Martina Mcbrides Kansas Creamy Mashed Potatoes Recipes

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DAD'S MASHED POTATO SALAD



Dad's Mashed Potato Salad image

Provided by Martina McBride

Categories     side-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 15

6 medium russet potatoes, peeled and cut into 2-inch large chunks
3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch freshly ground nutmeg
1/4 cup warm half-and-half
1 cup plus 2 tablespoons Miracle Whip
1/4 cup yellow mustard
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 cups finely chopped sweet pickles
1/4 cup sweet pickle juice
1/2 cup plus 1 tablespoon sugar
5 hard-boiled eggs, peeled and finely chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
  • Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.

MARTINA MCBRIDE'S KANSAS CREAMY MASHED POTATOES



Martina McBride's Kansas Creamy Mashed Potatoes image

Both Country Crock® and Martina McBride are from Kansas, a place that inspired her to create this creamy and comforting side dish--a staple in her home.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds russet potatoes, peeled and cut into 2-inch pieces
1 teaspoon kosher salt, or to taste
¼ cup Country Crock® Spread
4 ounces cream cheese, softened
¼ cup sour cream
¼ cup half-and-half, warmed
¾ teaspoon chopped fresh thyme
1 tablespoon Country Crock® Spread

Steps:

  • Add the potatoes to a large saucepan and cover with cold water by at least 1 inch. Add the salt and bring to a boil. Reduce the heat to medium and cook, partially covered, until the potatoes are very tender, 12 to 15 minutes. Drain and return the potatoes to the pan.
  • Break up the potatoes with a potato masher or a handheld mixer on low speed. Gradually add Country Crock® Spread and beat until incorporated. Gradually add the cream cheese, and sour cream, beating well after each addition.
  • Gradually stir in the warm half-and-half, 2 tablespoons at a time, until well incorporated and the potatoes are fluffy and light (you may not need all the half-and-half). Stir in the thyme and season to taste with salt and pepper. Top with remaining tablespoon Country Crock® Spread.

Nutrition Facts : Calories 187 calories, Carbohydrate 21.2 g, Cholesterol 28.7 mg, Fat 9.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 6.2 g, Sodium 72 mg, Sugar 1 g

MARTINA MCBRIDE'S NO-BAKE PEANUT BUTTER-CHOCOLATE COOKIES



Martina McBride's No-Bake Peanut Butter-Chocolate Cookies image

Try Martina McBride's easy-to-make without-the-bake cookies--simply fold the soft and creamy Country Crock® into the batter for a delicious treat.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 1h

Yield 36

Number Of Ingredients 7

½ cup Country Crock® Spread
1 ¾ cups white sugar
½ cup milk
¾ cup creamy peanut butter
2 teaspoons vanilla extract
3 ¼ cups uncooked quick-cooking oats
1 cup (6 ounces) chocolate chips

Steps:

  • Line 2 baking sheets with waxed or parchment paper.
  • Melt the Country Crock® Spread in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk; bring to a full rolling boil. Boil vigorously for 2 minutes.
  • Remove from heat and immediately stir in the peanut butter, vanilla, and oats, stirring to combine. Add chocolate, stirring just until combined.
  • Drop the dough into mounds by rounded tablespoonfuls onto the prepared baking sheets. Do not flatten. Let the cookies stand for 30 minutes, or until set.

Nutrition Facts : Calories 121.7 calories, Carbohydrate 18.9 g, Cholesterol 0.3 mg, Fat 4.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 27 mg, Sugar 13 g

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