Big Marthas Mashed Potatoes With Cream Cheese Recipes

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BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE



Big Martha's Mashed Potatoes With Cream Cheese image

This is Martha Stewart's mother's recipe from the November Martha Stewart LIving magazine. It is delicious and waits well.

Provided by KathyP53

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

3 1/2 lbs white potatoes
coarse salt
fresh ground black pepper
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoons salt in medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off all skins,, and discard. Cut potatoes into large pieces.
  • Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
  • Return potatoes to pot and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through.
  • Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Nutrition Facts : Calories 429.3, Fat 27.3, SaturatedFat 17.1, Cholesterol 82.8, Sodium 570.9, Carbohydrate 41.5, Fiber 4, Sugar 2.2, Protein 6.5

MASHED POTATOES WITH CREAM CHEESE



Mashed Potatoes with Cream Cheese image

This mashed potatoes with cream cheese recipe has traveled from coast to coast via family members who try it and fall in love. It's simple and delicious and is great for dinner or something more special like Thanksgiving.

Provided by Cake Lady

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 5

5 medium russet potatoes, scrubbed and quartered
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 tablespoon salted butter
salt to taste

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, about 20 minutes. Drain and transfer to a bowl.
  • While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 32.2 g, Cholesterol 46.6 mg, Fat 15.2 g, Fiber 3.9 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 136.9 mg, Sugar 1.7 g

PERFECT MASHED POTATOES



Perfect Mashed Potatoes image

Instant potatoes from the box can't compare to this homemade version.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk, or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
  • If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
  • Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
  • For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

MARTHA STEWART'S CLASSIC MASHED POTATOES



Martha Stewart's Classic Mashed Potatoes image

Make and share this Martha Stewart's Classic Mashed Potatoes recipe from Food.com.

Provided by Cook4_6

Categories     Low Protein

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

4 lbs yukon gold potatoes, peeled and cut into 1 inch pieces
coarse salt and pepper
1 cup heavy cream
1 cup whole milk
4 ounces unsalted butter

Steps:

  • Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
  • Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
  • Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
  • Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.

Nutrition Facts : Calories 420.4, Fat 23.7, SaturatedFat 14.8, Cholesterol 74.3, Sodium 35.1, Carbohydrate 48, Fiber 4.1, Sugar 3.6, Protein 5.9

BIG MARTHA'S MASHED POTATOES RECIPE - (4.4/5)



Big Martha's Mashed Potatoes Recipe - (4.4/5) image

Provided by KrissyW330

Number Of Ingredients 6

3 1/2 pounds white or Yukon Gold potatoes
Coarse salt and freshly ground pepper
8 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
1/4 cup whole milk, warmed
1/2 cup heavy cream, warmed

Steps:

  • Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

LUXURIOUS MASHED POTATOES



Luxurious Mashed Potatoes image

You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 4

2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/2 cups heavy cream, warmed

Steps:

  • In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.
  • Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.

Nutrition Facts : Calories 441 g, Fat 37 g, Fiber 3 g, Protein 6 g

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