mashed potato

A rich, stretchy, smooth, and silky French dish, pommes aligot combines mashed potatoes with half their weight in melted cheese for a winter dish that will warm you from the inside out.

Pommes Aligot (Cheesy Mashed Potatoes) Recipe

thyme

Kosher salt

unsalted butter

heavy cream (8 ounces; 235 milliliters), plus more if needed

(300 grams) mixed Alpine cheeses,

In a large saucepan, cover potatoes and 1 whole clove garlic with cold water by at least 2 inches. Add thyme. Season water with salt until water is salty like tears. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, about 20 minutes. Drain potatoes in a colander; discard thyme.

Using a ricer or a food mill fitted with the finest disk, purée potatoes back into saucepan, mixing butter cubes in as you go. (If using a food mill, you can add the butter to the potato chunks and work it through the mill; if using a ricer, add the butter to the saucepan with the riced potatoes.) Add remaining 1 clove minced garlic. Set saucepan over medium-low heat. Using a silicone spatula, stir potatoes well until butter and garlic are fully combined. (Alternatively, you can use a wooden spoon for this, though it won't conform to the sides of the pot like silicone will.)

Add cream and stir well until cream is fully incorporated. Continue stirring and working potatoes, lowering heat to low if potatoes begin to sizzle and steam, until potato mass feels thickened and sticky, about 3 minutes.

Add grated cheese in small batches, stirring between each addition until cheese is fully melted and incorporated. Continue stirring potatoes until they become thick, silky, smooth, and elastic (do not worry about overworking the potatoes in this recipe, since you want to develop that starch), about 3 minutes longer. The aligot should form long, stretchy strands when you lift it from the pot.

Season with salt. The aligot should be thick, with a very slow-flowing viscosity, like cooling lava; if too thick, work in additional cream in small amounts until it is loose enough.

Transfer to a warmed serving dish and serve right away. Aligot is traditionally served with sausages and meats, but you can also serve it with roasted vegetables or on a bed of polenta. Leftover aligot can be refrigerated in a sealed container. To reheat, add to a saucepan with a small amount of cream. Bring cream to a simmer before stirring it in, then continue to cook, adding more cream as necessary, until aligot is heated through and consistency is correct.

Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.

Creamy Garlic Mashed Potatoes

russet potatoes

salt

fluid ounces (2 cups) half-and-half

garlic, crushed

Parmesan

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

My husband loves garlic,<span> he thinks</span> the more the better and I'm not a big fan of mashed potatoes - no flavor. These were so delicious,<span> that I'm sure I'll never make plain mash potatoes again.</span> My rule of thumb is one (average baking size) potato per person. I adjusted the other ingredients to match the four potatoes I cooked.   Three heaping teaspoons crushed garlic (yeah I use the jar stuff  from the grocery store), 3/4 cup half and half,  and 3-4 ounces of parm. Yummy!

Instead if half&amp;half, could I use heavy cream?

Delicious!  Just the right amount of garlic flavour.  <span>I adjusted the the recipe to serve 4 ... four potatoes (1 potato per person)  3 crushed garlic, 1/2 c whipping cream (because it was leftover and I wanted to use it up) and 1/4 c half and half and 3-4 ounces of parmesan. </span>

Next time I will probably add less Parmesan, but very yummy! 

I followed this recipe exactly and while it’s good, it’s also extremely garlicky. If you really like garlic, you’ll like this recipe but I was concerned that some of my guests would find it over powering. I added more potatoes/half &amp; half to try to cut back on the potency of the garlic which didn’t really work. I would make this again but with maybe 2-3 cloves.

Anyway I can ensure that they won’t come out lumpy? Any tricks to mashing? 

Do you use half milk and half cream for the 16onces?

https://www.foodnetwork.com/videos/creamy-garlic-mashed-potatoes-0132536

Alton keeps his mashed potatoes simple -- but they're anything but bland.

For the fluffiest and lightest mashed potatoes, you need to get rid of as much excess starch as possible.

Ultra-Fluffy Mashed Potatoes Recipe

potatoes

(475 milliliters) whole milk

salt and black pepper

Peel potatoes and cut into rough chunks, about 1 to 2 inches cubed. Transfer to a bowl of cold water to rinse. Change water 2 or 3 times until it runs clear.

In a Dutch oven or large stockpot, bring 4 quarts of water to a boil over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in a colander and rinse under hot running water for 30 seconds to wash away excess starch. Set a ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with a rubber spatula to combine. Season to taste with salt and pepper. Keep warm until ready to serve.

