Mommas Mashed Potatoes Food

THE BEST MASHED POTATOES

Steps:

• Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.
• Place potatoes in a large dutch oven or stock pot. Cover potatoes with cold, salted water. The water should cover the potatoes by at least one inch.
• Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
• Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
• Add softened butter to the potatoes and mash until desired consistency is reached.
• Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
• Finally, stir in the sour cream and add salt and pepper to taste.

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MOMMA'S MASHED POTATOES

Steps:

• Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
• Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.

MAMA'S MASHED TATERS

Steps:

• 1. Put peeled, cubed potatoes into a medium size pot and cover with cold water. Bring the potatoes to boil over medium high heat and let cook about 30 minutes or until fork tender. Drain the potatoes, do not rinse. Put the stick of butter into the hot dry pot and dump the potatoes on top. Mash the potatoes and butter together with a hand masher just until broken up and the butter begins to melt into the potatoes. Add the whipping cream and beat with a electric mixer until there are no lumps and the potatoes are light and fluffy. Add or reduce the amount of whipping cream to make the potatoes the consistency that you like. Add salt and pepper to taste.
• 2. NOTE: I have used all different kinds of potatoes for this recipe and I have found that russet baking potatoes make the best mashed potatoes. Just a suggestion.

NOT YOUR MOM'S MASHED POTATOES

Steps:

• Wash and peel the potatoes then cut them into 1-2 inch pieces.
• Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Add 2 tablespoons of salt to the pot.
• Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 15-20 minutes or until the easily break apart with a fork.
• Drain the water from the potatoes and then place them back in the pot.
• Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk 1/4 cup at a time until you reach the consistency you want.
• Add the salt a teaspoon at a time until you reached your desired level of saltiness.

MOM PAN'S CREAMY MASHED POTATOES

Steps:

• In a large saucepan over high heat, cover potatoes with water and 1 tablespoon salt. Bring to boil, then reduce heat to medium-low and simmer until potatoes are tender, about 20 to 25 minutes. Drain well.
• Place potatoes in an electric mixing bowl with a paddle. Break up potatoes well, then replace paddle with a wire whip. Beat at medium speed until mashed. Add butter and half-and-half slowly and continue to beat potatoes until desired consistency is reached. Season with white pepper and remaining salt. Serve hot.

MOM'S SECRET INGREDIENT MASHED POTATOES

Steps:

• Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
• Drain the potatoes and return them to the pot. Add the butter, mayonnaise, and milk. Use a potato masher to mash the potatoes to your liking. (You can also use a hand mixer to mash the poatotes, just be cautious not to over mix or they may become paste-like.) Mix well. Add more milk if necessary to get them to a smooth consistency. Add salt and pepper to taste. Serve with melted butter on top, if desired.

MASHED POTATOES

Steps:

• Prepare potatoes: Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
• Boil potatoes: Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
• Drain and add the rest of ingredients: Drain the potatoes and add them to the bowl of your mixer. Mix the potatoes using the whisk attachment on medium until mashed. Add the butter, half and half, white pepper and a pinch of salt.
• Mix until smooth: Mix the potatoes until smooth and fluffy. Taste for salt and adjust to taste.

HOMEMADE MASHED POTATOES

Steps:

• How to Make The Best Mashed Potatoes Recipe
• Boil the potatoes in a large stock pot until they are soft. Once they are done, drain in the sink with a colander and let sit for 5 minutes.
• While the potatoes are boiling dice your onion and cut the butter into small chunks and set aside.
• Return the potatoes to the stock pot and mash with a potato masher. Mash to the desired consistency.
• Once at the consistency wanted add both containers sour cream, diced onion, butter, salt and pepper. Use a large spoon to mix everything together until blended and smooth. If you need to make them smoother you can use the potato masher to mash them some more.

MAKE AHEAD GARLIC MASHED POTATOES

Steps:

• Peel and quarter potatoes. Cover with warm water and boil until tender (about 30 minutes). Drain really well. Mash the potatoes with a potato masher or press them through a potato ricer.
• Add cream cheese, sour cream, ¼ cup of milk or cream, garlic powder, onion powder, salt and pepper. Beat until light and fluffy. Gradually add more milk or cream, as necessary, to reach the desired consistency. You may not need the full ½ cup, or you might need more than that -- it will depend on the moisture in your potatoes.
• Serve immediately with butter on top, or transfer potatoes to a baking dish that has been sprayed with cooking spray. Cover and refrigerate for up to 48 hours.
• To reheat: dot with butter and bake, uncovered, for about 30 minutes at 350 degrees F (or until heated through).

