Best Very Fine Mashed Potatoes Recipes

TO DIE FOR MAKE-AHEAD MASHED POTATOES

Steps:

• Boil potatoes until tender.
• Beat softened cream cheese and sour cream in mixing bowl.
• Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
• Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
• Add garlic, green onions, and marjoram and beat until well-mixed.
• Pour into either casserole dish or crockpot.
• Dot with additional butter and sprinkle with paprika.
• Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
• Sprinkle with Bacon Bits or crumpled bacon just before serving.
• NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

VERY FINE MASHED POTATOES

Steps:

• Put potatoes and garlic into a large stockpot; cover with cold water. Add 1 tablespoon salt. Bring to a boil; cook until tender, about 10 minutes. Drain. Press through a potato ricer or a food mill into a large bowl, and cover.
• Meanwhile, stir milk, cream, butter, and 1 tablespoon salt in a small saucepan. Heat over medium heat until steaming but not boiling. Stir in creme fraiche. Stir into potatoes until just combined; season with pepper. Using a large whisk, whip potatoes until fluffy, 3 to 5 minutes; season with salt.

THE VERY BEST MASHED POTATOES

Steps:

• In a large saucepan, simmer potatoes in salted water until soft. Drain well.
• Return to saucepan; add milk, cream, and butter. Mash potatoes until fluffy.
• Beat in vinegar, mixing well. Add salt and pepper to taste.
• *Can be made ahead: Cool, cover and refrigerate up to 2 days.