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.
SOUR CREAM AND ONION MASHED POTATOES
Friendsgiving means your mom won't yell at you for eating potato chips for dinner. These creamy mashed potatoes are loaded with sour cream and caramelized onions, then covered in potato chips for plenty of crunch. For even creamier potatoes, whip them with a hand or stand mixer, then serve with even more whole potato chips, for dipping.
Provided by Food Network
Categories side-dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 9
Steps:
- In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
- Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
- Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
- Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.
SOUR CREAM MASHED POTATOES
Boiled potatoes were transformed into the perfect pot of mashed potatoes with just a little seasoning and lots of sour cream. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended.
Nutrition Facts : Calories 229 calories, Fat 8g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 508mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SOUR CREAM MASHED POTATOES
Steps:
- Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
CREAMY RED SKINNED MASHED POTATOES
Red potatoes are my favorite. I use them more so than any other potato...I especially like them for mashed. Love their creaminess. I've been making my mashed potatoes this way for as long as I can remember...( on special occasions normally)... They are delicious! I leave the skins on, you could peel them, but all of the vitamins...
Provided by Cassie *
Categories Potatoes
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a 4 - 5 quart dutch oven place potatoes, garlic if using and salt, cover with cold water. Bring to a boil, lower heat, cover and simmer for 25 minutes, or until fork tender. When potatoes are just about finished cooking. Place cream and butter in a saucepan, and heat just until butter is melted. Drain your potatoes and place in a large mixing bowl. Mix the potatoes for a few second to break up. Then add the cream mixture. Continue mixing on low speed till smooth. Now, fold in the sour cream, salt and pepper. Serve immediately. Quick note: Sometimes to change things up; I use 1 1/2 pounds russets, or Yukon golds and 1 1/2 pounds red potatoes.
SOUR CREAM MASHED POTATOES
Provided by Alison Roman
Categories Potato Side Christmas Thanksgiving Vegetarian Kid-Friendly Root Vegetable Fall Winter Christmas Eve Sour Cream Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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 & ONION MASHED POTATOES
Make these once, and you'll need to keep sour cream and green onions on hand all the time. No one will ever want regular mashed potatoes again!
Provided by My Food and Family
Categories Home
Time 35m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
- Return potatoes to pan; mash to desired consistency.
- Add sour cream and onions; cook and stir 3 to 5 min. or until heated through.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 15 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 2 g
SOUR CREAM MASHED POTATOES
Steps:
- Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
- In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
- In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.
SOUR CREAM AND DILL MASHED POTATOES
The recipe for Dilly Mashed Potatoes comes for Theresa Evans of Spencerport, New York. "My grandmother has made these for me every time I've visited her for the past 24 years since she knows I love dill," notes Theresa. "They're terrific anytime."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water until tender; drain. Mash with remaining ingredients.
Nutrition Facts : Calories 225 calories, Fat 9g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 375mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
DILL-SOUR CREAM MASHED POTATOES
My very picky traditionalist husband not only loved this recipe, but now insists I make it all the time instead of the old-fashioned recipe. I think it came from Southern Living magazine.
Provided by evewitch
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place milk& butter in a medium bowl.
- Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
- Mash with milk& butter in the bowl.
- Stir in remaining ingredients.
- Serve immediately.
CREAMY SOUR CREAM MASHED POTATOES
"These nicely seasoned potatoes are so fresh-tasting and creamy that there's no need for extra butter or gravy," writes Natalie Warf of Spring Lake, North Carolina. "I freeze them in individual and family servings for added convenience."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MASHED POTATOES WITH SOUR CREAM
These potatoes are turned extra-special with the addition of green onions, cream cheese and sour cream! ENJOY!
Provided by WJKing
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Dutch oven, place potatoes and enough water to cover.
- Cook over medium heat until fork tender (25-35 minutes); drain.
- In large mixer bowl, combine potatoes and all remaining ingredients.
- Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4 minutes).
