Big Marthas Mashed Potatoes Recipe 445 Recipes

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BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes with Cream Cheese image

This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

EVERYDAY MASHED POTATOES



Everyday Mashed Potatoes image

You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1 to 1 1/4 cups milk, warmed

Steps:

  • In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and return to pot; mash with a fork or potato masher until potatoes reach desired texture.
  • Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually stir in 1 cup milk, adding up to cup more if needed. Season potatoes with salt and pepper.

Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 3 g, Protein 6 g

EASY MASHED POTATOES



Easy Mashed Potatoes image

Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 10 to 12

Number Of Ingredients 5

4 pounds Yukon gold potatoes, peeled and cut into 2-inch-thick slices
Kosher salt and freshly ground pepper
1 cup whole milk, or heavy cream, or a combination
1/2 cup (1 stick) unsalted butter, room temperature
Freshly ground pepper

Steps:

  • Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
  • Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  • If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  • Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  • For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

BIG MARTHA'S MASHED POTATOES RECIPE - (4.4/5)



Big Martha's Mashed Potatoes Recipe - (4.4/5) image

Provided by KrissyW330

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Coarse salt and freshly ground pepper
8 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

LUXURIOUS MASHED POTATOES



Luxurious Mashed Potatoes image

You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/2 cups heavy cream, warmed

Steps:

  • In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.
  • Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

Nutrition Facts : Calories 441 g, Fat 37 g, Fiber 3 g, Protein 6 g

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes With Cream Cheese image

This is Martha Stewart's mother's recipe from the November Martha Stewart LIving magazine. It is delicious and waits well.

Provided by KathyP53

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

3 1/2 lbs white potatoes
coarse salt
fresh ground black pepper
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoons salt in medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off all skins,, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return potatoes to pot and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through.
  • Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Nutrition Facts : Calories 429.3, Fat 27.3, SaturatedFat 17.1, Cholesterol 82.8, Sodium 570.9, Carbohydrate 41.5, Fiber 4, Sugar 2.2, Protein 6.5

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