Mashed Potato Dream Food
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.
SHEPHERD'S PIE WITH ROASTED GARLIC CREAM CHEESE MASHED POTATOES RECIPE
Yield serves 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F.
- Place peeled, cut and rinsed off potatoes in a pot and cover with water. Salt the water and bring to a boil. Reduce the heat to maintain a simmer and cook for 15-20 minutes or until fork tender.
- While the potatoes are cooking, make the pie filling. Heat a bit of oil over medium-high heat in a large oven proof skillet. When the oil is hot, add the diced onions and brown slightly, 2 minutes or so. Add the garlic and carrots and cook until slightly tender, 2-3 minutes. Add the ground beef and cook, breaking up into pieces. When browned and cooked through, drain off the fat (if any) and add the broth (or water), tomato paste, and thyme. Stir and cook over medium low. Stir in the the frozen peas and corn. Mix well, taste and season with salt and pepper. Place in the bottom of an oven-safe casserole dish or if your skillet is oven-friendly, just spread it out evenly.
- When the potatoes are cooked, drain well and return to the pot. Add the roasted garlic. Over very, very low heat, mash the potatoes and garlic. Stir in the butter and cream cheese. Stir in the milk until desired consistency. (I like a pretty stiff mash for shepherd's pie.) Don't over work the potatoes! Taste and season generously. Top the meat with the mashed potatoes and dot with tiny cubes of butter, if desired.
- Bake until the potatoes are golden brown and crispy, about 30 minutes. If needed, broil for 5-8 minutes for an extra golden potato top. Enjoy warm.
MASHED POTATO DREAM
These aren't just any old mashed potatoes! Lots of pizzazz!
Provided by Kimber
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 25 minutes; drain.
- Melt butter in a medium saucepan over medium heat. Stir in green onions, and cook until tender, 3 to 5 minutes.
- Mix green onions, horseradish, garlic powder, Parmesan cheese, milk, pepper and salt with potatoes. Mash together with a potato masher.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 47.4 g, Cholesterol 23.4 mg, Fat 8.9 g, Fiber 6.5 g, Protein 7.2 g, SaturatedFat 5.5 g, Sodium 117 mg, Sugar 4.1 g
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- Fill a large pot with water and bring it to a boil over high heat. Add a generous amount of salt, let the water return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Let the water come to a simmer, reduce the heat to medium, and cook the potatoes, partially covered, until they are very tender when pierced with a knife, 15 to 20 minutes.
- Drain the potatoes, return them to the pot, and place it over medium-low heat. Heat the potatoes, tossing them occasionally, until the moisture is all gone and the potatoes have begun to dry out, but not to brown, about 3 minutes. Remove the pot from the stove and put the potatoes through a ricer or mash them with a potato masher until they are as smooth as you like them. Return the potatoes to the pot.
- Place the milk and the cream in a microwave-safe bowl or pitcher and heat until hot, about 1 minute. (You can also heat the milk and cream in the pot over medium heat before you return the potatoes to it.) Add the butter and the hot milk and cream mixture to the potatoes and stir with a wooden spoon or a whisk until well combined.
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- Wash and peel potatoes. You can leave the peel on, but pieces with peel will not re-hydrate as smoothly. Cut each potato into 4 pieces and place in pot. Cover potatoes with cold water and bring to a boil. Reduce heat and simmer until potatoes are soft and tender, 20 minutes. Do not under-cook.
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- Add potatoes and salt to a large pot, cover with water by about 2 inches. Bring to a boil and cook until tender when pierced with a knife, but not falling apart (check several) about 20 to 25 minutes.
- Drain the potatoes well, return to hot pot and let them sit for a bit to dry. Gently turn with a spatula. Turn burner back to low heat if needed. Once the potatoes are dry and most of the steam has dissipated, mash, making sure to get the potatoes from the bottom edges of the pot, using a spatula if needed. When broken down, add the butter and mash to desired consistency. Take off heat and add the cream cheese and sour cream and milk, then salt and pepper to taste. Mash to combine, preferably by hand this time.
- Don’t mess with these after they’re all mashed and stirred together; they can get overworked and/or watery. Trust the process. Better to have a lump here or there than overworked/watery potatoes.
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