Beas Mashed Potato Salad Food

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Idahoan® Baby Reds® following package instructions.
• Stir in pickles, radishes, hard-boiled egg, celery and red onion.
• Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
• Season to taste with salt and pepper and celery seed if using.

MASHED POTATO SALAD

Steps:

• Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
• Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.

PERFECT POTATO SALAD

Steps:

• Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
• Fold the potatoes together with the mayonnaise, mustard, green onions, dill, salt, pepper, paprika and other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayo as needed.

DAD'S MASHED POTATO SALAD

Steps:

• Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
• Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

MASHED POTATO SALAD

Steps:

• Peel cut and cook potatoes as for mashed potatoes.
• When done drain well, mash.
• Add relish, chopped onion, celery, salt and pepper.
• In small bowl mix vinegar and sugar, mix until sugar is dissolved, add Miracle whip and mix well.
• Pour into mashed potatoes, mix throughly If the potatoes seem too dry add more Miracle whip.
• Fold in eggs.
• Refrigerate overnight.

3-CHEESE MASHED POTATO BAKE

Steps:

• Preheat the oven to 400° F. Grease 9" x 13" with butter or cooking spray.
• Peel potatoes and cut into 1-inch pieces. Cook the potatoes in a large pot of well salted boiling water until they are soft and tender, about 10-15 minutes depending on the size and type of potato.
• Drain the potatoes and place in a large bowl or back into the same pot. Add sour cream, milk and melted butter. Mash the potatoes to your desired texture.
• Mix in the cheese, reserving about 1/4 cup of the parmesan for topping. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Sprinkle the remaining parmesan cheese and bread crumbs over the mashed potatoes.
• Bake, uncovered, until the cheese/bread crumb topping is golden brown, about 20 minutes.

JAPANESE POTATO SALAD

Steps:

• Gather all the ingredients.

POTATO SALAD WITH LEFTOVER MASHED POTATOES

Steps:

• Combine all ingredients except salt, pepper and paprika; mix well. Season with salt and pepper to taste.
• If the salad is too stiff, add a little bit of milk to loosen it up.
• If desired, sprinkle with paprika before serving.

SOUTHERN POTATO SALAD

Steps:

• In a medium saucepan add potatoes, broth, bay leaf, and 1/2 tsp salt. Add water to make sure the potatoes are covered. Bring everything to a boil then reduce to a simmer and cook for roughly 10 minutes until potatoes are fork tender.
• Drain the potatoes. Remove the bay leaf and set potatoes aside.
• Place eggs in the saucepan and add water then boil eggs. Drain and allow to cool before peeling.
• Mix potatoes with the mayonnaise, mustard, sour cream, and seasonings (sugar, salt, garlic powder, paprika). Add dill, celery, vinegar, relish, onions, and eggs mixing well. Taste for flavor, then adjust with more seasoning and/or mayo and mustard. Cover and refrigerate for at least an hour.
• Garnish with fresh dill and paprika.

THE BEST MASHED POTATOES!

Steps:

• Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
• Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
• Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
• After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
• Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
• Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
• One final time, taste the potatoes and season with extra salt if needed.
• Then serve warm, garnished with any extra toppings that you might like, and enjoy!

THE BEST MASHED POTATOES RECIPE

Steps:

• Scrub the potatoes clean and add to a deep pot. Completely cover the potatoes with water, about 1/2 inch above the potatoes. Bring the potatoes to a boil and add 1/2 teaspoon of kosher salt. Boil the potatoes for 20 to 30 minutes or until they are very easily pierced with a fork and the skin pulls away from the potato where cut.
• Drain the potatoes, and while still hot, use a paper towel to wipe the skin away from the potatoes, then add back to the warm pot.
• Gently smash the hot potatoes with the tines of a hand mixer and add the butter to the potatoes. Cover with a lid for the butter to melt, about 3-4 minutes.*
• Add the half and half or other liquid dairy to the pot and set it in the kitchen sink so the potatoes don't fly around the kitchen while whipping. Cream the potatoes with the hand mixer until smooth, rotating the pot counter-clockwise as you mix. Don't over mix the potatoes. Add the remaining 1/2 teaspoon of kosher salt and black pepper to taste, and add more dairy to get the consistency you like best.
• Add more butter if you'd like, and garnish with minced chives, green onion, or serve plain.

