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Barefoot Contessa Makes Mashed Potatoes 4 Ways | Barefoot Contessa: Cook Like a Pro | Food Network
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Barefoot Contessa Makes Mashed Potatoes 4 Ways | Barefoot Contessa: Cook Like a Pro | Food Network



Ina kicks up her classic mashed potatoes by using add-ins like garlic, parmesan and truffle butter!

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Classic Mashed Potatoes with Three Variations
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 cup whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1 teaspoon freshly ground black pepper

Directions

Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.

Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.

Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. At low speed, slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and mix to combine. Serve hot.

Three variations:

Truffle Butter Mashed Potatoes: Add 3 tablespoons room temperature white truffle butter to the Classic Mashed Potatoes and combine.

Parmesan Mashed Potatoes: Add 1/2 cup freshly grated Parmesan to the Classic Mashed Potatoes and combine.

Garlic Mashed Potatoes: Place 1/2 cup garlic cloves and 1/2 cup olive oil in a small saucepan, bring to a boil, lower the heat and simmer for 20 minutes. Allow to cool for 20 minutes and then add the garlic cloves and 3 tablespoons of the oil to the Classic Mashed Potatoes and combine.

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Barefoot Contessa Makes Mashed Potatoes 4 Ways | Barefoot Contessa: Cook Like a Pro | Food Network

In my experience if you don’t make mashed potatoes for thanksgiving somebody’s going to complain so i’m going to show you my classic mashed potatoes and three variations just to turn up the volume so the potatoes are cooked test them with a knife make sure they’re perfectly cooked

And they are so i’m just going to drain them oh nice steam bath okay at this point basically most people would use a potato masher or food mill but i’m going to do them in an electric mixer and they come out really creamy and chunky at the same time so good

I’ll put them in the bowl of an electric mixer turn it on low speed for a few seconds just to break them up then slowly add a hot mixture of one cup of whole milk and six tablespoons of melted butter this makes the potatoes really creamy

Then i’ll add a half a cup of sour cream two teaspoons of kosher salt one teaspoon of black pepper give it a final mix and the potatoes are done so once you’ve nailed the classic recipe for mashed potatoes you can use it for all kinds of incredible variations let

Me tell you about some of mine idea one add three ounces of room temperature white truffle butter to the mashed potatoes mix it in and classic mashed potatoes become truffle mashed potatoes it’s so luxurious idea two add half a cup of freshly grated parmesan cheese and you have parmesan

Mashed potatoes spicy and delicious idea three into a pan just add half a cup of garlic cloves to half a cup of olive oil bring it to a boil lower the heat and simmer it for 20 minutes until the garlic is soft and just lightly browned then turn off the

Heat and let it cool after 20 minutes add the tender garlic cloves to the mashed potatoes along with three tablespoons of the garlic oil mix them in and wow really garlicky mashed potatoes that’s three variations that everyone will love but don’t forget the classic it’s really good too

I just can’t help myself i have to try it it is it’s creamy and chunky you can really taste a little sour cream so good

40 Comments

  7. @denaredford6701

    I just listened to her make Brussels sprouts . She insulted all the grandmothers ,saying these Brussels sprouts are not your grandmothers . It makes me sick to hear these put down . My grandmother was more then a cook . She knew how to grow the food ,raise the chicken and the cow all the products that come from them . She was born in 1910 . Everything was made with love and respect. So Ina your old enough to be a great grandmother yourself ,you really should hold your negative opinion about ancient cooks before you . The best food and cooks of this world , didn’t just start with you . Oh the bacon and vinegar and butter trick was how I learned to eat my greens . So my grandmother knew how to fix the vegetables she grew . She grew all of them . I posted this because the Brussels sprout episode was on TV. ,I really hope she reads this . Hopefully she will curb her put downs .

  8. @kmsy200

    I love it I never tried with sour cream I did with cream cheese and chives ,it was incredible. I love your idea with garlic

  9. @bambinomalle37

    Depending in the family different dishes, I am Italian and Puerto Rican so on my table rice and green peagon peas; and lasagna. No mashed potatoes!!!

  11. @kyoLover20

    We cook ours in chicken or vegetable broth and its the most delicious potatoes I have ever tasted

  14. @clareperkins9192

    Mashed potatoes are "mashed" with a potato masher by hand. Here in the UK that would be over mashed and be scientifically gloop! Mashed potato should be fluffy and light, creamy and smooth but definitely not gloop. Always mash by hand masher to a light and fluffy texture like clouds.

  16. @deberabehrens2303

    I love you Ina your such an inspiration to me and I'm sure to the public. I love watching you and your sweet smile and you really seem like a down to earth person. I like that! I wished I personally knew you. I adore your cook shows and you also take time to easily explain each recipe. God Bless You…Debera Behrens

  17. @victorkd9926

    If you want the best mashed potatoes
    Mash them
    Add whole milk, salt, pepper, garlic powder, melted butter,
    2 packages of Philadelphia chive and onion cream cheese and some sour cream.

  19. @jerryoshea3116

    Ina cooks great food..But I reluctantly beg to differ about using a "Food mixer" or Processor to mash the Potatoes..
    All it will do is beat the hell out of em&end releasing the starch(Molecules)which ends up being incorporated in with the"Spuds" and u end with a "Goohy"type Paste/mush! More resembling some kind of Baby food….

  20. @charlotteebel5586

    I love mashed potatoes anyway especially if you choose to cook yukon golden my favorite. I like diced onion in my potatoes too

  21. @rhettjanes1056

    I love her and Julia Child taught me how to cook during last lockdown thing LOL and what was funny was learning how to cook with something I always promised myself I would learn how to do but just never took time or interest in it but her and Julia really taught me a lot

  22. @jakec1943

    I boil my potatoes with a couple cloves of garlic.

    Then roast the rest of the head of garlic in a 400 degree oven for 45 minutes.

    I use a potato ricer so I don't have lumps. I put the roasted garlic through the ricer too.

    Then I add butter, cream cheese, parmesan. Salt and pepper to taste.

  25. @kevindelaurentis8666

    Using an electric mixer makes them gummy. You can plainly see this in her potatoes. ALWAYS use a masher or ricer. You will be able to tell the difference and they won't come out like wallpaper paste.

  27. @feverspell

    I love 99% of Ina's recipes, but her mashed potatoes are too soupy for my tastes. I like them thicker and chunkier, so I mash them by hand. I also don't add as much liquid to them. I know she says they're creamy and chunky, but they just look like pureed baby food to me.

  32. @user-cx9gk2pn5q

    oy, whenever she says 'turn up the volume' i roll my eyes. so tired. nothing worse than an oldster trying to be, god forgive me, 'hip'

  39. @elainelily9910

    Just yuck. You need to mash by hand. And NO sour cream. Just butter and milk. You do not need to get fancy on mashed potatoes. Garlic, cream cheese, sour cream all change the flavor

  40. @tthom2459

    Sign me up for the Garlic Mash . . any/every day. I would eliminate the milk though. Sour Cream, Olive Oil and Butter makes it creamy enuf for me.

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