CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
INSTANT POT MASHED POTATOES
If this is the first time you're using your Instant Pot to make mashed potatoes, fret not! To ensure that the natural starches from the potatoes do not burn or scorch as they cook, be sure to put them in a single layer on a rack inside the pot insert. The potatoes should be fully tender but not falling apart - overcooking them can make them a touch watery.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
- Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.
INSTANT POT MASHED POTATOES WITH SOUR CREAM AND CHIVES
This recipe gives you everything you want in a dish of mashed potatoes: supreme creaminess from both butter and sour cream, a deep potato flavor, a little Parmesan for a salty tang, and chives for color and freshness. That said, if you want to bring the fat content down, you can use less butter (as little as 2 tablespoons will still work). But don't skimp on the sour cream, which is necessary for both flavor and texture. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
- Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
- Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 497 milligrams, Sugar 2 grams, TransFat 0 grams
ULTIMATE INSTANT POT® MASHED POTATOES
These potatoes are unlike any other! The difference with these is that they are pressure-cooked with homemade chicken stock, which gives the potatoes so much flavor, and sometimes eliminates the need for milk or cream and salt! I made this recipe just yesterday for someone who doesn't like mashed potatoes, and they loved it!
Provided by Liam Walshe
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
- Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 25.9 g, Cholesterol 27.6 mg, Fat 10 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 424.3 mg, Sugar 0.3 g
NOBODY KNOWS THEY'RE INSTANT MASHED POTATOES
Make and share this Nobody Knows They're Instant Mashed Potatoes recipe from Food.com.
Provided by ilovechocolate
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare mashed potatoes according to the package, substituting cream cheese for the butter.
- Stir in green onion and parsley.
- Spoon into a 1 quart glass baking dish.
- Dot with butter and sprinkle with paprika.
- Bake in a 400 degree oven for about about 30 minutes, or in the microwave on full power till bottom of the the dish is very hot and heated through.
Nutrition Facts : Calories 206.6, Fat 15.2, SaturatedFat 9.5, Cholesterol 46.7, Sodium 143.7, Carbohydrate 14.2, Fiber 1.2, Sugar 0.7, Protein 4.3
HOMEMADE "INSTANT" MASHED POTATOES
A QUICK, EASY, INEXPENSIVE, AND HEALTHY ALTERNATIVE TO INSTANT MASHED POTATOES This is based on Schwan's packaged "Creamy Mashed Potatoes". It is frozen "cubes" of mashed potatoes, and you can use as little or as much as you need right out of the freezer. The Schwan's version is very convenient, but can be expensive, and contains a lot of unnecessary chemicals, preservatives, and fillers. You can use any mashed potato recipe you want, but I recommend using a little extra liquid (cream, sour cream, etc.) because you don't want the potatoes to dry out when you reheat them after they have been frozen. Once again, (for the "Chef" who gave this two stars without bothering to leave any comments) YOU CAN USE ANY MASHED POTATO RECIPE YOU WANT. I posted this recipe for the freezer "technique". If you are busy working during the week and don't have the pleasure of being a stay at home mom or a restaurant chef, then you may enjoy being able to pull a batch of "fresh" mashed potatoes out of your freezer and heat them up in a matter of minutes when you are tired at the end of a long day.
Provided by Spoonless Kitchen
Categories Mashed Potatoes
Time 50m
Yield 96 cubes, 1-10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes until tender. Drain water and return potatoes to pan. Add all ingredients and mash with a potato masher. (Do not over-mash, or the potatoes will become rubbery and starchy).
- Spray 4 to 6 ice cube trays with non-stick cooking spray. Spoon mashed potatoes into each cube mold, then pat down with finger.
- Cover each tray with a sheet of plastic wrap, using fingers to press the wrap firmly onto the surface of the potatoes. This will prevent the potatoes from drying out in the freezer. Add another layer of plastic wrap over the entire tray and wrap tightly.
- Freeze the trays overnight. When the potatoes are frozen through, pop them out of the molds and into a freezer zipper bag, and store them in the freezer until you are ready to cook.
- Microwave Reheating: Take out as many cubes as you need. Place in a microwave-safe bowl. Add about a tablespoon of water and cover with a lid or plastic wrap. Heat on 50% power for 5-6 minutes. Stir. Heat again (if necessary) for 2 more minutes.
- Stovetop Reheating: Take out as many cubes as you need. Place in a boiler with 1/4 to 1/2 cup water. Heat on medium-low for 15 to 20 minutes, stirring occasionally, until heated through and smooth.
Nutrition Facts : Calories 2512.2, Fat 120.8, SaturatedFat 74.8, Cholesterol 320.9, Sodium 3396.6, Carbohydrate 326.3, Fiber 40, Sugar 18.3, Protein 44
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- Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves. Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Immediately release the pressure.
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