Holiday Mashed Potatoes Recipes

Steps:

• Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.

Steps:

• Peel potatoes and cut into quarters. Transfer to a bowl of cold water and rinse to remove starch. Drain and transfer to a pot of cold water. Very generously salt the water and bring to a boil over high heat. Reduce heat and simmer until potatoes are soft and the tip of a knife goes in easily, 20 to 25 minutes.
• While the potatoes are cooking, cut butter in chunks and let come to room temperature.
• Drain potatoes thoroughly and return to the pot. Set over medium-low heat and mash with a potato masher until potatoes. Season with salt and pepper and add ¼ of the softened butter chunks. Mash until butter just about disappears.
• Add another 1/4 of the butter and mix with a wire whisk until it just about disappears. Whisk in the remaining butter in 2 additions as before; potatoes will be light and creamy after all the butter has been mixed in.
• Whisk in hot milk until incorporated. Add cayenne and more salt if needed. Serve immediately.

Steps:

• Beat hot potatoes until all lumps are removed.
• Add cream cheese (in small pieces) and the butter.
• Beat well until cheese and butter are completely melted and mixed.
• Stir in sour cream.
• Add eggs and onion to milk and add this to the potatoes with salt and pepper.
• Beat until light and fluffy.
• Place in a greased 9-inch casserole.
• Refrigerate several hours or overnight.
• Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

Steps:

• 1. Peel and cut potatoes into chunks. Place in large pot of salted water, Bring to Boil, Cover and reduce heat to simmer cook about 15 min, or until fork tender.
• 2. Meanwhile, in a small pan melt the butter and add the sage and thyme. Allow to heat until the butter is browned, whisking occasionally to keep it from burning, remove from heat and allow to steep. (Remove thyme sprigs before incorporating into potatoes)
• 3. Drain potatoes well. place back on burner on low, to dry off any excess water. Mash using your preferred method. Add cream cheese to warm potatoes to help it mix in.
• 4. In a large bowl, or mixer, beat the eggs, herbed butter, salt and pepper into the potatoes. Once thoroughly combined, fold in the green onion.
• 5. Move mixture to a buttered 11x7 or similarly sized baking dish.
• 6. NOTES:
• 7. At this Point potatoes can either be refrigerated for up to 2-3 days, or frozen for up to 1 week.
• 8. If you freeze the recipe, thaw it slowly in the fridge for 1-2 days.
• 9. If you made them ahead, let potatoes stand for 30 minutes at room temperature before baking.
• 10. Bake at 350 for 45-60 min, or till heated through. Times will vary by size and type of baking dish used, deeper dishes take longer to heat through.

Steps:

• Boil peeled potatoes until consistently is right for mashing.
• Mash potatoes with cream cheese, butter, sour cream, cream, and eggs.
• Add salt and garlic salt.
• Spread in greased 9x13 pan.
• Dot with butter and cool.
• Cover with foil and refrigerate overnight.
• Bake at 350F, covered, for 45 minutes.

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.