Best Country Style Mashed Potatoes Recipes

COUNTRY CROCK® CREAMY MASHED POTATOES

Steps:

• Cover potatoes with water in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are very tender, about 15 minutes; drain.
• Return potatoes to saucepan; mash. Stir in remaining ingredients.

HOMEMADE MASHED POTATOES

Steps:

• Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
• Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
• After removing from heat, beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. Do not overbeat. Serve warm.

COUNTRY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
• Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
• Drain well, return the potatoes to the pan and place over high heat.
• Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes).
• Remove from heat.
• While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
• Remove from heat and stir in the rosemary, chives and parsley.
• With an electric mixer, beat the potatoes and garlic until smooth.
• Beat in the milk-herb mixture, sour cream and season with the salt and pepper.

LOADED RUSTIC MASHED POTATOES - COOK'S COUNTRY

Steps:

• Place potatoes and 1 tablespoon salt in large saucepan, add water to cover by 1 inch; bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped into and out of potatoes, 18 to 22 minutes.
• Meanwhile, cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes.
• Drain potatoes and return them to saucepan. Using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, pepper and salt just until fully combined. Stir in cheddar, sour cream, chives and bacon until incorporated; try not to overwork.