Not Your Mamas Mashed Potatoes Recipes

NOT YOUR MOM'S MASHED POTATOES

Steps:

• Wash and peel the potatoes then cut them into 1-2 inch pieces.
• Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Add 2 tablespoons of salt to the pot.
• Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 15-20 minutes or until the easily break apart with a fork.
• Drain the water from the potatoes and then place them back in the pot.
• Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk 1/4 cup at a time until you reach the consistency you want.
• Add the salt a teaspoon at a time until you reached your desired level of saltiness.

BONNIE'S NOT YOUR MAMA'S MASHED POTATOES!

Steps:

• Peel your potatoes, cut into uniform chunks
• Cover with water, and put them on to boil. Boil until just tender to mash, don't overcook or undercook. Drain the hot potatoes, save the water for gravy, if you wish.
• You can use a hand masher, if you wish. I mash the potatoes in the same stainless steel pot I used to boil them. That way, I can put them in the oven to keep them warm until serving time. Place the well-drained potatoes on top of the onions, add the butter, add the sour cream, then add the cheese, salt and pepper to taste. Mix well. More on mashing in step 3.
• I use the electric mixer to mash my potatoes. It does a great job of whipping the daylights out of the potatoes! I also whip my potatoes in the sink to avoid splattering potatoes all over the place. Start off on a low setting, breaking up the chunks of potatoes and combining the ingredients. After the potatoes are mixed, turn the mixer on high and whip them. This does not take very long. Taste to make sure the seasoning is right. Use the tines of a salad serving fork to make the pattern in my photo. I make little stand-up peaks. Cover the dish with foil and set in the oven on 200 degrees to keep warm. Serve with or without gravy. Add that little pat of butter for the top before serving. Your mama will love you!
• Cook's Tip: You can put your potatoes on to boil with a lid, and when they come to a fast boil turn off the burner and remove pan covered (no peeking!) to the back of the stove. After they sit for one hour, they should be done. All you have to do, is bring them to a boil again which heats them up, and proceed to make your mashed potatoes. This method frees up and extra burner when you have several dishes working at once. You can put the potatoes either in the oven to keep warm or in a hot crockpot. Enjoy!

MAURA'S MOM'S MASHED POTATOES

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.

MOMMA'S MASHED POTATOES

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.

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

MAMA O'S GARLIC PARMESAN MASHED POTATOES

Steps:

• Boil potatoes with garlic until tender; drain.
• With a potato masher, mash the potatoes and garlic.
• Add the butter, cheese, salt and pepper and continue to mash and stir until creamy.

SCALLOPED POTATOES NOT LIKE YOUR MAMA'S!

Steps:

• Scrub and boil potatoes skin on cook enough until fork can piece through without difficulty about 30 minutes. You do not want your potatoes over cooked where they are too soft to work with.
• Cool potatoes to where you can work with them. Slice into bowl. Wash and chop green onions, smash fresh garlic.
• Add all of the above ingredients except 1 cup of cheddar cheese. Fold enough to mix, not too much or potatoes can looked mashed.
• Bake in 350°F oven for 20-25 minutes. Take out and add the 1 cup cheese to the top and put back into the oven until it melted. Present with chives on top and parsley.

NOT YOUR MAMA'S MASHED POTATOES

Steps:

• Cook potatoes, carrots, garlic, and jalapeno in a large pot covered with water bring to a boil over high heat.
• Cook 15 to 20 minutes until potatoes are tender.
• Drain water from pot.
• Microwave corn for a few minutes to heat.
• Stir corn into potatoes along with butter.
• Mash the mixture with a mixer or potato masher until butter is melted and potatoes have reached desired consistency.
• Mix in cheese, salt and pepper.
• Serve hot.