I learned how to make mashed potatoes recipes as a delicious side dish to many meals. This is one of my family’s favorite dishes; we had a large bowl of mashed potatoes every Sunday for dinner through the winter. Ours were always seasoned with lots of fresh butter, cream, salt and pepper; then they were whipped until creamy smooth. We could all make a meal with this bowl of potatoes and a bowl of rich gravy.
Although I first learned how to make our creamy mashed potatoes recipe with only butter, cream, salt and pepper, they can be can be seasoned with a spice like garlic or other ingredients like parsley, pimento or minced onion are sometimes added. You can also add cheese or sour cream; a creamy make ahead mashed potatoes recipe can be made and reheated simply by beating in a little cream cheese.
My secret to learning how to make mashed potatoes recipes is making them without any lumps; one lump ruins the potatoes. The type of potato that you choose has a lot to do with this problem; choose mealy potatoes. The ones meant for mashing (no new potatoes) or even baking potatoes are starchier and make great mashed potatoes. Select ones that are smooth and regular in size.
The cooking process is important in producing a creamy mashed potatoes recipe. Peel the potatoes first then cut into about 1 ½ inch pieces, Place the potatoes in boiling salted water and cook about 20 minutes or until they are tender. They must be tender when sticking with a fork or they will produce lumps; if they cook too long they will become water soaked so timing is very important. When done drain them thoroughly.
To produce a delicious creamy mashed potato recipe, they must be mashed while still hot. The cream must also be hot. Some people melt their butter with the cream but I do not. I have my softened butter waiting in the mixing bowl; I like a lot. Then I add the cooked hot potatoes and start mixing. My cream is already hot on the stove so I add it slowly while whipping the potatoes until I get the right consistency. Add salt and pepper and they are ready. If you are not immediately ready to eat, cover them and keep them hot; it is best to time the mashing right before serving dinner.
NOTE: Generally speaking plan for 1/3 cup hot cream and 4 tablespoons butter to each 3 cups of mashed potatoes. Leftovers are great to make a leftover mashed potato recipe like potato cakes for breakfast or lunch. Discover more ways of cooking potatoes and sweet potatoes.
Mashed potatoes and add all ingredients except milk. Slowly add milk while beating until potatoes are whipped. Spoon mixture into a buttered casserole dish. Refrigerate until ready to heat. Heat in oven at 350F degrees for 45 minutes uncovered.
Beat egg whites until stiff. Beat egg yolks. To hot mashed potatoes add cheese, seasonings, and cream and beaten egg yolks. Fold in beaten egg whites and pour into a buttered casserole dish. Bake at 350F degrees uncovered for 40 minutes or until puffed and brown.
For a good mashed potatoes recipe learn the different types of potatoes. For creamy mashed potatoes, use potatoes which are starchier like the Yucon gold or Russet potatoes.
Peel and cut potatoes into 1 ½ inch chunks.
Cover with cold water and add a teaspoon of salt.
Bring water to a boil, reduce heat and simmer until potatoes are tender when pierced with a fork.
Drain potatoes in a colander.
Place potatoes in mixing bowl and mash with potato masher.
Add soft butter and mix with electric mixer.
Add a little cream at a time while beating; add and whip until smooth and creamy.
Season with salt and pepper to taste.
NOTE: Work quickly to keep potatoes hot; must use softened butter and warm to hot cream. Also I get better results using my small hand mixer rather than my large table model. I believe it is because I can move it around more to do a better whipping job.
In large mixing bowl combine cream cheese and potatoes; add remaining ingredients.
Bake in 1 quart casserole dish in preheated oven at 350F degrees for 45 minutes.
Serve hot with melted butter drizzled over the top.
Preheat oven to 425F degrees; grease ovenproof dish.
Peel and cook potatoes until tender; drain.
Add cream to pan and drained potatoes over low heat.
Mash potatoes with cream until smooth and creamy beating in 4 tablespoons of the butter.
Spread whipped potatoes in oven proof dish.
With back of spoon hollow out 8 “nests” for the eggs.
Break an egg open in each of the 8 nests.
Sprinkle with the bread crumbs, dot with remaining butter and season with salt, pepper and nutmeg.
Bake about 10 minutes or until eggs are lightly set.
Garnish with chopped parsley.