PLEASE someone give me your BEST mashed potatoes recipie!!?!
I signed up for mashed potatoes for tommorows meal for a early Thanksgiving dinner with friends!. Now I am freaking out hahaha I need a great recipie!. Please share!!! Oh its for about 50 people!!Www@FoodAQ@Com
Answers:
the trick to great mashed potatoes is
1!. dairy, and
2!. roasted garlic!.
first, roast a head of garlic: http://www!.elise!.com/recipes/archives/00!.!.!.
meanwhile, boil some potatoes up in heavily salted water until they're fork-tender!. take out, drain, return pot to burner!. add a bunch of butter, probably about a half a stick or more, depending on quantity of potatoes!. add roasted garlic!. mash with a masher or a fork, and use 2% milk, not cream, to loosen the mixture up!. i find that cream and butter together makes the potatoes too heavy!. salt and pepper to taste!.
that's it!
you can also add cream cheese, sour cream, or crema (from the hispanic foods or dairy section) if you like, but be sure to adjust the other ingredients accordingly so that the potatoes don't get too watery!.
also, i like to use red potatoes, and leave the skins on!.!.!. but if you don't like that you can always peel them first, before you boil them!. Www@FoodAQ@Com
1!. dairy, and
2!. roasted garlic!.
first, roast a head of garlic: http://www!.elise!.com/recipes/archives/00!.!.!.
meanwhile, boil some potatoes up in heavily salted water until they're fork-tender!. take out, drain, return pot to burner!. add a bunch of butter, probably about a half a stick or more, depending on quantity of potatoes!. add roasted garlic!. mash with a masher or a fork, and use 2% milk, not cream, to loosen the mixture up!. i find that cream and butter together makes the potatoes too heavy!. salt and pepper to taste!.
that's it!
you can also add cream cheese, sour cream, or crema (from the hispanic foods or dairy section) if you like, but be sure to adjust the other ingredients accordingly so that the potatoes don't get too watery!.
also, i like to use red potatoes, and leave the skins on!.!.!. but if you don't like that you can always peel them first, before you boil them!. Www@FoodAQ@Com
Twice-Baked Potato Casserole Ingredients
5 lbs Potatoes peeled, quartered 2 Eggs large
6 Tblsp Butter 1/2 cup Green Onions chopped
2 1/2 cup Cheddar Cheese shredded 1/2 cup Bacon cooked crisp, crumbled
1 cup Milk 2 1/2 teaspoons Salt
1 cup Sour cream 1/2 teaspoon Pepper
Instructions for Twice-Baked Potato Casserole
1!. Heat oven to 350!.
2!. Lightly coat a 3 qt!. shallow baking dish with non-stick spray!.
3!. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced!.
4!. Drain in a colander and return to pot!.
5!. Add butter to potatoes, mash with a potato masher until smooth!.
6!. Stir in 2 c!. cheese, milk, sourcream and eggs until blended!.
7!. Then add onions and bacon bits, reserving a few tablespoons of each for garnish!.
8!. Stir in salt and pepper!.
9!. Spoon into prepared baking dish!.
10!. Sprinkle with remaining 1/2 c!. cheese and bacon!.
11!. Bake, uncovered, 40 minutes or until top is light golden!.
12!. Sprinkle with remaining onions!.
You can make this a day ahead and bake it just before you take it!. Keep it refrigerated and covered with plastic wrap till you want to bake it!. However allow extra time for baking - it usually takes me an hour!. I also sometimes make it with 1/2 and 1/2 instead of milk - gets very rich that way!. This would make 1 casserole!. For 50 people you want at least 15 lbs of potatoes - or maybe 2 10 lb bags!. And when you are making that much of it, forget the potato masher and use a mixer or your arm will fall off (unless of course you use a dry wall mud mixer attached to a heavy duty drill - but I don't recommend that!.)
Www@FoodAQ@Com
5 lbs Potatoes peeled, quartered 2 Eggs large
6 Tblsp Butter 1/2 cup Green Onions chopped
2 1/2 cup Cheddar Cheese shredded 1/2 cup Bacon cooked crisp, crumbled
1 cup Milk 2 1/2 teaspoons Salt
1 cup Sour cream 1/2 teaspoon Pepper
Instructions for Twice-Baked Potato Casserole
1!. Heat oven to 350!.
2!. Lightly coat a 3 qt!. shallow baking dish with non-stick spray!.
3!. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced!.
4!. Drain in a colander and return to pot!.
5!. Add butter to potatoes, mash with a potato masher until smooth!.
6!. Stir in 2 c!. cheese, milk, sourcream and eggs until blended!.
7!. Then add onions and bacon bits, reserving a few tablespoons of each for garnish!.
8!. Stir in salt and pepper!.
9!. Spoon into prepared baking dish!.
10!. Sprinkle with remaining 1/2 c!. cheese and bacon!.
11!. Bake, uncovered, 40 minutes or until top is light golden!.
12!. Sprinkle with remaining onions!.
You can make this a day ahead and bake it just before you take it!. Keep it refrigerated and covered with plastic wrap till you want to bake it!. However allow extra time for baking - it usually takes me an hour!. I also sometimes make it with 1/2 and 1/2 instead of milk - gets very rich that way!. This would make 1 casserole!. For 50 people you want at least 15 lbs of potatoes - or maybe 2 10 lb bags!. And when you are making that much of it, forget the potato masher and use a mixer or your arm will fall off (unless of course you use a dry wall mud mixer attached to a heavy duty drill - but I don't recommend that!.)
