VELVET MASHED POTATOES
They taste just like they sound-creamy, smooth and velvety!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
- Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.
EASY MASHED POTATO CASSEROLE
Great for preparing beforehand and then an easy 35-minute bake when company comes over.
Provided by Dawnsigkap
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- 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 potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
- Bake, uncovered, until cheese is bubbly, about 35 minutes.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g
VELVETY MASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
- Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil. Top with chopped chives.
VELVETY SMOOTH MASHED POTATO CASSEROLE
Make and share this Velvety Smooth Mashed Potato Casserole recipe from Food.com.
Provided by Parsley
Categories Potato
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
- Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
- Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
- **If you are short on time, skip the baking.**.
- Pour into lightly greased/sprayed 13" x 9" baking dish. Evenly pour the 2 tbsp melted butter over top.
- Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.
Nutrition Facts : Calories 427.9, Fat 18.8, SaturatedFat 11.8, Cholesterol 57.8, Sodium 507.8, Carbohydrate 53.1, Fiber 4.2, Sugar 6.1, Protein 13.2
VELVET MASHED POTATO CHOCOLATE CAKE
This is an old recipe. It is extremely moist because of the mashed potatoes and raisins, and the texture is velvety smooth. The frosting with its touch of citrus is quite perfect with this cake.
Provided by grandma2969
Categories Dessert
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 23
Steps:
- Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
- Mash thoroughly, do not add milk or seasonings.
- Measure out 1 cup, cover to keep warm, set aside.
- Preheat the oven to 300°F.
- Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
- In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
- Add the egg yolks and beat 1 minute longer.
- Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
- With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
- Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
- Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
- Cool completely in pan on wire rack while you prepare the frosting.
- To prepare the FROSTING:.
- In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
- Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
- Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
- Cover tightly until ready to serve.
- NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
Nutrition Facts : Calories 538, Fat 24.3, SaturatedFat 12.2, Cholesterol 99.8, Sodium 426.7, Carbohydrate 78.7, Fiber 3, Sugar 57.5, Protein 6
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