By duckie-do from Cortez, CO
The nice thing about making such a large amount at a time is that you can place leftover, individual scoops of the potatoes on a baking sheet, allow to freeze and then place in freezer bags. All you have to do after that is take out what you need for future meals and heat on a small baking sheet.
Place potatoes and chicken broth in a 4 to 5 quart slow cooker.
Melt butter in a small sauce pan; add minced garlic, saute until garlic is softened and fragrant and then stir into potatoes and chicken broth. Cover and cook on high heat until potatoes are tender, about 4 to 4 1/2 hours.
Heat milk in a small saucepan and set aside.
Add sour cream, salt and pepper to the potatoes and mash or beat until well blended. Slowly stir in milk until reaching desired consistency (you may not need the entire cup of milk), set heat to low and cover for up to 2 hours. Stir before serving.
By Deeli from Richland, WA
To make your mashed potatoes taste really good, and different, try adding a couple of tablespoons of vegetable or chip dip to them along with some butter and milk, and whipping them with your electric mixer. They turn out light, fluffy, delicious, and lump free. Our favorite flavors are garlic, dill pickle, and the onion dips. I also use sour cream as a flavoring. This is a great way to use left over dips or that last bit of sour cream. No more throwing out leftover dips that end up in the back of the fridge!
By Dena R.
Boil potatoes in salted water to cover until tender. Add cream cheese, sour cream, garlic salt and pepper. Blend well. Spread in buttered 9x13 inch baking pan. Refrigerate or freeze. Garnish with chives and paprika. If frozen, bake at 350 degrees F for 30 minutes.
By Robin
When making mashed potatoes, add a couple of handfuls of shredded carrots to the raw potatoes in the pan. This is a wonderful, nutritious addition that is tasty and colorful. My kids ask for this. If you don't have a shredder, just chop the carrots small.
Source: Picked up the idea from the More With Less cookbook.
Boil potatoes until soft, then mash. Add cream cheese, sour cream, butter, seasonings, and onion. Mix well.
Pour into a 9x13 inch buttered casserole dish. Sprinkle cheese on top. Bake at 350 degrees F for 1 hour.
By Robin from Washington, IA
Cook potatoes. Whip with butter, salt, onion salt, and milk. Add cream cheese, whipping until smooth. Place in buttered casserole and refrigerate. To serve, bake at 325 degrees F for 30 minutes. Good as twice baked potatoes. Freezes well.
By Robin from Washington, IA
Heat oven to 350 degrees F. Spray 13x9 inch baking dish with non-stick spray. Heat water, oil, butter, garlic and onion salt to a boil in a 6 quart dutch oven or saucepan. Remove from heat. Add cream cheese and sour cream, stir until cream cheese is dissolved. Add milk.
Stir in potato flakes, mixing until all ingredients are well combined. Spread into prepared pan.
Sprinkle with paprika and bake 1 hour or until bubbling around the edges and golden brown. Top with bacon and parsley if desired.
TIP: Before adding paprika and baking, potato mixture can be covered and stored in refrigerator up to 48 hours. Sprinkle with paprika and bake as directed.
| Servings: | 20 |
| Time: | 20 Minutes Preparation Time 60 Minutes Cooking Time |
Source: www.poweroffamilymeals.com
By brwnis65 from Hernando, MS
Cook peeled potatoes until tender. Drain and mash. Add remaining ingredients; beat until light and fluffy. Add milk if too stiff. Can add more sour cream for flavor if you like.
By Robin from Washington, IA
Cook potatoes. Mash and add rest of ingredients. Mix well and put in 2 qt. baking dish (can do this the day ahead and refrigerate, if desired). When ready to bake, pour on 1/2 cup melted butter and sprinkle with paprika. Bake 45 minutes at 350 degrees F oven.
By Robin from Washington, IA
Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium high heat for 15-20 minutes or until tender. Drain.
Return potatoes to saucepan; add butter and evaporated milk. Mash with potato masher or fork until smoothy. Season with salt and pepper. Note: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.
For Cheese mashed potatoes: Add 1 cup shredded cheddar, Swiss, Monterey Jack, Mozzarella or Parmesan cheese to hot mashed potatoes, stir until melted.
By Robin from Washington, IA
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.
Thanks,
Sandy
By Cathi Korelin (Guest Post)
12/01/2007
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.
Drain and mash. Add:
Continue beating until light and fluffy. Put into a well greased 9x13 inch pan or casserole. Sprinkle with cheese and bake in 325 degrees F oven for 15-20 minutes.
By Robin
Beat until fluffy. Use a 9x13 inch pan (glass if you freeze it). Top with butter, paprika or parsley to grated cheese. Bake 30 minutes at 350 degrees F.
By Robin
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Mashed Potato Recipes