Ceciles Creamy Mashed Potatoes Recipes

CECILE'S CREAMY MASHED POTATOES

Steps:

• Add broth and potatoes to a large pot; bring to a boil.
• Cover and reduce heat to medium; cook for 10 minutes or so, until the potatoes are tender.
• Drain, saving the broth.
• Mash the potatoes and add 1/4 cup broth, half-and-half, butter and pepper.
• Add more broth if needed until you get the desired consistency.
• Note: After I mash the potatoes, I use the electric mixer to get them smooth.

CRUMB-TOPPED CREAMY MASHED POTATOES

Steps:

• Preheat oven to 375ºF.
• Cook potatoes in large saucepan of boiling water 15 to 20 minute or until potatoes are tender; drain. Return potatoes to pan. Mash with hand masher until smooth, gradually adding milk and mixing well after each addition. Stir in cheese. Spoon into 2-L casserole dish.
• Mix cracker crumbs, garlic powder and margarine; sprinkle over potato mixture.
• Bake 20 to 25 minute or until potato mixture is heated through and topping is lightly browned.

CREAM CHEESE MASHED POTATOES

Steps:

• Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain., With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions.

MASHED POTATOES WITH CREAM CHEESE

Steps:

• 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 and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

PIONEER WOMAN'S DELICIOUS, CREAMY MASHED POTATOES

Steps:

• Peel potatoes and rinse off. Cut them in half or quarters into about the same size and place in saucepan and cover with water. Bring to a boil over high heat. Reduce heat, cover and cook until just done. Drain potatoes into a colander. Shake off the excess water from potatoes and return them to the saucepan you cooked them and place back on the burner. Turn the heat on low and mash potatoes.
• Turn the heat off and slice in the softened butter and cream cheese. Next add the half and half-start with 1/2 cup, then add more if needed, seasoned salt and pepper. Mash everything together. Add more half and half and seasoning if needed. PW says try not to oversalt but definitely don't undersalt!
• Spread mashed potatoes into a greased baking dish. If you like, slice 1/4 cup butter into pats and place on top of the poatatoes. (Pioneer Woman says you can never have enough butter.). Cover the dish.
• At this point you can bake it in a 350 degree oven for 20 to 30 minutes or cover and refrigerate a day or two. If refrigerated, remove an hour before baking so the center can warm up and then bake as directed. PW says to bake it covered but she has baked it uncovered with no problems.