Orgasmic Mashed Potatoes Recipes

ORGASMIC MASHED POTATOES

Steps:

• Peel and boil potatoes until mushy. Drain. Put cream cheese in bottom of pan, put the drained potatoes on top, add garlic, salt pepper, and any other seasonings you want to add Put lid on pan, make sure it is off of heating element and let it sit for about 10 minutes.
• Once 10 mins has past take lid off, add sour cream, milk and get out your mixer and mix up the potatoes just like mashed potatoes, making sure you scrape the bottom and the sides of the bowl so the cream cheese and sour cream are evenly distributed. once its all mixed in and smooth add the stick of butter and put the lid back on. They are ready to serve once the stick of butter has melted, you can mix it in or just let it pool in there all drippy.
• These potatoes can be made the night before and put in the fridge omitting the stick of butter until you are ready to warm them up on the stove top, stirring frequently. You can also make them ahead and warm them in a crockpot.

GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Slice the top third off the head of garlic. Place on a piece of aluminum foil and drizzle with the olive oil. Sprinkle with the thyme leaves and some kosher salt and pepper, then place the top back on the garlic. Wrap in the foil and roast until the garlic is brown and very soft, about 45 minutes.
• Meanwhile, cover the potatoes with cold water in a large pot. Add 1 tablespoon of kosher salt to the water and bring to a simmer over medium-high heat, about 15 minutes. Simmer until the potatoes are fork-tender, another 15 to 20 minutes.
• Drain the potatoes and return them to the pot. Add the hot chicken broth. Squeeze the roasted garlic out of its skin into a small bowl, drizzling in any olive oil from the foil. Mash the garlic smooth with a fork. Add the garlic to the potatoes and mash until smooth using an immersion blender fitted with the whisk attachment. Add more broth as needed. Once smooth, add three-quarters of the chives and some sea salt and black pepper, then mix through.
• Tip into a serving bowl and garnish with the remaining chives.

DELICIOUS PARTY CHEESE POTATOES

Steps:

• Thaw potatoes overnight in refrigerator.
• Preheat oven to 350.
• Melt butter.
• Add soup, cheese, and sour cream to butter.
• Mix well.
• Add potatoes, salt and pepper.
• Mix well.
• Spray 9x13 glass pan with non stick cooking spray.
• Add potatoe mixture.
• Cook uncovered for 30 to 45 minutes.

MASHED POTATOES WITH OVEN-ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
• Roast in the preheated oven for 45 minutes.
• When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
• Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
• Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

ADDICTIVE MASHED POTATOES

Steps:

• In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes. Drain, and return potatoes to pot.
• Meanwhile, heat butter and olive oil in a large skillet over medium heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook, stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.
• Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir in caramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat briefly over low heat, and serve.

DILL-SOUR CREAM MASHED POTATOES

Steps:

• Place milk& butter in a medium bowl.
• Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
• Mash with milk& butter in the bowl.
• Stir in remaining ingredients.
• Serve immediately.

BASIC MASHED POTATOES

Steps:

• Peel the potatoes, removing as many of the eyes as possible with the tip of your peeler. (If you prefer more rustic mashed potatoes, keep the skin on half of them.).
• Submerge the potatoes in a bowl of cold water to keep them from turning brown while you are chopping them.
• Cut the potatoes into similar-sized chunks so that they will cook evenly: the cubes should be about 1½ to two inches wide.
• Submerge cubed potatoes into a pot of water that is large enough to hold the potatoes with enough water to cover. Add salt, if desired. Place the pot over a high heat and bring the water to a boil. Reduce heat to simmer.
• Simmer, covered, until tender--about 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately.
• Let the potatoes sit for a minute to dry and to allow any excess water to drain from the bottom of the colander. Meanwhile, heat the butter and cream in a small saucepan at a low temperature. (You can also use the microwave for this step.).
• Return the cooked potatoes to the large pan and mash them with the back of a spoon, a food mill, or a potato ricer.
• Gently stir in the warm butter and cream.
• At this point, taste the potatoes for proper seasoning and adjust it to taste. Test for consistency, too: if the potatoes are too thick, add more cream. Other herbs and spices can be added at this point as well--chopped chives, Italian parsley, Parmesan cheese, crumbled bacon, roasted garlic, chopped scallions or creamed leeks are all delicious matches.
• ***To reduce the fat content of traditional mashed potatoes, use low-fat sour cream in place of butter, and milk or broth rather than cream.

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

GARLIC-FETA MASHED POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
• Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

CREAMY AND DECADENT MASHED POTATOES RECIPE BY TASTY

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!