CREAMY MASHED POTATOES
Provided by Ree Drummond Bio & Top Recipes
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h30m
Yield 8 portions
Number Of Ingredients 10
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.
CREAMY MASHED POTATOES
There are a million recipes for this simple side dish. Why? Because we can't get enough of them. Because at Thanksgiving, mashed potatoes, gravy and cranberry sauce are three "sauces" for the turkey. Leftover mashed potatoes warmed in the oven and slid into the layers of a turkey sandwich are sublime. I love the salt of the Parmesan in here. I also love the last-minute "fluff" that the whipped cream brings to the party.
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce the heat so it simmers. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 20 to 25 minutes. Drain the potatoes in a colander and, while still hot, put them through a food mill.
- Mash the potatoes: Return the empty pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt and pepper and gently mix in the butter and sour cream. Do not over mix - over mixing makes gummy potatoes. Taste for seasoning. Remove from the heat.
- Finish the potatoes: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the heavy cream in a medium bowl until fairly firm. With a rubber spatula, gently fold the whipped cream and the Parmesan into the mashed potatoes. Taste for seasoning. Serve immediately.
CREAMY MASHED POTATOES
Steps:
- Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
- Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.
- Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
- Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES
This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!
Provided by linguinelisa
Categories Mashed Potatoes
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
- Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
- Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
- At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.
Nutrition Facts : Calories 390.6, Fat 23.2, SaturatedFat 14.1, Cholesterol 66.1, Sodium 213.1, Carbohydrate 41.2, Fiber 5, Sugar 2.5, Protein 6.5
CREAMY MASHED POTATOES II
Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.
Provided by AMANDA43
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F ( 175 degrees C).
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
- Bake for 30 minutes in the preheated oven, until the top is golden brown.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g
SUPER CREAMY MASHED POTATOES
Make and share this Super Creamy Mashed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 57m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut the potatoes into 3/4-inch slices.
- Place the potatoes in a colander and rinse under running water, tossing with your hands, for 30 seconds.
- Transfer the potatoes to a Dutch oven, add water to cover by 1 inch, and bring to a boil over high heat.
- Decrease heat to medium and boil until potatoes are tender, 20-25 minutes.
- Meanwhile, heat the butter and cream in a small saucepan over medium heat until the butter is melted, about 5 minutes; keep warm.
- Drain the potatoes and return them to the Dutch oven; stir over low heat until the potatoes are thoroughly dried, 1-2 minutes.
- Set a ricer or food mill over a big bowl and press or mill the potatoes into the bowl; gently fold in the warm cream mixture and salt with a rubber spatula until the cream is absorbed and the potatoes are thick and creamy.
- Serve.
Nutrition Facts : Calories 504.2, Fat 34, SaturatedFat 21.3, Cholesterol 106.9, Sodium 609.8, Carbohydrate 47, Fiber 4.1, Sugar 2, Protein 5.3
CECILE'S CREAMY MASHED POTATOES
Make and share this Cecile's Creamy Mashed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add broth and potatoes to a large pot; bring to a boil.
- Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
- Drain, saving the broth.
- Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
- Add more broth if needed until you get the desired consistency.
- Note: After I mash the potatoes, I use the electric mixer to get them smooth.
Nutrition Facts : Calories 319.7, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.6, Sodium 496.1, Carbohydrate 55.1, Fiber 6.8, Sugar 2.9, Protein 9.7
CREAMY LOADED MASHED POTATOES
Steps:
- Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
- Stir in 1 cup cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
- Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
CREAMY MASHED POTATOES
Make and share this Creamy Mashed Potatoes recipe from Food.com.
Provided by PalatablePastime
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water 20-25 minutes or until tender. Drain.
- Mash potatoes with salt and pepper, butter, cream cheese and milk.
- Serve hot with gravy of your choice.
Nutrition Facts : Calories 278.5, Fat 15.2, SaturatedFat 9.5, Cholesterol 44, Sodium 514.1, Carbohydrate 31.9, Fiber 2.7, Sugar 1.4, Protein 5
CREAMY GARLIC MASHED POTATOES
This one is sure to be a hit with you and your family if you love garlic in your mashed potatoes. Feel free to add more garlic than the recipe calls for. This is my slightly-altered version of a recipe found at The Food Network.
Provided by Fauve
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size.
- Place in a large saucepan and cover with water.
- Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
- Cook until potatoes fall apart when poked with a fork.
- Heat the heavy cream and the garlic in a medium saucepan over medium heat until cream is simmering.
- Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water.
- Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine.
- Serve immediately.
Nutrition Facts : Calories 452.1, Fat 33.5, SaturatedFat 20.8, Cholesterol 121.2, Sodium 1128.1, Carbohydrate 29.4, Fiber 3.3, Sugar 1.4, Protein 10.2
CREAMY MASHED POTATOES
Make and share this Creamy Mashed Potatoes recipe from Food.com.
Provided by Foxxyladyone
Categories Low Protein
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes into about 2 inch cubes and cover them with water. Put lid on pot and boil until you can cut them easily with a fork, usually about 30 minutes from the time you start cooking.
- Drain potatoes.
- Place butter in a large mixing bowl.
- Add garlic, potatoes, dill, salt & pepper.
- Blend until potatoes are slightly chunky and butter is melted.
- Add fat free sour cream and skim milk.
- Blend on high until mixture is smooth.
- Serves 5, but usually with leftovers.
Nutrition Facts : Calories 266.6, Fat 8.6, SaturatedFat 5.2, Cholesterol 17.9, Sodium 103.1, Carbohydrate 42.3, Fiber 4.7, Sugar 4.2, Protein 6.5
BEST EVER CREAMY MASHED POTATOES
Make everyone's favourite side dish, creamy mashed potatoes. This simple recipe results in fluffy, comforting mash that the whole family will love
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Number Of Ingredients 3
Steps:
- Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
- Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
- Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium
CREAMY MASHED POTATOES
Make and share this Creamy Mashed Potatoes recipe from Food.com.
Provided by CookingONTheSide
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In large Dutch oven, combine potatoes and water to cover.
- Bring to a boil over high heat.
- Reduce heat, and simmer for about 10 minutes, or until potatoes are tender; drain well.
- In large bowl, combine potatoes, sour cream, butter, cream cheese, salt and pepper.
- Using a potato masher, mash potatoes to desired consistency.
Nutrition Facts : Calories 378.8, Fat 19.8, SaturatedFat 11.9, Cholesterol 53.4, Sodium 785.2, Carbohydrate 46.3, Fiber 4.9, Sugar 4.8, Protein 6.6
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
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