RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PARIS MASH (RICH & CREAMY MASHED POTATO)
Recipe video above. This is mashed potato as served at top tier restaurants. It's soft and almost pourable, intensely buttery and has a more pure potato flavour. Restaurants double pass the potato through a mill then a fine sieve so it's 100% lump free. For this home version, I simply pass the potato through a ricer OR mash it. Nobody notices the imperfections because they're too focussed on the amazing flavour and the creamy yet fluffy texture!
Provided by Nagi
Categories Side
Time 1h
Number Of Ingredients 6
Steps:
- Scrub potatoes clean.
- Place potatoes in a large pot and cover with cold water. Bring to the boil then reduce heat and simmer for 30 to 40 minutes until the potatoes are very soft (depends on size).
- Alternatively, peel then chop into 2.5cm / 1" cubes (Note 4), cook 12 to 15 minutes until soft.
- Drain potatoes and return empty pot to stove.
- Using tea towels to handle the hot potatoes, peel them using a small knife (skin should slide off pretty easily).
- Mash the potatoes using one of these methods: Press them through a potato ricer or a food mill / grinder fitted with the finest disc, or mash in the pot using a potato masher (preferably with round holes, yields a similar result to potato ricer).
- Pro step: Then pass the potato through a drum sieve for 100% smooth mashed potato, like you get at restaurants. I do not do this (read in post)
- Turn stove on low and stir mashed potato for 1 minute (evaporate excess water).
- Add a few cubes of butter and a little splash of milk. Stir until butter melts and is incorporated.
- Repeat until all butter is used up, using milk to adjust the consistency to your desired taste towards the end. It should be soft and creamy, almost pourable.
- Season to taste with salt.
- Pour into serving bowl. Use a spoon to create swirls on the surface, top with small dollop of butter and a tiny sprinkle of parsley. Serve immediately!
Nutrition Facts : Calories 282 kcal, Carbohydrate 21 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 54 mg, Sodium 415 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
RICH & CREAMY PARMESAN MASHED POTATOES
For special occasions (like my husband's birthday dinners), I mash potatoes with cream cheese, sour cream and Parmesan. It's divine comfort food. -Jo Ann Burrington, Osceola, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.
Nutrition Facts : Calories 199 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 612mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
FONTINA MASHED POTATOES, RICH AND DELICIOUS
I was going to make scalloped potatoes, and had a last minute change, so I took the ingredients and used them in my mashed potatoes. Oh My, they turned out quite delicious and decadent. Not your ordinary Mashed Potatoes... totally worth the extra steps!
Provided by CHRISSYG
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put your fontina in the freezer, this will make it easier to grate later.
- Peel and evenly cube potatoes, place in a pot with enough water to cover by at least two inches, add salt and place on medium heat.
- Bring to a simmer and cook until potatoes are tender.
- Drain and mash the way you prefer (I like a ricer)
- Meanwhile, bring half and half to a light simmer in a small sauce pan. Crack the cloves of garlic with the flat side of your knife, you don't have to smash it down all the way, you'll be fishing it out later.
- Add the cracked garlic to the heated half and half, either reduce heat to low or take off heat and allow the garlic to steep about 5-7 minutes, meanwhile, take the fontina out of the freezer and grate on the large holes of a box grater.
- Remove garlic, turn heat back up to medium and slowly add the fontina, whisking after each small addition. When that is completely incorporated, add the mascarpone dollops at a time and whisk till incorporated.
- Stir the mixture into the mashed potatoes and put them over medium low heat, add butter and sour cream, adjust seasonings with salt and pepper to your taste.
- Just prior to serving, stir in chives.
RICH MASHED POTATOES
At half a stick of butter per serving, this recipe obviously isn't for everyone, but it makes sumptuous mashed potatoes, rich in flavor and velvety in texture. Since both the milk proteins and the starch in the potatoes tend to mask the butter taste, you really can't use much less; adding the unmelted butter last also preserves its freshness. And no, this isn't the most buttery recipe ever, not by a long shot: "Chez Maxim's" (1962) gives a version from the Paris restaurant with 50% more butter than this, a full 3 sticks for a pound and a half of potatoes!
Provided by R. L. Wallace
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and quarter the potatoes, and cook 25 minutes in a steamer. (Three or four large garlic cloves, peeled, can be steamed and pureed along with the potatoes.).
- If not yet ready to serve, it is better to leave the potatoes in the hot steamer, off heat, than to make the puree in advance and try to keep it warm.
- Just before serving, combine the cream and seasonings in a 3-quart saucepan and bring to a full boil, so it reduces slightly. Off heat, puree the potatoes through a ricer or food mill directly into the hot cream, and stir together well with a rubber spatula. (The potatoes will seem too dry at this point, but the butter brings them to the right consistency.).
- Add the butter last, beating hard to produce a fluffy texture. Serve at once.
Nutrition Facts : Calories 692, Fat 62.7, SaturatedFat 39.5, Cholesterol 183.1, Sodium 324.1, Carbohydrate 31.1, Fiber 3.8, Sugar 1.4, Protein 4.8
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- In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain the potatoes in a colander, shaking off any excess water.
- In the same saucepan, melt the butter in the milk over moderately low heat. Remove from the heat. Press the potatoes through a ricer into the saucepan and mix well. Fold in the mayonnaise, season with salt and white pepper and serve.
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