Oprahs Classic Mashed Potatoes Recipes

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OPRAH'S CLASSIC MASHED POTATOES



Oprah's Classic Mashed Potatoes image

I found this in a magazine a while back and have been using it since! Very good . Oprah's Classic Potatoes

Provided by WildlifeDi

Categories     Potato

Yield 10-12 cups

Number Of Ingredients 7

2 1/2 lbs red potatoes
2 1/2 lbs idaho potatoes
1 1/4 cups butter
1 1/4 cups creamy pureed horseradish
1 1/2 cups heavy cream
2 1/2 teaspoons kosher salt
1 1/2 teaspoons fresh black pepper, ground

Steps:

  • Wash potatoes well, leaving the skins on.
  • Cut the potatoes in half lengthwise. Place in a kettle and fill with enough water to cover potatoes.
  • Bring to a boil, reduce heat and simmer until potatoes are very tender.
  • Drain well and add butter while potatoes are hot. Begin to hand mash.
  • Add all remaining ingredients and mash well leaving them just slightly lumpy.
  • Makes about 10-12 cups or 6 to 8 servings.

Nutrition Facts : Calories 508.7, Fat 36.7, SaturatedFat 22.9, Cholesterol 109.9, Sodium 919, Carbohydrate 42.5, Fiber 5.5, Sugar 4.8, Protein 5.8

CLASSIC MASHED POTATOES



Classic Mashed Potatoes image

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
  • Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
  • Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

CLASSIC MASHED POTATOES



Classic Mashed Potatoes image

Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1 cup heavy cream
1 cup whole milk
4 ounces (1 stick) unsalted butter

Steps:

  • Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes.
  • Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.
  • Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.) Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

CLASSIC MAKE-AHEAD MASHED POTATOES



Classic Make-Ahead Mashed Potatoes image

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings (3/4 cup each)

Number Of Ingredients 8

5 pounds potatoes, peeled and cut into wedges
1 package (8 ounces) reduced-fat cream cheese, cubed
2 large egg whites, beaten
1 cup reduced-fat sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BASIC MASHED POTATOES



Basic Mashed Potatoes image

If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.

Provided by Esmee Williams

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 4

2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste

Steps:

  • Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g

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

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