recipe for creamy mashed patatoes?

Answer 1

Hey Now...

Creamy Mashed Potatoes

4 pounds potatoes, peeled, cut into 2-inch pieces
2 cups Sour Cream
1 cup milk
1/4 cup Butter, softened
1/4 cup chopped green onions
2 (3-ounce) packages cream cheese, softened
1/2 teaspoon pepper
1/2 teaspoon salt


Place potatoes in 4-quart saucepan; add enough water to cover. Cook over medium heat until fork tender (25 to 35 minutes); drain.
Combine cooked potatoes and all remaining ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (2 to 3 minutes).

Enjoy

Smiles

Answer 2

Ingredients:
Yukon Gold potatoes
Kosher salt
Butter, cold cut into small cubes
Cream, scalded (boil and remove from heat. It should be hot when added to the potatoes)
Freshly ground pepper

You will also need to buy a potato ricer. This piece of equipment looks like a large garlic press. Below is a website with information and a photo.

Use only Yukon Gold potatoes (creamy flesh as opposed to an Idaho baker potato which has a firm flesh)
Peel and place in cold water.
Rinse until water is clear (not cloudy)
Cover with cold water and place pot on stove over med-high heat.
When the water starts to simmer add salt until the water tastes salty. (You will use more salt than you expect, use kosher salt).
Stir to dissolve the salt.
Low boil until potatoes are soft enough to easily stab with a fork or knife.
Drain water from potatoes and return to pan.
Squeeze potatoes through the ricer along with the butter (butter will be melted by the hot potatoes) into a bowl.
Once all the potatoes are riced into the bowl, slowly add the scalded cream, stiring until you reach your desired consistency.
Salt and pepper to taste.

The trick is the ricer. There will be no more lumps because the potatoes have all been finely sieved. If you want them more rustic get a potato masher, but never do them with a mixer, that just makes them pasty. It doesn't matter what you use for flavor, find your own style:

Roasted garlic
Ranch dressing
Cream cheese
Cheddar cheese, bacon, & scallions
Roasted red peppers
Steep herbs in your cream like you would tea
It is all up to you, have fun with your food!

Good Luck and enjoy!

Answer 3

add a package of cream cheese to a large pot of mashed potatoes. if thats not creamy enough add a small container of unsweetened whipping cream and a cup of sour cream. you can also add a couple egg yolks and whip on high speed. if you use milk make sure and use full-fat, definitely not skimmed or 1%

Answer 4

2 lbs red skin potatoes, boiled and drained

salt and pepper to taste

splash of milk

1 cup low fat sour cream

4tablespoons butter

mash by hand and leave some lumps. I add whole garlic cloves to the water while the potatoes boil and mash them up too or you could add parsley or chives

Answer 5

My "secret" ingredient for creamy masheds is a brick of cream cheese. If you want them even creamier, put in a splash of cream or a dollop of sour cream. But the cream cheese is heavenly!

Answer 6

Rachael Ray's "Herb Smashed Potatoes" - 8 servings

5 lbs. potatoes; peeled, cut into 1 1/2" chunks
1-2 cups chicken broth
1 small onion; finely chopped
1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
1 (3 oz.) pkg. cream cheese; cut into pieces
2-3 tbsp. chopped fresh chives
2-3 tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. pepper
Butter (optional)

In pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.

Answer 7

mashed potatoes + cream = creamy mashed potatoes!

Answer 8

just add more milk!!!!!!