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Creamy No-Fail Make-Ahead Mashed Potatoes. By Ann Taylor Pittman . Active Time: 10 mins. Total Time: 1 hr. Yield: 12 servings. Ingredients: 4 pounds russet potatoes (5 large potatoes)
For her Creamy No-Fail Make-Ahead Mashed Potatoes, recipe developer Ann Taylor Pittman bakes the potatoes instead of boiling them, which reduces the water content and makes them drier from the ...
Here are five tips for perfect mashed potatoes: Once you cook the potatoes, drain them well. Make sure the milk cream, or half-and-half (or liquid of choice) is warm.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.
If a recipe calls for 4 pounds of potatoes, consider using 1 pound of Russets and 3 pounds golden spuds. I'm looking for the best way to reheat mashed potatoes after traveling with them. Help!
Get the recipe: Bobby Flay's Mashed Potatoes with Green Chile Queso Sauce. Ingredients for Bobby Flay’s Mashed Potatoes. Ingredients for Bobby Flay's mashed potatoes. Jessica Wrubel.
Get the recipe: Chef John's Make-Ahead Turkey Gravy Mashed Potatoes This one is easy: Mash and season your potatoes the day before, then stow them in a plastic container with a tight-fitting lid.
How To Make My 3-Ingredient Garlic Mashed Potatoes. For 4 to 6 servings, you’ll need: 2 pounds potatoes, preferably Yukon Gold. 6 cloves garlic, whole and peeled
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