Velvet Mashed Potatoes Recipes

VELVET MASHED POTATOES

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
• Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

VELVETY MASHED POTATOES

Steps:

• Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.
• Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using.

VELVEETA® GARLIC MASHED POTATOES

Steps:

• Prepare Potatoes according to package directions, adding garlic powder with the Cheese Sauce.

ROASTED GARLIC VELVET MASHED POTATOES

Steps:

• Set oven to 400°F.
• Slice off top of garlic head, barely cutting of the top of each clove.
• Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
• Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
• Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
• Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
• Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
• Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
• Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
• Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
• Garnish with snipped chives.

VELVET MASHED POTATOES RECIPE

Steps:

• Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy. This recipe yields 12 servings.

VELVET MASHED POTATO CHOCOLATE CAKE

Steps:

• Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
• Mash thoroughly, do not add milk or seasonings.
• Measure out 1 cup, cover to keep warm, set aside.
• Preheat the oven to 300°F.
• Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
• In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
• Add the egg yolks and beat 1 minute longer.
• Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
• With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
• Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
• Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
• Cool completely in pan on wire rack while you prepare the frosting.
• To prepare the FROSTING:.
• In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
• Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
• Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
• Cover tightly until ready to serve.
• NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.