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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
6 to 8 servings
5 lbs potatoes, peeled, sliced 1/4-inch thick
1/2 cup butter, softened
3/4 cup milk
2 tsp salt
1 tsp black pepper
Place the potatoes in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook for 12 to 15 minutes, or until tender; drain well and place in a large bowl. Add the remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.
VARIATION 1: GARLIC MASHED POTATOES
Quarter a small onion and add it and 10 peeled, whole garlic cloves to the pot along with the potatoes before bring to a boil; beat with the remaining.
VARIATION 2: CHEDDAR POTATO CASSEROLE
Beat 1 finely chopped onion along with the other ingredients. Coat a 9 inch x 13 inch casserole dish with nonstick cooking spray. Spoon the potatoes into the casserole dish and sprinkle with 2 cups shredded sharp Cheddar cheese; pour 1-1/2 cups heavy cream over the top. Bake in a preheated 350 degree oven for 35 to 40 minutes, or until heated through and the edges are golden.
VARIATION 3: LOADED MASHED POTATOES
Prepare Classic Mashed Potatoes, reducing the milk to 1/4 cup and the salt to 1/2 tsp Add a 16-oz container of sour cream, 1 cup finely shredded Colby or sharp Cheddar cheese, 1/4 cup real bacon bits, and 1 thinly sliced scallion. Beat as directed above.
VARIATION 4: RED MASHED POTATOES
Prepare the Classic Mashed Potatoes, reducing the milk to 1/4 cup. Add two well-drained 15-oz cans of sliced beets. Beat as directed above.
VARIATION 5: GREEN MASHED POTATOES
Prepare the Classic Mashed Potatoes then add two 10-oz pkg of frozen chopped spinach that have been thawed, drained and squeezed dry. Beat as directed above.
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CLASSIC MASHED POTATOES with Mashed Potato Options
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Category: Mashed Potatoes
Prep Time: Cook Time: Total Time:
6 to 8 servings
5 lbs potatoes, peeled, sliced 1/4-inch thick
1/2 cup butter, softened
3/4 cup milk
2 tsp salt
1 tsp black pepper
Place the potatoes in a large soup pot and add just enough water to cover. Bring to a boil over high heat and cook for 12 to 15 minutes, or until tender; drain well and place in a large bowl. Add the remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.
VARIATION 1: GARLIC MASHED POTATOES
Quarter a small onion and add it and 10 peeled, whole garlic cloves to the pot along with the potatoes before bring to a boil; beat with the remaining.
VARIATION 2: CHEDDAR POTATO CASSEROLE
Beat 1 finely chopped onion along with the other ingredients. Coat a 9 inch x 13 inch casserole dish with nonstick cooking spray. Spoon the potatoes into the casserole dish and sprinkle with 2 cups shredded sharp Cheddar cheese; pour 1-1/2 cups heavy cream over the top. Bake in a preheated 350 degree oven for 35 to 40 minutes, or until heated through and the edges are golden.
VARIATION 3: LOADED MASHED POTATOES
Prepare Classic Mashed Potatoes, reducing the milk to 1/4 cup and the salt to 1/2 tsp Add a 16-oz container of sour cream, 1 cup finely shredded Colby or sharp Cheddar cheese, 1/4 cup real bacon bits, and 1 thinly sliced scallion. Beat as directed above.
VARIATION 4: RED MASHED POTATOES
Prepare the Classic Mashed Potatoes, reducing the milk to 1/4 cup. Add two well-drained 15-oz cans of sliced beets. Beat as directed above.
VARIATION 5: GREEN MASHED POTATOES
Prepare the Classic Mashed Potatoes then add two 10-oz pkg of frozen chopped spinach that have been thawed, drained and squeezed dry. Beat as directed above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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