SAGE BUTTER ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 425 degrees F.

MOM'S MASHED POTATOES

Steps:

• Boil the potatoes.
• Drain the potatoes, saving 1/2 cup of the water.
• Add the stick of butter.
• Whip with beaters, adding the canned milk until creamy.
• If you need more liquid, add some potato water.
• Salt and pepper to taste.

CHICKEN FRIED TOFU WITH MOM'S BEST EVER MASHED POTATOES

Steps:

• Place peeled and chopped potatoes into a large pot and fill with water. Bring to a boil and boil until the potatoes are soft. When they are soft, drain them and set them aside.
• While the potatoes are boiling, start on your tofu. Heat the oil in a large deep pan. You'll need three wide shallow bowls for the batter ingredients. Place the beaten egg in one bowl, breadcrumbs in the other and in the last add all of the spice ingredients to the flour and mix it together. Dip each tofu strip into the egg, then the flour/spice mixture, back into the eggs and then into the breadcrumbs. Ensure all sides of the tofu are covered in breadcrumbs and place into heated oil. Cook for 3-5 minutes on each side. The tofu should be turning crispy and golden brown. Place cooked tofu on a plate and set aside.
• Use the same pan you cooked the tofu in to make the gravy. The leftover browned breadcrumbs and batter make the gravy amazing! Add the butter to the pan and melt it. When the butter is melted, add in the flour and whisk. This will start to clump up into almost a paste, whisk continuously for about 2 minutes. Begin adding in the almond milk slowly while whisking the entire time. It helps to pour with one hand and whisk with the other and pour it over in a slow drizzle. If you have a kitchen helper, you can have them pour while you whisk continuously. Whisk in the broth after the almond milk and then add salt and pepper. Continue whisking for about 5 more minutes. The gravy may appear to be kind of runny at first but DON'T PANIC, it thickens up, I promise.
• Finish the potatoes by placing the cooked potatoes into a large bowl. Using a mixer (either a hand mixer or stand mixer) beat the potatoes until they are smooth. Add in the cream cheese, sour cream, garlic, garlic powder and almond milk and continue to beat the potatoes until all the ingredients are incorporated. If you're using a hand mixer, be sure to use a deep bowl so the potatoes don't fly out at you. If they are still too thick add more almond milk a little at a time until you reach your desired consistency. Add in the salt and pepper and more garlic powder if you wish.
• Serve this dish as one big comfort food bowl! Mashed potatoes topped with tofu and smothered with delicious gravy!

THE BEST MASHED CAULIFLOWER

Steps:

• Start by chopping your cauliflower into chunks. Try to make them as uniform as possible.
• Place the cauliflower in a pot of salted, boiling water. Boil for about 4-5 minutes or until fork tender. Drain the water and allow the cauliflower to cool slightly.
• Dump the cauliflower out onto a clean kitchen towel or some cheesecloth and wring out the extra liquid. Don't be afraid of removing too much liquid. You can always add a little extra water or chicken broth if it seems to dry later on.
• Return the cauliflower to the pot and add in the butter, cream cheese, heavy cream, salt and pepper. Using a potato masher if you prefer a lumpier texture, or a hand mixer for a smoother texture. mix everything until it's all well integrated. (If your cauliflower is too cool to melt the butter and cream cheese, place it over low heat, stirring constantly until everything has melted.) Taste your mashed cauliflower and add more salt or pepper if needed.

TRIM HEALTHY MAMA E MASHED POTATOES

Steps:

• To a medium pot of boiling water, add a few pinches of salt. Add cauliflower and potatoes.
• When the potatoes and cauliflower are soft, add salt and pepper and cream cheese.
• Mash with a masher. Taste. If it needs more salt or pepper, add a little more. Serve warm.

MASHED SWEET POTATOES

Steps:

• Place the cleaned and stabbed sweet potatoes in the oven on 375 degrees for an hour.
• If they squeeze easily, take out, peel, cut up and place in a bowl.
• Mash up well.
• Add the chicken broth and stir.
• Add seasonings, stir.
• ENJOY!

WHOLE30 MASHED POTATOES

Steps:

• Cook potatoes in boiling water until tender, about 15 to 20 minutes or until easily pierced with a fork. Drain potatoes in a colander and place in a large bowl.
• Add ghee, garlic and 1 cup of coconut milk into bowl. Use a hand mixer to mix potatoes until smooth. Add in additional 1/2 cup of coconut milk if needed. Taste with a clean spoon and add salt and pepper to taste. Serve hot and with additional ghee on top if desired.

