Squeak; this is done by sautéing Savoy cabbage, diced carrots and onion, then adding the mash. Some people like to continue to cook the mash in the pan giving it a really crispy outer layer, it is really delicious, enjoy.
The Best Homemade Garlic Mashed Potatoes Recipe
The addition of fresh garlic to mashed potatoes is a flavoursome, (if not a bit unusual), quick and easy way to liven up what might be considered an unexciting side dish, while adding basil and mustard gives it a bit more of a kick.Serve the creamy potato mash with sausages (meat or vegetarian), a selection of vegetables, and some tasty gravy for the ultimate in delicious home cooked comfort food on a wintery night. Enjoy!
Recipe for Homemade Garlic Mashed Potatoes with Basil and Dijon Mustard
Serves 4
Ingredients:
- 700 g potatoes
- 2 cloves garlic
- 1 teaspoon salt
- 1 cup of semi-skimmed milk
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped basil
- 2 tablespoons butter
- Sea salt and fresh black pepper
Directions for Making Garlic Mashed Potatoes:
- Peel and cut the potatoes into evenly-sized pieces (quartering should be fine, don’t cut them into very small bits otherwise they will lose too much flavour in the water), and place them with the garlic cloves in a large saucepan. Add boiling water until the potatoes are just covered, add the salt, and simmer for about 20-30 minutes, or until the thickest parts of the potatoes feel tender when pierced with a fork.
- Drain the potatoes and garlic with a colander and return them to the saucepan, covering the pan with a clean tea towel for a few minutes to absorb some of the steam and stop the potatoes from going soggy.
- Add the butter and hot milk (this can quickly be heated in a jug in the microwave), and mash with a potato masher until the potatoes are fluffy. If a creamier, smoother mash is preferred, whisk the potato mixture until it reaches the desired consistency.
- Stir in the chopped basil and Dijon mustard, and add salt and pepper to taste.
- Place a lid on the saucepan to keep the mashed potato warm if it is not going to be served immediately.
Variations of Mashed Potato
For a richer, creamier mashed potato, try substituting some of the milk for crème fresh. Or, to make things healthier, omit the salt and butter. Olive oil is a healthier alternative to butter and will reduce the fat content of the dish. Experiment with adding different fresh herbs, such as parsley or thyme, and try making mash with different varieties of potato - some have floury textures, while others are waxier.
Steaming potatoes rather than boiling preserves their nutrients better and helps to prevent the potatoes from losing their flavour in the boiling water.
Potatoes are a nutrient dense food, rich in energy-producing carbohydrates and vitamin C, and basil is a good source of the fat soluble vitamins A and K.
Broccoli Mashed Potatoes
This mashed potatoes recipe is a fun way to get kids and confirmed broccoli-haters to enjoy broccoli. Because the broccoli is pureed and whipped into the mashed potatoes, you don't get the texture of the broccoli or the slightly bitter broccoli flavor in this side dish.If you making this mashed potatoes recipe for kids, call it Wizard of Oz Potatoes, Emerald Potatoes or St. Patrick's Day Mashed Potatoes. They'll think you added food coloring, and really, why spoil the fun with the truth?!
These mashed potatoes are a great side dish to go with Crock Pot flank steak, corned beef and cabbage or beef brisket. Serve with carrot raisin salad or butternut squash with apples.
Broccoli Mashed Potatoes
Ingredients:
- 2 pounds Russet or Yukon Gold potatoes
- 1 pound broccoli florets
- 1/4 cup whole milk
- 3 cloves garlic, minced or 2 garlic scapes, minced
- 1 Tbsp. butter
- kosher salt and pepper to taste
Peel and cut potatoes into one-inch chunks. Place potatoes in a large saucepan and cover with cold water by three inches. Cover and bring to a boil over high heat. Reduce heat to medium low and allow potatoes to simmer until they are fork tender, about 10 minutes.
Meanwhile, place broccoli florets in a gallon-size zip-top plastic bag. Poke a few holes in the bag and place in the microwave. Heat on high 45 seconds to 2 minutes, until broccoli is tender when pierced with a fork. Place steamed broccoli and whole milk in a blender and puree until smooth. Season with kosher salt and pepper. Set aside.
