Mauras Moms Mashed Potatoes Recipes

MOM'S MASHED POTATOES A LA KING

Mom's Mashed Potatoes a La King image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 pounds Idaho russet potatoes (about 5 potatoes), peeled and cut into 1-inch pieces
1 pound celery root, peeled and cut into 1/2-inch pieces
Kosher salt
2 sticks butter, 1 softened and 1 melted, plus more for greasing
6 ounces cream cheese
1 cup half-and-half, warmed
1/4 cup prepared horseradish
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/4 cup fresh minced chives

Steps:

Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MAURA'S MOM'S MASHED POTATOES

Maura's Mom's Mashed Potatoes image

Made with cream cheese instead of butter, seasoned with green onion and baked in a casserole, these instant mashed potatoes taste just like homemade.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 7

Ingredients

2-3/4 cups water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3 cups instant potato flakes (enough for 8 servings)
1 cup milk
2 Tbsp. green onion slices
2 Tbsp. finely chopped fresh parsley
1/4 tsp. paprika

Steps:

Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
Spoon into 1-quart casserole dish. Sprinkle with paprika.
Bake 30 minutes or until heated through.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 2 g, Protein 4 g

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 1h30m

Yield 8 portions

Number Of Ingredients 10

Ingredients

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 tablespoons) butter, softened, plus more for greasing dish
1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper
2 cloves garlic, zested
1/2 stick (4 tablespoons) butter, melted
1/4 cup minced fresh chives
2 tablespoons fresh parsley, minced

Steps:

For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
When ready to bake and serve, preheat the oven to 350 degrees F.
For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

MOM'S MASHED POTATOES

Mom's Mashed Potatoes image

These are the best potatoes. Mom calls them whipped potatoes. She doesn't like lumpy spuds. Use the left overs in hot beef sandwiches, shepherds pie, or the next meal of some sort, lol.

Provided by Dienia B.

Categories Potato

Time 59m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

5 lbs potatoes, peeled
1/2 cup butter
1 (12 ounce) can canned milk
1 teaspoon salt
1 teaspoon pepper

Steps:

Boil the potatoes.
Drain the potatoes, saving 1/2 cup of the water.
Add the stick of butter.
Whip with beaters, adding the canned milk until creamy.
If you need more liquid, add some potato water.
Salt and pepper to taste.

Nutrition Facts : Calories 373, Fat 12.6, SaturatedFat 7.9, Cholesterol 36.7, Sodium 373.2, Carbohydrate 59.5, Fiber 5, Sugar 21.5, Protein 7.6

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