Mashed potatoes don't generally reheat well, but with the help of sour cream, this mashed potato casserole can be made days in advance, and reheated with no loss in quality. A crispy topping of panko bread crumbs, bacon, cheddar cheese, and scallions adds crunch and the flavor of fully loaded baked potatoes.

Crispy Mashed Potato Casserole With Bacon, Cheese, and Scallions Recipe

(8 ounces) sour cream (see note)

(240 milliliters) heavy cream

bacon, diced

(180 grams) panko bread crumbs

(170 grams) grated cheddar cheese

Preheat oven to 350°F (177°C). Set cubed potatoes in a colander and rinse under cold water until water runs clear. Transfer to a large saucepan and cover with cold water by at least 2 inches. Season water with salt until water is salty like tears. Bring water to a boil over high heat, then reduce heat to medium-low and simmer until a knife easily pierces potatoes with no resistance, 10 to 15 minutes. Drain potatoes in colander, then rinse with hot running water for 30 seconds.

Spread potatoes in an even layer on 2 rimmed baking sheets and transfer to oven until excess moisture has evaporated and surface of potatoes is dry, about 6 minutes.

If using a potato masher, transfer cooked potatoes to a large mixing bowl, add butter and sour cream, and mash until only very small lumps remain, then add heavy cream and fold with a rubber spatula until fully incorporated. If using a ricer, rice potatoes into a large mixing bowl, then fold in butter, sour cream, and heavy cream until fully incorporated. If using a food mill, pass potatoes and butter through food mill into a large mixing bowl, then add sour cream and heavy cream and fold with a rubber spatula until fully incorporated. Season with salt.

Transfer potatoes to a 9- by 13-inch baking dish and smooth surface. Cover with plastic and refrigerate for up to 5 days.

Two hours before serving, remove potatoes from refrigerator and let stand for 1 hour. Meanwhile, preheat oven to 350°F (177°C). In a saucepan, cook bacon over medium-high heat until fat has rendered and bacon is browned and crispy, about 6 minutes. Add panko to a large mixing bowl and scrape bacon and its rendered fat into it. Stir well to combine. Stir in scallions and cheese and season with salt. Spread bread crumb topping on potatoes.

Bake casserole until topping is browned and potatoes are heated through, about 45 minutes. Serve.

Garlic Red Bliss Mash

red bliss potatoes

garlic

Salt and black pepper

butter, room temperature

heavy cream, room temperature

GARLIC RED BLISS MASH
Sunny Anderson
Cooking For Real/Keepin’ It Quick
Food Network
Red Bliss Potatoes, Garlic, Butter, Heavy Cream, Salt, Pepper

In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.

Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.

Delicious! Will definitely add to our rotation. 

These taste amazing! I just subbed vegan cream cheese instead. I just wanted to know what the calorie count for this is? Thank you!

Another one of my staple recipes provided by the awesome Sunny. I have made these potatoes again and again for the past several years. I made these for my Grandmother (who was an awesome cook) before she passed away and she actually swapped her old recipe for this. Only substitution that I make at times is using Yukon gold potatoes; coupled with this recipe they are soooooooo creamy!!

Absolutely fabulous! You've done it again, Sunny. Thank you so much for sharing.

SO good.  I made these at home for myself, and although it took me longer than 25 min (I'm a novice cook), I was really pleased with the final result.  Creamy, flavorful... everything you'd want in mashed potatoes.

I just made these for my mom for our christmas dinner with ham... Soooo Goood!!! I added an extra clove of garlic and it was perfect!!! Would be great with bacon too!!! 

A very slight hint of garlic...very good will make this again.

Delicious and easy.  I can see this becoming a regular with my family.  I think next time I may add some cheese.

Best mashed potato recipe ever!! Will never make my mashed potatoes any other way. 

https://www.foodnetwork.com/videos/garlic-red-bliss-mash-0132971

Sunny's mashed red bliss potatoes are a creamy, buttery, garlicky delight.

So creamy and smooth, these will be a great addition to your next holiday meal. The sour cream and white cheddar give these potatoes a distinct and great flavor!

Special Occasion Baked Mashed Potatoes

c shallots

c cheddar

sour cream

Tbsp salt (use more or less to taste)

tsp white pepper

These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.

Instant Pot Mashed Potatoes

russet potatoes, peeled

half-and-half, heated

(1 cup) unsalted butter,

Food Network Kitchen’s Instant Pot Mashed Potatoes for NEW FNK, as seen on Food Network.

Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed. 

Followed to a T, husband said it was the best mashed potatoes I’ve ever made! So easy, I like I don’t have to watch a pot of boiling water. Just throw it in and work on other parts of dinner. 

