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.
CREAMY AND TANGY MASHED POTATOES
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
- Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
- In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
- Rest the potatoes for 10 minutes, and then serve.
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
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-DREAMY MASHED POTATOES
Make and share this Creamy-Dreamy Mashed Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a pot, boil the potatoes with just enough water to cover the potatoes.
- Cover the pot.
- Simmer until fork-tender; (don't over boil until mushy, just until the fork pierces the potato all the way through); drain.
- In a bowl, mash the potatoes; add in the mayo, Parmesan cheese, chopped onion, salt and pepper to taste;mix well until fluffy and creamy.
- Note: for garlic lovers, roasted garlic may be added to the mashed potatoes.
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 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
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.
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 Shellbelle
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place peeled potatoes in a large pot and cover with water.
- Cover, simmer for 30 minutes, or until potatoes are tender.
- Drain, but reserve cooking liquid.
- Mash potatoes with a potato masher.
- Add 1/2 cup hot reserved cooking liquid and remaining ingredients.
- Mash until well blended.
Nutrition Facts : Calories 131.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 48.6, Carbohydrate 27.5, Fiber 3, Sugar 5, Protein 5.5
OH-SO-GOOD CREAMY MASHED POTATOES
Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
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 MASHED POTATOES
I love potatoes, mashed ones especially. This company-worthy version is a superb accompaniment to the beef roast I serve at our holiday meal. Cream cheese adds richness while garlic delivers distinctive flavor. -Lise Thomson, Cut Bank, Montana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.
Nutrition Facts : Calories 238 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
ULTRA-CREAMY MASHED POTATOES
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Potato Butter Milk/Cream Garlic Rosemary
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
- Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
- Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
- Serve mashed potatoes topped with a few grinds of pepper.
- Do Ahead
- Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.
RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
ULTIMATE ULTRA CREAMY MASHED POTATOES
Make and share this Ultimate Ultra Creamy Mashed Potatoes recipe from Food.com.
Provided by Krista Finn 2
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth and potatoes into a 3 qt saucepan over medium high heat to a boil.
- Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender.
- Mash potatoes with a 1/4 cup of broth, cream, butter and pepper. Add additional broth if necessary, until desired consistency.
- Stir 1/2 cup sour cream, the crumbled bacon, and fresh chives into hot mashed potatoes. Sprinkle with bacon pieces if desired.
Nutrition Facts : Calories 425.6, Fat 17.9, SaturatedFat 9.3, Cholesterol 39.5, Sodium 603.5, Carbohydrate 56, Fiber 6.8, Sugar 2.9, Protein 11.6
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