Dads Mashed Potatoes Yummmm Food

DAD'S MASHED POTATO SALAD

Dad's Mashed Potato Salad image

Provided by Martina McBride

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

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.

DAD'S MASHED POTATOES YUMMMM!

Dad's Mashed Potatoes Yummmm! image

DH is the mashed potato guru in our house. He just loves to play around with different types but this one is our favorite. He came across the idea one day when I was busy with everything else & it was football day so I took him the bag of potatoes, a bowl and knife and told him to get busy. He never even relalized he had peeled all the potatoes he was so busy watching the game...So then he decided to come finish out the "project"lol. So thats how we make mashed potatoes in our house. These are wonderful! They go with anything especially good with gravy I think, DH don't like gravy so they are wonderful anyway! He has also subed the french onion dip for dill dip. I really like the dill one for Thanksgiving it goes great with the turkey! The kids can't get enough of them. We all walk or roll away from the table after eating to much of these!

Provided by halloweencat01

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (5 lb) bag potatoes
1 (16 ounce) container sour cream
1 (16 ounce) container French onion dip
1/2 cup butter
salt
pepper

Steps:

Wash , peel, & boil potatoes till done, mash adding all the ingredients. (We use a mixer to get them nice and fluffy) enjoy!

Nutrition Facts : Calories 597.6, Fat 32.4, SaturatedFat 20.2, Cholesterol 75.8, Sodium 173.9, Carbohydrate 69.5, Fiber 8.3, Sugar 3.1, Protein 10.3

CLASSIC MASHED POTATOES RECIPE BY TASTY

Classic Mashed Potatoes Recipe by Tasty image

Here's what you need: idaho potatoes, kosher salt, unsalted butter, sour cream

Provided by Katie Aubin

Categories Sides

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 idaho potatoes, peeled (about 4 pounds)
1 tablespoon kosher salt, plus more to taste
3 sticks unsalted butter, melted
8 oz sour cream, room temperature

Steps:

Thinly slice the potatoes with a mandoline or sharp knife.
Transfer the potatoes to a large pot of cold water, along with the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
Drain the potatoes and press through a potato ricer into a large bowl.
Slowly stir in the sour cream and melted butter. Season with more salt to taste.
Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 56 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, Sugar 3 grams

OH-SO-GOOD CREAMY MASHED POTATOES

Oh-So-Good Creamy Mashed Potatoes image

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

Ingredients

8 large Yukon Gold potatoes, peeled and quartered (about 6 pounds)
2 teaspoons salt
2-1/2 cups 2% milk
1/2 cup butter, cubed
3 teaspoons garlic salt
1 teaspoon pepper
1/4 cup sour cream
Additional 2% milk, optional
Chopped fresh parsley

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.

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To start, peel and cut your potatoes into about 1/2 -1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear. Fill the pot with cold water to fully submerse potatoes. Add a dash of salt.
Boil the potatoes for about 15 minutes or until they are fork tender. Drain the potatoes and add milk, butter, and salt.
Using an electric hand mixer, beat the potatoes on high until they start to form peaks. If the potatoes still seem thick and need to be creamer, add additional milk. Also add additional salt to taste. (You can also mash them with a potato masher.)

Dads Mashed Potatoes Yummmm Food

DAD'S MASHED POTATO SALAD

DAD'S MASHED POTATOES YUMMMM!

CLASSIC MASHED POTATOES RECIPE BY TASTY

Here's what you need: idaho potatoes, kosher salt, unsalted butter, sour cream

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

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