I am looking for some really tasty mashed potato recipes. Maybe something a little adventurous? I make them standard recipe every year but would like to do something different for our feast this Christmas.
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Garlic Mashed Potatoes
6 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 pounds (6 medium) Sierra Gold®
potatoes, cut into 1-inch chunks
1 1/2 cups lowfat milk
3 tablespoons butter or margarine
4 cloves garlic, minced
Salt and pepper, to taste
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes or until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter, and garlic in small saucepan; set over medium-low heat and simmer until heated through. Beat mixture into potatoes until thoroughly mixed and potatoes appear fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
GARLIC MASHED POTATOES
These creamy mashed potatoes have a wonderful aroma. Although two bulbs seems like a lot of garlic, the flavor is sweet and subtle when garlic is cooked in this way.
2 garlic bulbs, separated into cloves, unpeeled
8 tablespoons (1 stick) unsalted butter
3 pounds baking potatoes
1/2 - 3/4 cup milk
Salt and white pepper
Bring a small saucepan of water to a boil over high heat. Add the garlic cloves and boil for 2 minutes, then drain and peel.
In a heavy frying pan, melt half of the butter over low heat. Add the blanched garlic cloves, then cover and cook gently for 20-25 minutes, until very tender and just golden, shaking the pan and stirring occasionally. Do not allow the garlic to scorch or brown.
Remove the pan from the heat and cool slightly. Spoon the garlic and any butter from the pan into a blender or food processor fitted with a metal blade and process until smooth. Transfer to a small bowl, press plastic wrap onto the surface to prevent a skin from forming and set aside.
Peel and quarter the potatoes, place in a large saucepan and add enough cold water to just cover them. Salt the water generously and bring to a boil over high heat.
Cook the potatoes until tender, then drain and work through a food mill or press through a sieve back into the saucepan. Return the pan to medium heat and, using a wooden spoon, stir the potatoes for 1-2 minutes to dry them out completely. Remove from the heat.
Warm the milk over medium-high heat until bubbles form around the edge. Gradually beat the milk, remaining butter and reserved garlic purée into the potatoes, then season with salt, if needed, and white pepper.
Serves 6-8.
[Best-Ever Vegetarian, Linda Fraser]
go to Google Images & type in something like : mashed potatoes - then click on the pic of what looks good ! That's how I found the 2 I posted !
www.outofthefryingpan.com/
Sounds YUMMY ! Thanks for the inspiration !
Kraft Mashed Potato Magic
www.kraftfoods.com/
While I'm thinking about it -
I sometimes like to get the Instant Herb Mashed Potatoes & a couple times when I thought that one packet of the 2 box wouldn't be enough -I added a few plain instant to extend it & balanced it with a little more milk --
worked GREAT !
Cheese Mashed Potatoes
8 - 12 med. potatoes (about 3 lbs.)
8 oz. cream cheese, softened
8 oz. sour cream
1/2 cup butter
1/4 tsp. garlic powder
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20-25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper. Beat with an electric mixer till fluffy. Turn mixture into a butter 2 qt. casserole. Top with cheddar cheese. (May be refrigerated overnight at this point.)
Cover and bake in 350 degree oven for 45 minutes. (or refrigerate at this point and bake uncovered for 30 minutes.) Uncover and bake 15 minutes more.
Notes: 1) I use reduced fat sour cream and cream cheese and replace half the butter with Butter Buds.
2) I mash the drained potatoes in the pot they were cooked in with a old-fashioned potato masher and mash in the cream the cheese and other ingredients. Then mix well with a wooden spoon.
I use butter and sourcream in mine...about a half of cup of each and less milk...it is better with white potatoes they whip up better.
My favorite is Yukon Gold potatoes steamed, mixed with sauted minced garlic, then mashed using a little milk and butter. When you are mashing them, add enough milk and butter to make them creamy.
They are yummy. The Yukon Gold potatoes have a lovely light buttery color. This is easy but goes over big with the family.
Susan from ThriftyFun
Heavenly Mashed Potatoes: Cook five pounds of potatoes, I prefer Russett. Mash potatoes as usual. Add one cup of warm half and half, one stick of melted butter, and salt and pepper to taste; mix. Blend in an eight ounce box of softened cream cheese and a small carton of French onion dip (room temp.) and mash until desired consistency. Brush top with melted butter. Sprinkle with paprika or parsley. These can be made a few days ahead of time. Bake at 350 degrees, uncovered, for one hour. If eating them right after mashing, bake for one half hour or until hot. Other spices of your choice can also be added. These potatoes freeze well, if there are any left over!
Make a suggested serving from boxed potato flakes. Melt half sick of cream cheese in the same water for the potatoes.Chop green onions.Fry baccon and crumble, or buy baccon already crumbled. After cream cheese is melted, add potato flakes, stir, mix chopped green onions and baccon and add butter. It's quick and easy and so good!
I make mashed potatoes that get rave reviews. I use cream instead of milk. Once the potatoes are mashed I add cumin, garlic, onion, and cheese. I usually use cheddar cheese. Dont use a stringy cheese or you get stringy mashed potatoes. The onion I prefry in small pieces with the garlic.
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