Almost Mashed Potatoes Recipes
MASHED POTATOES
Steps:
- Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher.
- While the potatoes are boiling combine the cream, butter, sour cream, and rosemary and thyme sprigs in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes. Remove the herb sprigs and discard. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.
TWICE BAKED MASHED POTATOES
A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.
Provided by Kimber E
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg
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