Need a good mashed potatoe recipe.possibly with garlicOr other.?

Question

Thanks so much.They are all wondeful!!!!

Answer 1

Garlic Mashed Potatoes



6 Med. potatoes, peeled and cut into chunks

1 envelope Lipton Garlic Mushroom Soup Mix

1/2 cup milk

1/2 cup butter, softened



Cover potatoes with water and bring to a boil

Reduce heat to low and simmer uncovered 20 min or until tender, drain

Mash Potatoes and stir in remaining ingredients.

Makes 8 servings

Creamy Cheesy Mashed Potatoes

Estimated Times:

Preparation - 15 min | Cooking - 20 min | Yields - 6

Beef up your mashed potatoes with evaporated milk and shredded cheddar cheese! Add green onions and crumbled bacon for an even heartier side dish.

Ingredients:

2 medium (about 2 pounds total) potatoes, peeled

and cut into 1-inch chunks

3/4 cup CARNATION Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1 cup (4 ounces) shredded cheddar cheese

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Stir in cheese. Season with salt and ground black pepper.

NOTE: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes





Three Cheese, Bacon and Sage Mashed Potatoes

2 1/2 pounds (6 to 7 medium-sized potatoes) Yukon Gold baking potatoes, peeled and cut into 1 1/2 inch chunks

3 tablespoons softened butter

2 1/2 cups (10 ounces) mixed shredded cheese, such as smoked Gouda, Cheddar and Swiss

1/2 cup warm milk

4 slices bacon, cooked until crisp, chopped

2 tablespoons chopped fresh sage or 2 teaspoons dried sage

Salt and pepper to taste

Additional shredded cheese for sprinkling on top, optional

Cook potatoes in large pot of boiling water until very tender, about 18 minutes.

Drain in colander.

Return potatoes to pot and mash with potato masher. Stir in butter and cheese until combined. Add milk to make a creamy consistency. Stir in bacon and sage. Season to taste with salt and pepper.

Place in serving bowl and sprinkle with additional cheese, if desired.

Makes 8 servings.

Creamy Mashed Potatoes

Cream cheese, sour cream and green onions turn ordinary mashed potatoes into extra special mashed potatoes.

4 pounds potatoes, peeled, cut into 2-inch pieces

2 cups LAND O LAKES® Sour Cream

1 cup milk

1/4 cup LAND O LAKES® Butter, softened

1/4 cup chopped green onions

2 (3-ounce) packages cream cheese, softened

1/2 teaspoon pepper

1/2 teaspoon salt

Place potatoes in 4-quart saucepan; add enough water to cover. Cook over medium heat until fork tender (25 to 35 minutes); drain.

Combine cooked potatoes and all remaining ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (2 to 3 minutes).

Makes 12 (1-cup) servings.

Take your pick.

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Answer 2

ROASTED GARLIC MOZZARELLA MASHED

POTATOES  

3 lbs yukon gold potatos

half and half

1 cup grated mozzarella cheese

5 cloves garlic

salt and pepper

1 egg

Peel potatoes, halve and boil for 25 min. Do not cut up into little pieces as you will make the mashed potatoes watery.

Coat garlic on skin with olive oil and bake at 350 for 15 min.

Set aside drain potatoes and add enough half and half while mashing to get the consistancy you want. Squeeze garlic out of skins into the mash, add egg and cheese, mix rapidly and add salt and pepper to taste. Good sea salt goes a long way for taste.

Serve promply, don't let it sit around as the cheese loses it's stringy effect.

Answer 3

Mashers

Recipe courtesy Alton Brown

Show:   Good Eats

Episode:   This Spud's for You

NOTE: Great mashed potatoes hate recipes. Although the above amounts will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/4 cup of dairy per pound of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment.

4 russet potatoes, peeled and cut into chunks

8 red potatoes, cut into chunks roughly the same size as the russet chunks

1 to 2 teaspoons kosher salt

3/4 cup low fat buttermilk (not skim)

1/4 cup heavy cream

6 to 8 cloves of garlic, peeled

Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.

Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.

As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

Answer 4

Boil potatoes then mash with butter then add some milk! You can put sour cream or cheese in it or both!*

Answer 5

I like riced potatoes too!

http://www.all-things-italian.com/prodde...

Boil the potatoes with whole garlic cloves and chicken stock and then run it through a ricer...

Answer 6

We like to take our steamed potatoes, place in Kitchen Aid mixer bowl, and beat with beater attachment till they break up a bit.

Add (to taste)

sour cream

creamed horseradish

salt and pepper

Beat till desired texture is achieved.

You won't even miss the butter!

Answer 7

Best trick to mashed potatoes is to use a potato ricer instead of mashing them. Great additions would be to cook some turnips along with the potatoes. About 3 times the potatoes as turnips. They add an interesting flavor but don't have the strong turnip flavor some people don't like. You can do the same thing with cauliflower.

Another change of taste is to add some wasabi paste or powder to the potatoes.

Answer 8

add dry mango powder in gravy or dry paotatoes with dry coriender powder you will get yummy taste.