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Mashed Potatoes 3 Ways Recipe

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This recipe for Mashed Potatoes 3 Ways, by , is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Keith Moore

Category:
Category:
 

Rustic Mashed Potatoes


Ingredients:  
Ingredients:  
Yukon Gold Potatoes, Half and Half, Butter, Salt, Pepper

Directions:
Directions:
Peel and quarter the potatoes. Add them to a pot and pour in cool water. Salt heavily and put on the stove. Cook until they can be pierced easy with a fork. Avoid overcooking them.

Drain and let sit in colander with a dry kitchen towel on top for a few minutes. It is critical to get as much water moisture out of the potatoes as possible.

Meanwhile heat the cream and butter in a small pot until the butter melts. Use a 2:1 cream and butter ratio.

Put the potatoes back into their (still warm) cooking pot and mash with a potato masher until most of the lumps are out (no more). Pour in a small amount of the cream/butter mixture and stir with a wooden spoon a couple of times. Add more cream/butter gradually until you get the consistency you want. Season with salt and pepper and stir once more. It is important to not mash/stir the potatoes too much.
 

Refined Mashed Potatoes


Ingredients:  
Ingredients:  
Yukon Gold Potatoes, Half and Half, Butter, Sour Cream, Salt, Pepper

Directions:
Directions:
Peel and quarter the potatoes. Add them to a pot and pour in cool water. Salt heavily and put on the stove. Cook until they can be pierced easy with a fork. Avoid overcooking them.

Drain and let sit in colander with a dry kitchen towel on top for a few minutes. It is critical to get as much water moisture out of the potatoes as possible.

Meanwhile heat the cream and butter in a small pot until the butter melts.

Use a potato ricer to 'mash' the potatoes back into their (still warm) cooking pot. Pour in a small amount of the cream/butter mixture and stir with a wooden spoon a couple of times. Add more cream/butter gradually until you get the consistency you want. Spoon in a little sour cream and stir. They will be slightly creamier and a lot smoother than the rustic version. Season with salt and pepper and stir once more. It is important to not stir the potatoes too much.
 

Irish Champ


Ingredients:  
Ingredients:  
Yukon Gold Potatoes, Half and Half, Butter, Chopped Green Onion, Sour Cream, Salt, Pepper

Directions:
Directions:
Peel and quarter the potatoes. Add them to a pot and pour in cool water. Salt heavily and put on the stove. Cook until they can be pierced easy with a fork. Avoid overcooking them.

Drain and let sit in colander with a dry kitchen towel on top for a few minutes. It is critical to get as much water moisture out of the potatoes as possible.

Meanwhile heat the cream in a small pan until boiling. Turn off the heat and stir in the butter and green onion.

Mash the potatoes and add the squid mixture gradually, stirring occasionally. Add a generous spoon of sour cream and stir. They should be slightly creamier than the standard recipe. Season with Salt/pepper. Spoon into an oven proof dish and place a knob of butter on top of the potatoes. Finish off in the oven, letting the butter melt into the mash.

Personal Notes:
Personal Notes:
1. Add a touch of horseradish, sour cream, grated cheese, bacon bits, roasted garlic, etc to the standard recipes for an interesting twist.
2. In all cases the first choice of potatoes is Yukon Gold wth Russets the second choice. Avoid waxy potatoes at all costs.

 

 

 

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