Susans Decadent Holiday Mashed Potatoes Food

HOLIDAY MASHED POTATOES

Steps:

• Beat hot potatoes until all lumps are removed.
• Add cream cheese (in small pieces) and the butter.
• Beat well until cheese and butter are completely melted and mixed.
• Stir in sour cream.
• Add eggs and onion to milk and add this to the potatoes with salt and pepper.
• Beat until light and fluffy.
• Place in a greased 9-inch casserole.
• Refrigerate several hours or overnight.
• Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

SANDY'S HOLIDAY MASHED POTATO CASSEROLE

Steps:

• Boil peeled potatoes until consistently is right for mashing.
• Mash potatoes with cream cheese, butter, sour cream, cream, and eggs.
• Add salt and garlic salt.
• Spread in greased 9x13 pan.
• Dot with butter and cool.
• Cover with foil and refrigerate overnight.
• Bake at 350F, covered, for 45 minutes.

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

DECADENT MASHED POTATOES

Steps:

• Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
• When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
• Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

SUSAN'S DECADENT HOLIDAY MASHED POTATOES

Steps:

• In large stockpot, cover potatoes with water.
• Gather butter, yogurt, milk and cream cheese. Let stand to reach room temperature.
• Cook potatoes until tender, adding more water as needed.
• Drain and return to stockpot.
• Add butter, garlic, yogurt and cream cheese; beat until smooth.
• Stir in parmesan cheese, salt, and pepper.
• Add small amount of warmed milk, if needed.
• Garnish with chives just before serving.
• These potatoes can be made ahead and often have a better flavor as a result. When serving the next day, add milk to thin as desired.

DECADENT POTATOES

Steps:

• Preheat oven to 375°.
• Lightly butter a 12" baking dish.
• Scrub potatoes well and blot dry.
• Do not peel.
• Slice potatoes very thinly or use a mandoline (you can also use your food processor).
• Divide potatoes into 3 equal portions.
• Pour approximately 1/4 cup cream into bottom of the baking dish.
• Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• Sprinkle 1/3 of the Gruyere on top of the potato slices.
• Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
• You will have 3 layers.
• Finish the dish by sprinkling the Parmesan cheese evenly over the top.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

MASHED POTATOES

Steps:

• Peel, cut up and boil potatoes until tender.
• Drain water and put potatoes in a mixing bowl.
• Add margarine, sour cream and milk.
• Use an electric mixer and mix until desired consistency.
• The KEY here is to add salt and pepper to taste.
• You might add anywhere from a teaspoon to several tablespoons of salt, just depending on how much you like salt.
• Pepper is the same way, although use it more sparingly.
• Just remember to add a little at a time, until you get it where you like it.
• Once that is done, I usually put a couple of pats of margarine on top of the finished potatoes to let it melt.
• Then sprinkle parsley over it.
• This will make the best mashed potatoes I've ever found anywhere.