NOT YOUR MOM'S MASHED POTATOES
These mashed potatoes are rich and creamy and made with a secret ingredient that is going to make your next dinner extra special!
Provided by Kat Jeter & Melinda Caldwell
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Wash and peel the potatoes then cut them into 1-2 inch pieces.
- Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Add 2 tablespoons of salt to the pot.
- Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 15-20 minutes or until the easily break apart with a fork.
- Drain the water from the potatoes and then place them back in the pot.
- Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk 1/4 cup at a time until you reach the consistency you want.
- Add the salt a teaspoon at a time until you reached your desired level of saltiness.
Nutrition Facts : ServingSize 1 cup, Calories 384 kcal, Carbohydrate 51 g, Protein 8 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 764 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g
BONNIE'S NOT YOUR MAMA'S MASHED POTATOES!
Yes. These are definitely NOT your mama's mashed potatoes. However, I think your mama would love them! Every fluffy bite screams seconds! Made with a hint of green onion, and a bite that keeps you coming back for more! These are not the regular boring flavorless mashed potatoes like you get in a restaurant!
Provided by BonniE !
Categories Potatoes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Peel your potatoes, cut into uniform chunks
- 2. Cover with water, and put them on to boil. Boil until just tender to mash, don't overcook or undercook. Drain the hot potatoes, save the water for gravy, if you wish.
- 3. You can use a hand masher, if you wish. I mash the potatoes in the same stainless steel pot I used to boil them. That way, I can put them in the oven to keep them warm until serving time. Place the well-drained potatoes on top of the onions, add the butter, add the sour cream, then add the cheese, salt and pepper to taste. Mix well. More on mashing in step 3.
- 4. I use the electric mixer to mash my potatoes. It does a great job of whipping the daylights out of the potatoes! I also whip my potatoes in the sink to avoid splattering potatoes all over the place. Start off on a low setting, breaking up the chunks of potatoes and combining the ingredients. After the potatoes are mixed, turn the mixer on high and whip them. This does not take very long. Taste to make sure the seasoning is right. Use the tines of a salad serving fork to make the pattern in my photo. I make little stand-up peaks. Cover the dish with foil and set in the oven on 200 degrees to keep warm. Serve with or without gravy. Add that little pat of butter for the top before serving. Your mama will love you!
- 5. Cook's Tip: You can put your potatoes on to boil with a lid, and when they come to a fast boil turn off the burner and remove pan covered (no peeking!) to the back of the stove. After they sit for one hour, they should be done. All you have to do, is bring them to a boil again which heats them up, and proceed to make your mashed potatoes. This method frees up and extra burner when you have several dishes working at once. You can put the potatoes either in the oven to keep warm or in a hot crockpot. Enjoy!
"THE BEST MASHED POTATOES"
Add shredded smoked Gouda cheese and thinly sliced chives to Patrick and Gina Neely's recipe for The Best Mashed Potatoes from Food Network Magazine.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
- Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
- Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to "dry" them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.
MOMMA'S MASHED POTATOES
This is my grandma's recipe for plain old potatoes. They always come out fluffy and tasty! This is one of those old classics at our house...one of the 'nobody makes these like Momma' dishes.
Provided by MINNESOTAMOM
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
- Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 34 g, Cholesterol 27.8 mg, Fat 10.2 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 83.3 mg, Sugar 1.6 g
BONNIE'S EASY POTATO PANCAKES
I have made this recipe for over 40 years. I created it to use up the left over mashed potatoes. Then, we liked it so much that I always made a double batch of potatoes so there would always be enough mashed potatoes on hand to make these pancakes. I hope you enjoy them as much as we do! Enjoy!
Provided by BonniE !
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. HOW TO MAKE THE MASHED POTATOES: Peel the potatoes and cut into chunks, and then put the potatoes in a large pot with water and bring to a boil. TIP: At this point, you can turn off the burner, and you can put a lid on them and set them aside for a half hour, don't peek and they will cook by sitting. If you are in a hurry go ahead and lower heat to medium and cook until done.
- 2. Add the butter, chopped green onions, sour cream and salt and pepper to taste, using just a splash or more of milk to get the consistency you want. Mashed potatoes should be on the firm side, not soupy because you need them firm to make potato pancakes. They also need to be well-seasoned.
- 3. These potatoes are now ready to serve with a meal or to refrigerate to make potato pancakes later.
- 4. HOW TO MAKE THE POTATO PANCAKES: It is important to start with chilled mashed potatoes. Put a little flour, about a cup, in a paper plate. Take an ice cream scoop and scoop up the chilled mashed potatoes. Lay the scoop of potatoes on the flour, gently turn the scoop of potatoes over to coat. With your fingers pat the pancake ball down to about a 3/4 inch patty, turning one more time. The pancake should be covered with flour. I scoop and dredge the pancakes as I fry them in small batches. Using a scoop is an easy non-messy way of getting uniform sized potato pancakes.
- 5. Heat a large non-stick frying pan with 2 or 3 tablespoons of corn oil over medium heat, drop a few drops of water in it, it will sizzle and pop when it is hot enough to fry the pancake. Drop the floured pancake in the hot oil. Don't turn it until it is nice and brown, then flip and brown the other side. When nicely browned, serve immediately. Enjoy!
MOM'S MASHED POTATOES
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
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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