Drain potatoes and return them to the pot. Add minced garlic and butter. Mash the potatoes with a potato masher or a food mill. Be careful not to overwork the potatoes, or they will get tough. Season with kosher salt and pepper. Gently fold in the broccoli puree until it reaches the desired consistency. Serve immediately.
*Note: If you get the pre-washed, pre-chopped broccoli florets in a bag, you can just poke a few holes in the bag the broccoli came in and microwave it right in that bag.
Makes 6 to 8 servings.
Per serving (based on 6): 191 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 37 g carbohydrate, 3 g fiber, 7 g protein, 46% vitamin A, 149% vitamin C, 8% calcium, 13% iron.
Making Mashed Potatoes
Ratios and Philosophy of Crafting Perfect Potato PureePotatoes are a simple comfort food, but making a consistently great recipe can often pose a challenge. Googling mashed potatoes and you will receive over 4 million results which confirms there are multiple potatoes to choose from and countless recipes.
Some factors to consider when mashing your spuds:
Potato Varieties
The main categories are baking potatoes and boiling potatoes.
Russet or Idaho potatoes are a starchy potato which is great for baking, French Fries and make a great fluffy mashed potato if prepared right. Boiling or waxy potatoes are also good in their own right and varieties include; Red Bliss and New Potatoes, Yukon Gold and Kennebec.
Mash, Mix or Rice????
To achieve a smooth and creamy mashed potato restaurant chefs often use a food mill or ricer to force the potato through small holes in a sieve. If you don't have one you can use a colander, using the back of a large spoon or a smaller bowl with even pressure to push the potatoes through. It is more labor-intensive, but it will work.
Starchy potatoes retain more texture and can be mealy, so the food mill is an ideal way to deal with that.. Waxy potatoes on the other hand, can simply be mashed by hand or "smashed" as the current trend. In either case, make sure the potatoes have been completely drained of water, even oven dry in a 350 degree oven to remove excess moisture before mashing or ricing.
Whipped potatoes can be achieved by mixing at a low speed until crumbly then gradually adding remaining ingredients and giving a short whip on a higher speed. Over mixing potatoes will result in a gluey un-appealing texture.
Adding Fat to Mashed Potatoes
Once again there are multiple varieties to choose from when seasoning your mashed potato. Butter , milk or cream are the typical ways to go. Other possible mediums include, sour cream, cream cheese, buttermilk, roasted garlic puree or adding no or little fat with chicken broth.
Buttery potatoes are part of the comfort staple and the content should be around 12 % or around 2 ounces per pound. Famous French Chef Joel Robuchon make his potato puree famous by adding 25% butter to the puree for a super rich potato.
Milk or Cream should be around 25% or around /2 cup per pound of potatoes. How much is actually hard to say because the starch content of the particular potato being used and this can vary with each type, time of year, and storage (sugar converts to starch or vice versa, depending on storage). For stiffer mashed potatoes use a little less.
So a good rule of thumb is to have these percentages ready and warmed to add to the riced or crumbled potatoes and gradually mix.
Seasoning
This is a personal choice. Garlic mashed have been overdone the last few years but if you want to go that route you can try either mashing roasted garlic in for a subtle flavor or adding a few cloves of garlic when boiling the potatoes. For a different twist and since many people claim allergy or digestive problems with garlic try adding scallions or leeks to the potatoes for some added zip.
