Kittencals Fluffy Mashed Potatoes Recipes

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KITTENCAL'S MICROWAVE BAKED POTATO



Kittencal's Microwave Baked Potato image

For those those who want a perfect baked potato but do not want to wait for an hour! The cooking times is for one potato you will need to increase time if you are making more than one --- adjust the ingredients to taste, this is perfect for a beginner cook! :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1 large russet potato
1 -2 tablespoon butter
3 -4 tablespoons shredded cheddar cheese, divided
salt and black pepper
sour cream

Steps:

  • Wash the skin of the potato, then dry with a paper towel.
  • Prick several times using a fork.
  • Place the potato on a microwave-safe plate.
  • Cook on full power for 5 minutes.
  • Turn over and continue to cook for about 4-5 minutes more (depending on your size of potato the cooking time will vary).
  • When the potato is soft remove from the microwave and cut in half.
  • Sprinkle with salt and pepper to taste and mash up the inside a little with a fork.
  • Top the open sides with butter and 2-3 tablespoons cheddar cheese.
  • Return to microwave and cook for about 30 seconds to 1 minute more to melt the cheese.
  • Top with about 1 tablespoon more cheddar cheese and sour cream to taste.
  • Delicious!

Nutrition Facts : Calories 471.3, Fat 18.9, SaturatedFat 11.9, Cholesterol 52.8, Sodium 255.1, Carbohydrate 64.7, Fiber 8.1, Sugar 3, Protein 12.8

PERFECT FLUFFY MASHED POTATOES



Perfect Fluffy Mashed Potatoes image

I can't believe this isn't on here yet! It is the ONLY way I make them and it's a fave among all visitors and family members!

Provided by dukeswalker

Categories     Potato

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

5 -6 yukon gold potatoes
1/2 teaspoon baking powder
1/4-1/2 cup warm milk
1/4 cup margarine or 1/4 cup butter
salt
pepper

Steps:

  • Heat pot of water 'till boiling.
  • Peel and cube potatoes - add to boiling water.
  • Boil gently until a fork can be inserted very easily into a potato - drain.
  • Add milk to the pot to heat it up.
  • Transer potatoes to a mixing bowl.
  • Add margarine/butter and turn on mixer to low.
  • Gradually add warm milk until it is your desired consistency.
  • Add baking powder - mix on high for 30-45 seconds.
  • Salt & pepper to taste mixing thoroughly.

Nutrition Facts : Calories 207.5, Fat 9.7, SaturatedFat 1.9, Cholesterol 1.7, Sodium 154.1, Carbohydrate 28.2, Fiber 2.5, Sugar 1.2, Protein 3

FLUFFY MASHED POTATOES



Fluffy Mashed Potatoes image

Broth lends a balanced, savory flavor to mashed potatoes, so you don't miss the butter or cream.

Provided by College Inn

Categories     Mashed Potatoes

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 8

4 lbs Yukon Gold, red, or other boiling potatoes
2 cups College Inn® Chicken or Turkey Broth, warmed
3 tablespoons chopped parsley (optional)
salt and pepper, to taste
gravy
sour cream
butter
chives

Steps:

  • Peel potatoes if desired. Cut into 2-inch pieces and place in a large sauce pan or Dutch oven. Cover with water and bring to a boil over high heat. Boil 15 to 20 minutes or until easily pierced with a fork. Drain well in a colander.
  • Return potatoes to pan; toss briefly over low heat to dry off extra moisture. Mash warm potatoes with a masher or hand-held electric mixer until chunky.
  • Gradually add warm broth while mashing until potatoes are desired consistency. Mix in parsley and season with salt and pepper, if desired. Cover pan and heat over very low heat to keep warm up to about 30 minutes before serving. Serve with gravy, sour cream, butter or chives, if desired.
  • VARIATION: To make Toasted Garlic Mashed Potatoes, prepare recipe as directed, except in Step 1, while potatoes drain, add 2 Tbsp. olive oil or butter and 1 to 2 Tbsp. thinly sliced garlic to empty pan. Cook garlic over medium-low heat, stirring until garlic just starts to brown, about 1 minute. Do not burn.

Nutrition Facts :

KITTENCAL'S MAKE-AHEAD MASHED POTATOES



Kittencal's Make-Ahead Mashed Potatoes image

Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!

Provided by Kittencalrecipezazz

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

8 large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
6 ounces cream cheese, softened (can use 8 ounces)
1/3 cup sour cream (can use a little more)
1/2 cup butter (cut into cubes, can use more if desired)
1 1/2 teaspoons onion powder
1 teaspoon salt (or to taste)
fresh ground pepper (optional and to taste)
1 cup shredded cheddar cheese (to taste) (optional)

Steps:

  • Butter a 13 x 9-inch casserole dish.
  • Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
  • Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
  • Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
  • Spread the mixture into prepared baking dish.
  • If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
  • Cover and refrigerate for up to 3 days.
  • When ready to bake set oven to 350 degrees F.
  • Bake uncovered for about 25-30 minutes or until hot.
  • If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3

KITTENCAL'S FLUFFY MASHED POTATOES



Kittencal's Fluffy Mashed Potatoes image

Boiling the potatoes in broth instead of water creates a wonderful flavor but you may of coarse use only water or half of each --- use only russets or Yukon gold potatoes for this and once the potatoes are peeled do not slice them leave whole when cooking this will prevent the potatoes from absorbing too mush water, making for a better texture when mashing --- for extra flavor I most always add in 1 teaspoon onion powder and you may also add in some roasted garlic is desired or some garlic powder--- all amounts may be increased or adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

chicken broth (or use enough broth to cover potatoes, or use half water and broth) or water (or use enough broth to cover potatoes, or use half water and broth)
7 large russet potatoes (peeled and leave whole, do not cut)
1/2 cup half-and-half cream (can use milk)
1/3 cup sour cream (can use more)
1/2 cup butter, cubed
1 egg (can use 2 eggs)
salt (to taste)
fresh ground pepper (optional and to taste)

Steps:

  • Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
  • Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
  • Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
  • Add in the eggs and continue to mash or mix until fluffy.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 794.8, Fat 32, SaturatedFat 19.5, Cholesterol 128.7, Sodium 286.8, Carbohydrate 114.8, Fiber 14.2, Sugar 5.8, Protein 16.1

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