Susans Decadent Holiday Mashed Potatoes Recipes

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DECADENT MASHED POTATOES



Decadent Mashed Potatoes image

When the potatoes are finished cooking, immediately drain and mash them while hot. Have your cream and butter heated and ready to add in right then. A few lumps are OK. If you overstir or let the potatoes cool before mashing, they'll be gluey.

Provided by Alan in SW Florida

Categories     Potato

Time 1h

Yield 9 cups, 8 serving(s)

Number Of Ingredients 8

2 lbs idaho potatoes, peeled and cut into eighths
2 lbs yukon gold potatoes, peeled and cut to similar size of Idaho potatoes
1 teaspoon sea salt
1 tablespoon sea salt
1/4 cup butter
1 1/4 cups heavy cream or 1 1/4 cups milk
1 pinch white pepper
fresh chives, thinly sliced or fresh basil, sliced into thin ribbons

Steps:

  • Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
  • Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
  • When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
  • Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.

Nutrition Facts : Calories 365.3, Fat 19.7, SaturatedFat 12.3, Cholesterol 66.2, Sodium 1229.1, Carbohydrate 43.7, Fiber 4.5, Sugar 1.9, Protein 5.2

DECADENT POTATOES



Decadent Potatoes image

Make and share this Decadent Potatoes recipe from Food.com.

Provided by Leslie

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs red potatoes
2 cups heavy cream (Whipping Cream)
3 cups grated gruyere cheese
fresh ground pepper
1/2 teaspoon grated nutmeg (you can use regular ground nutmeg)
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°.
  • Lightly butter a 12" baking dish.
  • Scrub potatoes well and blot dry.
  • Do not peel.
  • Slice potatoes very thinly or use a mandoline (you can also use your food processor).
  • Divide potatoes into 3 equal portions.
  • Pour approximately 1/4 cup cream into bottom of the baking dish.
  • Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
  • Sprinkle 1/3 of the Gruyere on top of the potato slices.
  • Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
  • Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
  • You will have 3 layers.
  • Finish the dish by sprinkling the Parmesan cheese evenly over the top.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

Nutrition Facts : Calories 479.7, Fat 37.1, SaturatedFat 22.5, Cholesterol 131.6, Sodium 274.7, Carbohydrate 20.2, Fiber 2, Sugar 1.8, Protein 17.9

HOLIDAY MASHED POTATOES



Holiday Mashed Potatoes image

My mom passed this recipe on to me several years ago and I have been making it for every holiday dinner since. They can be made ahead, eliminating the need for mashing potatoes on the big day! I sprinkle a little paprika on top before baking to give it some color. Prep time does not include time it takes to boil the potatoes.

Provided by Lvs2Cook

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 lbs potatoes, peeled and cooked
1 (8 ounce) package cream cheese, room temperature
1/4 cup butter
1/2 cup sour cream
1/2 cup milk
2 eggs
1/4 cup onion, chopped
1 teaspoon salt
1 dash pepper

Steps:

  • Beat hot potatoes until all lumps are removed.
  • Add cream cheese (in small pieces) and the butter.
  • Beat well until cheese and butter are completely melted and mixed.
  • Stir in sour cream.
  • Add eggs and onion to milk and add this to the potatoes with salt and pepper.
  • Beat until light and fluffy.
  • Place in a greased 9-inch casserole.
  • Refrigerate several hours or overnight.
  • Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

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