Luxurious Mashed Potatoes Recipes

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LUXURIOUS MASHED POTATOES FOR TWO



Luxurious Mashed Potatoes for Two image

After making mashed potatoes for years, I had an idea of what we liked. One night, it all came together! This recipe is not overly rich but delicious!

Provided by Christine Gallegos

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 2

Number Of Ingredients 7

3 large Yukon Gold potatoes, peeled and quartered
3 slices bacon, or more to taste
¼ cup shredded Cheddar cheese
1 tablespoon cream cheese, softened
1 tablespoon salted butter, softened
salt and ground black pepper to taste
¼ cup heavy whipping cream, or more as needed

Steps:

  • Place potatoes in a pot and cover with salted water. Bring to a boil; continue to boil until tender, about 20 minutes. Remove from heat.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool. Crumble or chop into small pieces.
  • Drain potatoes and mash in a bowl. Add Cheddar cheese, cream cheese, butter, salt, and pepper. Stir with a large spoon. Add cream until it is a nice consistency and to your liking.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 51.1 g, Cholesterol 97 mg, Fat 30.9 g, Fiber 4.4 g, Protein 16.2 g, SaturatedFat 17.7 g, Sodium 509.1 mg, Sugar 0.1 g

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.

MASHED POTATOES SUPREME



Mashed Potatoes Supreme image

Says Julia Daubresse of Sun City Center, Florida: "I received this recipe from my sister some 60 years ago and so many people have requested it since then! The potatoes are rich, creamy and taste like twice-baked. It offers make-ahead convenience, so it's great for potlucks."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 pounds medium red potatoes, quartered
2 packages (3 ounces each) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup half-and-half cream or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts :

LUXURIOUS MASHED POTATOES



Luxurious Mashed Potatoes image

You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/2 cups heavy cream, warmed

Steps:

  • In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.
  • Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

Nutrition Facts : Calories 441 g, Fat 37 g, Fiber 3 g, Protein 6 g

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY



Creamy And Decadent Mashed Potatoes Recipe by Tasty image

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

5 lb russet potato, peeled and cut into large chunks
2 bay leaves
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme, plus more for garnish
3 cups heavy cream
3 cups whole milk
4 tablespoons unsalted butter, cubed
kosher salt, to taste
freshly ground black pepper, to taste

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

WORLD'S BEST MASHED POTATOES



World's Best Mashed Potatoes image

I attended a Boy Scout pot luck with my son several years ago and was introduced to these heavenly potatoes. The Scout leader was kind enough to share. It is a recipe that is hard to mess up but yet is delightful enough to serve at a formal dinner party. We seldom have leftovers and when we do my family fights over who gets to eat them. It is an easy recipe to decrease or increase depending on the needs of your family.

Provided by dbrhnewman

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, peeled and cubed
1 (16 ounce) carton sour cream (This can vary, please read below)
1/4 cup butter or 1/4 cup margarine
1 -2 cup shredded colby cheese or 1 -2 cup cheddar cheese (optional)
salt
pepper
cooking spray

Steps:

  • Place peeled and cubed potatoes into a medium size saucepan.
  • Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
  • Remove from heat and drain any remaining water.
  • Place potatoes into mixing bowl.
  • Add butter and start to whip potatoes with mixer set on 7 or 8.
  • Add sour cream slowly and whip until smooth and creamy.
  • (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
  • Top with as much cheese as desired.
  • Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
  • Remove from oven and let sit for five minutes.
  • If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.

Nutrition Facts : Calories 441.6, Fat 29.6, SaturatedFat 17.9, Cholesterol 79.7, Sodium 256.4, Carbohydrate 35.8, Fiber 4.2, Sugar 4.4, Protein 10

OUR FAVORITE CREAMY MASHED POTATOES



Our Favorite Creamy Mashed Potatoes image

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

4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
6 large garlic cloves, peeled
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
1 1/4 cups whole milk
4 thyme sprigs
3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
3/4 teaspoon freshly ground black pepper, plus more
1/2 cup sour cream
Special Equipment
A potato ricer or food mill

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.

GLORIOUS MASHED POTATOES



Glorious Mashed Potatoes image

Make and share this Glorious Mashed Potatoes recipe from Food.com.

Provided by Girl from India

Categories     Potato

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes (750 g)
1/4 cup milk
30 g butter or 30 g margarine, softened
1/4 cup sour cream or 1/4 cup curds
1 (100 g) packet cream cheese, at room temp
1/2 teaspoon salt
1 pinch black pepper
2 teaspoons fresh finely chopped chives or 2 teaspoons dried chives (use chopped cilantro and mint chopped instead of the chives for a variation in flavour)
1 green chili, deseeded and chopped (optional)

Steps:

  • Peel the potatoes and cut them into slices.
  • Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
  • Drain and mash.
  • Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
  • Sprinkle the chives over and serve.

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