Snowy Mashed Potatoes Recipes

SNOWY MASHED POTATOES

Steps:

• Boil potatoes and drain.
• Mix sour cream, cream cheese, garlic powder, butter, and pepper.
• Add potatoes a few at a time and mix and beat until smooth.
• Put in a baking dish and add topping.
• Bake at 350 for about 25-30 minutes.
• This can be made the night before. Refrigerate.Bring to room temperature before baking.

SLOW-COOKER MASHED POTATOES

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.)
• Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives.

SNOWY MASHED POTATOES

Steps:

• In a large saucepan over medium heat, cover and cook potatoes in boiling salted water for 30 minutes or until tender. Drain and return saucepan to low heat, shaking pan to dry potatoes. Remove from heat cover and keep hot.Preheat oven to 375°.Meanwhile, in a medium saucepan over medium heat, saute green onions, celery, green pepper and parsley in 1/4 cup butter or margarine for 5 to 8 minutes or until tender set aside.In a large mixer bowl at medium speed, beat cream cheese and sour cream until blended and fluffy. Add hot potatoes, one at a time, and continue beating until all potatoes are added. Increase speed to high and beat until smooth and fluffy. At low speed, beat in sauteed vegetables, salt, garlic powder and pepper. Spoon into an ungreased 2 1/2 -quart deep baking dish. Sprinkle with paprika and dot with 2 tablespoons butter or margarine.Bake for 25 minutes or until heated through and top is lightly browned.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.