Moms Mashed Potatoes Food

MOM'S MASHED POTATO SALAD

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, about 20 minutes. Drain and transfer potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

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.

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.

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.

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.

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.

MOM'S KIELBASA AND MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 425°F. Cut kielbasa into serving size pieces (approx. 3" long). Score the outside and peel off the casing, discard casing. Cut in half lengthwise
• Boil and smash potatoes using a bit of milk and butter (potatoes should not be creamy). Place in a oven proof casserole dish (large enough to fit all your potato mixture and still leave about 2" from the top). Place kielbasa flat side down on top of mash potatoes and cover with foil.
• Place in oven and cook for about 15 minutes. Check to see if potato is bubbling. If potato is bubbling, remove foil top and turn oven to broil. Once tops of kielbasa crisp up, remove from oven. Let stand 5 minutes before serving. Taste great with a side of sweet corn.

MAURA'S MOM'S MASHED POTATOES

Steps:

• Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
• Spoon into 1-quart casserole dish. Sprinkle with paprika.
• Bake 30 minutes or until heated through.

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.

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.

MOM'S SPECIAL MASHED POTATOES WITH CREAM CHEESE

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, about 25 minutes. Drain. Let sit until cool enough to handle, 15 to 20 minutes.
• Peel potatoes and mash in a large bowl. Add cream cheese, heavy cream, butter, chives, pepper, and salt. Stir until creamy.

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.

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.