Mashed potatoes are a classic comfort food that can be enjoyed by people of all ages. They are relatively easy to make, and can be customized to suit your own taste preferences. While there are many different ways to make mashed potatoes, one of the most popular is to use canned milk. Canned milk adds a rich, creamy flavor to the potatoes, and it also helps to keep them moist. If you are looking for a delicious and easy way to make mashed potatoes, then you should definitely try this recipe.
Here are our top 8 tried and tested recipes!
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
MASHED POTATOES USING CANNED POTATOES RECIPE - (4.5/5)
Provided by á-7198
Number Of Ingredients 4
Steps:
- Directions 1.Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat. 2.Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired. If too thick, add more milk.
REAL HOMEMADE MASHED POTATOES
This is the way our family likes our mashed potatoes. The evaporated milk makes this dish special. Simple, creamy and good!
Provided by BecR2400
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and cut into quarters.
- Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch.
- Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes.
- Drain potatoes in colander. Place potatoes back into stockpot.
- Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds.
- Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste.
- Mix and mash well, but don't overdo it.
- ENJOY!
Nutrition Facts : Calories 693, Fat 27.1, SaturatedFat 16.9, Cholesterol 74.7, Sodium 285.9, Carbohydrate 101.5, Fiber 12.2, Sugar 4.3, Protein 14.6
CARNATION MASHED POTATOES
A side dish everyone will be raving about. the key ingredient is evaporated milk. Green onions or cooked bacon may be added if desired.
Provided by Fluffy
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook potatoes for 15 to 20 minutes or until tender; drain.
- Return potatoes to saucepan; add evaporated milk and butter.
- Beat with hand mixer until smooth.
- Season with salt and pepper.
Nutrition Facts : Calories 240.6, Fat 11, SaturatedFat 6.8, Cholesterol 32.5, Sodium 108.1, Carbohydrate 30.7, Fiber 3.3, Sugar 1.2, Protein 6
THE BEST (AND EASIEST) VEGAN GARLIC MASHED POTATOES
Not only is this the best-mashed potato recipe ever, but it also happens to be oil-free, less than 10 ingredients and under 30 minutes to make! The perfect side for any meal and a crowd pleaser for your Thanksgiving or Christmas feast.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
- In the meantime, in a medium saucepan combine coconut milk, plant-based milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
- Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the consistency you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or plant-based milk until you reach the desired consistency. Season with salt to taste.
Nutrition Facts : ServingSize 1 (recipe makes 8 servings), Calories 238 kcal, Carbohydrate 43 g, Protein 6 g, Fat 6 g, SaturatedFat 5 g, Sodium 1178 mg, Fiber 3 g, Sugar 1 g
SAFFRON MASHED POTATOES
Vegan mashed potatoes, dairy free. Creamy and buttery flavored, a little exotic with garlic, coconut milk and saffron.
Provided by Tori Avey
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- In a large pot, cover the potato chunks with a few inches of water, then add ½ tbsp salt. Bring to a boil on the stovetop. Let the potatoes simmer for about 20-25 minutes till soft.
- While potatoes are cooking, grind the saffron threads to powder with a mortar and pestle. Add 1 tbsp of hot water to the ground saffron and let it soak for a few minutes.When the potatoes are done cooking, drain them thoroughly and return them to the hot pot on the stovetop. The heat source should be turned off; the residual heat from the pot will "dry out" the potatoes a bit, allowing them to soak up more of the good stuff later.
- Meanwhile, in a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in flour or potato starch to form a thick paste.
- Whisk in the non-dairy milk, coconut milk, crushed garlic, ½ tsp salt and the saffron water. Heat the mixture over medium, whisking frequently, till it boils and thickens.
- Pour the creamy saffron sauce over the cooked potato chunks, then mash with a potato masher till smooth. If using a potato ricer, push the cooked potatoes through the ricer first, then stir in the sauce. If the potatoes need moisture, add more non-dairy milk as you mash. Season with salt and pepper to taste. Don't skimp on the salt-- I usually use around 1 1/4 teaspoons or more. The salt really enhances the flavor of the saffron. Use white pepper if you want a more uniform golden look to the potatoes (without any black flecks).
- Serve immediately.
Nutrition Facts : Calories 247 kcal, Carbohydrate 37 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Sodium 95 mg, Fiber 7 g, ServingSize 1 serving
HOW TO MAKE MASHED POTATOES USING CANNED POTATOES
This recipe shows the reader how to make mashed potatoes from canned potatoes
Provided by Wendi Spraker
Categories Side
Time 15m
Number Of Ingredients 9
Steps:
- Drain the canned potatoes well.
- In a medium saucepan over medium heat add the water and the can of potatoes.
- Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
- Drain the potatoes again.
- Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
- Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
- Taste and add salt and pepper.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
MASHED POTATOES WITH SOUR CREAM RECIPE
Rich mashed potatoes to warm you up. Made with sour cream and topped with chives, these potatoes have a delicious velvety texture.
Provided by Morgan Baker
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.
- Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.
- Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.
- Drain the potatoes in a colander and return to the pot.
- Slowly add the warm cream-butter mixture while mashing with a potato masher until well combined.
- Add the sour cream. Beat with a hand mixer on medium-high speed until the potatoes until just fluffy. Be careful not to overmix or they will become sticky and gluey.
- Adjust the seasoning with salt, if necessary. Top with chopped chives , if using, and serve hot with more butter, if desired.
Nutrition Facts : Calories 657 kcal, Carbohydrate 68 g, Cholesterol 115 mg, Fiber 7 g, Protein 11 g, SaturatedFat 24 g, Sodium 1370 mg, Sugar 7 g, Fat 40 g, UnsaturatedFat 0 g
Tips:
- Choose the right potatoes: Yukon Gold, Russet, and Red potatoes are ideal for mashed potatoes.
- Boil the potatoes until tender: Cook the potatoes until they are easily pierced with a fork.
- Drain the potatoes well: Removing excess water ensures smooth and fluffy mashed potatoes.
- Mash the potatoes thoroughly: Use a potato masher or a ricer to achieve a smooth texture.
- Add milk and butter gradually: Incorporate them slowly while mashing to prevent lumps.
- Season to taste: Add salt, pepper, and other desired seasonings to enhance the flavor.
- Serve immediately: Mashed potatoes taste best when served hot and fresh.
Conclusion:
Mashed potatoes with canned milk offer a creamy, comforting, and versatile side dish that complements a wide range of main courses. Whether you prefer a classic preparation or one with added flavors and spices, these recipes provide options to suit your taste preferences. Remember to select the right potatoes, cook them properly, and adjust the seasonings to achieve the perfect mashed potatoes. Enjoy this timeless dish as a staple in your culinary repertoire or as a delightful treat for special occasions.
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