Sunday, November 18, 2007

Easy Mashed Potato Recipes

Here are a few easy and delicious mashed potato recipes that you can try at anytime, but especially to help make your Thanksgiving prep quicker and easier.

Loaded Mashed Potatoes


8 potatoes, peeled and boiled
1/4 cup milk
1 stick of butter
3/4 to 1 cup sour cream
1 cup medium cheddar cheese, shredded
3 strips of bacon cooked crispy, crumbled
1 bunch of green onions finely chopped
White pepper and salt to taste


Prepare potatoes; boil until tender to a fork. Mash potatoes with an electric hand mixer; add pepper, salt, butter, milk and sour cream. Mix until well blended and lumps disappear. Add cheese, green onions and bacon. Mix until well blended. Serve with meat of choice and vegetables. A garnish of green onion tops or parsley adds to presentation.

Sour Cream Mashed Potatoes


12 red potatoes, cleaned, cubed and boiled
1 stick butter
1/2 teaspoon garlic
3/4 cup sour cream
1/4 cup milk
salt and white pepper to taste


Prepare and boil potatoes until tender. Mash initially with a fork and then add butter, garlic and milk. Blend with an electric hand mixer until smooth. Fold in sour cream, watching consistency. Do not add all sour cream if potatoes become too fluid, but add more if they are too stiff. Salt and pepper to taste. For a festival holiday presentation, add finely chopped green onion tops to each serving at the table.

Creamy Holiday Mashed Potatoes

This mashed potato recipe certainly isn’t low fat. In our house it’s reserved for holidays only :)

Serves 6, double or triple quantities as necessary.
6 medium potatoes, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic (optional)
Chopped fresh chives of parsley (optional)
Salt and pepper to taste

Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using. Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.

Add the milk and beat potatoes with electric mixer until creamy. Gradually add a little of each of the ingredients and keep mixing. Depending on your preference you may want to add a little extra or less sour cream. Season with salt and pepper to taste. Finally add the chopped chives or parsley if using and stir well. Serve immediately.

Note: For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling. Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil. Add mixture to potatoes once cooked and mix with all other ingredients.

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