MOM'S MASHED POTATO SALAD

Steps:

• Add onions to liquids for instant potatoes. Cook according to package instructions.
• While potatoes are still warm, add the remaining ingredients. Mix well.
• This dish can be served warm or cold.
• If this is too "whangy" for your taste, cut the vinegar and mustard in half.

MOM'S DELUXE MASHED POTATOES

Steps:

• 1. Boil potatoes in broth for 15 mins on medium high. Add carrots and onion and boil 20 more minutes or until potatoes are tender. Drain in a colander, let cool 3 - 4 minutes.
• 2. Place cooked vegetables in a large bowl or back into the pot to mash. Add dill, sour cream, parsley, butter, salt, and pepper. Mash again.
• 3. Place mashed vegetables in a greased casserole dish. Dot with an additional TBSP of butter or margarine and bake (covered) @ 325 degrees for at least 30 minutes. Take cover off the last 10 minutes if you want it a little browned on top. Can be cooked ahead and refrigerated in a casserole dish, just add additional 30 mins to bake time.

CREAMY PARMESAN MASHED POTATOES

Steps:

• Fill a large soup pot halfway with water. Heat on medium. While the water heats up, peel the potatoes (I find it easiest with a Y-peeler), then cut into 1 1/2-inch chunks. Carefully add the potatoes into the pot of water. Raise the heat to medium high. Let water come to a boil. Cook until the potatoes are fork-tender, about 25-30 minutes. Monitor the water while boiling so it doesn't boil over. While the potatoes cook: grate the Parmesan, chop the chives (I like to use kitchen scissors), and warm the half & half in the microwave for 40 seconds on high. Once the potatoes are done, drain well. Working in batches, spoon the potato chunks into the ricer and push through to "rice" the potatoes. Have the original pot ready underneath your ricer as you do this. Continue spooning potatoes into the ricer until they're all processed. Put the pot with potatoes on low heat. Add the butter, stir to combine well. Next add the warm half & half, stir to combine again. Next add sour cream, whipped cream cheese, grated Parmesan, garlic powder, kosher salt & pepper. Stir well to combine all ingredients. Taste & adjust seasonings as necessary. Turn off the heat and sprinkle in the chives. Fold them gently into the potatoes. Serve warm.

BAKED MASHED POTATOES

Steps:

• Preheat the oven to 400F.
• Bring a large pot of salted water to a boil. Peel the potatoes and cut them into 2-inch pieces. Add the potatoes to the pot, adjust the heat so the water stays at a simmer, and simmer the potatoes for about 20 to 25 minutes until they are very tender, almost falling apart when you slide a knife into them. Drain well, then mash them into a large bowl using a ricer, a food mill, or a potato masher.
• While the potatoes are cooking, bring the cream and milk to a simmer in a small pot. When the potatoes are mashed or riced, pour in the hot milk mixture, add the cream cheese and butter and stir until everything is very well combined and fairly smooth. Stir in half of the Parmesan, chives (if using), and salt and pepper until well blended.
• Transfer to a large 4-quart shallow baking dish and swirl the top attractively. In a small bowl mix together the remaining ½ cup Parmesan and the bread crumbs. Sprinkle them over the top.
• Bake for 20 minutes until the top is golden brown. If you want a more browned top, you can change the oven setting to broil and give it another few minutes, watching carefully to make sure it doesn't get too brown. Serve hot, with additional chives sprinkled over the top if desired.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE

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, 15 to 20 minutes.
• While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
• Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
• Bake in the preheated oven for 45 minutes. Serve piping hot.

MOM'S MASHED POTATOES RECIPE

Steps:

• Boil potatoes in water for 12 to 15 minutes until fork-tender. Drain once potatoes are done.
• Mash the potatoes using any tool of your choice then transfer them to a mixing bowl.
• While the mashed potatoes are still warm, add the butter and mix until the butter has melted and is evenly incorporated into the potatoes.
• Gradually add your milk until the mashed potatoes become smooth. You may need to keep the potatoes warm through a microwave, by heating them up in 10-second bursts over medium.
• Season with salt and pepper to taste. Adjust accordingly.
• Portion your mashed potatoes accordingly, then top with butter and garnish with parsley. Best eaten while the butter is slowly melting on top of the potatoes.