50 Best Mashed Potatoes

Book by Reynolds Sarah

The Best Ever Mashed Potatoes

Serves 4

This is the basic version of mashed potatoes that we all know and love.  It goes with virtually any meat, poultry, or fish, not to speak of your favorite beef, chicken, or lamb stew.

2 pounds baking potatoes, peeled and quartered
1/2 to 3/4 cup hot milk
3 tablespoons butter, cut up
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1.  Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch.  Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender.  Drain the potatoes in a colander.

2.  Return the hot potatoes to the pan and mash until smooth with a potato masher.  Gradually add 1/2 cup milk, the butter, salt, and pepper, mashing the potatoes until fluffy, adding the remaining milk if necessary.
Mediterranean Mashed Potatoes with Goat Cheese and Olives

Serves 4

Fragrant herbs, tangy goat cheese, and salty black olives make for mashed potatoes that are truly addictive.  For easy preparation, look for pitted kalamata olives in the deli section of your supermarket.  These potatoes go particularly well with roast lamb and chicken.

1 1/2 pounds Yukon Gold or all-purpose potatoes, peeled and quartered
1 tablespoon fresh thyme leaves or 1 teaspoon dried
4 garlic cloves, peeled 1/4 cup hot heavy cream
4 ounces mild white goat cheese, crumbled
1/3 cup pitted kalamata olives, coarsely chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1.  In a saucepan, cover the potatoes and thyme with water.  Bring to a boil, reduce the heat, cover, and cook 10 minutes.  Add the garlic and cook 5 to 10 minutes longer, until the potatoes are tender.  Reserve 1/3 cup cooking water.  Drain the potatoes and garlic into a colander.

2.  Return the hot potatoes and garlic to the pan.  Mash with a potato masher until smooth.  Stir in the cream, goat cheese, olives, olive oil, salt, and pepper.  If needed, mix in enough of the reserved cooking water to make the potatoes fluffy.
Smashed Red Potatoes with Extra-Virgin Olive Oil

Serves 6

Versions of these potatoes have become very popular in restaurants.  These make a great weekday addition to the dinner table, as no peeling of the potatoes is required!  Regular olive oil can be used instead, for a less pronounced flavor.

2 pounds red-skinned potatoes, cut into 1-inch chunks
3 garlic cloves, sliced (optional)
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1.  In a saucepan, cover the potatoes and garlic with water.  Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender.  Reserve 1/2 cup cooking water.  Drain the potatoes and garlic.

2.  Return the potatoes and garlic to the pan.  Over medium heat, shake the pan 1 minute or until the potatoes are dry.  Remove the pan from the heat.  Mash the potatoes coarsely with a potato masher.  Add the olive oil, salt, and pepper.  Gradually stir in enough cooking water to make the potatoes fluffy.
Mashed Potatoes with Butternut Squash

Serves 6

Roasting the squash is much easier than cooking it on top of the stove because you don't have to peel it first.  The butter is browned for a nutty flavor.  This goes particularly well with pork chops.

1 medium butternut squash (2 pounds), halved lengthwise and seeded
1 pound baking potatoes, peeled and quartered
3 tablespoons butter
1/4 cup hot milk
1/2 teaspoon grated orange zest
1/2 teaspoon salt
Pinch of cayenne

1.  Preheat the oven to 375°F.  Line a jelly-roll pan with foil.  Place the squash halves cut sides down on the foil.  Bake 1 hour, or until tender.  Turn the squash over and let cool.

2.  Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch.  Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender.  Drain the potatoes.

3.  In a small skillet, melt the butter over low heat.  Cook until browned, about 2 minutes, and set aside.

4.  Return the hot potatoes to the pan.  Mash with a potato masher until smooth.  Add the milk and mash until blended.  With a spoon, scoop the squash into the potatoes.  Add half of the browned butter, the orange zest, salt, and cayenne.  Mash until blended.  Reheat over low heat, stirring constantly, until hot.  Turn into a serving dish and make indentations with the back of a spoon.  Drizzle the remaining butter over the top.
Curried Sweet Potatoes with Browned Onions, Ginger, and Peas

Serves 6

These spicy sweet potatoes go well with simple roast chicken or turkey.  If you love curry, consider them for a light vegetarian lunch.

2 pounds sweet potatoes, peeled and quartered
2 tablespoons butter
1 medium onion, finely chopped
2 teaspoons finely grated fresh ginger
1 garlic clove, crushed through a press
2 teaspoons curry powder
1/2 cup frozen tiny peas
1/2 cup plain low-fat yogurt
3/4 teaspoon salt

I.  In a large saucepan, cover the potatoes with water.  Bring to a boil, reduce the heat, cover, and cook 15 to 20 minutes, or until tender.

2.  In a medium skillet, melt the butter over medium heat.  Add the onion and cook, stirring often, until soft and browned, 8 to 10 minutes.  Add the ginger, garlic, and curry powder and cook 1 minute, stirring constantly.  Stir in the peas.  Set the skillet aside.

3.  Drain the potatoes well in a colander.  Return the hot potatoes to the saucepan and mash with a potato masher until smooth.  Add the yogurt and mash until fluffy.  Stir in the onion mixture and salt.