Party Potatoes
8-10 potatoes, cooked and partially mashed (I usually use small to medium size White Rose) Use only a small amount of salt in the cooking water.
1 8oz. package cream cheese, at room temp. and cut up into squares (to help it melt faster).
1 C sour cream
Salt %26amp; pepper to taste
1/2 C milk, but do not use if potatoes are watery, or of they are already a consistency you like.
Mix in cheese, etc., and beat until smooth. Place in a buttered casserole dish, dot with pats of butter. You can sprinkle with grated cheese if you want. Bake at 350 for 50- 60 minutes.
Obviously, this is NOT a low calorie dish, but it is SO worth the calories occasionally.I need a recipe for the best mashed potatoes-not garlic or onion thoughl?
http://www.recipezaar.com/27361I need a recipe for the best mashed potatoes-not garlic or onion thoughl?
Use sour cream in them when you mash them.
Put in a containor of sour cream with it.
It's creamy and OH so good.
peel and cut potatoes up, rinse with cold water. Add a little salt. Bring to boil, continue boiling until soft enough to mash (poke with a fork to test) Don't over boil or you'll end up with potato water :) Drain water off when ready, Mash and add milk or cream (!) til desired consistency then butter plus salt and pepper to taste
Try milk butter salt and pepper! or adding Sour Cream, and chives.
Peel and boil potatos, drain, add salt %26amp; pepper, milk, butter and beat till smooth...just like Mom's.
Mix in sour cream and/or cream cheese
OK to have good tasting mashed potatoes boil the potatoes cut them in 4 then put in bowl poor some milk and put half of inch of butter then put a pinch of solt the mix everything with mixer and its redy=)
If you can find Yukon Gold poatoes to use,
they will be good no matter what!!!
I cook my potatoes in Wolf Gang Pucks Roasted Chicken Stock then run them through a ricer. Add butter and cream and seasonings to taste (can add cheese also-but won't be as creamy). I like to avoid electric mixers because they develop the starches too much. The ricer makes the finest mashed potatoes I have ever made!
You can purchase a ricer in an upscale culinary store.
alot of it depends on the type of potato you use. Idaho and russets have higher starch, and will yeild a thicker potato that needs lots of butter and milk. Yukon gold and klondike rose potatoes are more waxy, and make a lovely mash, with just a little bit of veggie stock and butter. They are nice with fresh herbs, such as parsley, rosemary, or basil. Also good is to mash up a turnip or parsnip in them
Mashed Potatoes with Horseradish
Ingredients:
5 potatoes, medium
1/2 teaspoon salt
2 tablespoons butter
pepper; freshly ground
1/2 cup sour cream
1 tablespoon horseradish
2 teaspoons parsley, minced
Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain.
Mash, adding 1 Tbsp. butter and the pepper.
Add sour cream, horseradish and minced parsley. Whip as for mashed potatoes.
Place in serving bowl, top with 1 Tbsp. of melted butter and serve.
Sour Cream Mashed Potatoes
The key to truly great mashed potatoes is starting with starchy potatoes. In my opinion, the very best are White Rose or Yukon Gold. I find that russets are better for baking and that waxy potatoes, such as red-skins, are better for roasting.
For 8 Servings:
8 medium potatoes
陆 cup (1 stick) butter
2/3 cup whole milk
1 cup sour cream
1 tablespoon fresh snipped chives
Salt to taste
Make the Mashed Potatoes:
FIRST, peel and quarter the potatoes. Cut each quarter in half and place in a large pot filled with enough cool salted water to cover them completely. Bring to a boil, reduce the heat to a robust simmer (not a rolling boil) and let the potatoes cook undisturbed until they are just beginning to fall apart, 20 to 25 minutes.
SECOND, drain off the water and return the pot to the stove. Let the potatoes cook for a minute, shaking the pot to evaporate the excess moisture. Add in the butter and continue to shake the pot until the butter melts completely and coats all of the potatoes (this will keep the potatoes from becoming sticky when they are mashed). Pour in the milk and heat until it begins to boil.
THIRD, remove the potatoes from heat. Use a potato masher or stiff wire whip to thoroughly mash the potatoes in an up-and-down motion. Add in the sour cream and whip for another minute or so until they are smooth. (Note: Be careful not to whip too hard or for too long, because over-blending will make the potatoes sticky, not fluffy.) Fold in the chives and season to taste with salt.
Cheesy Mashed Potatoes
Ingredients
(6 servings)
6 Medium potatoes
1 ts Salt
1/2 ts Pepper
1/4 c Butter
1/2 ts Baking powder
3 tb Light cream
1/4 c Milk
1 1/2 oz Cream cheese
4 oz Old english cheese
2 Egg yolks
2 Egg whites
2 tb Grated parmesan cheese
Instructions
Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy. Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min.) NOTE: ';Add 1 t. lemon juice to meringue just before folding into potatoes. You'll like it.';
Parmesan Mashed Potatoes Puree Con Parmigiano
Ingredients
(4 servings)
INGREDIENTS:
6 md Boiling potatoes (about 1 1/2 lb),
Peeled %26amp; quartered
3 tb Freshly grated Parmigiano-Reggiano cheese
1/2 ts Salt
1/8 ts Freshly ground pepper
1/2 c Warm milk
Instructions
Servings: 4
DIRECTIONS:
In a saucepan, combine the potatoes and salted water to cover generously. Bring to a boil over moderate heat. Cover, reduce heat to low and simmer until tender, about 20 minutes.
Drain the potatoes. Return them to the pan and mash with a potato masher. Using a wooden spoon, beat in the cheese, salt and pepper. Add the milk and beat until smooth. Serve at once.
MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE
4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes
1/4 cup (1/2 stick) butter
2 tablespoons plus 1 teaspoon minced fresh sage
3/4 cup whipping cream
3/4 cup whole milk
2 1/4 cups (packed; about 9 ounces) coarsely grated sharp white cheddar cheese
Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
Preheat oven to 375掳F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.
Makes 10 servings.
Just make homade mashed potatoes with lots of butter, milk salt and pepper.
You can pretty much add anything you want to mashed potatoes. Sour cream, cheese of any sort, broth, milk, cream. Try experimenting with things you like the most.
Brown Butter Mashed Potatoes
4 x Yukon Gold potatoes
1 stick of butter
Large pinch of nutmeg
Salt and pepper
1 cup of milk or 1 cup cream
Cut potatoes in half and place in a steamer. Cover with a lid and steam over medium heat for 20 minutes, until potatoes are tender when pierced with a knife.
Melt butter in a small saucepan. Let it foam once and then continue to cook over low heat until it begins to brown. When it is just golden, take it off of the heat and add the milk.
Add brown butter, nutmeg, milk, salt and pepper to the potatoes. Mash potatoes in a bowl with a potato masher.
Enjoy
Basil Mashed POtatoes are great. Add shredded basil to your mashed potatotes with heated creamed and butter
Or add shredded spinach and goat cheese for a more high class kinda mashed taters
Also add pureed butternut squash and spinach and top with goat cheese---great way to enjoy mashed taters.
hello,ok how about sour cream?? just try this, cook your potatoes,in chicken broth,not water,after you drain ,add 1/cup sour cream,salt pepper.two tablespoons parsley,(ops).hope this helps
try using about 1 part parsnip for every 3 parts potato that you use. when all boiled, mash, add butter/cream, S%26amp;P and a bit of nutmeg.
You could always try adding shredded carrots or beets to them before mashing and it makes them prettied colored, or adding some cottaged cheese, salt and pepper, with a little bit of milk.
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