Mashed Sweet Potatoes

Mashed Sweet PotatoesIngredients:
• 4 TB spoons unsalted butter, cut into pieces
• 4 TB spoons  heavy cream
• 1/2 teaspoon salt
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch thick slices

• Combine everything in saucepan.
• Cook covered over low (to medium) heat, stirring occasionally until potatoes fall apart when poked with fork, 35 to 45 minutes.
• Off heat, mash potatoes.
• Serve.

Perfect Mashed Potatoes

Ingredients:perfect mashed potatoes
1 lb potatoes, peeled
• 2 TB spoons butter, softened
• 1 egg yolk
• 1/8 cup cream, hot
• salt

• Bring a pot of water to a healthy simmer.
• Add the potatoes and salt to the water.
• The water should just cover the potatoes.
• Bring to a boil and cook for 20-30 minutes.
• Drain the potatoes.
•  Return the potatoes to the pot.
• Mash the potatoes.
• Add the butter.
• Add the hot cream.
• Mash the potatoes.
• Add the egg yolk and mix well.
• Serve.

Baked Mashed Potatoes

Ingredients:Baked Mashed Potatoes
• 1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1/2 cup whole milk
• 1/2 cup cream
• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper

• Preheat the oven to 400 degrees F.
• Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
• Drain; return the potatoes to the same pot and mash well.
• Mix in the milk, cream and melted butter.
• Mix in the mozzarella and 3/4 cup of the Parmesan.
• Season, to taste, with salt and pepper.
• Transfer the potatoes to the prepared baking dish.
• Sprinkle the Parmesan cheese over the mashed potatoes.
• Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

Garlic and Olive Oil Mashed Potatoes

What you need:Mashed potatoes with garlic
2 lb russet potatoes, unpeeled and scrubbed
• 5 medium garlic cloves, peeled
• 2 teaspoons kosher salt
• 1/2 cup olive oil plus 2 additional tablespoons
• 1/2 teaspoon ground black pepper
• 2 teaspoons fresh lemon juice from 1 lemon

What you do:
• Place potatoes in large saucepan with water to cover by 1 inch.
• Bring to boil over high heat; reduce heat to medium-low and cook at bare simmer until just tender, 40 to 45 minutes.
• While potatoes are simmering, mince 1 garlic clove.
• Place minced garlic on cutting board and sprinkle with 1/8 teaspoon kosher salt.
• Using flat side of chef’s knife, drag garlic and salt back and forth across cutting board in small circular motions until garlic is ground into smooth paste.
• Transfer to medium bowl and set aside.
• Mince remaining 4 cloves garlic.
• Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes.
• Transfer oil and garlic to bowl with raw garlic paste.
• Drain cooked potatoes; set food mill or ricer over now-empty saucepan. Using paring knife, peel skins from potatoes. Working in batches, cut peeled potatoes into large chunks and process through food mill or ricer into saucepan.
• Add remaining salt, pepper, lemon juice, and uncooked olive oil to bowl with garlic and cooked oil and whisk to combine.
• Fold mixture into potatoes and serve.

Garlic Mashed Potatoes

What you need:
• 3 ½ lb potatoes
• 2 TB spoons salt
• 6 cloves garlic, crushed
• 2 cups half and half
6 oz grated Parmesan

What you do:
• Peel and dice potatoes.
• Place in a saucepan, add salt, cover with water.
• Bring to boil over medium-high heat.
• Reduce heat to maintain a rolling boil.
• Cook until potatoes fall apart when poked with a fork. About 20 minutes.
• Heat the half and half and the garlic in a saucepan over medium heat until simmering.
• Remove from heat and set aside.
• Remove e potatoes from the heat and drain off the water.
• Mash and add the garlic-cream mixture and Parmesan.
• Stir to combine.

Horseradish Mashed Potatoes

What you need:
4 lb large yellow-fleshed potatoes ,peeled and quartered
•  1 3/4 cups half-and-half
•  3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
•  1/2 teaspoons salt
•  1/2 teaspoon black pepper
•  1/4 cup drained bottled horseradish

What you do:
• Cover potatoes with salted cold water by 2 inches in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
• While potatoes are simmering, bring half-and-half, butter, salt, and pepper just to a simmer, stirring until butter is melted. Keep hot, covered.
• Drain potatoes in a colander, then immediately force through ricer into a large bowl.
• Stir in hot milk mixture, then horseradish.