THE BEST MASHED POTATOES
This recipe is often requested during Thanksgiving. It's totally tasty and everyone will rave! For a variation, serve in a casserole dish, and refrigerate overnight. Sprinkle extra Parmesan cheese and butter over potatoes and reheat in the oven.
Provided by Christina C
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
- Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 36.3 g, Cholesterol 64 mg, Fat 21.8 g, Fiber 3.2 g, Protein 11.6 g, SaturatedFat 13.6 g, Sodium 356.1 mg, Sugar 0.3 g
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
TERI'S AWSUME MASHED POTATOES
I first had this from a sister inlaw...I have sence changed things up a bit!
Provided by Teri Christensen @lovin2cook4us
Categories Potatoes
Number Of Ingredients 5
Steps:
- in a caserole dish as shown put in the one package of potatoes mash with fork or spoon, which ever, cut cream cheese into slices, place them on top of potatoes. microwave for 4min. add the bacon bits and cheese and other package of potatoes, {garlic powder if you choose}, mix together. microwave about another 5min or until everything is heated through and melted.
- enjoy!
MASHED POTATOES
Steps:
- In a medium saucepot, combine the potatoes, garlic and 1 tablespoon salt. Add cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are easily pierced with a knife, 15 to 20 minutes.
- Strain the potatoes and garlic and then rice them back into the pot. Add the milk, chicken stock, white pepper and 1 1/2 teaspoons salt. Place the pot over low heat and stir until the mixture comes together and is heated through. Remove from the heat and mix in the butter until melted in.
- Serve immediately or wrap in foil and hold in a low oven.
AMAZING MASHED POTATOES
When I was growing up, my parents always made mashed potatoes from flakes.... ugh! It was such a treat to go to our grandparents house on holidays. Grandpa made his potatoes by hand with his special recipe that no one else has been able to match. I made it a point to help him get the potatoes ready for big dinners until I learned his recipe by heart. A few years ago, I volunteered to make them for my in-laws' Thanksgiving party. Word spread... and now I'm the designated potato maker for EVERY function on BOTH sides of the family. It's okay though... it's an honor... and I can't get enough of them myself!
Provided by tmway84
Categories Mashed Potatoes
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
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 -- .
Nutrition Facts : Calories 349.6, Fat 12.5, SaturatedFat 7.1, Cholesterol 35.3, Sodium 194.8, Carbohydrate 52.6, Fiber 6.2, Sugar 4.1, Protein 8.3
AWESOME MASHED POTATO CASSEROLE
Make and share this Awesome Mashed Potato Casserole recipe from Food.com.
Provided by June Langton
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and quarter potatoes.
- Add to pot of boiling salted water.
- Cook until tender but still firm.
- Drain and return to stove for 1 to 2 minutes to dry out.
- Add butter, 2/3 of parmesan,cream cheese, chives, garlic, and salt and pepper mix well until smooth.
- Place potato mix into lightly buttered casserole dish and top with remaining parmesan.
- Bake in 350 degree oven for 20 minutes.
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