Sour Cream And Cream Cheese Mashed Potatoes Food

MASHED POTATOES WITH CREAM CHEESE

Steps:

• Peel and cut the potatoes into large cubes and boil in salted water until tender.
• Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
• Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
• Spoon into a casserole dish or a 9x13 pan.
• You may cover it and refrigerate for 24 hours, or proceed to baking right away.
• Bake covered with foil at 350 for 45 min's.
• Increase the time if the dish has been chilled.

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SOUR CREAM MASHED POTATOES

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
• In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

CREAM CHEESE AND SOUR CREAM MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish. Peel the potatoes and cut into quarters. Place them in a saucepan. Add enough water to to completely cover them and cook over medium-high heat for 20-25 minutes or until soft. Drain well. In a mixing bowl, combine the cooked potatoes, cream cheese, sour cream, butter, garlic powder, and black pepper. Beat with a mixer until light and fluffy. Spoon the mixture into the prepared baking dish. Top with the shredded cheddar. Cover the dish with foil and bake for 45 minutes at 350 degrees F. Remove the foil then bake 15 minutes longer or until the cheese is bubbly. Serve hot.

SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
• Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
• Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
• DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

SOUR CREAM & CHIVES MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 25-30 minutes. Drain., In a large bowl, beat cream cheese and sour cream until blended. Add potatoes; beat until light and fluffy. Beat in butter, salt and pepper. Sprinkle with cheese. Let stand, covered, until cheese is melted.

SOUR CREAM AND CREAM CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

CROCK-POT MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place cut potatoes into a slow cooker and pour broth over the top of the potatoes.
• Cook potatoes on high setting for 4 and 1/2 hours or low for 6-7 hours. Potatoes should be fork tender.
• Spoon some liquid out of the crock, if desired.
• Mash potatoes with a fork or potato masher and add sour cream, cream cheese, 1/4 cup butter, salt and pepper to the crock pot.
• Use beaters to mix just until a creamy consistency.
• Top with chopped chives or parsley, if using, and serve with extra pats of butter.

FABULOUS PHILLY & SOUR CREAM POTATOES

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water in saucepan 15 min. or until tender; drain.
• Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until smooth. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through. Top with onions.

GARLIC MASHED POTATOES WITH SOUR CREAM

Steps:

• Place potatoes and whole garlic cloves in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
• Drain and place back in the pot. Use a potato masher (or a fork) to mash the potatoes and garlic.
• Add in butter and sour cream and mix together with a spoon, until melted and incorporated into the potatoes. Stir in the milk and add salt and pepper, to taste.
• Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.

CREAMY SOUR CREAM MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

SOUR CREAM & CHIVE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Cut potatoes into quarters. Rinse off thoroughly and add to a large pot along with peel whole garlic clove. Add just enough water to cover the potatoes.
• Place on stove and heat to medium high heat.
• Cook potatoes until they are fork tender, about 15-20 minutes.
• Drain the potatoes and garlic cloves into a strainer. Once liquid is removed add potatoes and garlic back to the large pot, along with sour cream, cream cheese, garlic powder, green onions and salt to taste.
• Using a hand mixer, mix/mash until the potatoes are the consistency you'd like. Add salt to taste.
• Place mashed potatoes in an 9×9 baking dish. Drizzle the top with butter.
• Place in oven uncovered and bake for 30 minutes.
• Remove and serve!

SOUR CREAM CHEDDAR MASHED POTATOES

Steps:

• Cook the potatoes in a large pot of salted water until a sharp knife can easily be inserted.
• Drain and allow to stand, uncovered, for 5 minutes for any steam to evaporate then peel the potatoes.
• While the potatoes are cooking, heat the milk with the pepper, thyme and bay leaf in a saucepan.
• As soon as the milk starts to simmer, remove from the heat and allow to infuse.
• Remove the herbs and peppercorns from the milk then pour over the potatoes. Add the butter and mash. Stir in the sour cream and cheddar then season to taste with salt.
• Transfer the potatoes to a serving dish and add a knob of butter and a crack of black pepper to the top.

CHEESY MASHED POTATOES WITH SOUR CREAM

Steps:

• Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
• Add sour cream, chives, butter and cheese.
• Whisk on medium speed for one minute, until smooth and creamy.
• Optionally, top with extra chives in a serving dish.

MASHED POTATOES WITH SOUR CREAM RECIPE

Steps:

• Gather the ingredients.
• Add the potatoes, chicken stock, and salt to a large pot and fill with enough water to cover the potatoes by at least 1/2 inch.
• Bring to a boil over high heat, then lower to a simmer. Cook, uncovered, until the potatoes are fork-tender and are beginning to fall apart, 12 to 15 minutes.
• Heat the cream and butter in a small saucepan over low heat until warm and melted, careful not to simmer.
• Drain the potatoes in a colander and return to the pot.
• Slowly add the warm cream-butter mixture while mashing with a potato masher until well combined.
• Add the sour cream. Beat with a hand mixer on medium-high speed until the potatoes until just fluffy. Be careful not to overmix or they will become sticky and gluey.
• Adjust the seasoning with salt, if necessary. Top with chopped chives , if using, and serve hot with more butter, if desired.

SOUR CREAM MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.
• Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.
• Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)
• Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.
• Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.

CREAM CHEESE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• 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.
• Mash potatoes in the pot with a potato masher or fork until smooth. Stir in cream cheese, sour cream, butter, green onions, salt, and pepper. Spoon into prepared baking dish.
• Bake in preheated oven until golden and bubbly, about 1 1/2 hours.