Ole Time Mayonnaise Mashedcream Potatoes Recipes

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CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 green onions, chopped

Steps:

  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 419 calories, Fat 24g fat (15g saturated fat), Cholesterol 74mg cholesterol, Sodium 544mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

CREAMY MAKE-AHEAD MASHED POTATOES



Creamy Make-Ahead Mashed Potatoes image

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Yield 10

Number Of Ingredients 4

3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
1 ½ cups half and half, plus extra if necessary
Salt, to taste
6 tablespoons butter, softened

Steps:

  • Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
  • Heat half and half in microwave.
  • Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
  • Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 25.4 g, Cholesterol 31.7 mg, Fat 11.2 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7 g, Sodium 72.1 mg, Sugar 1.1 g

CREAM CHEESE MASHED POTATOES



Cream Cheese Mashed Potatoes image

Whenever I serve this easy mash, the bowl is always scraped clean. Before holiday feasts, I make it early and keep it warm in a slow cooker so I can focus on last-minute details. -Jill Thomas, Washington, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 20 servings.

Number Of Ingredients 7

8 pounds russet potatoes
1 package (8 ounces) cream cheese, softened
1/2 cup butter, melted
2 teaspoons salt
3/4 teaspoon pepper
Additional melted butter, optional
1/4 cup finely chopped green onions

Steps:

  • Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain., With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 318mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

TRADITIONAL MASHED POTATOES



Traditional Mashed Potatoes image

Mashed potatoes make a wonderful accompaniment to most any meal, so keep this recipe handy.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings (about 4-1/2 cups).

Number Of Ingredients 5

6 medium russet potatoes (about 2 pounds), peeled and cubed
1/2 cup warm whole milk or heavy whipping cream
1/4 cup butter, cubed
3/4 teaspoon salt
Dash pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

Nutrition Facts : Calories 168 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 367mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

OLE TIME MAYONNAISE MASHED/CREAM POTATOES



Ole Time Mayonnaise Mashed/Cream Potatoes image

My mayonnaise mashed potatoes has been around for two generations, I got this from my Aunt and she from her grandmother. You cannot taste the mayo but it gives it a special taste. My family always ask what my secret is and I never tell them. I am sharing with you and if they see my site, now they will know my secret...

Provided by Betty Graves

Categories     Potatoes

Time 35m

Number Of Ingredients 5

8 large potatoes, peeled
1/4 c mayonnaise
1/4 c milk
1 stick butter
salt and pepper to taste

Steps:

  • 1. Peel, wash your potatoes.
  • 2. Boil potatoes until done. Drain water from potatoes and put in your mixer.
  • 3. Add mayonnaise, milk, butter, salt and pepper. Add more milk and butter if you want to get a right consistency.
  • 4. Put in serving dish and enjoy!!!!

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  • Wash, peel, and cut the potatoes into 1-inch cubes. (You'll want them to be as close in size as possible so they cook evenly.) Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
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