The perfect Instant Pot mashed potato recipe. I've tried so many other food bloggers' recipes that went awry, but knew I could trust Food Network Kitchens. Foolproof. Thank you! 

If I halve the recipe do I cook for 7 minutes instead of 15?

Very easy and wonderful.  Also made very good next day potato pancakes.

I thought it was great for my first try with the instant pot. 

Making for dinner today. Sounds easy enough. How can you go wrong with all of these ingredients 

Would the time change if you made half the recipe?

Has anyone tried making these ahead of time? Do they dry out? I am looking for a make ahead recipe for Thanksgiving. 

Easy recipe..peel potatoes but don’t need to cut them up. I thought the flavor of the potatoes was outstanding!  I used 1 stick of butter (instead of 2 called for in recipe) and a dollop of sour cream (instead of a cup called for in recipe) and about 1T salt and pepper. My family loved them. Next time I will likely halve the recipe since it makes so much, but just got my instant pot and wanted to stick to recipe for quantity on my first try. 

Chicken Pot Pie with Mashed Potatoes

Yukon gold potatoes, diced

onions, diced

leeks, diced

carrot, diced

white wine

chicken

milk

all-purpose flour

chicken breasts

vegetable oil

thyme leaves

Italian parsley leaves

heavy cream

chicken bones,

water

carrots, chopped

onions, chopped

celery,

leek,

Italian parsley

bay leaves

black peppercorns

garlic,

In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side. 

For the topping: Put the potatoes in a large pot and cover with water, season with salt. 

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste. 

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. 

I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel's use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!

I made this with my Thanksgiving leftovers and it was good.  I wish I would have seasoned the mashed potatoes more but it was really good.

This was the most tasteless and boring recipe I've ever made in my 57 years of cooking! It was so bland and beige even my husband who has never said an unkind word about my cooking applauded when I threw out what was left over. I added some peas for color, but that didn't even help.Yuck!

It turned out amazing. I used boneless, skinless chicken thighs which added flavor.

My FIRST time making pot pie and it was DELICIOUS.  I added itmes like corn and peas along with the carrots and some additional chicken.  I believe because of this it seemed to dry so doubled the milk -flour mixture.  Fresh thyme is essential in this recipe.  I used a 9 x 13 baking dish.  Also used WHITE potatos and vegetable broth instead of stock.  Family loved it.  Only thing I desagree with is 20 minute prep time...impossible!

This is truly a comfort dish.  I made a few minor changes, although I'm sure the recipe could stand alone without any alteration.  I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe.  This is a wonderful way to provide a one-dish supper and was very easy to prepare.  I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make.  I also got 9 pot pies rather than the 6 servings. Loved it!

I made this last night for my family and it was fantastic!  We loved it so much that we are fighting over the last pot pie.   I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each) and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store.  Other than that I followed the recipe noted here.  I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.

I didn't have leeks, used a little less onion and added fresh green beans.  Also, no wine in the house, so I added chicken broth.  Turned out very yummy!

Very good!  I thinned the sauce with chicken stock a bit as it was too thick for me.....used store bought crust as it was in my fridge and didn't have the time to make it from scratch.....and, I used boxed stock.  After all that it was still delicious!  I loved the mashed potatoes on the top - a great twist to an American Classic dinner :-)

Creamy Mashed Potatoes

Yukon gold potatoes

unsalted butter,

black pepper

Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.

Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

Our family's go to mashed potato recipe and is a favorite during Thanksgiving. We like to use yellow potatoes and cutting into triangles as Alton Brown has recommended. 
One variation i like is adding 2 garlic cloves with the potatoes while boiling for garlic mashed. 
I've also used half the butter for equally delicious creamy results!


<span>My family said these were the best potatoes they have ever had!  I had no idea what, '</span><span>set a food mill fitted with the smallest die, on top of the pot', meant and I was unable to get the video to load on my phone, so we skipped that part.  We mashed the potatoes and poured the the sauce pan ingredients in a little at a time, until we just end up pouring it in.  It turned out great in spite of us  :)  Will only make this recipe from now on. </span>

Super easy to make and this is coming from someone who usually can't make boxed mashed potatoes right. A++. They were a huge hit this thanksgiving. I just add a bit of garlic and they are amazing. 

Easy, fast and delicious! i was not disappointed, even though i used a potato masher and not a food  mill it came out creamy and fluffy just like i like it! <br />

Delicious! And Easy! I'm 9 and even i can make it!!!!!

