Mashed Potatoes Amandine Recipes

MASHED POTATOES AMANDINE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a shallow casserole dish.
• Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a mixing bowl; mash.
• Beat the sour cream, cream cheese, green onion, salt, and pepper into the potatoes with an electric hand mixer; continue beating until smooth. Pour the mixture into the prepared dish, sprinkle the the almonds over the potatoes. Brush the top with the melted butter and cover with the bread crumbs.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

AMAZING MASHED POTATOES

Steps:

• Peel and rinse potatoes, and cut them into small chunks (approximately 1 inch cubes.) Bigger chunks take longer to cook.
• Put potato chunks into a large stock pot.
• Add the carton of chicken stock to the potatoes in the pot. (If you want, you can save a little of the chicken stock to add to the potatoes after they've been drained later on. It gives a little more flavor -- )
• Sprinkle about 1 tablespoon of salt over the potatoes and fill the pot with water just until potatoes are covered.
• Boil the potatoes until the chunks are soft enough to break apart when poked with a fork.
• Drain the potatoes.
• While potatoes are still hot, add the butter, sour cream, and cream cheese. If you saved any of the chicken stock, you can add that now. Just make sure it's been heated well, especially if it's homemade. I always start with 1/2 cup butter, 1 cup of sour cream, and 1/2 of the cream cheese. After it's melted and mixed in, you can go back and add more if you want. I end up using different amounts almost every time -- just more until it tastes right. I generally mash the potatoes a little by hand, and then use a hand mixer to finish the job. Don't whip the potatoes too long, though, or they'll lose their texture. They should stay thick and not be too smooth.
• Sprinkle salt over potatoes to taste, and stir in well.
• The resulting mashed potatoes should be fairly thick, perhaps just a little on the lumpy side. If you absolutely must have them a little more runny, you can add some milk (1/4 cup at a time) and whip with a hand mixer until you get the desired consistency.
• Make sure to serve them while they're warm! I usually double this recipe for holidays, and I haven't taken home any leftovers yet -- .

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.