Creamy Garden Mashed Potatoes Recipes

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CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Using a potato variety that's high in starch, like Yukon gold, will give you fluffier mashed potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

6 pounds Yukon gold potatoes, halved
2 cups heavy cream, warmed
8 ounces (2 sticks) unsalted butter
Coarse salt and freshly ground pepper

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.

CREAMY GARLIC MASHED POTATOES



Creamy Garlic Mashed Potatoes image

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

Provided by Alton Brown

Categories     side-dish

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 5

3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan

Steps:

  • 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.

GARDEN MASHED POTATOES



Garden Mashed Potatoes image

This is a great way to dress up mashed potatoes. This color dish has lots of veggies and is full of flavor. It will be a delectable compliment to many meals.-Brenda Budler, Chadron, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Steps:

  • Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.

Nutrition Facts : Calories 211 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 275mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

CREAMY MASHED POTATOES II



Creamy Mashed Potatoes II image

Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.

Provided by AMANDA43

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 10

Number Of Ingredients 5

8 large potatoes, peeled and cubed
4 ounces cream cheese
⅓ cup butter
8 ounces sour cream
½ (1 ounce) package dry Ranch-style dressing mix

Steps:

  • Preheat the oven to 350 degrees F ( 175 degrees C).
  • Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
  • Bake for 30 minutes in the preheated oven, until the top is golden brown.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 7

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
  • Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

CLASSIC MASHED POTATOES



Classic Mashed Potatoes image

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6

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

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.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
  • Preheat the oven to 350 degrees F.
  • Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  • Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
  • Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

SOUR CREAM MASHED POTATOES



Sour Cream Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
  • Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
  • As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

ULTRA CREAMY MASHED POTATOES



Ultra Creamy Mashed Potatoes image

The secret to making mashed potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken.

Provided by Swanson®

Categories     Swanson®

Time 25m

Yield 6

Number Of Ingredients 5

2 ½ pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
2 cups Swanson® Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness® Chicken Broth
½ cup half and half
2 tablespoons butter
salt and ground black pepper to taste

Steps:

  • Place potatoes and broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
  • Drain the potatoes, reserving the broth.
  • Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 35.2 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 366.9 mg

BEST EVER CREAMY MASHED POTATOES



Best ever creamy mashed potatoes image

Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 40m

Number Of Ingredients 3

1 kg floury potatoes (like Maris Piper), cut into chunks
50g Yeo Valley Organic salted butter, plus 1 tbsp
50g whole milk

Steps:

  • Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
  • Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
  • Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium

MASHED POTATOES WITH CREAM



Mashed Potatoes with Cream image

Delicious and creamy mashed potatoes.

Provided by Crystal Sanders

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 4

6 medium potatoes, peeled and cubed
1 cup heavy whipping cream, or more to taste
½ cup salted butter, cubed
salt and ground black pepper to taste

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, 15 to 20 minutes. Drain and transfer to a mixing bowl.
  • Add cream, butter, salt, and pepper to the potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 38.3 g, Cholesterol 95 mg, Fat 30.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 18.9 g, Sodium 136.8 mg, Sugar 1.7 g

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