WHIPPED POTATOES
"More, please" is what you'll hear when you serve these light and creamy potatoes. Seasoned with just a hint of garlic, they go well with all kinds of meat. And any mom appreciates the fact that she can make them ahead and bake them just before serving. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mash the potatoes. Add the cream cheese, sour cream, butter, garlic salt, salt and pepper; mix until smooth. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 200 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 213mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
LEEKED WHIPPED POTATOES
Before you begin, gather ingredients and equipment. Measure out ingredients.
Provided by Alton Brown
Categories side-dish
Time 1h45m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Peel and roughly chop the potatoes into quarters (if potatoes are especially large cut them into 2-inch pieces).
- Place potatoes in a salad spinner or a colander set inside a large bowl. Fill with water to cover the potatoes by 1 inch and let soak 30 minutes. (Covered potatoes can be refrigerated for up to 4 hours.)
- Meanwhile, combine the butter, leeks, and chives in a small saucepan and place over medium heat. When the butter has melted and it starts to bubble, reduce the heat to low and simmer until the butter is flavorful but the solids have not browned, about 10 minutes. Remove from the heat and let steep for 20 minutes. Strain through a fine sieve and set the butter aside. (The solids can be reserved for stirring into the final dish or for another use.)
- Remove the potatoes from the water and drain, being careful not to stir up the starch that has settled on the bottom. Move the potatoes to a large, wide Dutch oven and cover with fresh water by 1 inch. Add 3 tablespoons of the salt and place over high heat until water comes to a gentle boil. Reduce the heat to medium to maintain a gentle but not full or "roiling" boil. Cook the potatoes gently until the internal temperature of the potatoes reaches 205 degrees F and the thermometer probe meets barely any resistance, 25 to 35 minutes.
- Drain the potatoes then rinse thoroughly with hot water and allow to drain again.
- Meanwhile heat the cream in the microwave for 45 seconds. Avoid boiling.
- Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter then roughly mash the potatoes with a potato masher, being sure to press the masher all the way to the bottom of the pot.
- Add the warmed cream, white pepper and remaining tablespoon of salt. Whip the potatoes with an electric hand mixer, starting on low then boosting the speed to high for 30 seconds. Scrape the sides of the bowl and whip for 10 more seconds. That's it. Whipping any further will result in gluey...not fluffy. Transfer to a large (ideally warmed) bowl and serve to a grateful world.
BASIC MASHED (WHIPPED) POTATOES
I didn't really know what to call these....we call them mashed potatoes, but I use an electric mixer, not a potato masher! So I compromised on the name. This is a required side dish for meatloaf, country fried steak, or fried chicken at my house. Anytime someone just needs some comfort food, we seem to have these. They are quick and easy to make, very basic, and totally uncomplicated! I hesitated to post these, because I think everyone makes these. But then I remembered when I first got married, and I didn't even know how to make toast! So I posted it! We normally serve this as posted, but you can add chopped green onions, cheese, garlic, etc if you'd like. You can substitue sour cream for the half and half as well....especially nice if you add some chives.
Provided by breezermom
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
- Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
- Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
- Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.
Nutrition Facts : Calories 422.6, Fat 20.3, SaturatedFat 12.7, Cholesterol 55.6, Sodium 751.2, Carbohydrate 55, Fiber 6.8, Sugar 2.4, Protein 7.5
AMAZING WHIPPED POTATOES
These potatoes are a perfect complement to ANY meal. I add a bit of room-temperature cream cheese and a tablespoon of sour cream without telling the family. They turn out perfect, fluffy, and very tasty.
Provided by AmyBoul
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 10
Number Of Ingredients 6
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, about 20 minutes. Drain and transfer to a large bowl.
- Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 40.4 g, Cholesterol 20.2 mg, Fat 7.4 g, Fiber 5 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 69.2 mg, Sugar 2.4 g
WHIPPED POTATOES
Steps:
- Put the potatoes in a saucepan and add enough water to cover generously. Salt the water, bring to a slow simmer over medium heat, and cook until the potatoes are tender when poked with a fork, 15 to 20 minutes.
- Meanwhile, combine the cream and milk in a small saucepan and bring to a simmer. Keep warm until ready to mix with the potatoes.
- Drain the potatoes, and push them through a ricer into a mixing bowl. Begin whipping the potatoes ¿ either in a stand mixer fitted with the whisk attachment or with a handheld mixer ¿ adding the butter as you go. When the butter has melted, gradually add three-quarters of the hot cream mixture, whipping until the potatoes are soft and fluffy. Add 1/2 teaspoon salt and the pepper, and then any additional cream mixture as needed for the potatoes to achieve the texture of stiffly whipped cream. Serve immediately, or cover and set over a double boiler to keep warm.
WHIPPED POTATOES
Provided by Alton Brown
Categories side-dish
Time 9h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes and slice as thinly as possible on a mandoline directly into a large, 8-quart container filled with 4 quarts of cold water. Cover and refrigerate overnight.
- Drain the potatoes and rinse with clean, cold water; spin dry in a salad spinner. Transfer the potatoes to an 11-quart pot, cover with the milk and set over medium heat. Bring to a simmer, about 35 minutes. Reduce the heat in order to maintain a simmer and cook, uncovered, until the potatoes are fork tender and beginning to fall apart, 25 to 30 minutes.
- Reserve 1 cup of the cooking milk. Drain the potatoes thoroughly in a colander and return them to the pot. Press the potatoes through a ricer into a large mixing bowl. Add the reserved hot milk, butter and salt and use an electric hand mixer to whip on low speed for 15 to 30 seconds. Do not overwhip.
CLASSIC WHIPPED MASHED POTATOES
It's simple: Move quickly and keep them warm, and you'll have creamy, fluffy potatoes ready for your holiday table.
Provided by Michael Anthony
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook the potatoes: Peel and cut potatoes into big pieces (that can fit in the palm of your hand). Place in a medium saucepan and add enough water to cover the potatoes by an inch or so. Bring to a simmer and add 4 pinches of salt, a bay leaf and a smashed clove of garlic. Cook until the potatoes are just tender, about 15 minutes.
- Potatoes are done when the tip of a knife yields a firm, not mushy texture. Drain the potatoes, discard the bay leaf, and toss the potatoes back into the pan over low heat to dry them out.
- Assemble the mashed potatoes: Pass the potatoes through a ricer and add them back into the warm saucepan. Add butter and stir to melt and combine with the potatoes. Add the milk in two additions, continuing to stir the entire time. Taste and season with more salt. Serve immediately.
WHIPPED CREAM POTATOES
We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb.
Provided by deanna c
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- The day before, put potatoes in a glass casserole or baking dish.
- Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
- cover and refridgerate overnight.
- The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.
Nutrition Facts : Calories 410.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.2, Carbohydrate 3.3, Sugar 0.1, Protein 2.4
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- Drain, then place back into the pot over medium heat. Using a wooden spoon or potato masher, break up pieces and cook off the excess water.
- Add butter and cream cheese to the pot. Using an electric hand mixture, beat the butter and cream cheese into the potatoes; then slowly add the milk. Season with salt and pepper to taste. Increase the speed of the hand mixer to high, then whip potatoes until fluffy and no lumps remain.
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