Mashed Potato Cloud Recipes

MASHED POTATO CLOUD

Steps:

• In an 8 to 10-quart pan over high heat, bring 1 1/2 quarts of water to a boil.
• Peel potatoes and cut into 1-inch chunks.
• Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes.
• Drain and pour into the bowl of heavy-duty-electric mixer fitted with a wire whisk, or return to pan.
• Add butter and 1/2 cup cream. Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth.
• If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency.
• Add salt and pepper to taste. Scrape into serving bowl.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

"EVERYTHING" MASHED POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top. , Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.

MASHED POTATO CASSEROLE

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.

MASHED POTATO CLOUD

Steps:

• In an 8- to 10-quart pan over high heat, bring 1 1/2 quarts water to a boil. Peel potatoes and cut into 1-inch chunks. Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes. Drain and pour into the bowl of a heavy-duty electric mixer fitted with a wire whisk, or return to pan.
• Add butter and 1/2 cup cream. Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk (Berger's technique), just until smooth. If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency. Add salt and pepper to taste. Scrape into a serving bowl.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

MASHED POTATO CLOUD

Steps:

• In an 8- to 10-quart pan over high heat, bring 1 1/2 quarts water to a boil. Peel potatoes and cut into 1-inch chunks. Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 12 to 15 minutes. Drain and pour into the bowl of a heavy-duty electric mixer fitted with a wire whisk, or return to pan.
• Add butter and 1/2 cup cream. Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk (Berger's technique), just until smooth. If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency. Add salt and pepper to taste. Scrape into a serving bowl.