Best 5 Chunky Mashed Potatoes Recipes

CHUNKY, SKIN-ON MASHED POTATOES RECIPE BY TASTY

Steps:

• 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.
• In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
• 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.
• Garnish with green onions, if desired.
• Note: Any small waxy potato would work well in this recipe - such as Yukon Golds or new potatoes.
• Enjoy!

CHUNKY GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

CHUNKY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
• Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

CHUNKY MASHED POTATOES

Steps:

• Boil potatoes until tender, i prefer to leave the skin on.
• Drain water and put potatoes in a mixing bowl.
• Add margarine and sour cream.
• Use an hand masher and mash until desired consistency.
• Add salt, garlic powder and pepper to taste.
• Sprinkle chives or parsley on top.

SOUS VIDE ESSENTIALS: CHUNKY MASHED POTATOES

Steps:

• 1. PREP/PREPARE
• 2. The Case for Sous Vide Before beginning, I understand that most folks do not own a Sous Vide machine. But, if you think back, there was a time when air fryers and instant pots were rare items too. So, as one small voice crying in the wilderness... Sous Vide is here to stay.
• 3. What is Sous Vide? Simply put, Sous Vide is a machine that circulates water at a very precise temperature (within a single degree). The food item is then placed in a vacuum-sealed bag, or Ziploc bag with all the air squeezed out, and placed in the water bath for a predetermined amount of time. Since the food is sealed, there is no moisture loss, and since you are precisely controlling the temperature, things come out perfect every time. For example, how would you like to make perfect hard- or soft-boiled eggs every time? Since it is all about temperature and time, Sous Vide has you covered. Here is another example... the perfect medium rare steak is to take it off the grill at 140f (60c), and allow carryover cooking to raise it to 145f (63c)... Perfection. So, you set the Sous Vide machine to 140f (60c). Toss in the steak for one, two, up to 3 hours. Since the water bath is set to a precise temperature, it cannot go higher than medium rare. You take it out of the bath, give it a quick sear on both sides... Perfection. Another advantage is that since the food is sealed, you are not cooking or washing away all those good vitamins and minerals.
• 4. Can you Sous Vide without the Machine? Yes and No. Some people have put the water bath in the oven. But there are two problems with that. First, most ovens do not go low enough, and second, the Sous Vide machine circulates the water thru the use of a pump. In the oven, the water is not moving, so the temperature of the bath would be inconsistent. And, I will add a third reason: No machine can hold a temperature like Sous Vide. Another method would be heating the water on the stovetop. However, you still have the problem of the water not circulating; plus, attempting to hold a pot of water to a precise temperature would be a bit dodgy. So, if you want to experience the benefits of Sous Vide cooking, you need the machine.
• 5. Back to this Recipe: Chunky Mash Potatoes I wanted a side dish that would produce moist yummy potatoes that were a bit on the chunky side; plus, I did not want to use any milk or cream. I needed to know what the best temperature was to cook them, so I took one potato, cut it into 1/2-inch slices, and individually sealed them into vacuum bags. I cooked each one for 90 minutes at different temperatures starting at 180f (82c) and went up in 5-degree increments. At 180f (82c), 185f (85c), and 190f (88c), the potatoes were a bit too firm for my tastes; however, at 195f (91c) I found my sweet spot. Moist, yet firm. Just to be on the safe side, I did one more at 200f (93c) and although they made great mash potatoes, they were too soft to be chunky. I had found the best temperature in a window of a few degrees. The only way you are going to pull that off is with a Sous Vide machine. Full Stop
• 6. Water Displacement Method If you are not using a vacuum-sealing machine (Food Saver, etc.), then you, most likely, are employing standard plastic food bags (Ziploc, etc.). To get as much of the air out of the bag, as possible, fill it with food and slowly sink the open bag into a pan of water, while keeping the open end just above the waterline. The pressure of the water will push against the bag and force out most of the air. Then, seal the bag and you are ready to sous vide. If I am using Ziploc-type bags, I always clip the bag to the side of the container with the zip-seal portion above the water line. One more thing, do not use the "regular" Ziploc bags; use the ones designed to go into the freezer. They are much stronger and less prone to leaks.
• 7. Gather your ingredients (mise en place).
• 8. Put your Sous Vide machine into a large pot or container of water and set it to 195f (91c).
• 9. Cut up the taters into 1/2-inch (1/25cm) rounds.
• 10. I like to keep the skins on for an additional level of flavor, and to give the dish a "rustic" appearance.
• 11. Add the minced garlic and potatoes to a bowl, then toss with the olive oil, salt and pepper.
• 12. Add the taters to a Ziploc bag, or a vacuum bag, and toss in the butter. Then, vacuum seal, or use the water displacement method described above.
• 13. When the water comes up to temperature, add the potatoes, and cook for 90 minutes.
• 14. To keep the bag from moving about in the currents generated by the circulating water, I usually clip it to the side of the container.
• 15. After the prescribed time, dump the contents of the bag into a large bowl or pot.
• 16. Mash them with a fork or spatula, until you have a combination of mash and chunky.
• 17. Before I mashed them, I threw in some chopped bacon. One word... Awesomeness.
• 18. Do not forget to do a final tasting for proper seasoning.
• 19. PLATE/PRESENT
• 20. Serve by themselves as a guilty snack, or as part of a meal. For example, how about as a bed for a nice filet, sprinkled with bacon (bacon), and melting compound butter. Enjoy.
• 21. Keep the faith, and keep cooking.