Oh So Good Creamy Mashed Potatoes Food

CREAMY MASHED POTATOES II

Steps:

• Preheat the oven to 350 degrees F ( 175 degrees C).
• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
• Bake for 30 minutes in the preheated oven, until the top is golden brown.

OH-SO-GOOD CREAMY MASHED POTATOES

Steps:

• Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.

ULTRA CREAMY MASHED POTATOES

Steps:

• Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
• Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy.
• Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.

ULTRA CREAMY MASHED POTATOES

Steps:

• 1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
• 2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
• 3. Mash the potatoes with ¼ cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, until desired consistency.

ULTRA-CREAMY MASHED POTATOES

Steps:

• Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
• Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
• Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
• Serve mashed potatoes topped with a few grinds of pepper.
• Do Ahead
• Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, 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.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

ULTIMATE ULTRA CREAMY MASHED POTATOES

Steps:

• Heat broth and potatoes into a 3 qt saucepan over medium high heat to a boil.
• Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender.
• Mash potatoes with a 1/4 cup of broth, cream, butter and pepper. Add additional broth if necessary, until desired consistency.
• Stir 1/2 cup sour cream, the crumbled bacon, and fresh chives into hot mashed potatoes. Sprinkle with bacon pieces if desired.

CREAMY MASHED POTATOES - FOR 2

Steps:

• Fill a pot with water, turn on burner to boil.
• Smash and peel garlic cloves. Add to water as it's heating
• Bring a pot of water to boil.
• Cut and peel potatoes (smaller pieces result in shorter cooking time.
• Add potatoes to boiling water and cook until fork tender (usually about 20 mins).
• Pour contents of pot into a colander to drain potatoes.
• Pour drained potatoes back into warm pot.
• Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper.
• Mash to combine, serve warm.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.