Hot Potatoes For Mac Download
Rufo Catulle
I made these for Thanksgiving this year and for the first time ever, my mashed potatoes were perfect and delicious! I will be making them again for Christmas! Thank you so much for this recipe and instructions!!
Those look great! What happened to mine. I browned my butter and added that and very warm (heated in microwave) whole milk. When I whipped them up, my potatoes had a sour taste. I tested my milk and it was fine. What did I do?
I never thought to use my mixer for mashed potatoes! Im so happy to find a recipe where the potatoes are so fluffy and smooth. These are my favorite and will be my go to recipe in the future! Well done!
Best mashed potatoes recipe hands down! I did add a little ranch dressing to the mashed potatoes.Have made your recipe before. I also kept them warm in my crockpot. I also made the honey mustard thighs. They were absolutely delicious. Love your recipes!?
Hi Karen! You can change the serving size in the recipe card and it will convert the ingredient list for you. It would probably be best to weigh your potatoes on the food scale, and then come back to the recipe card and change the number of servings until it reflects that weight for the potatoes (or very close to it) on the recipe card. I hope that helps.
Hi Allie! We prefer to use Russet because of its texture. But you can use yellow potatoes if that is all that you have on hand. Some of my readers have reported using other potatoes successfully in this recipe.
WOW!!!! I am seasoned in cooking and making mashed potatoes. I have always thought more more more, we gotta add more stuff until it is right! NOPE, I was trying to add way too much and this is PERFECT! My new go to of mashed potatoes! I will be making them this way for now on! I may even try adding a little garlic in the future just to try, but I will go check out your garlic mashed potato recipe first! Thank you so much for your amazing recipes! Off to review another one of yours we made last night that was fantastic!
My husband came across this recipe and we made the creamy mashed potatoes for Thanksgiving. It was a crowd pleaser for sure. They were sooo creamy and delicious. Thank you so much for sharing!! These will be my go to anytime I make mashed potatoes.
Great potatoes! I made them ahead on Wednesday for Thanksgiving. I added 1/4 cup sour cream and also used some half and half when mixing. I did make them a little thinner since reheating on next day. Cooled them (after some sampling) and refrigerated. Next day put them in crock pot on low to start, then once warmed turned down to warm. Took about 1 1/2-2 hours. Tasted great!
This is HANDS DOWN the best blog post to follow for making mashed potatoes. I love cooking and am not awful at it, but I have never been thrilled with my mashed potatoes.. until now. Everything about this recipe is perfect. Thank you for sharing the recipe and all the info!!
I was looking for cranberry sauce recipes and came across your site and saw your mashed potato recipe. I made them today for thanksgiving tomorrow. They are absolutely the best mashed potatoes I have ever had. Never thought of using a stand mixer but it worked like a charm. Having a huge crowd and tripled the recipe. These will always be my go to recipe. Thanks Natasha. Loved your website and recipes.
Hi Lindy, I prefer to peel them fresh, but you can store peeled potatoes in water in the refrigerator for about 24 hours. Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate.
It is delicious, all family members and friends loved this mashed potatoes, and remained me mashed potatoes of my Russian grandmother ( mixer did fantastic work to improve texture of the mashed potatoes). We made it at least 30 times.
Thank you very much. God bless your family!
I just made these for the first time, and they are perfect! I am bringing dinner to my 93 year old dad, and he loves super smooth and creamy mashed potatoes. I know he is going to love these. I cut the recipe in half and it worked just fine. Thank you for the recipe.
These are the absolute best mashed potatoes ever!!! After the first time I made them, my Kitchen Aid Mixer broke down. Because we all liked these so much, I learned how to repair it just so I could continue making this recipe. Thank you so much. : )
Evaporate milk has the water removed and using it it helps the potatoes have a richer creamier taste. Also helps mix with any water that remains. I drain my potatoes into a saucepan. Then use the water to make my gravy. So flavorful.
Oh my Natasha! My wife does these mashed potatoes but instead of using whole milk, she uses HEAVY CREAM! And oh my! let me tell you, NOTHING compares! Try mixing it up a bit with the heavy cream! You will NEVER go back to milk again!
