THE CREAMIEST MASHED POTATOES
This is THE perfect recipe for the creamiest mashed potatoes ever! Everyone absolutely raves over them, and we know you will too!
Provided by Rachel Farnsworth
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Peel and rinse potatoes. Cut into 1-inch cubes or chunks. Place the potatoes into a large pot. Pour in chicken broth. Potatoes should be just covered with liquid.
- Place the pot on the stove over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
- Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
- Add in the butter, cream cheese, buttermilk, and salt. Use a hand mixer to whip the potatoes and other ingredients until light, fluffy, and creamy (3-5 minutes), or use a potato masher or a potato ricer. Serve hot.
Nutrition Facts : Calories 448 kcal, Carbohydrate 54 g, Protein 9 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 64 mg, Sodium 1380 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BEST EVER CREAMY MASHED POTATOES
These Best Ever Creamy Mashed Potatoes are perfect for the holidays! Simple mashed potatoes baked to creamy perfection with butter and cream cheese!
Provided by Chrissie
Categories Side Dish
Time 55m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 0.75 cups, Calories 225 kcal, Carbohydrate 28 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 369 mg, Fiber 3 g, Sugar 2 g
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
CREAMY GARLIC MASHED POTATOES
Six garlic cloves and Parmesan cheese add savory depth to Alton Brown's Creamy Garlic Mashed Potatoes, from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
CREAMY GARLIC-PARMESAN MASHED POTATOES
Tired of plain mashed potatoes? Why not try adding something new?
Provided by CNM CATERING
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 10
Number Of Ingredients 8
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, 20 to 25 minutes.
- While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
- Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g
CREAMY GARLIC MASHED POTATOES
In her Auburn, Kansas kitchen, Myra Innes cooks these rich, creamy mashed potatoes frequently. Garlic cloves are boiled and then mashed right along with the potatoes to give them extraordinary flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes, garlic and 1 teaspoon salt in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. , Transfer potato mixture to a large bowl; mash. Add the butter, cream and remaining salt; beat until smooth.
Nutrition Facts : Calories 311 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 959mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY
Here's what you need: russet potato, bay leaves, garlic, fresh rosemary, fresh thyme, heavy cream, whole milk, unsalted butter, kosher salt, freshly ground black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 529 calories, Carbohydrate 51 grams, Fat 37 grams, Fiber 4 grams, Protein 9 grams, Sugar 8 grams
CREAMY MASHED POTATOES
Make and share this Creamy Mashed Potatoes recipe from Food.com.
Provided by Graybert
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes and garlic in a saucepan; cover with water.
- Bring to a boil.
- Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender.
- Drain well.
- Place potatoes and garlic in a mixing bowl.
- Add cream cheese, milk, butter, salt and pepper; beat until smooth.
- Transfer to a serving bowl; sprinkle with onions and paprika if desired.
Nutrition Facts : Calories 561.9, Fat 11.6, SaturatedFat 7.1, Cholesterol 33, Sodium 756, Carbohydrate 102.6, Fiber 12.8, Sugar 6.2, Protein 14.9
OH-SO-GOOD CREAMY MASHED POTATOES
Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
CREAMY GARLIC MASHED POTATOES
This recipe is courtesy of chef Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
- Chop garlic and return to saucepan. Add cream and warm over medium heat.
- Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.
OUR FAVORITE CREAMY MASHED POTATOES
Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the best mashed potatoes we can imagine.
Provided by Rhoda Boone
Categories Frankenrecipe Potato Butter Milk/Cream Sour Cream Garlic Side Thanksgiving
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
- Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
CREAMY MASHED POTATOES
We had these delicious and rich mashed potatoes with the Prawns in an Apple Sauternes Broth #118420 at Culinary Communion. Posted with permission.
Provided by Julesong
Categories Potato
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Scrub and peel the potatoes, then cut them into pieces all approximately of the same size and place them into a large pot.
- Cover with cold water, then bring to a boil; slightly reduce heat and gently boil until tender, about 20 to 25 minutes.
- While potatoes are cooking and almost done, in a saucepan combine the half and half, butter, salt, and pepper and simmer until melted and combined; set aside and keep warm.
- When potatoes are tender, drain well.
- Pass the potatoes through a food mill or mash with a potato masher (do not use an electric mixer).
- Gradually add the warm liquid mixture to the milled/mashed potatoes, stirring, until you've added enough liquid to achieve the consistency you prefer (you might not need all the liquid).
- Adjust salt and pepper to taste, if necessary, and serve.
- Note: this is an excellent basic recipe you can add other tasty ingredients to, such as roasted garlic, crumbled blue cheese or gorgonzola, chopped or minced scallions/basil/parsley, caramelized onions or leeks.
Nutrition Facts : Calories 479.8, Fat 30.2, SaturatedFat 19, Cholesterol 83.4, Sodium 327.7, Carbohydrate 48.4, Fiber 4.1, Sugar 2.1, Protein 6.3
POTATO CHEESE CALICO SOUP
Yummy and easy to make. This recipe is so very full of flavor that I really believe all will just love this recipe!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
- Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
- Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 18.2 g, Cholesterol 17.7 mg, Fat 6.3 g, Fiber 2.6 g, Protein 9.6 g, SaturatedFat 3.7 g, Sodium 553.3 mg, Sugar 3.5 g
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