Creamy Mashed Potatoes
Mashed potatoes are one food enjoyed by many. An ultimate comfort food, it pairs well as a side dish to many meals, especially with any type of meat and barbeque. There are many already made, instant or frozen mashed potato variations available at grocery stores, but taste wise, it doesn't compare to the real deal. Making mashed potatoes at home, from scratch is easier than most would think. Combining potatoes, a few key ingredients and fresh herbs, this recipe is a tasty and quick way of making mashed potatoes. Here's what you'll need to put it all together:Creamy Mashed Potatoes
Ingredients:
- 7-8 medium to large potatoes (any type of potato, peeled and boiled)
- 2 cups of milk (best if milk is at room temperature, so remove from refrigerator ahead of time)
- 1-2 tablespoons of butter
- 1 cup of plain, low fat cream cheese
- 1 cup of fresh chives (chopped)
- 1 tablespoon of fresh thyme (chopped)
- 1 teaspoon of fresh oregano (or can use dried oregano)
- 1 tablespoon of fresh chopped parsley (optional)
- 1 teaspoon of nutmeg
- salt and black pepper (for taste)
Directions:
- Fill a large pot with water and place peeled potatoes inside. Bring water to a boil and continue to boil potatoes over high heat until they are cooked. A fork should be able to easily go through the potatoes once they are fully cooked. Once cooked, drain potatoes in a colander and place back in pot
- Once cooked potatoes are back in the pot, begin to mash them using a potato masher
- Slowly add milk, butter, and cream cheese and continue mashing and stirring all ingredients well until everything is evenly blended together
- Add fresh chopped chives, thyme, oregano, nutmeg, salt and pepper
- Stir well into the mashed potatoes
- Transfer to a bowl and serve hot
- Optional: Serve mashed potatoes with fresh chopped parsley over top
Delicious Homemade Mashed Potato Recipe
It's very easy to tell when mashed potatoes are fake. That watery, flavorless pasty stuff is enough to deter any child from eating real potatoes. Potatoes are one of the earth's most perfect foods, as they are rich in vitamins and nutrients. Don't pass up the opportunity to feed the family some delicious, real, homemade mashed potatoes. Here's a guaranteed tasty recipe that has been approved by many family generations.What You Will Need to Make Homemade Mashed Potatoes:
- A bag of potatoes-- depending on how many people are being fed, this can be anywhere between a 5 pound bag and a 10 pound bag.
- Chicken bouillon cubes
- Onion powder
- Garlic powder
- Chives-- either freeze-dried or freshly chopped
- Milk-- for thicker, creamier mashed potatoes, use whole milk
- Salt
- Butter
How to Make Homemade Mashed Potatoes
- Fill a large pot 3/4 full of water and place on the stove to boil.
- Add chicken bouillon cubes to water. Consider that 1 cube makes about 1 cup of broth, so add cubes according to approximately how much water is in the pot.
- Peel and chop the bag of potatoes. The chopped pieces of potatoes do not need to be very small, sectioning them should be enough. This will help them cook quicker and make the mashing easier.
- Begin to add the potatoes to the water, which should not be boiling.
- After the potatoes are added, sprinkle the water with 1 tbsp of onion powder and 1 tbsp of salt.
- Bring the water to a boil and allow it to cook the potatoes.
- The cooking of the potatoes will depend upon how large the potatoes have been chopped and how big the batch of potatoes is, but in most cases, it is about 15 to 30 minutes. To determine if the potatoes are ready, use a fork to poke a potato. If the fork easily cuts into the potato, then it's cooked.
- Drain the potatoes in a large strainer, and return them to a large mixing bowl.
- This would be the time to use a potato masher and mash the potatoes, but an electric mixer works just as well. When using an electric mixer, add 1 tbsp of butter and 1 1/2 cups of milk early on in the mixing. It will help the mixing process.
- For lumpier mashed potatoes, use less milk and butter. For smoother mashed potatoes, add milk in small increments until the preferred texture is reached.
- Mix in 1 tbsp of chives. Add salt, onion, and garlic powder to taste.
What Goes Well With Mashed Potatoes?
Just about anything! Beef and chicken are excellent main course meals to go along with mashed potatoes and gravy, and there are many ways to cook chicken or beef. Chicken is more low in fat than beef and tends to be less expensive. Eating real, homemade mashed potatoes will help to bring out the good flavors in whatever main course is served.
Fifteen Mashed Potatoes Styles
For a family of four to five, place two pounds of whole russet of Yukon gold potatoes in a large pot. Cover them with cold water, and add a handful of salt. Simmer for 40-50 minutes, then drain, peel and mash the potatoes. Add around 1 stick of butter, 1 cup hot milk, and salt and pepper to taste. Mash them until they are smooth and fluffy, or until your desired consistency.15 Mashed Potato Recipes
Start off with the classic recipe for these!
Chopped Pepper Mash. Saute in a pan 2 whole diced red bell peppers, 1 tablespoon of thyme and 1 teaspoon of olive oil, then puree in a food processor or blender. Swirl into the potatoes.
