Creamy Oikos Mashed Potatoes Food

CREAMY MASHED POTATOES

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.

CREAMY OIKOS® MASHED POTATOES

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
• Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
• Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.

CREAMY MASHED POTATOES

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.

CREAMY MASHED POTATOES

Steps:

• Peel, wash and dice potatoes.
• Place potatoes into a large pot, cover with water and bring to a boil.
• Reduce heat just a smidgen (to prevent boil over), cover and let boil for 20-25 minutes, or until potatoes are very tender.
• Drain and add back to pan.
• Mix in the cream cheese, honey butter, whipping cream, salt and white pepper with a potato masher or mixer.
• Enjoy!

CREAMY MASHED POTATOES

Steps:

• Scrub and peel the potatoes, then cut them into pieces all approximately of the same size and place them into a large pot.
• Cover with cold water, then bring to a boil; slightly reduce heat and gently boil until tender, about 20 to 25 minutes.
• While potatoes are cooking and almost done, in a saucepan combine the half and half, butter, salt, and pepper and simmer until melted and combined; set aside and keep warm.
• When potatoes are tender, drain well.
• Pass the potatoes through a food mill or mash with a potato masher (do not use an electric mixer).
• Gradually add the warm liquid mixture to the milled/mashed potatoes, stirring, until you've added enough liquid to achieve the consistency you prefer (you might not need all the liquid).
• Adjust salt and pepper to taste, if necessary, and serve.
• Note: this is an excellent basic recipe you can add other tasty ingredients to, such as roasted garlic, crumbled blue cheese or gorgonzola, chopped or minced scallions/basil/parsley, caramelized onions or leeks.

SUPER CREAMY MASHED POTATOES

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.

CREAMY OIKOS® MASHED POTATOES

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
• Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
• Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.

CREAMY OIKOS® MASHED POTATOES

Steps:

• Peel potatoes and cut into 2-inch cubes. Place potatoes in a heavy saucepan (equipped with a tight fitting lid). Add about 2 inches of cold water and sprinkle with kosher salt and pepper.
• Cover the saucepan and place over high heat. When you see steam escaping from the lid (no peaking!) immediately reduce flame to low and cook the potatoes about 20-22 minutes or until fork tender.
• Drain any excess water from the potatoes and place back on heat to dry (30 seconds). Using a potato masher or ricer; mash potatoes until smooth. Add chicken broth and yogurt and continue to mash. Season potatoes, add chives and serve with roasted meats or chicken. Potatoes can be kept warm in a very low oven (275 degrees F.) or dotted with butter and reheated in a 350 degrees F oven for 20-25 minutes.