I love good creamy, mashed potatoes. What's your best recipe?!
10-12 potatoes
2 packages of cream cheese
1 cup sour cream
3 tbsp. Butter
1 tsp. Salt
? tsp. Onion powder
pepper to taste
Cook potatoes like you would for mashed potatoes. Once soft drain water then mash with a hand mixer until potatoes are in small chunks. Add the cream cheese, sour cream, butter, salt, onion powder and pepper. Mix with an electric mixer until very smooth. Transfer potatoes into a oven safe casserole dish. Bake at 350 degrees for 45 minutes.
nfd?
Answers: Creamy Potato Recipe
10-12 potatoes
2 packages of cream cheese
1 cup sour cream
3 tbsp. Butter
1 tsp. Salt
? tsp. Onion powder
pepper to taste
Cook potatoes like you would for mashed potatoes. Once soft drain water then mash with a hand mixer until potatoes are in small chunks. Add the cream cheese, sour cream, butter, salt, onion powder and pepper. Mix with an electric mixer until very smooth. Transfer potatoes into a oven safe casserole dish. Bake at 350 degrees for 45 minutes.
nfd?
We're more baked potato kinda people I just have to say to "fishin" that those potatoes sound like HEAVEN on a plate! I'm gonna have to try those *drool*
You should try those...we'll both try 'em 'k? ;-)
Use only whole ingredients such as heavy cream and real butter. Always heat milk before adding to potatoes too.
very simple -- mash with butter & milk
Heavenly Mashed Potatoes
10 to 12 servings
Prep: 40 min.
Bake: 30 min.
Ingredients
3-1/2 pounds potatoes, peeled and quartered
1 8-ounce package cream cheese, cut up and softened
1 8-ounce carton dairy sour cream
4 Tbsps. butter
2 teaspoons yellow mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, crisp-cooked, drained, and crumbled
Snipped chives (optional)
Directions
1. Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.
2. Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.
3. Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.
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Honestly Good Mashed Potatoes
6 to 8 servings
Prep: 25 minutes
Cook: 15 minutes
Ingredients
5 medium all-purpose potatoes (about 2-1/2 pounds), peeled and sliced 1/2-inch thick
3/4 cup milk
1/2 cup whipping cream
6 Tbsp. unsalted butter, cut up
Unsalted butter
Directions
1. In saucepan add potatoes with enough water to cover. Add 1 teaspoon salt. Bring to boiling; reduce heat, Simmer, covered 15 to 20 minutes or until tender. Drain well. Let stand in colander 5 minutes to dry and cool slightly. Meanwhile, in small saucepan combine milk and cream. Heat just until hot.
2. In mixing bowl beat potatoes with the whip attachment of an electric stand mixer just until potatoes break. Add 3 Tbsp. butter; mix on low speed just until incorporated. Add remaining 3 Tbsp. butter; beat again.
3. Slowly beat in milk mixture; adding only as much as potatoes can absorb. On medium speed beat until potatoes are light and fluffy. Do not over mix. Season to taste with salt; moisten with more milk mixture, if needed.
4. Cover potatoes; set aside until ready to serve. To reheat, transfer potatoes to medium nonstick saucepan and heat over medium-low heat until reheated, gently stirring occasionally. If necessary, thin mashed potatoes with additional hot milk mixture before serving. Top with additional butter before serving. Makes 6 to 8 servings.
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Buttermilk Mashed Potatoes
Prep: 10 minutes
Cook: 20 minutes
Ingredients
2 lb. russet or yellow potatoes, such as Yukon gold
3/4 cup buttermilk
4 Tbsps. butter
1/2 tsp. salt
1/4 tsp. ground black pepper
Directions
1. Peel and quarter potatoes. Cook, covered, in boiling salted water, 20 to 25 minutes or until tender; drain.
2. Meanwhile, in small saucepan combine buttermilk, butter, salt, and pepper. Heat over low heat until just warm, stirring frequently (do not boil).
3. Transfer potatoes to mixing bowl; mash with potato masher or beat with mixer on low speed. Slowly add buttermilk mixture, mashing until smooth. Makes 6 side-dish servings.
10-15 potatoes peeled or unpeeled cut into cubes
1/2tsp salt
boiled on med hi until tender
drained and put back in pot
crack 2 raw eggs on top
2 tbsp butter or margarine
1/8 cup milk or half and half
blend well with a mixer
the eggs hold the potatoes together and work well when reheating!!!
for the best creamy "whipped" potatoes, use "red" potatoes. Boil, then whip them up with chopped up garlic and red onion. Also, substitute 1 of the 3 tablespoons of butter with spectrum virgin olive oil. And it's best to use organic 1% milk. My boys LOVE these spuds and they don't even realize there's garlic in them. Keep me updated and give me your opinion bon a petite' !
boil potatoes, mash it up wif 1/4 block of butter.
put aside.
melt butter in a pan.
pour milk in pan, stir.
drop in cheese and wait untilcheese has melted.
(stir it always so det de mixture dun harden)
pour mixture into potatoes, mix well.
Serve.
DONE
((:
Simples, most yummiest recipe i've tried.
(:
Grandmas old style mashed potatoes
about 2 sticks of butter
a couple dashes of milk (until desired consistency)
6-8 Idaho potatoes
Slice the potatoes.
Boil the sliced potatoes medium heat for 45-60 min or until soft.take potatoes of the heat and drain the water.Cut the sticks in quarters and add the gradually then the couple dashes of milk.Mash till desired consistency.Add salt and pepper to taste.
My grandad makes bloody fantastic mash potato.
Really creamy and whipped so smooth
Fabulous.
He gets his potatos really really soft
Adds 5 tablespoons of butter (you never said you wanted it to be healthy!! lol)
Adds 1/4 pint milk (full fat)
And 2 tablespoons of horseradish sauce (yep you heard me right)
Add it a touch of salt
Whip it together so much, I mean loads and loads, he usually sits on the floor to do this lol, quite comical
And there you have the best damned mash potato you ever ate!