Thanksgiving Mashed Potatoes Food

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MASHED POTATOES



Mashed Potatoes image

Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons chopped chives

Steps:

  • Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

THANKSGIVING RUSH MASHED POTATO CASSEROLE



Thanksgiving Rush Mashed Potato Casserole image

My favorite mashed potatoes to prepare for Thanksgiving. Adapted from Taste of Home and eaten many times over the years to raves from the family. Easy to make ahead and travel with if necessary as well.

Provided by HeatherFeather

Categories     Potato

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 7

10 large baking potatoes, peeled and quartered (such as Russet, about 5 -6 inches long each)
1 cup low-fat sour cream or 1 cup sour cream
1 (8 ounce) package neufchatel cheese or 1 (8 ounce) package cream cheese, softened to room temperature and cut into chunks
6 tablespoons sweet unsalted butter, divided
2 tablespoons minced onion flakes (or use fresh)
1/2 teaspoon salt, to taste
sweet Hungarian paprika, to garnish

Steps:

  • Set potatoes into a large stock pot, cover with water, and bring to a boil.
  • As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes).
  • Drain and set back into the pan (no heat) and mash.
  • Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy.
  • Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes.
  • Melt remaining butter and drizzle over the surface- some should pool up in the craters.
  • Sprinkle with a little paprika to garnish.
  • Cover with foil and bake in a preheated oven at 350 F for 40 minutes.
  • Remove foil and bake an additional 20 minutes.
  • To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.

THANKSGIVING MASHED POTATOES - LOADED!



Thanksgiving Mashed Potatoes - Loaded! image

A friend brought over a pan of these, along with some meatballs & gravy, when we came home from the hospital with our second son who was born on Thanksgiving Day (1991). Since then these have become a "tradition" at our Thanksgiving feast. The great thing about these potatoes is that they can be made as much as a week ahead of time, then just need to be popped in the oven or microwave to be zapped at the last minute (while the turkey is "resting" and being carved). You can work on the gravy--and NOT worry about also mashing the spuds!!!

Provided by Debber

Categories     Potato

Time 1h15m

Yield 1 huge bowl, 10-15 serving(s)

Number Of Ingredients 9

5 lbs potatoes, peeled (9 large)
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 teaspoons onions or 2 teaspoons garlic salt
1 teaspoon salt
1/4 teaspoon pepper
2 -4 tablespoons butter
butter, for greasing pan
butter, to melt on the mountain at serving time

Steps:

  • Quarter the spuds, cook in salted water until tender (25-30 min?), drain well, and mash.
  • Add remaining ingredients, mixing well (I use my KitchenAid mixer).
  • Butter a large casserole dish, spoon spuds into the pan, smoothing off the top.
  • Bake at 350 for 30-45 minutes OR zap in the microwave until heated through.
  • WARNING: Taste-testing is addictive!
  • SERVE: Stir, then spoon into a lovely LARGE bowl, add a dollop of butter at the top of the mountain.
  • Prepare extra copies of the recipe--someone will ask for it!
  • Prep time refers to peeling spuds & other prep work AND boiling potatoes.
  • Cooking time refers to the time needed to REHEAT in an oven (not microwave) at serving time.

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