CREAMY MASHED POTATOES II
Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking.
Provided by AMANDA43
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 10
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F ( 175 degrees C).
- Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
- Bake for 30 minutes in the preheated oven, until the top is golden brown.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 53.5 g, Cholesterol 38.7 mg, Fat 15.1 g, Fiber 6.5 g, Protein 7.6 g, SaturatedFat 9.4 g, Sodium 204.9 mg, Sugar 2.4 g
CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY
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
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
JEN'S CREAMY GARLIC MASHED POTATOES
These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.
Provided by jenmannaz
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
- Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
- Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
- Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 45.8 g, Cholesterol 71.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 17.6 g, Sodium 735.5 mg, Sugar 0.2 g
OH-SO-GOOD CREAMY MASHED POTATOES
Yukon Golds are great for mashed potatoes because of their buttery flavor and low moisture content. They easily absorb the warm milk or melted butter you add to your spuds. -Brittany Jackson, Seymour, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- Place potatoes and salt in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 20-25 minutes or until potatoes are tender. Meanwhile, in a large saucepan, heat milk, butter, garlic salt and pepper over medium heat until butter is melted., Drain potatoes, then shake over low heat for 1-2 minutes to dry. Mash potatoes with a potato masher or beat with a mixer; gradually add milk mixture. Stir in sour cream. Stir in additional milk to thin if desired. Sprinkle with parsley.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 237mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
ULTRA-CREAMY MASHED POTATOES
Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.
Provided by Andy Baraghani
Categories Bon Appétit Side Thanksgiving Potato Butter Milk/Cream Garlic Rosemary
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
- Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
- Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
- Serve mashed potatoes topped with a few grinds of pepper.
- Do Ahead
- Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.
CREAMIEST MASHED POTATOES RECIPE BY TASTY
Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy
Provided by Betsy Carter
Categories Sides
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
- Dice the potatoes into 1-inch (2-cm) cubes.
- Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
- Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the melted butter and stir to incorporate, then season with salt to taste.
- In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
- Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
- Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams
CREAMY MASHED POTATOES - FOR 2
Tasty, no-fail recipe. My husband loves these and so do I! We love them so much that no restaurant mashed potatoes can ever do! Use more garlic if you like and you can also add more pepper or a little smoked paprika. Use regular salt and it's good, using truffled salt makes it OH SO GOOD! So good, so easy! Portion size is perfect for 2 people
Provided by Steph KP
Categories Potato
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Fill a pot with water, turn on burner to boil.
- Smash and peel garlic cloves. Add to water as it's heating
- Bring a pot of water to boil.
- Cut and peel potatoes (smaller pieces result in shorter cooking time.
- Add potatoes to boiling water and cook until fork tender (usually about 20 mins).
- Pour contents of pot into a colander to drain potatoes.
- Pour drained potatoes back into warm pot.
- Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper.
- Mash to combine, serve warm.
CREAMY FRIED ONION MASHED POTATOES
If you are an onion lover, you will absolutely LOVE these mashed potatoes, this is a simple recipe but oh so good! Use russet potatoes only for this recipe, they make the best mashed potatoes! These go perfect with a roast beef, pork or chicken dinner. For the creamiest mashed potatoes use whipping cream!
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Do this firstly or while potatoes are boiling, in a skillet fry the onions in butter until golden brown (this might take about 15 minutes, and do not drain the butter, if you do you will have to add in more butter anyway!).
- Boil the russets in a large pot of boiling water until fork-tender; drain and transfer the cooked potatoes to a large bowl.
- Mash the potatoes with the whipping cream and fryed onion/butter mixture until fluffy (I use my Kitchen Aid stand mixer for this with the mixing attachment and make certain to mash the potatoes while they are still warm or hot).
- If desired you can add in more whipping cream depending on the consistancy you desire.
- Season with salt and tons of black pepper.
Nutrition Facts : Calories 715.5, Fat 21.5, SaturatedFat 13.3, Cholesterol 61, Sodium 155.5, Carbohydrate 120.8, Fiber 15.3, Sugar 8.3, Protein 14.2
OUR FAVORITE CREAMY MASHED POTATOES
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
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.
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