Chunky Red/Low Fat. Replace the two pounds of white potatoes in the Classic recipe with red potatoes, and substitute the butter with 1/4 cup water. Use nonfat yogurt instead of milk to make it low-fat.
Spicy Chipotle Mash. Add 1 tablespoon chopped chipotle chiles in adobo sauce (a favorite spicy ingredient you can find in the Mexican food aisle), swirling it into the potatoes. Sprinkle with chopped scallions and cilantro before serving.
Rosemary Pancetta Potatoes. Cook about 1/3-1/4 pound of diced cooked pancetta, 1/4 cup olive oil, 1 tablespoon chopped rosemary and 2 chopped garlic cloves in a pan, then drain and spoon on top of the mash.
Crisped Shallots. Add thinly sliced crispy shallots that have been sauteed golden brown on top of the classic mash.
Mediterranean Style. Swirl 1 tablespoon each of basil, tarragon, parsley, chives and olive oil into the mash. Garnish with crumbled blue cheese.
Texas Southern. Make the Chunky Red/Low Fat recipe and add 1/2 pound grated Monterey Jack, a generous handful of chopped scallions and 2 minced jalepenos that have been seeded. Mash this into the potatoes then top with sour cream and more scallions or chives.
Pumpkin Mash. Roast 2 pounds of sweet potatoes at 375 degrees until tender, then scoop out the potato. Puree it with 1 stick of butter, add salt. Saute 1/4 cup pumpkin seeds, 1/2 cup roasted chopped poblano peppers, 2 tablespoons butter and 1 teaspoon cumin spice until simmering. Spoon this over the mash.
Roasting Tomato Mash. Saute a handful of grape tomatoes with olive oil and salt until tomatoes are oozing, and swirl into classic mash.
Broccoli-Cheddar Potatoes. Boil 1 bunch of broccoli until tender, then drain. Mash into classic recipe, then top with 1/2 pound grated cheddar.
Sage Butternut Squash Mash. Peel and cube 1 pound of butternut squash then boil it until tender. Drain, puree and combine with classic mash recipe. In a saute pan, brown 4-5 tablespoons butter with 1/3 cup sage and a sprinkling of salt. Pour from the pan onto mash.
Smoky Mash. Mix in 1/2 pound grated smoked gouda and 1/3 cup chopped scallions and chives, mixed into classic mash.
Wasabi Style. Add 1-3 tablespoons wasabi powder (1 for mild, 3 for hot) with equal parts water to create a paste. Combine with classic mash and puree.
Sweet and Spicy Mash. Roast 2 pounds sweet potatoes until tender at 375 degrees, then scoop out flesh. Puree with 5 tablespoons butter, add salt, then stir in 2 teaspoons pumpkin pie spice and the grated zest and juice of 1 orange.
Blue Cheese Walnut Mash. Brown 5 tablespoons butter in a saute pan with 1/2 cup chopped up walnuts, 2 tablespoons chopped rosemary and parsley and a pinch of salt and sugar. Crumble the blue cheese over classic mash, then drizzle the butter mixture on top.
Five Ways to Make Instant Mashed Potatoes
Instant mashed potatoes are the simple and fool-proof alternative to peeling, boiling and mashing your own. They take a fraction of the time to prepare, their nutrition is nearly identical to fresh, and they’re almost impossible to make gluey or lumpy, common complaints against fresh potatoes. And while it’s always best to use fresh vegetables over dried, canned or frozen, for busy families, it is a healthy and convenient option when time is limited.Here are a few recipes that will spice up your dinner time – or just provide a delicious mid-day snack. All of these recipes can also be applied to fresh mashed potatoes as well, but for fast and easy potatoes, use instant.