Made this recipe on Thanksgiving and it was wonderful! I too have a history of making mediocre mashed potatoes but this recipe was a hit! Making them again tonight for a post Christmas Meal for the family! This will be my go to recipe from now on.
My stand mixer does not have a whisk but my had mixer has a very small one. Will regular beaters over mash the potatoes? Also, if I make a day ahead and reheat in crock pot chilled what setting do I use Low or Warm? Also if making a half recipe my crock pot is too large. Can I put it in a bowl in the crock pot with water at the bottom of the crock to steam heat them? Thank you.
Hi Mary, I often use my electric hand mixer to beat mashed potatoes. This especially convenient when I make instant pot mashed potatoes and I can just beat it inside the bowl or inside the pot with regular mashed potatoes.
Hi!!! These potatoes are DELICIOUS! I am curious how to store them overnight? Do you let them sit at room temp and then just cover the bowl with foil and leave them in the fridge overnight? Also to reheat do you just put them in the oven? Thank you so much!! ?
I am a decent cook, however, I have always had problems with mashed potatoes. This was very easy and as promised they are delicious and creamy. The only comment I have is that if like me you have the smaller kitchen aide it is a little easier to do mix this in 2 batches otherwise it is hard to get the lumps out.
Hi Natasha. I see the details you added about running the potatoes under cold water and adding 1-1 1/4 cup milk to the recipe card, but when it prints, it loses those details and
deviates to the original.
Hi Renee, typically, it is not recommended to keep potatoes at room temperature for that long. it would be better to refrigerate after they reach room temperature and then re-warm. Thankfully these re-warm really well and turn creamy again.
I have another way to make mashpotatos. The last ingredient to add is 1/3cup of sour cream. (Amount of sour cream depends on the amount of potatoes) this will make the potatoes taste terrific. Try it!
These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.
Thank you for sharing this recipe! These potatoes are amazing! Followed it almost exactly, just a little more garlic (4 cloves) and used a hand mixer to get them a little smoother. Thank you also for the make ahead options, so helpful!
To me, the perfect roast potato has a thick, golden, super crunchy crust, it is fluffy and moist on the inside and perfectly seasoned. How many times have you gone to the effort of making a spectacular roast dinner, only to be let down by less than perfect roast potatoes?
This recipe for roast potatoes came after I watched Nigella on a Christmas Special a number of years ago making her perfect roast potatoes. It changed the way I made potatoes forever, and I have never looked back.
Yes you can.
After parboiled, roughing and coating, place them in a cooling rack and put in the fridge for a couple of hours.
This will dry out the outside of the potatoes and add even more crunch when you finish them off!
Huston does this with his tripple cooked chips and the crunch is another level.
These are insanely good! I made them precisely as you said (for 2, so halved the ingredients) with sunflower oil and they are the best roast potatoes I ever had. And thank you for making it vegan, too.
First time success for crunchy roast potatoes. This will be my go to recipe from now on. Made for christmas the day before and after reheat, still delicious and crispy. Thanks Nagi, very happy with this one, particularly the do ahead tips which made the juggling oven space so much easier when cooking for a large crowd. 1 of 4 of your recipes I used for Christmas.
If you are yet to experience the joys of crispy smashed potatoes, and my first experience was only 3 years ago when I was introduced to them by Claire from Sprinkles and Sprouts, a fellow Australian food blogger, these are going to change your potato game forever.
I would be totally happy just munching on these as a snack. And if I had a larger oven, or multiple ovens, I would make loads of these and serve them as a snack at gatherings. Because if you make these with small potatoes as I have done, they are perfect finger food snacking size.
I followed the recipe exactly using four medium sized russet potatoes. They came out perfectly crispy and flavorful. Made me think of a cross between oven fries and a baked potato! They were great served alongside leftover schnitzel. This recipe will definitely go into regular rotation! Thank you!
They are now the biggest vegetable crop in the United States (U.S.), where the average person eats 55 pounds, or 25 kilograms (kg) of potatoes every year. They are an important staple food in many countries around the world.
Sodium: Whole, unprocessed potatoes contain very little sodium, only 10 mg per 100 g (3.5 ounces), or less than 1 percent of the suggested daily limit. However, this is not true of processed potato products, such as French fries and potato chips.
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