MASHED POTATO SALAD

Steps:

• Mash potatoes and eggs. Add radishes and onions.
• Add enough salad dressing to moisten.
• Refrigerate for several hours or overnight. Sprinkle paprika over top before serving. You can also garnish with additional sliced egg or radishes.
• NOTE: Miracle Whip salad dressing can also be used if you don't have time to make dressing.

BEA'S CAESAR MASHED POTATOES

Steps:

• Cook potatoes in water until tender.
• Drain potatoes.
• Mash potatoes.
• Mix potatoes with remaining ingredients.
• Serve.

MASHED POTATO SALAD

Steps:

• Put potatoes and eggs in a large pot, fill with water and boil for 1 hour or until potatoes are tender. Eggs can be removed 20-30 minutes after water starts boiling.
• Chop onions until very fine or liquify in food processor (set aside).
• Grate Carrot into bowl of water. Drain water squeeze excess carrot juice out of carrots (to prevent the orange juices to leak into the salad).
• Set aside.
• Peel Eggs and grate into a large mixing bowl.
• Peel Potatoes and place into large mixing bowl.
• Add Onions, Carrots, Salt, Pepper.
• Using a potato masher, mash the potatoes.
• Add Mayonnaisse and mix thoroughly.
• Mix in crabmeat and any other garnish that you enjoy ie. cucumbers, olives, pickles etc.... I like mine simple.
• Chill for at least an hour before serving.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Baby Reds® Flavored Mashed Potatoes following package instructions; transfer to large bowl. Fold in radishes, celery, egg, pickle and red onion.
• In separate bowl, combine mayonnaise, stone ground mustard and yellow mustard; mix into mashed potato mixture. Season with salt and pepper to taste. Stir in celery seed (if using).
• Tip: For gluten-free lifestyles, note that some prepared mayonnaise contains gluten, so read the label carefully.

MOM'S MASHED POTATO SALAD

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, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

MASHED POTATO SALAD

Steps:

• 1. Peel, cut, and cook potatoes as for making mashed potatoes.
• 2. When done cooking, drain the potatoes well, and then mash them.
• 3. To the mashed potatoes, add the relish, onion, celery, salt and pepper.
• 4. In a medium size bowl mix the vinegar and sugar; mix until sugar is dissolved.
• 5. Add the salad dressing to the vinegar/sugar mixture, and mix well.
• 6. Pour the salad dressing mixture into the mashed potatoes, and mix thoroughly. (If the potatoes seem too dry, add more of the salad dressing.)
• 7. Fold in the chopped eggs.
• 8. Serve salad immediately while still warm, or serve it at room temp, or refrigerate the salad overnight, and serve it the next day.
• 9. Note: One thing I wanted to mention... if you were to use already "chilled" relish, hard boiled eggs and salad dressing, it helps to cool down the heated mashed potatoes, so you can eat this potato salad once your done preparing it. We enjoy this salad served warm, at room temp, or even chilled and eaten the next day. Also, I found it only took me 1 hour to prepare this salad.

WORLD'S BEST MASHED POTATOES

Steps:

• Place peeled and cubed potatoes into a medium size saucepan.
• Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
• Remove from heat and drain any remaining water.
• Place potatoes into mixing bowl.
• Add butter and start to whip potatoes with mixer set on 7 or 8.
• Add sour cream slowly and whip until smooth and creamy.
• (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
• Top with as much cheese as desired.
• Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
• Remove from oven and let sit for five minutes.
• If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.

SOUTHERN MASHED POTATO SALAD

Steps:

• 1. Boil potatoes until tender (not mushy), mash potatoes the same as you would for regular mashed potatoes. A little lumpy is okay! I like the potatoes the same consistency that I do my regular mashed potatoes.
• 2. In a separate pot, boil eggs at the same time as you are boiling potatoes. For approximately the same length of time! Cool, peel and set aside!
• 3. Add, butter (little milk if desired) add & blend all other ingredients except boiled eggs. Dice eggs and fold into mashed potato mix. Salt and Pepper to desired taste! Enjoy!