Best 5 Lindas Fluffy Mashed Potatoes Recipes
When it comes to perfect mashed potatoes, few recipes are as beloved and time-tested as Linda's Fluffy Mashed Potatoes. Linda, a passionate home cook known for her culinary expertise, has crafted a recipe that results in creamy, light, and irresistibly fluffy mashed potatoes every time. Whether you are hosting a special occasion dinner or simply looking for a comforting side dish to accompany your favorite meal, Linda's Fluffy Mashed Potatoes will surely impress your taste buds and leave your guests asking for seconds.
Let's cook with our recipes!
LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 8
Steps:
- 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.
- Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
- Heat the butter, cream, and milk in a small pot over low heat until simmering.
- Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
- Garnish with chives, if desired.
- Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams
FLUFFY MASHED POTATOES
For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled. Boiling potatoes can leave them waterlogged, diluting their earthy subtle sweetness, but steaming them preserves their inherent flavor. As the potatoes soften, they absorb just the right amount of moisture. Seasoning the dish only at the very end heightens their intrinsic subtle sweetness. If you have a ricer, use it for an exceptionally smooth texture: Press the steamed potatoes through the ricer back into the pot, then gently fold in the butter and milk with a wooden spoon or flexible spatula.
Provided by Genevieve Ko
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Prepare a steamer: Arrange an insert or basket (or a large colander, if you have neither) in a large pot, and add enough water to come just below the base of the steamer. Bring water to a boil over medium-high heat.
- Rinse potatoes well, then peel. Rinse again, then cut into 1-inch chunks. Spread evenly in the steamer, cover, reduce heat to medium and steam until the potatoes are very tender, 20 to 25 minutes. A fork should slide easily into a piece and break it without effort. Turn off the stove, carefully remove the steamer insert and drain the water from the pot. Pour the potatoes back into the pot and spread evenly.
- Let the potatoes stand until their surfaces are dry, about 3 minutes. Meanwhile, heat the milk in a small saucepan over medium-high until steaming, then keep warm over low. Set the potatoes over low heat and mash thoroughly with a dinner fork. Add about one-quarter of the milk and mash until the milk is incorporated.
- Scatter the butter evenly over the potatoes and mash in until all traces of butter disappear. Add half of the remaining milk and mash to incorporate, then add the rest of the milk and gently whip until smooth, circling the fork as if beating eggs. If you don't want your mashed potatoes so thick, beat in more milk. Sprinkle with salt and pepper, taste, and season more if you'd like.
- Serve immediately, keep warm over low heat for up to 1 hour, or transfer to airtight containers and refrigerate for up to 2 days. Mashed potatoes thicken as they cool, so they need cream to regain the right consistency. If kept warm, gently mash in heavy cream until smooth and loose again, adding more if you'd like. If cold, heat the cream in a large pot until steaming, then add the potatoes. Gently mash and whip, adding more cream as needed, until heated through and fluffy. Season to taste again before serving.
FLUFFY MASHED POTATOES
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn
Categories Mashed Potatoes
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
- VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.
Nutrition Facts :
FLUFFY MASHED POTATOES
Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
- Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
- Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 41.1 g, Cholesterol 4.6 mg, Fat 2.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 289.6 mg
LINDA'S FLUFFY MASHED POTATOES
These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.
Provided by Lindas Busy Kitchen
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, boil potatoes with salt until tender, 15-20 minutes.
- Drain water, and add remaining ingredients.
- Mash until smooth, with a potato masher.
- Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
- Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
- You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
- For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.
Tips:
- To make the fluffiest mashed potatoes, use a potato ricer instead of a potato masher.
- Use Yukon Gold or Russet potatoes for the best results.
- Do not overcook the potatoes. They should be tender but still hold their shape.
- Drain the potatoes well before mashing them.
- Use a combination of butter, milk, and cream for the creamiest mashed potatoes.
- Season the mashed potatoes with salt, pepper, and garlic powder to taste.
- For a richer flavor, add some grated Parmesan cheese or crumbled bacon to the mashed potatoes.
- If you are making mashed potatoes ahead of time, reheat them gently over low heat, stirring frequently.
Conclusion:
Mashed potatoes are a classic side dish that can be enjoyed with a variety of meals. Whether you are making them for a holiday dinner or a weeknight meal, these tips will help you make the best mashed potatoes possible.
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