Best mashed potatoes. Read Customer Reviews & Find Best Sellers. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm.
Loaded Mashed Potato Casserole features buttery mashed potatoes with cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions.
The perfect make-ahead side dish casserole!
Smashed Potatoes feature baby gold potatoes (or red potatoes) smashed and smeared with a garlic-Parmesan butter, then roasted to crispy perfection.
You can cook Best mashed potatoes using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Best mashed potatoes
- You need 8 of russet potatoes.
- Prepare 1-8 oz of block cream cheese.
- You need 2 tablespoons of butter.
- It's 1/2 cup of sour cream.
- You need 1/2 of cup-1 cup heavy cream or whole milk depending on how thick or thin you prefer them.
- Prepare to taste of Salt, pepper and paprika.
- You need 1/2 cup of shredded Colby jack cheese.
- You need 2 cloves of garlic mined fine.
Rich & Creamy Mashed Potatoes It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan One of the best mashed potatoes recipes I have ever used, fantastic result. I left them skin on, prefer that way, all I varied from recipe was a couple extra garlic cloves ( personal preference) and used sour cream instead of cream cheese ( all I had on hand). Bring a large pot of water to a simmer and add the potatoes.
Best mashed potatoes instructions
- Fill a large pot with hot water and bring to a rapid boil. Wash the potatoes and cut the ends off. Leave the skin on and cut them into a 1/2”-3/4” pieces and boil until fork tender..
- Drain and use either a hand mixer or a mashed to mash them up leaving them a little chunky. Stir in everything else and enjoy!.
When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Drain the potatoes in a large colander. Watch how to make this recipe. Bring to a boil and cook over medium-high heat until. Place potatoes in a pot filled with cold salted water (as "salty as the sea").