Tinas Holiday Mashed Potatoes Food

TINA'S HOLIDAY MASHED POTATOES

Steps:

• Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Wash and peel the potatoes, cutting them into about 1-2 inch chunks (be sure all the chunks of potato are the same size so they cook evenly).
• Add the potatoes to a large pot and fill the pot with hot water just so the potatoes are covered. Add the garlic, thyme and salt, and stir well.
• Set the pot over high heat on the stove and cover. When it reaches a boil, continue cooking, covered over medium heat for about 20 minutes or until the potatoes are fork-tender.
• Preheat your oven to 425 degrees Fahrenheit.
• Grease a large lasagna pan or casserole dish (slightly bigger than 9-inches by 13-inches), and set aside.
• When the potatoes are done, drain the potatoes and remove the garlic cloves and thyme sprigs.
• Add the potatoes back into the pot and mash well with a potato masher (by hand).
• Add the butter, cream cheese, garlic powder and onion powder, and some salt and pepper (you can always add more salt and pepper later, so start with a few pinches of each) on top and replace the lid. Wait for a few minutes so the heat of the potatoes can warm up the other ingredients.
• Use a hand mixer to mix everything together until the mixture is creamy and smooth, and everything is incorporated. Don't over-whip...this will create glue-y sticky mashed potatoes.
• Spoon the mashed potatoes into the baking dish and smooth out the top.
• Bake at 425 degrees Fahrenheit for about 20-25 minutes, or just until the top gets crispy and golden brown.
• Serve immediately.

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.

HOLIDAY MASHED POTATOES

Steps:

• 1. Boil potatoes in water on the stove until fork goes in easily. Remove from heat and drain.
• 2. Start mashing potatoes. I use an electric mixer. Add butter, garlic powder, sour cream, cream and salt and pepper to taste.
• 3. Finish mashing until desired consistency. Add a little milk if too thick. Sprinkle with parsley before serving.

TINA'S HOLIDAY MASHED POTATOES

Steps:

• Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.