ULTRA CREAMY MASHED POTATOES
The secret to making these potatoes extra-flavorful is cooking them in chicken broth. Then they're mashed until perfectly smooth and creamy with just the right amount of butter, cream and pepper.
Provided by Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
CREAMY MASHED POTATOES
Provided by Ree Drummond Bio & Top Recipes
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
OUR FAVORITE HOMEMADE MASHED POTATOES
Our favorite way to make mashed potatoes. Think of this as an everyday recipe - one that you can adapt based on what you have in the fridge. We call for 1 cup of liquid to be added to the potatoes. At home, we usually use equal parts milk to chicken stock. You could use all milk or all stock (chicken or vegetable). Or, replace some milk with heavy cream or sour cream for extra decadent potatoes. A tablespoon or two of cream cheese wouldn't hurt, either. The trick to great mashed potatoes is seasoning up front. Adding a hearty amount of salt to the water seasons the potatoes while they cook - we use at least 1 tablespoon. This is similar to salting pasta water.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 35m
Yield Makes approximately 6 servings
Number Of Ingredients 6
Steps:
- Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
- Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
- Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
- Pour in the warm butter mixture then mash the potatoes until creamy. (Don't worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
- Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.
Nutrition Facts : Calories 182, Protein 4 g, Carbohydrate 28 g, Fiber 3 g, Sugar 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg
EASY CREAMY MASHED POTATOES
Make creamy and fluffy whipped mashed potatoes in one pot!
Provided by Madeline
Categories Sides
Time 30m
Number Of Ingredients 6
Steps:
- Peel russet potatoes and cut into 1″ cubes
- Place potatoes and 2 tbsp salt into a large stock pot
- Fill the pot with cold water until the potatoes are fully submerged and the top layer is covered in at least 2″ of water
- Place the pot on the stove and bring the water to a boil
- Once boiling reduce the heat to a simmer and cover the pot
- Allow the potatoes to simmer for at least 10 minutes - potatoes should be soft when pierced with a fork
- Remove the pot from the stove and drain the water
- Immediately return the hot potatoes to the stockpot and cover the pot to retain the heat
- Place a stick of butter and half and half in the warm pot
- Cover the pot and wait a few minutes for the butter to melt
- Using an electric hand mixer, mix the potatoes until almost fully whipped
- Add sour cream to the pot and continue mixing with the hand mixer until fully mixed in
- Best if served immediately!
- If you are making these potatoes ahead of time and serving later, allow the mashed potatoes to cool fully then add some butter and milk on top, cover and place in the fridge until you are ready to reheat
Nutrition Facts : Calories 381 calories, Sugar 4.3 g, Sodium 2111.3 mg, Fat 14.4 g, SaturatedFat 8.9 g, TransFat 0 g, Carbohydrate 56.8 g, Fiber 3.7 g, Protein 8.5 g, Cholesterol 37.9 mg
CREAMY MASHED POTATOES
I love potatoes, mashed ones especially. This company-worthy version is a superb accompaniment to the beef roast I serve at our holiday meal. Cream cheese adds richness while garlic delivers distinctive flavor. -Lise Thomson, Cut Bank, Montana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , Place potatoes and garlic in a large bowl. Add cream cheese, milk, butter, salt and pepper; beat until smooth. , Transfer potato mixture to a large serving bowl. Sprinkle with onions and paprika if desired.
Nutrition Facts : Calories 238 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 368mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
OUTBACK STEAKHOUSE GARLIC MASHED POTATOES RECIPE (COPYCAT)
Time to recreate this creamy smooth Outback Steakhouse garlic mashed potatoes recipe with earthiness and spice from our beloved garlic.
Provided by Recipes.net Team
Categories Mashed Potato
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Boil the russet potatoes and garlic in a large covered pot.
- Reduce the heat, and simmer for about 20 minutes, until the potatoes are tender.
- Transfer the potatoes into a mixing bowl.
- Drain and reserve ¼ cup of water.
- While warm, mash the potatoes and garlic together into a bowl using either a masher or food mill.
- Add the unsalted butter, reserved water, milk, white pepper, and parsley.
- Season the mash with salt. Mix until combined. Adjust accordingly.
- Serve with gravy.
Nutrition Facts : Calories 221.00kcal, Carbohydrate 32.00g, Cholesterol 25.00mg, Fat 9.00g, Fiber 2.00g, Protein 5.00g, SaturatedFat 6.00g, ServingSize 3.00 people, Sodium 129.00mg, Sugar 3.00g, TransFat 1.00g, UnsaturatedFat 2.00g
CREAMY ROASTED GARLIC MASHED POTATOES
Bring our Creamy Roasted Garlic Mashed Potatoes to your next potluck or family gathering. If you like mashed potatoes, you'll love this creamy combination of garlic, cream cheese, potatoes and more. Our Creamy Roasted Garlic Mashed Potatoes will be your new favorite side dish!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cut 1/4-inch-thick slice off top of garlic head to expose tops of cloves; place garlic, cut side up, on sheet of foil. Drizzle with oil; wrap in foil. Place in shallow pan.
- Roast 45 min. or until garlic is tender. Cool slightly.
- Meanwhile, cook potatoes in large saucepan of boiling water 20 min. or until tender; drain. Return potatoes to pan.
- Squeeze garlic cloves to remove roasted garlic. Add to potatoes along with remaining ingredients.
- Beat with mixer until desired consistency.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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