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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.
Remember mixing your peas in your taters as a kid? This recipe tastes good sprinkled with a little grated Parmesan cheese, too. :-)
Cook potatoes in large pot of water until tender. While the potatoes are cooking add the peas to the pot. Cook for two or three minutes then remove with a slotted spoon (they will be floating). Set aside. When the potatoes are done drain in a colander and set aside.
Heat one tablespoon of the butter in the large pot over medium heat until the butter turns a light brown. Add the garlic and cook quickly until pale gold. Add the one and a half cups of the cream and bring to a boil. Reduce the heat to low and beat in the potatoes. Add the remaining butter and continue beating.
Heat the remaining cream in a small saucepan until it reaches a boil. Add the cream to a blender with the peas and puree until smooth. Fold the pea puree into the mashed potatoes. Season with the salt and pepper to taste and serve.
By Deeli from Richland, WA
Use olive oil as a butter alternative and the lemon zest for added flavor. I've substituted orange zest and that is also yummo.
Boil potatoes in a pot until tender. Drain and return to the pot.
Mash the potatoes. Add lemon zest and olive oil, stir into potatoes and then season with salt and pepper to taste.
By Deeli from Richland, WA
This makes the creamiest, yummiest mashed potatoes ever!
This makes very yummy, smooth, mashed potatoes. Goes a long way, too.
The cream cheese in these potatoes really makes this recipe great!
Mash all together. Bake at 350 degrees F for 30 minutes.
Add potatoes and garlic to large saucepan of boiling water; cook 20 minutes or until tender. Drain; return to saucepan. Mash potatoes and garlic with dressing...
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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.
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!
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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.
Garlic Mashed Potatoes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 pounds (6 medium) Sierra Gold®
potatoes, cut into 1-inch chunks
1 1/2 cups lowfat milk
3 tablespoons butter or margarine
4 cloves garlic, minced
Salt and pepper, to taste
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes or until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter, and garlic in small saucepan; set over medium-low heat and simmer until heated through. Beat mixture into potatoes until thoroughly mixed and potatoes appear fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
GARLIC MASHED POTATOES
These creamy mashed potatoes have a wonderful aroma. Although two bulbs seems like a lot of garlic, the flavor is sweet and subtle when garlic is cooked in this way.
2 garlic bulbs, separated into cloves, unpeeled
8 tablespoons (1 stick) unsalted butter
3 pounds baking potatoes
1/2 - 3/4 cup milk
Salt and white pepper
Bring a small saucepan of water to a boil over high heat. Add the garlic cloves and boil for 2 minutes, then drain and peel.
In a heavy frying pan, melt half of the butter over low heat. Add the blanched garlic cloves, then cover and cook gently for 20-25 minutes, until very tender and just golden, shaking the pan and stirring occasionally. Do not allow the garlic to scorch or brown.
Remove the pan from the heat and cool slightly. Spoon the garlic and any butter from the pan into a blender or food processor fitted with a metal blade and process until smooth. Transfer to a small bowl, press plastic wrap onto the surface to prevent a skin from forming and set aside.
Peel and quarter the potatoes, place in a large saucepan and add enough cold water to just cover them. Salt the water generously and bring to a boil over high heat.
Cook the potatoes until tender, then drain and work through a food mill or press through a sieve back into the saucepan. Return the pan to medium heat and, using a wooden spoon, stir the potatoes for 1-2 minutes to dry them out completely. Remove from the heat.
Warm the milk over medium-high heat until bubbles form around the edge. Gradually beat the milk, remaining butter and reserved garlic purée into the potatoes, then season with salt, if needed, and white pepper.
[Best-Ever Vegetarian, Linda Fraser]
go to Google Images & type in something like : mashed potatoes - then click on the pic of what looks good ! That's how I found the 2 I posted !
Sounds YUMMY ! Thanks for the inspiration !
Kraft Mashed Potato Magic
While I'm thinking about it -
I sometimes like to get the Instant Herb Mashed Potatoes & a couple times when I thought that one packet of the 2 box wouldn't be enough -I added a few plain instant to extend it & balanced it with a little more milk --
worked GREAT !
Cheese Mashed Potatoes
8 - 12 med. potatoes (about 3 lbs.)
8 oz. cream cheese, softened
8 oz. sour cream
1/2 cup butter
1/4 tsp. garlic powder
1/4 tsp. pepper
4 oz. sharp Cheddar, grated ( 1 cup)
Peel and quarter potatoes. In a large saucepan, cook potatoes in enough water to cover for 20-25 minutes or until tender. Drain off liquid. In a large mixing bowl, combine the potatoes, cream cheese, sour cream, butter, garlic powder, and pepper. Beat with an electric mixer till fluffy. Turn mixture into a butter 2 qt. casserole. Top with cheddar cheese. (May be refrigerated overnight at this point.)
Cover and bake in 350 degree oven for 45 minutes. (or refrigerate at this point and bake uncovered for 30 minutes.) Uncover and bake 15 minutes more.
Notes: 1) I use reduced fat sour cream and cream cheese and replace half the butter with Butter Buds.
2) I mash the drained potatoes in the pot they were cooked in with a old-fashioned potato masher and mash in the cream the cheese and other ingredients. Then mix well with a wooden spoon.
3) If you want to put gravy on your mashed potatoes you can leave out the garlic powder and skip the cheddar.
4) The leftovers reheat very well.
I use butter and sourcream in mine...about a half of cup of each and less milk...it is better with white potatoes they whip up better.
My favorite is Yukon Gold potatoes steamed, mixed with sauted minced garlic, then mashed using a little milk and butter. When you are mashing them, add enough milk and butter to make them creamy.
They are yummy. The Yukon Gold potatoes have a lovely light buttery color. This is easy but goes over big with the family.
Susan from ThriftyFun
Heavenly Mashed Potatoes: Cook five pounds of potatoes, I prefer Russett. Mash potatoes as usual. Add one cup of warm half and half, one stick of melted butter, and salt and pepper to taste; mix. Blend in an eight ounce box of softened cream cheese and a small carton of French onion dip (room temp.) and mash until desired consistency. Brush top with melted butter. Sprinkle with paprika or parsley. These can be made a few days ahead of time. Bake at 350 degrees, uncovered, for one hour. If eating them right after mashing, bake for one half hour or until hot. Other spices of your choice can also be added. These potatoes freeze well, if there are any left over!
Make a suggested serving from boxed potato flakes. Melt half sick of cream cheese in the same water for the potatoes.Chop green onions.Fry baccon and crumble, or buy baccon already crumbled. After cream cheese is melted, add potato flakes, stir, mix chopped green onions and baccon and add butter. It's quick and easy and so good!
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.
Mashed potatoes can easily be made ahead of time to make meal planning and dinner preparation easier. This page contains make ahead mashed potatoes recipes.