Best Mashed Potato Recipe

Drain and return potatoes to pot.

Best mashed potato recipe. Once all potatoes are in the water either add or remove water so the potatoes are covered with 1 inch of water over the topmost potatoes. Peel and chop potatoes to 1 inch chunks. Reduce heat to medium low and simmer until tender about 20 minutes. Use a potato masher to mash until.

Step 2 in a small saucepan heat butter and milk over low heat until butter is melted. Strain the potatoes and place back into the saucepan over medium low heat. Ingredients 3 large russet potatoes peeled and cut in half lengthwise cup butter cup whole milk salt and ground black pepper to taste. Place chopped potato into prepared water.

Bring a large pot of water to a simmer and add the potatoes. Drain and return to stove. Bring to a boil and cook for 30 to 35 minutes. Peel and cut the potatoes into pieces that are generally the same size.

Bring to a boil and cook until totally soft 16 to 18 minutes. Bring to a boil. Drain and transfer potatoes to a large bowl. Allow to come to a boil and reduce to a rapid simmer.

For a special touch sprinkle the perfect for party time potatoes with chopped fresh chives canned french fried onions or fresh grated parmesan cheese. Bring a pot of salted water to a boil. In a large pot cover potatoes with water and add a generous pinch of salt. Place potatoes into a large pot and cover with salted water.

Add potatoes and cook until tender but still firm about 15 minutes. The best mashed potatoes aren t mashed at all instead they are pressed using a potato ricer which pushes them through a grid of small holes kind of like a garlic press breaking them into tiny. Fill a stockpot or stovetop dutch oven half full of water. Cook until tender but still firm.

Step 2 add butter parmesan cheese chives cream cheese garlic salt and pepper. Simmer for 20 25 minutes until the potatoes are fork tender. It s a cinch to jazz up instant mashed potatoes with sour cream and cream cheese then cook and serve them from a slow cooker. When they re cooked through the fork should easily slide into the potatoes with no resistance and the potatoes should almost but not totally fall apart.