Not Your Mamas Mashed Potatoes Food

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.

BONNIE'S NOT YOUR MAMA'S MASHED POTATOES!

Steps:

• 1. Peel your potatoes, cut into uniform chunks
• 2. Cover with water, and put them on to boil. Boil until just tender to mash, don't overcook or undercook. Drain the hot potatoes, save the water for gravy, if you wish.
• 3. You can use a hand masher, if you wish. I mash the potatoes in the same stainless steel pot I used to boil them. That way, I can put them in the oven to keep them warm until serving time. Place the well-drained potatoes on top of the onions, add the butter, add the sour cream, then add the cheese, salt and pepper to taste. Mix well. More on mashing in step 3.
• 4. I use the electric mixer to mash my potatoes. It does a great job of whipping the daylights out of the potatoes! I also whip my potatoes in the sink to avoid splattering potatoes all over the place. Start off on a low setting, breaking up the chunks of potatoes and combining the ingredients. After the potatoes are mixed, turn the mixer on high and whip them. This does not take very long. Taste to make sure the seasoning is right. Use the tines of a salad serving fork to make the pattern in my photo. I make little stand-up peaks. Cover the dish with foil and set in the oven on 200 degrees to keep warm. Serve with or without gravy. Add that little pat of butter for the top before serving. Your mama will love you!
• 5. Cook's Tip: You can put your potatoes on to boil with a lid, and when they come to a fast boil turn off the burner and remove pan covered (no peeking!) to the back of the stove. After they sit for one hour, they should be done. All you have to do, is bring them to a boil again which heats them up, and proceed to make your mashed potatoes. This method frees up and extra burner when you have several dishes working at once. You can put the potatoes either in the oven to keep warm or in a hot crockpot. Enjoy!

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.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

Steps:

• For the mashed potatoes: Add the potatoes 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 set aside to dry.
• Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
• Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
• When ready to bake and serve, preheat the oven to 350 degrees F.
• For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

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.

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.

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 BEST EVER MASHED POTATOES

Steps:

• In large saucepan, cover potatoes with water and boil until you can easily smash one against the side of the pot with a fork.
• Drain off water.
• Add butter and salt. With electric mixer, whip potatoes until butter is melted.
• Add sour cream and mix again.
• Then slowly add milk while mixing. Taste.
• If necessary, add more salt and mix again. Serve with gravy.

NOT YOUR MAMA'S MASHED POTATOES

Steps:

• Cook potatoes, carrots, garlic, and jalapeno in a large pot covered with water bring to a boil over high heat.
• Cook 15 to 20 minutes until potatoes are tender.
• Drain water from pot.
• Microwave corn for a few minutes to heat.
• Stir corn into potatoes along with butter.
• Mash the mixture with a mixer or potato masher until butter is melted and potatoes have reached desired consistency.
• Mix in cheese, salt and pepper.
• Serve hot.