Big Marthas Mashed Potatoes With Cream Cheese Recipes

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

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.

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

CLASSIC MASHED POTATOES

Steps:

• 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.
• Using a hand held mixer, break the potatoes up and 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 whisk to combine. Serve hot.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

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.

CREAMY MASHED POTATOES

Steps:

• Place potatoes in a medium pot; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until tender, about 20 minutes. Drain, and let cool slightly. Peel potatoes, and pass through a ricer. Return potatoes to pot.
• Add cream and butter, and cook over medium heat until warmed through. Season with salt and pepper, and stir to combine. Serve warm.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• 1. 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. 2. 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. 3. 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.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• 1. 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. 2. 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. 3. 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.

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

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.

MASHED RUSSET POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, heat milk and butter. Mix into potatoes, then add cream cheese, stirring until fully incorporated. Season with salt and pepper.