Mashed Potato Dream Food

CREAMY MASHED POTATOES

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

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

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.