BEST EVER CREAMY MASHED POTATOES
These Best Ever Creamy Mashed Potatoes are perfect for the holidays! Simple mashed potatoes baked to creamy perfection with butter and cream cheese!
Provided by Chrissie
Categories Side Dish
Time 55m
Number Of Ingredients 9
Steps:
- Wash and peel the potatoes, cutting them into about 1-2 inch chunks (be sure all the chunks of potato are the same size so they cook evenly).
- Add the potatoes to a large pot and fill the pot with hot water just so the potatoes are covered. Add the garlic, thyme and salt, and stir well.
- Set the pot over high heat on the stove and cover. When it reaches a boil, continue cooking, covered over medium heat for about 20 minutes or until the potatoes are fork-tender.
- Preheat your oven to 425 degrees Fahrenheit.
- Grease a large lasagna pan or casserole dish (slightly bigger than 9-inches by 13-inches), and set aside.
- When the potatoes are done, drain the potatoes and remove the garlic cloves and thyme sprigs.
- Add the potatoes back into the pot and mash well with a potato masher (by hand).
- Add the butter, cream cheese, garlic powder and onion powder, and some salt and pepper (you can always add more salt and pepper later, so start with a few pinches of each) on top and replace the lid. Wait for a few minutes so the heat of the potatoes can warm up the other ingredients.
- Use a hand mixer to mix everything together until the mixture is creamy and smooth, and everything is incorporated. Don't over-whip...this will create glue-y sticky mashed potatoes.
- Spoon the mashed potatoes into the baking dish and smooth out the top.
- Bake at 425 degrees Fahrenheit for about 20-25 minutes, or just until the top gets crispy and golden brown.
- Serve immediately.
Nutrition Facts : ServingSize 0.75 cups, Calories 225 kcal, Carbohydrate 28 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 369 mg, Fiber 3 g, Sugar 2 g
CREAMY DOUBLE-GARLIC MASHED POTATOES
Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is well worth the effort. You can roast and fry the garlic and peel the potatoes ahead of time, storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Feel free to use either red or russet potatoes here: Red potatoes will make a thick and creamy mash, while russets will yield a lighter and fluffier result (see Tip). If you run short on time, trim the garlic chips from your to-do list. Canned fried onions from your local supermarket, or fried shallots or fried garlic flakes from most Asian markets provide the same jolt of texture on top.
Provided by Alexa Weibel
Categories vegetables, side dish
Time 4h
Yield 8 to 12 servings (8 cups)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.
- Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.
- Prepare the garlic chips: Line a plate with paper towels. In a small shallow saucepan or frying pan, heat the canola oil over medium-high until shimmering. Working in batches, fry the sliced garlic, stirring often, until just starting to turn golden, 30 seconds to 1 minute. (They'll continue to darken from the residual heat, so you'll want to remove them from the hot oil before they're fully golden brown.) Transfer garlic chips to the plate using a slotted spoon. Season with salt and repeat with remaining sliced garlic. Set aside.
- Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.
- Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)
- Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)
- Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Top with garlic chips, and serve immediately.
PERFECT DOUBLE CREAM GARLIC MASHED POTATOES RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 5
Steps:
- Equipment needed: Food Mill, so worth the investment. Recommended: OXO brand, easily found at Bed Bath & Beyond type stores. Cook potatoes and garlic cloves in salted water (about 1 tablespoon of kosher salt--not table salt) Drain the potatoes and garlic, and return the the pot on low heat-- this allows excess water to evaporate, about 2 to 3 minutes. Place potatoes and garlic into food mill, and using larges disk, turn handle to rice the potatoes back into your cooking pot. Add the cream cheese and allow to melt from the heat of the potatoes. Add the heavy cream (slightly warmed). Half & half works, but the heavy cream is what tastes best. Stir and taste; add more salt, if necessary. Cover and keep warm, on lowest heat, for up to 15 minutes-- or for longer time, keep warm in a low heated oven.
CREAMY ROASTED GARLIC MASHED POTATOES
I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.
Provided by Amanda Lee
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
- Roast in the preheated oven until very soft, about 25 minutes.
- Meanwhile, 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.
- Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g
CREAMY DOUBLE MASHED POTATOES
Double doesn't mean twice mashed: It means two kinds of potatoes for double flavor in this smart side that even includes bacon! Perfect for holidays or any day.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
- Add Neufchatel; mash potatoes just until Neufchatel is blended. Gradually add broth, continuing to mash potatoes until desired consistency.
- Stir in bacon.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
MASHED POTATOES FOR TWO
Buttery mashed potatoes for two.
Provided by CJME
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 2
Number Of Ingredients 8
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 to a bowl.
- Heat olive oil in a pan over medium heat. Add garlic and cook until light brown and fragrant, 1 to 2 minutes. Remove from the heat and add to potatoes.
- Add cream, butter, thyme, rosemary, salt, and pepper to potatoes; beat with an electric mixer until fluffy.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 39.3 g, Cholesterol 84.9 mg, Fat 31.2 g, Fiber 5 g, Protein 5.4 g, SaturatedFat 17.2 g, Sodium 110.4 mg, Sugar 1.7 g
CREAMY GARLIC MASHED POTATOES
This one is sure to be a hit with you and your family if you love garlic in your mashed potatoes. Feel free to add more garlic than the recipe calls for. This is my slightly-altered version of a recipe found at The Food Network.
Provided by Fauve
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice potatoes, making sure all are relatively the same size.
- Place in a large saucepan and cover with water.
- Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
- Cook until potatoes fall apart when poked with a fork.
- Heat the heavy cream and the garlic in a medium saucepan over medium heat until cream is simmering.
- Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water.
- Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine.
- Serve immediately.
Nutrition Facts : Calories 452.1, Fat 33.5, SaturatedFat 20.8, Cholesterol 121.2, Sodium 1128.1, Carbohydrate 29.4, Fiber 3.3, Sugar 1.4, Protein 10.2
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