Healthy Creamy Parmesan Mashed Potatoes Food

CREAMY GARLIC-PARMESAN MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

CREAMY MASHED POTATOES WITH A CRUNCHY PARMESAN CRUST

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.

CREAMY GARLIC MASHED POTATOES

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.

PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
• While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
• Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

RICH & CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.

NANNY'S PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pot and stir over low heat 1 minute to dry., Coarsely mash potatoes, gradually adding butter, sour cream, cheese, seasonings and enough milk to reach desired consistency. Stir in parsley.

HEALTHY CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan. Add broth; cover. Bring to a boil on high heat; simmer on medium heat 15 minutes, stirring after 8 minutes. Uncover; stir potatoes. Simmer, uncovered for 5 to 6 minutes or until potatoes are tender and most of broth is absorbed.
• Add cream cheese spread. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in stock pot with 1 tbsp salt and enough cold water to cover.
• Bring to a boil and simmer potatoes for 25-30 minutes, or until tender.
• Drain and return to pot.
• Heat half-and-half and butter in a small sauce pan until butter is melted.
• Add warm mixture to potatoes, and mash with potato masher until smooth- (mine are never perfectly smooth) Fold in sour cream, Parmesan and mix well.
• Add salt and pepper to taste.
• If the potatoes seem thick, you may add a bit more cream and/or butter until the texture suits your taste.

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.

RICH & CREAMY MASHED POTATOES

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.

CHEESY AND CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in large saucepan. Add broth; bring to boil on medium heat. Cover; simmer on medium-low heat 15 min., stirring after 8 min. Uncover; simmer 5 to 6 min. or just until potatoes are tender and most of the broth is absorbed.
• Add Neufchatel; mash potatoes on low heat just until Neufchatel is melted and mixture is well blended. Add sour cream and Parmesan; mash and stir until potato mixture is blended and heated through.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Cook potatoes in boiling broth in large covered saucepan 15 minutes stirring after 8 minutes; simmer 5-6 minutes or until potatoes are tender and most of broth is absorbed.
• Stir in cream cheese spread; mash potatoes slightly on low heat until cream cheese is melted. Add sour cream and Parmesan, mash and stir until potatoes are smooth and heated through.
• Season with freshly ground pepper if desired.