Perfect every single time. I added some cheese to it. So addicting!! Thank you

Delicious! I don’t have a food mill, mashing the potatoes with a masher works just as well. Also, this recipe is easily adaptable; I’ve left the potatoes peeled...used half and half instead of cream...recipe comes out perfect every time. 

I haven’t made the potatoes yet, but I enjoyed your video so much! Thank you for the receipt and the great video!

https://www.foodnetwork.com/videos/mashed-potatoes-0112574

Alton Brown shares his secrets for out-of-this-world mashed potatoes.

Ultimate Mashed Potatoes

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Mashed Potatoes

golden creamer potatoes, peeled and cut into quarters

bay leaf

chives

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

even better when you DONT  peel the potatoes!!!!!

<span>Been making these mashed potatoes since Tyler first put his recipe here on the FN site. THEY’RE FANTASTIC!!!! My young daughters and wife love them and the guys at the firehouse do too! Don’t forget some quality </span><span>olive oil just before you finish mixing everything together!</span>

Skinned about half the potatoes, left half unskinned. Added garlic and fresh hand grated Parmesan.  To die for -- the most popular part of the Thanksgiving dinner. My dad couldn't stop eating them.

These were so fluffy and delicious... I found myself craving them looong after they were gone.  I sneak them into our meal plans any chance I get.  

Ok, I read all the reviews before making, and the person who asked if he was just wasting cream is crazy. These were unbelievably stupid good!!<div>I can’t ever seem to leave well enough alone so here’s how I made them</div><div>I used 1/2 heavy cream and 1/2 milk</div><div>Added several cloves of roasted garlic and 1 white onion finely diced to the boil, drained and reserved the cream as instructed and mashed the whole mess.. adding back in the cream and butter.</div><div>Then I saved the leftover cream and added it as a finishing touch to my split pea and honey ham soup...</div><div>My family went crazy. Just sayin.......</div><div>Thanks Tyler, I’ll never doubt you again </div>

I like my mashed potatoes like i like my peanut butter, chunky with the skins on. Scrub the potatoes well and cut into a 1"dice then boil til done and drain. Add cream, butter, salt and pepper to taste and use a potato masher to hand mash so there are still tasty chunks of potato throughout. Add to serving dish and top with an extra pat of butter for presentation.

Don't think that I will ever use a mixer again. These were the creamiest, fluffiest, yummiest mashed potatoes I've ever made. Made ahead so I hope they rewarm ok. Highly recommend. I will try to remember to come back and review how they taste after they've reheated. 

Favorite mashed Potato recipe!  Must be the addition of the bay leaf that makes this different.<div>So much more flavor. I also add a bay leaf when heating up cream. This is a keeper.</div>

I did it! Finally this recipe made my mashed potatoes perfect after dozens of recipes ! Thank you ⭐️⭐️⭐️⭐️⭐️!

I make this EVERY YEAR for Thanksgiving!!!!..family is always happy!!

https://www.foodnetwork.com/videos/food-911-mashed-potatoes-0127152

Tyler Florence whips up mashed potatoes made with Yukon gold potatoes.

Food 911 Mashed Potatoes

If you like your potatoes rich and creamy instead of fluffy, the key is to allow them to retain some of their starch by cooking them directly in their jackets. Using a ricer, followed by a whip in a stand mixer, guarantees ultra-smooth results. For an even smoother purée, pass the potatoes through a chinois or tamis.

Rich and Creamy Mashed Potatoes Recipe

(1.8kg) Yukon Gold potatoes, scrubbed, unpeeled

unsalted butter (2 sticks; 8 ounces; 230 grams), melted

(475 milliliters) heavy cream, divided

Up stock

Place potatoes in a Dutch oven or large stockpot. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender and offer no resistance when poked with a paring knife.

Carefully peel potatoes under cool running water; peels should slip off easily. Transfer potatoes to a large bowl as you peel them. Pass potatoes through a ricer or food mill set over the bowl of a stand mixer fitted with a paddle attachment. Add melted butter and half of cream to potatoes.

Whip on low speed until cream and butter are incorporated, about 30 seconds. Increase speed to high and whip until smooth and creamy, about 1 minute. Adjust to desired consistency with more cream and/or chicken stock. Season to taste with salt and pepper. Keep warm until ready to serve.

This delicious, colourful mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles.  


Carrot and swede mash

carrots,

butter

tbsp crème fraîche

horseradish

Recipe video above. KFC Potato and Gravy is known for the soft, fluffy yet creamy mashed potato doused with their signature gravy, perfect for dunking in crusty Fried Chicken and fries. Now make it at home! (Except with real ingredients - no potato flakes here!)

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