Halloween Mashed Potatoes Recipes

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THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

MIDNIGHT MASHED POTATOES



Midnight Mashed Potatoes image

Garlic, onion salt and Parmesan cheese season these mashed potatoes that get a bit of richness from sour cream. For a fancy look, use a pastry tip to pipe the potatoes into rosettes before baking.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

6 medium russet potatoes, peeled and cubed
2 garlic cloves, minced
1 tablespoon butter
1/2 cup milk
1/2 cup sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons minced chives
1 teaspoon salt
3/4 teaspoon onion salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute garlic in butter., Drain potatoes and place in a large bowl. Add garlic; beat until smooth. Add the remaining ingredients and mix well. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 521mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

MONSTER MASHED POTATOES



Monster Mashed Potatoes image

grotesquely delicious halloween mashed potato recipe. if you cannot use purple potatoes, use red and blue food coloring to dye them. carrots or squash can be used instead of sweet potatoes. spinach, peas, broccoflower, or lima beans work well as a green ingredient. got off of perfectentertaining.com

Provided by katemonster8

Categories     Yam/Sweet Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb cooked and mashed white potato
1/2 lb cooked and mashed purple potatoes
1/2 lb cooked and mashed sweet potatoes
1 lb cooked and pureed broccoli
1/2 cup butter
1/2 cup heavy cream
salt
pepper
nutmeg

Steps:

  • place each vegetable in a separate bowl.
  • add 2 tablespoons butter, 2 tablespoons cream, salt, pepper, and nutmeg to taste to each bowl.
  • in a large bowl, gently swirl the 4 vegetable mixtures together, making sure each color remains distinct in areas.
  • serve hot.

FALL-INFUSED MASHED POTATOES



Fall-Infused Mashed Potatoes image

The bounty of Autumn--soft and creamy acorn squash--is mixed in subtle ratio with mashed potatoes for a seasonal kick on an old favorite!

Provided by LenoreRockchild

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 acorn squash, halved and seeded
water as needed
5 large white potatoes, diced
2 tablespoons butter
1 tablespoon Dijon mustard
½ teaspoon dried dill weed
salt and ground black pepper to taste
½ cup milk, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the halved acorn squash cut-side down in a glass baking dish; add 1/2-inch water.
  • Bake in the preheated oven until soft and tender, about 30 minutes. Remove squash from oven; scoop out flesh.
  • Place potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until soft and tender, about 20 minutes. Drain potatoes.
  • Mash potatoes partially in a large bowl; stir in squash flesh, butter, mustard, dill, salt, and pepper. Add milk gradually, mashing to desired consistency.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 39.6 g, Cholesterol 11.8 mg, Fat 4.5 g, Fiber 5 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 137.9 mg, Sugar 4.1 g

POTATO GHOSTS



Potato Ghosts image

Provided by Kemp Minifie

Categories     Milk/Cream     Mixer     Egg     Potato     Side     Bake     Kid-Friendly     Halloween     Root Vegetable     Boil     Butter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 pounds large boiling potatoes (preferably white-fleshed)
3/4 stick unsalted butter, cut into pieces
1 1/4 cups whole milk
3 large egg yolks
Nigella seeds (sometimes mislabeled "black onion seeds") or caraway seeds for garnish
Equipment: a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip

Steps:

  • Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
  • While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
  • Preheat oven to 400°F with rack in middle.
  • Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
  • Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
  • Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

EASY MASHED POTATOES



Easy Mashed Potatoes image

Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 10 to 12

Number Of Ingredients 5

4 pounds Yukon gold potatoes, peeled and cut into 2-inch-thick slices
Kosher salt and freshly ground pepper
1 cup whole milk, or heavy cream, or a combination
1/2 cup (1 stick) unsalted butter, room temperature
Freshly ground pepper

Steps:

  • Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
  • Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper

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