Nutrition Facts : Calories 245.8, Fat 11, SaturatedFat 6.3, Cholesterol 33.8, Sodium 173.2, Carbohydrate 32.2, Fiber 3.8, Sugar 2.6, Protein 5.7
GARLIC MASHED RED POTATOES
Garlic Mashed Red Potatoes with the skin-on taste fancy like a steakhouse side dish, but are easy enough to make any day of the week.Butter and sour cream or cream cheese are added to create the best creamy mashed red potatoes our family eats!
Provided by Jennifer @ Plowing Through Life
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Wash red potatoes and cut into 1 1/2" cubes or smaller. Boil potatoes until they fall off a fork. Drain water off potatoes.
- Using an electric mixer beat all ingredients until smooth. Add a little more milk or butter if too stiff.
- Garnish with paprika, black pepper or chives if desired.
Nutrition Facts : Calories 187 kcal, Carbohydrate 19 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 296 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MASHED POTATOES WITH TOPPERS
Quick to fix mashed potatoes with two toppers-Italian Pesto-Sour Cream and Mexican Chili-Cheese. Solve your what to make for dinner dilemma. These toppers can also be served on baked potatoes.
Provided by Barb G.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
- Stir in potatoes just until moistened.
- Let stand 30 seconds then whip with fork until desired consistency.
- serve with topper.
- Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
- Sprinkle with olives.
- Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
- Sprinkle with Cheese and onions.
Nutrition Facts : Calories 548.6, Fat 24.7, SaturatedFat 14.9, Cholesterol 61.5, Sodium 1284.1, Carbohydrate 66.4, Fiber 10.1, Sugar 1.5, Protein 19.7
SOUR CREAM MASHED RED POTATOES
One of the great things about these creamy, mashed potatoes is that they are even better if you make them a day ahead and and bake them the next day! I like to use the garlic and chive or vegetable garden cream cheese for these.
Provided by FloridaGrl
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
- In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
- Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Nutrition Facts : Calories 510.9, Fat 25.9, SaturatedFat 16.1, Cholesterol 70, Sodium 186.8, Carbohydrate 59.7, Fiber 6.1, Sugar 3.7, Protein 11.2
SOUR CREAM AND CHIVE MASHED POTATOES
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
- Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
- Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
- Transfer to serving bowl and garnish with chopped chives.
SUZY'S MASHED RED POTATOES
These are the best I've had! Red potato skins are full of flavor!
Provided by B.T.
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
- Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 21.6 g, Cholesterol 34.9 mg, Fat 13.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 95.9 mg, Sugar 1.8 g
MASHED POTATOES WITH SOUR CREAM
Make and share this Mashed Potatoes With Sour Cream recipe from Food.com.
Provided by Sweet Southern Bell
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a heavy saucepan.
- Cover with salted water.
- Bring to a boil over medium high heat. Reduce heat to medium low.
- Cover saucepan and simmer 15 minutes or until potatoes are tender. Drain, reserving 1/3 cup liquid.
- Add butter, sour cream, and salt and pepper to taste.
- Mash until smooth with an electric mixer or hand masher, adding reserved cooking liquid as necessary to moisten potatoes.
- Stir in parsley. Serve potatoes with mushroom gravy.
Nutrition Facts : Calories 196.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 28.8, Sodium 18.4, Carbohydrate 20.7, Fiber 2.5, Sugar 0.9, Protein 3
MASHED POTATOES WITH SOUR CREAM RECIPE
Rich mashed potatoes to warm you up. Made with sour cream and topped with chives, these potatoes have a delicious velvety texture.
Provided by Morgan Baker
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 657 kcal, Carbohydrate 68 g, Cholesterol 115 mg, Fiber 7 g, Protein 11 g, SaturatedFat 24 g, Sodium 1370 mg, Sugar 7 g, Fat 40 g, UnsaturatedFat 0 g
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- Wash the potatoes and cut into 1" cubes. (Note: you can leave the peel on if desired or peel half of the potatoes. The potato peel gives it a rustic texture.)
- Place the potatoes in a pot and cover with hot water, add 2 teaspoons of salt, and bring to a boil.
- Cooking on medium heat, boil potatoes for 20-30 minutes, or until they are fork-tender and no longer stick to a fork when pierced.
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