Mommas Mashed Potatoes Recipes

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MOMMA'S MASHED POTATOES



Momma's Mashed Potatoes image

This is my grandma's recipe for plain old potatoes. They always come out fluffy and tasty! This is one of those old classics at our house...one of the 'nobody makes these like Momma' dishes.

Provided by MINNESOTAMOM

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 6

2 ½ pounds russet potatoes, peeled and cubed
¼ teaspoon lemon juice
1 egg white
¼ cup butter
½ cup half-and-half cream
salt and black pepper to taste

Steps:

  • Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
  • Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 34 g, Cholesterol 27.8 mg, Fat 10.2 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 83.3 mg, Sugar 1.6 g

MOM'S MASHED POTATOES



Mom's Mashed Potatoes image

These are the best potatoes. Mom calls them whipped potatoes. She doesn't like lumpy spuds. Use the left overs in hot beef sandwiches, shepherds pie, or the next meal of some sort, lol.

Provided by Dienia B.

Categories     Potato

Time 59m

Yield 10 serving(s)

Number Of Ingredients 5

5 lbs potatoes, peeled
1/2 cup butter
1 (12 ounce) can canned milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Boil the potatoes.
  • Drain the potatoes, saving 1/2 cup of the water.
  • Add the stick of butter.
  • Whip with beaters, adding the canned milk until creamy.
  • If you need more liquid, add some potato water.
  • Salt and pepper to taste.

Nutrition Facts : Calories 373, Fat 12.6, SaturatedFat 7.9, Cholesterol 36.7, Sodium 373.2, Carbohydrate 59.5, Fiber 5, Sugar 21.5, Protein 7.6

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER



The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h30m

Yield 8 portions

Number Of Ingredients 10

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 tablespoons) butter, softened, plus more for greasing dish
1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper
2 cloves garlic, zested
1/2 stick (4 tablespoons) butter, melted
1/4 cup minced fresh chives
2 tablespoons fresh parsley, minced

Steps:

  • For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
  • Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
  • Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
  • When ready to bake and serve, preheat the oven to 350 degrees F.
  • For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

MOM'S MASHED POTATOES A LA KING



Mom's Mashed Potatoes a La King image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 pounds Idaho russet potatoes (about 5 potatoes), peeled and cut into 1-inch pieces
1 pound celery root, peeled and cut into 1/2-inch pieces
Kosher salt
2 sticks butter, 1 softened and 1 melted, plus more for greasing
6 ounces cream cheese
1 cup half-and-half, warmed
1/4 cup prepared horseradish
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/4 cup fresh minced chives

Steps:

  • Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
  • Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
  • Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you'll see why.

Provided by MICKE

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

6 Yukon Gold potatoes
1 small sweet onion, diced
3 hard-cooked eggs, chopped
½ cup diced celery
¼ cup chopped sweet pickles
salt and ground black pepper to taste
1 cup mayonnaise
⅓ cup sweet pickle juice
1 teaspoon prepared yellow mustard

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, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 308.5 calories, Carbohydrate 19.7 g, Cholesterol 89.9 mg, Fat 24 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 222.2 mg, Sugar 1.9 g

MOM'S MASHED POTATO SALAD



Mom's Mashed Potato Salad image

Everybody loved Mom's mustard potato salad. Hers was different than most because she always used mashed potatoes. A few years ago we discovered that it tastes just as good when using instant mashed potatoes. This is so easy, and it will keep for several days in the fridge. From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Provided by Tona C.

Categories     < 30 Mins

Time 30m

Yield 6 cups, 8-10 serving(s)

Number Of Ingredients 9

8 servings instant mashed potatoes (prepare according to package instructions)
2 tablespoons onion flakes
6 hard-boiled eggs, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared yellow mustard
1 tablespoon vinegar
1 cup relish sandwich spread (Kraft Original Sandwich Spread)
1/2 cup sweet pickle relish

Steps:

  • Add onions to liquids for instant potatoes. Cook according to package instructions.
  • While potatoes are still warm, add the remaining ingredients. Mix well.
  • This dish can be served warm or cold.
  • If this is too "whangy" for your taste, cut the vinegar and mustard in half.

Nutrition Facts : Calories 85.5, Fat 4.2, SaturatedFat 1.2, Cholesterol 159, Sodium 505.4, Carbohydrate 7.2, Fiber 0.4, Sugar 3.4, Protein 5

MAURA'S MOM'S MASHED POTATOES



Maura's Mom's Mashed Potatoes image

Made with cream cheese instead of butter, seasoned with green onion and baked in a casserole, these instant mashed potatoes taste just like homemade.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 8 servings, about 1/2 cup each.

Number Of Ingredients 7

2-3/4 cups water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3 cups instant potato flakes (enough for 8 servings)
1 cup milk
2 Tbsp. green onion slices
2 Tbsp. finely chopped fresh parsley
1/4 tsp. paprika

Steps:

  • Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
  • Spoon into 1-quart casserole dish. Sprinkle with paprika.
  • Bake 30 minutes or until heated through.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 2 g, Protein 4 g

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes with Cream Cheese image

This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

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