Rich and Creamy Potatoes
For making rich, creamy potatoes out of a box, only a little help is needed to make them delicious. Margarine works okay with potatoes, but use fresh sweet cream butter for an extra treat.Creamy Mashed Potatoes
- 2c. prepared instant mashed potatoes
- 2 tbsp. butter or cream cheese
- 1 tsp. onion powder
- 1-2 tsp. salt (to taste)
- Parsley (optional)
Potatoes Aux Gratin
For creamy, cheesy potatoes, try adding a handful of shredded cheddar or Mozzarella to the pot. For an extra boost of flavor shake in some simulated bacon bits, powdered or fresh chicken stock, or onion powder.Loaded Baked Potato
- 2c. instant mashed potato flakes
- 1/2c. shredded cheddar cheese
- 2 tbsp. simulated bacon bits
- 1/4c. chopped green onion or parsley (optional)
- 1/2 tsp. salt
Homestyle Potatoes Aux Gratin
- 2c. instant mashed potato flakes
- 1/2c. mozzarella or cream cheese
- 1 tbsp. powdered chicken stock
- 1 tsp. onion powder
- 1 tsp. parsley
As an alternative to using instant chicken stock, use real pan drippings (if diner includes baked or fried chicken) and mix in with the boiling water before adding to the potatoes.
Mashed Potato Chips
Everyone loves potato chips, but not the amount of fat and salt included in every bag. This way you can have your chips and eat them too, the only thing missing is the crunch.Mashed Ketchup Chips
- 2c. prepared instant mashed potatoes
- 1/3c. ketchup
- 1 tbsp. butter or margarine
- 1 tsp. sugar
- Salt to taste
Mashed Dill Pickle Chips
- 2c. prepared instant mashed potatoes
- 1 tbsp. butter or margarine
- 1 tbsp. dill weed (dried)
- 1/2 tsp. garlic powder
- 1-2 tsp. salt (to taste)
Endless Combinations
Potatoes have the potential to carry any flavor you give to them. Try coming up with your own special recipes or adapting these ones to your individual tastes. Dinner and snack time can be exciting again with just simple changes to an old favorite – potatoes.
Home Made Mashed Potatoes for Beginners
The following recipe is perfect for some one who is new to cooking. It does not involve any complicated techniques or equipment. In addition—when followed correctly—this recipe yields some of the best mashed potatoes one will ever taste. This recipe is appropriate to cook with children or on your own for the very first time. Enjoy!Simple Mashed Potatoes
Difficulty: Easiest
Prep time: 30+ minutes
Cook time: 45+ minutes
Ingredients:
- 10 large potatoes
- 1 stick of butter or 1/2 cup of margarine
- 1/2 cup of milk (fat content irrelevant)
- 1 cup sour cream
- Salt
- Pepper
Execution:
- Make sure that you have a pot large enough to contain all of your potatoes. If you do not have a sufficiently large pot, you may use two or three and distribute the potatoes between them. Once you have located your pot(s) fill the pot(s) half way full with water and set them atop a high-heat burner to begin boiling the water.
- While the water heats up in the pan, carefully peel the skin off of all of the potatoes using a potato peeler. Remove any discoloration or bruises with the indented tip of your potato peeler before setting the potato directly into the heating water.
- After all of the potatoes are peeled and placed in boiling water, the potatoes will need to be boiled for several minutes until they have softened. You can determine whether or not the potatoes are cooked by poking them with a fork. If the fork easily slides into the potato, it has finished cooking. Conversely, if the fork slides into the top layer of the spud but is slowed by harder material, boil them longer.
- Drain the hot water from the potatoes once they are fully cooked and combine all of the potatoes into one container.
- Now is the time to begin mashing; use a potato masher or standing mixer to break apart the potato flesh. You want to be careful not to whip the potatoes because that will create an undesirable texture. This is not a concern for the chef who manually mashes potatoes however; a standing mixer will whip the spuds if it is set on too high of a speed. To prevent whipping the potatoes in a standing mixer, do not exceed one half of the mixers potential power.
- The remainder of the ingredients can be smashed into the potatoes during this time starting with the butter. Thoroughly mix in the butter, milk, and sour cream in that respective order to ensure the best batch of potatoes.
- After everything has been properly blended, it is appropriate to give the potatoes a taste test before seasoning with salt and pepper. It is a general rule that mashed potatoes require a 2:1 ratio of salt to pepper; use this ratio as a guideline for your first time.
- Blend in the salt and pepper until the potato’s reach the consistency you desire to serve. Do not tirelessly work to mash the potatoes to a uniform consistency; it takes away the home made feel and is not worth the amount of work it takes to achieve.
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