CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
BRIE MASHED POTATOES
A very decant mashed potato that is not for the diet conscious. Recommend using Klondik gold potatoes which are a small buttery flavored potato that requires no peeling. Zaar would not take Klondik gold potatoes. Can use yukon gold but will need to cut them up as they are larger than the Klondik's.
Provided by Debbwl
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until tender about 25 to 30 minutes.
- Drain and mash potatoes. Add cream, butter, salt, pepper, cubed brie and thyme. Blend until smooth.
Nutrition Facts : Calories 338.9, Fat 19.2, SaturatedFat 12, Cholesterol 63.7, Sodium 489.7, Carbohydrate 35, Fiber 3.1, Sugar 1.6, Protein 8.1
BRIE MASHED POTATOES
These rich, buttery whipped potatoes are delicately flavored with Brie and fresh thyme-and likely to become a family tradition for special occasions. Thanks to Yvonne Starlin of Portland, Tennessee for the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; drain. , In a large bowl, mash the potatoes with milk, cheese, butter, thyme, salt and pepper.
Nutrition Facts : Calories 260 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 419mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
ULTRA CREAMY MASHED POTATOES
The secret to making mashed potatoes extra-flavorful is cooking them in chicken broth. They're mashed until smooth and creamy, with just the right amount of butter and cream to make a homestyle potato side everyone will enjoy. These creamy mashed potatoes are an essential holiday side dish, but they're great any day- we love them as a side with steak or chicken.
Provided by Swanson®
Categories Swanson®
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place potatoes and broth in a 3-quart saucepan. Heat over high heat to a boil, then cover and cook (still on high) for 10 minutes or until the potatoes are tender.
- Drain the potatoes, reserving the broth.
- Mash the potatoes with the cream, butter and about 1/2 cup reserved broth (the consistency will vary depending on the type of potatoes used, so you may want to add more of the reserved broth- see ingredient note). Season with salt and freshly ground black pepper.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 35.2 g, Cholesterol 19.3 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 366.9 mg
MASHED POTATOES WITH CREAM
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
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
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CREAMY BRIE MASHED POTATOES RECIPE - TABLESPOON.COM
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Servings 8Total Time 45 minsCategory Side DishCalories 330 per serving
- In 3-quart saucepan, place potatoes and enough salted water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover and simmer 20 to 30 minutes or until tender; drain.
- Meanwhile, in 1-quart saucepan, heat milk, butter, salt, pepper and garlic over medium-low heat 10 to 15 minutes, stirring occasionally, until garlic is tender. Pour milk mixture over potatoes. Add half of the cheese; mash with potato masher until fluffy.
- Fold remaining cheese into mashed potatoes, just enough to incorporate. There should still be visible pockets of cheese. Serve hot.
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