Kittencals Fluffy Mashed Potatoes Recipes

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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

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES



Kittencal's Baked Cheesy Mashed Potato Patties/Croquettes image

Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 15 serving(s)

Number Of Ingredients 13

3 large russet potatoes (or use 4 medium)
2 cups cheddar cheese, shredded
1/4 cup butter, cubed
1 -2 green onion, finely chopped
1/4 cup fresh parsley, finely chopped
1 1/2 teaspoons seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1 teaspoon black pepper
1 pinch cayenne pepper
1/2 teaspoon garlic powder (can use more) (optional)
1 teaspoon onion powder
1/4 cup parmesan cheese (optional)
1 large egg, slightly beaten
2 1/2 cups crushed Ritz crackers

Steps:

  • Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
  • Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
  • At this point you may refrigerate for 1-2 hours.
  • Shape about 3 tablespoons of mixture into a ball.
  • Roll into the cracker crumbs and place on a baking sheet.
  • Press down with hands to flatten just slightly.
  • Repeat with remaining mixture.
  • Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

Nutrition Facts : Calories 151.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 38, Sodium 125.3, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 5.8

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

LIGHT AND FLUFFY MASHED POTATOES RECIPE BY TASTY



Light And Fluffy Mashed Potatoes Recipe by Tasty image

Here's what you need: russet potato, cold water, kosher salt, unsalted butter, heavy cream, whole milk, freshly ground black pepper, fresh chives

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 8

5 lb russet potato, peeled and cut into large chunks
cold water
1 tablespoon kosher salt, plus more to taste
8 tablespoons unsalted butter, cubed
1 cup heavy cream
½ cup whole milk
freshly ground black pepper, to taste
1 tablespoon fresh chives, chopped, for garnish

Steps:

  • Place the potatoes in a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer.
  • Drain the potatoes and press through a potato ricer into a large bowl. Set aside.
  • Heat the butter, cream, and milk in a small pot over low heat until simmering.
  • Pour the cream mixture over the potatoes and stir to combine. Season to taste with salt and pepper.
  • Garnish with chives, if desired.
  • Note: A potato ricer gives these potatoes a super fluffy texture, but you can use a hand masher if you don't own one.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, Sugar 3 grams

KITTENCAL'S CHEESY MASHED POTATO PUFF BAKE



Kittencal's Cheesy Mashed Potato Puff Bake image

This makes it a wonderful side dish to any holiday meal as you can prepare well ahead and this makes a large amount also, feel free to add in some bacon or green onions :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

12 medium russet potatoes, cooked and mashed
3 cups shredded cheddar cheese, divided
1 cup half-and-half cream (or use milk)
1/2 cup soft butter
2 eggs, well beaten
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon ground black pepper (optional or to taste)

Steps:

  • Set oven to 350°F.
  • Grease a 13 x 9-inch baking dish.
  • To mashed potatoes, add 2 cups cheese, cream or milk, butter, eggs, salt; mix well to combine.
  • Cook, stir over very low heat until butter and cheese are melted.
  • Spread into prepared baking dish.
  • At this point you may cool completely and refrigerate until ready to bake.
  • Bake uncovered for 25 minutes or until heated through.
  • Sprinkle with remaining cheese bake 5 minutes longer.

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.

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

LINDA'S FLUFFY MASHED POTATOES



Linda's Fluffy Mashed Potatoes image

These potatoes are delicious, rich, creamy and fluffy. Try them, and see for yourself. NOTE: If you use smaller potatoes, use less milk. Start with 1/2 c. and go from there.

Provided by Lindas Busy Kitchen

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 large potatoes, peeled, and quartered
1 teaspoon sea salt
freshly cracked pepper, to taste
1/2 cup butter
3/4-1 cup milk
1/2 cup sour cream (optional)
2 eggs

Steps:

  • In a large pan, boil potatoes with salt until tender, 15-20 minutes.
  • Drain water, and add remaining ingredients.
  • Mash until smooth, with a potato masher.
  • Do not whip continually with a beater, or they will get gooey, and starchy as the gluten breaks down.
  • Note: You can turn this recipe into garlic mashed potatoes, by adding 3 cloves roasted garlic when you mash.
  • You can turn this recipe into garlic onion mashed potatoes, by adding sauteed onions, and roasted garlic to your taste, while mashing.
  • For another tasty dish, try adding shredded Cheddar cheese, and cooked broccoli pieces.

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