How To Make Mashed Potatoes Using Canned Potatoes Food

HOW TO MAKE MASHED POTATOES USING CANNED POTATOES

Steps:

• Drain the canned potatoes well.
• In a medium saucepan over medium heat add the water and the can of potatoes.
• Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
• Drain the potatoes again.
• Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
• Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
• Taste and add salt and pepper.

MAKE-AHEAD MASHED POTATOES

Steps:

• Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
• Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
• Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
• Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
• Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
• Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
• To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
• Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
• To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
• Transfer the hot mashed potatoes to a large bowl for serving.

MASHED POTATOES USING CANNED POTATOES RECIPE - (4.5/5)

Steps:

• Directions 1.Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat. 2.Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired. If too thick, add more milk.

MASHED CANNED POTATOES WITH TOPPINGS/OVEN STYLE

Steps:

• Cut the potatoes into slices, then mash with a fork or mixer. On the road I didn't have a mixer.
• Add all of the ingredients except the toppings. If you need a little more milk, add.
• Grease a 8 or 12 cup muffin pan or raised side square baking pan.
• Place mashed potatoes in the pan.
• Make dents with a spoon every four inches in the square pan.
• Make a dents in each muffin cup.
• Preheat oven to 375 degrees.
• Cover with foil. Bake 20 to 25 minutes.
• Gas ovens seem to be hotter than electric ovens.
• Add all toppings in the order given,except the sour cream.
• Cover with foil, bake about 5 to 7 minutes.
• Let set about 5 minutes covered.
• Use a heat resistant spatula to take out of muffin tin or cut into squares from pan.
• Add dollop of sour cream if desired. Serve.
• Note: If you have precooked hamburger or sausage you may add after the spagetti sauce but use less potato in each muffin cup.

MICROWAVE MASHED POTATOES

Steps:

• Rinse peeled and quartered potatoes.
• Arrange potatoes in medium glass bowl.
• Cover with plastic wrap.
• Cook at HIGH for 9 to 10-1/2 minutes; stir once. You can set your kitchen timer for a reminder to stir. Potatoes should be tender.
• Let stand, covered, for 5 minutes.
• During this 5 minute standing time, combine milk, butter, salt and pepper in a large glass bowl or 8-cup glass pyrex measuring cup.
• Cook milk mixture at MEDIUM for 2 to 3 minutes or until hot.
• Drain potatoes.
• Add potatoes to the hot milk mixture; mash until smooth.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

CARNATION MASHED POTATOES

Steps:

• Cook potatoes for 15 to 20 minutes or until tender; drain.
• Return potatoes to saucepan; add evaporated milk and butter.
• Beat with hand mixer until smooth.
• Season with salt and pepper.

REAL HOMEMADE MASHED POTATOES

Steps:

• Peel potatoes and cut into quarters.
• Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch.
• Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes.
• Drain potatoes in colander. Place potatoes back into stockpot.
• Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds.
• Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste.
• Mix and mash well, but don't overdo it.
• ENJOY!