Whipped Cream Potatoes Recipes

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WHIPPED CREAMY MASHED POTATOES



Whipped Creamy Mashed Potatoes image

Whipped creamy mashed potatoes are a must for the holiday season. Potatoes that are velvety smooth, buttery and ultra creamy that'll have your guests swooning for a second serve all with just five simple ingredients.

Provided by Recipe Winners

Time 30m

Number Of Ingredients 6

1 kg (2 pounds) brushed potatoes or Ukon gold, Maris Piper or Russet
2/3 cup pouring cream - see notes below
150g (5 ounces) unsalted butter
2 teaspoons salt - 1 for cooking and 1 for seasoning
1/2 teaspoon fine white pepper
chives to garnish - optional

Steps:

  • peel and cut potatoes into even sized pieces
  • place in a pot and cover with cold water
  • add 1 teaspoon salt
  • place pot over heat and bring to a boil
  • reduce heat to a rapid simmer and cook until potatoes are very tender when pierced with a knife
  • drain potatoes
  • pour potatoes into the bowl of your mixmaster and use the unattached beater to roughly mash the potatoes, then connect the beater
  • gently heat the cream in a small saucepan
  • add the butter and gradually add the cream and whip on medium until smooth and lump free
  • add 1 teaspoon salt and the pepper and mix until combined
  • spoon into a serving plate and sprinkle with chopped chives and a drizzle of butter
  • serve and enjoy!

Nutrition Facts : Calories 135 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 794 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

WHIPPED POTATOES



Whipped Potatoes image

"More, please" is what you'll hear when you serve these light and creamy potatoes. Seasoned with just a hint of garlic, they go well with all kinds of meat. And any mom appreciates the fact that she can make them ahead and bake them just before serving. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

2-1/2 pounds potatoes, peeled, quartered and cooked
3 ounces cream cheese, softened
1/2 to 3/4 cup sour cream
1/4 cup butter, softened
1/2 teaspoon garlic salt
Salt and pepper to taste
Paprika, optional

Steps:

  • In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 200 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 213mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

WHIPPED CREAM POTATOES



Whipped Cream Potatoes image

We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb.

Provided by deanna c

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
1 pint heavy cream (2 of the little ones!)
onion salt
black pepper

Steps:

  • The day before, put potatoes in a glass casserole or baking dish.
  • Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
  • cover and refridgerate overnight.
  • The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Nutrition Facts : Calories 410.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.2, Carbohydrate 3.3, Sugar 0.1, Protein 2.4

MASHED POTATOES WITH PESTO AND WHIPPED CREAM



Mashed Potatoes with Pesto and Whipped Cream image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium russet potatoes
Kosher salt
1/2 cup heavy cream
1 cup whole milk, warmed
1/2 to 1 stick unsalted butter, at room temperature
1/2 cup pesto
Freshly ground black pepper

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
  • Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
  • Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
  • Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.

AMAZING WHIPPED POTATOES



Amazing Whipped Potatoes image

These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.

Provided by AmyBoul

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 40m

Yield 10

Number Of Ingredients 6

5 pounds yellow potatoes, peeled and cut into 1/2-inch cubs
¼ cup butter at room temperature
¼ cup cream cheese at room temperature
½ cup warm milk, or more as needed
1 tablespoon sour cream
salt and ground black pepper to taste

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 large bowl.
  • Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g

RICH AND CREAMY MASHED POTATOES



Rich and Creamy Mashed Potatoes image

These mashed potatoes are especially rich, thanks to the whipping cream. The pretty red potato skins peeking through the creamy mashed potatoes will draw comments.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

6 medium unpeeled red potatoes (about 1-1/2 pounds), cut into 1-inch pieces
1/3 to 1/2 cup heavy whipping cream, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with the cream, butter, salt and pepper.

Nutrition Facts : Calories 241 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 371mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

MASHED POTATOES WITH CREAM



Mashed Potatoes with Cream image

Delicious and creamy mashed potatoes.

Provided by Crystal Sanders

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 4

6 medium potatoes, peeled and cubed
1 cup heavy whipping cream, or more to taste
½ cup salted butter, cubed
salt and ground black pepper to taste

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, 15 to 20 minutes. Drain and transfer to a mixing bowl.
  • Add cream, butter, salt, and pepper to the potatoes. Mix until smooth and creamy, adding more cream for creamier potatoes.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 38.3 g, Cholesterol 95 mg, Fat 30.2 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 18.9 g, Sodium 136.8 mg, Sugar 1.7 g

CLASSIC WHIPPED MASHED POTATOES



Classic Whipped Mashed Potatoes image

It's simple: Move quickly and keep them warm, and you'll have creamy, fluffy potatoes ready for your holiday table.

Provided by Michael Anthony

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

2 pounds Yukon Gold potatoes
salt
1 Garlic clove
1 bay leaf
3/4 cup whole milk
8 tablespoons unsalted butter

Steps:

  • Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
  • Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
  • Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.

BASIC MASHED (WHIPPED) POTATOES



Basic Mashed (Whipped) Potatoes image

I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.

Provided by breezermom

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

4 lbs idaho potatoes, peeled and sliced 2 inches thick
1/2 cup butter
1 cup half-and-half, warmed
1 1/2 teaspoons salt (or to taste)
1 1/2 teaspoons black pepper (or to taste)

Steps:

  • Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
  • Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
  • Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
  • Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes with Cream Cheese image

This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

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