Www@FoodAQ@Com
I use yukon gold b/c they have a natural buttery taste!. Fill pot with cold water just covering the potatoes!. Gently boil w/ 4 whole cloves of garlic till fork tender!.Yukon golds hold their texture well instead of getting "mealy" like idahos tend to!. Keep garlic in with potatoes when beating!. I use 1/4 c margarine, whole milk or cream, lightly salt and pepper, beat until smooth!. I also add in either sour cream to my liking or ranch flavored/sour cream and onion chip dip instead b/c it has a good flavor! Some people like adding cream cheese but I prefer the added flavor of the chip dip instead!. Sprinkle shredded cheddar and chopped chives (green onion) on top!.Www@FoodAQ@Com
Peel and cut-up your spuds and toss them in a pot!. Add a couple or three big pinches of salt, and add a tablespoon of minced garlic!.
Bring the pot to a boil and cook until the potatoes are tender, 10-15 minutes!.
Drain the potatoes in a colander and return to the pot!. while the potatoes are still hot, add butter or margarine, 2 tablespoons to a stick depending on the amount of potatoes you cooked!. also add some grated Parmesan Cheese, and some shredded Cheddar cheese!. Add the cheese in small amounts until it tastes and looks right!.
Stir until the cheese and butter are melted!. You might wish to turn the stove eye back on low to help melt the butter and dry the potatoes!.
After the cheese and butter are melted, add a small amount of milk and go to work with a potato masher or a mixer!. Add more milk as necessary to give the proper consistency!.
You probably won't have any leftover potatoes to bring home!.
DocWww@FoodAQ@Com
Bring the pot to a boil and cook until the potatoes are tender, 10-15 minutes!.
Drain the potatoes in a colander and return to the pot!. while the potatoes are still hot, add butter or margarine, 2 tablespoons to a stick depending on the amount of potatoes you cooked!. also add some grated Parmesan Cheese, and some shredded Cheddar cheese!. Add the cheese in small amounts until it tastes and looks right!.
Stir until the cheese and butter are melted!. You might wish to turn the stove eye back on low to help melt the butter and dry the potatoes!.
After the cheese and butter are melted, add a small amount of milk and go to work with a potato masher or a mixer!. Add more milk as necessary to give the proper consistency!.
You probably won't have any leftover potatoes to bring home!.
DocWww@FoodAQ@Com
Make Ahead Mashed Potatoes
6 lbs!. potatoes, peeled, cooked, drained and mashed
1 c!. sour cream
6 oz!. cream cheese
5 tbsp!. butter
1/2 c!. milk
3 tsp!. onion salt
Salt and pepper to taste
Mix in last 6 ingredients!. Transfer to buttered dish!. (This can be prepared 2 days ahead!.) Cover and refrigerate!. To reheat, bake at 400 degrees about 30 minutes!. Serves 12!.
This recipe serves 12 so you would want to at least triple it!.Www@FoodAQ@Com
6 lbs!. potatoes, peeled, cooked, drained and mashed
1 c!. sour cream
6 oz!. cream cheese
5 tbsp!. butter
1/2 c!. milk
3 tsp!. onion salt
Salt and pepper to taste
Mix in last 6 ingredients!. Transfer to buttered dish!. (This can be prepared 2 days ahead!.) Cover and refrigerate!. To reheat, bake at 400 degrees about 30 minutes!. Serves 12!.
This recipe serves 12 so you would want to at least triple it!.Www@FoodAQ@Com
thats a lot o taters!.
they cook and mash down to about half their size so it really depends how many of the 50 will actually eat them and what kind of eaters they are!.
i would be inclined to make 2 when just for myself but not everyone has my appetite!. but say at least 75 potatoes!. cut them really small to cook faster!.
use a huge pot and you may need several batches!. fill to just above the potatoes and heavily salt the water
when fork tender strain and roughly mash with masher or ricer!.
add just enough butter or really good margerine to make mashing a bit easier but dont go nuts!.
use salt and pepper to taste (freshly ground is best and white pepper if you have any)
and a drop of milk and use a hand mixer to whip them!. (not too much-- you dont want them to be all air)
if you dont have one then mash them with the back of a wooden spoon against the pot!. they come out really smooth and luxurious that way but with all the potato texture intact!. more work but many say its worth it!.
i dont do flavoured mashed potatoes normally but that roasted garlic idea is tempting !.
it comes out of the oven like a paste so just spread it evenly and mash it right in!. roasting totally mellows the flavor but again this is for a lot of different tastes including kids so go easy on the flavors!.Www@FoodAQ@Com
they cook and mash down to about half their size so it really depends how many of the 50 will actually eat them and what kind of eaters they are!.
i would be inclined to make 2 when just for myself but not everyone has my appetite!. but say at least 75 potatoes!. cut them really small to cook faster!.
use a huge pot and you may need several batches!. fill to just above the potatoes and heavily salt the water
when fork tender strain and roughly mash with masher or ricer!.
add just enough butter or really good margerine to make mashing a bit easier but dont go nuts!.
use salt and pepper to taste (freshly ground is best and white pepper if you have any)
and a drop of milk and use a hand mixer to whip them!. (not too much-- you dont want them to be all air)
if you dont have one then mash them with the back of a wooden spoon against the pot!. they come out really smooth and luxurious that way but with all the potato texture intact!. more work but many say its worth it!.
i dont do flavoured mashed potatoes normally but that roasted garlic idea is tempting !.
it comes out of the oven like a paste so just spread it evenly and mash it right in!. roasting totally mellows the flavor but again this is for a lot of different tastes including kids so go easy on the flavors!.Www@FoodAQ@Com
a yummy mashed potato recipe is to peel as many potatoes as you want into a bowl, add a little bit of butter, some salt, and mix them with an egg beater!. it makes the potatoes very light and fluffy!Www@FoodAQ@Com
They have the tubs of flavored cream cheese , the Chive and Onion is a good add in, Or, the tubs of Ranch dip is good to add in too, Www@FoodAQ@Com