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Watever143
LIF Adult
Member since 12/10 1537 total posts
Name:
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mashed potatoes
I really want to make a creamy mash and I feel like I never get one when I make mashed potatoes... anyone have a yummy recipe and what type of potato do you use??
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Posted 11/11/13 1:36 PM  |
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Long Island Weddings
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: mashed potatoes
Pioneer Woman's recipe. I've made it for Thanksgiving the last 2 years I think and I'll be making again! Rich and delicious.
Ingredients
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Preparation Instructions:
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 for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, 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 stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
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| Posted 11/11/13 6:15 PM |
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Otherme
Square head cutie pants
Member since 3/06 6899 total posts
Name:
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Re: mashed potatoes
Posted by cj7305
Pioneer Woman's recipe. I've made it for Thanksgiving the last 2 years I think and I'll be making again! Rich and delicious.
My grandmother used to make this recipe when i was growing up (looong before the Pioneer Woman) and it's absolutely delicious! The potatoes are even better the second day!
We used to call them 'refrigerator mashed potatoes' because they can be made several days in advance and then just heated up in a casserole dish in the oven.
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| Posted 11/11/13 7:01 PM |
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jtd
LIF Zygote
Member since 12/07 21 total posts
Name:
Jtd
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Re: mashed potatoes
Cream, butter, whipped cream cheese with chives
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| Posted 11/11/13 8:31 PM |
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Hofstra26
Love to Bake!
Member since 7/06 27915 total posts
Name:
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Re: mashed potatoes
I always use Yukon Gold potatoes. I think they make the most amazing, buttery tasting, mashed potatoes. I use lots of salt and pepper, heavy cream, and melted butter. I run my potatoes through the "ricer" and give them a quick whip in the Kitchen Aid and they are incredible. Perfect every time. I'm a mashed potato addict!  
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| Posted 11/12/13 8:31 AM |
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KristenRSF
LIF Toddler
Member since 5/10 487 total posts
Name:
Kris
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Re: mashed potatoes
Posted by Hofstra26
I always use Yukon Gold potatoes. I think they make the most amazing, buttery tasting, mashed potatoes. I use lots of salt and pepper, heavy cream, and melted butter. I run my potatoes through the "ricer" and give them a quick whip in the Kitchen Aid and they are incredible. Perfect every time. I'm a mashed potato addict!
This is exactly my recipe except I also add some sour cream. They are perfect every time. I use the Kitchen Aid also. Very fluffy.
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| Posted 11/12/13 8:46 AM |
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BriBri2u
L'amore vince sempre
Member since 5/05 9320 total posts
Name:
Mrs. B
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Re: mashed potatoes
Posted by cj7305
Pioneer Woman's recipe. I've made it for Thanksgiving the last 2 years I think and I'll be making again! Rich and delicious.
Ingredients
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
Preparation Instructions:
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 for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, 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 stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
My mom has been making them this way since I was a kid - except she just uses regular s&p and doesn't bake after they are whipped up - she uses a hand mixer. She does this all while the potatoes are still hot.
It's the only way I will eat mashed potatoes - I don't do lumps
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| Posted 11/12/13 9:24 AM |
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ISpoilHim
I think I got this
Member since 11/10 1523 total posts
Name:
K
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mashed potatoes
A while ago I read to heat the milk before adding it to the mashed potatoes, it helps them to not get gummy as they cool. And it does work wonders. I keep my mashed potatoes simple, heated milk, butter and sour cream. I use a potato ricer or food mill for mashing. So smooth, no lumps.
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| Posted 11/13/13 2:01 PM |
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