Whip Up a New Way to Mash Your Potatoes

MakeTry something new this year for your Thanksgiving dinner, go with a new recipe for the old mashed potato dish.

 

Slow Cooker Mashed Potatoes

(Courtesy of Taste of Home Recipes)

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1 envelope ranch salad dressing mix
  • 1 teaspoon dried parsley flakes
  • 6 cups warm mashed potatoes (without added milk and butter)

How To:

  • In a large bowl, combine the cream cheese, sour cream, butter, salad dressing mix and parsley; stir in potatoes.
  • Transfer to a 3-qt. slow cooker. Cover and cook on low for 2-3 hours. Yield: 8-10 servings. 



Editor’s Note: This recipe was tested with fresh potatoes (not instant) in a slow cooker with heating elements surrounding the unit, not only in the base.

 

 

Bacon & Cheddar Mashed Potatoes

(Courtesy of Kraft)

Ingredients:

  • 1-1/2 lb.  red potatoes (about 4), quartered
  • ½ cup  MIRACLE WHIP Dressing
  • 4 slices  OSCAR MAYER Bacon, cooked, crumbled
  • ¼ tsp.  garlic powder
  • 1/8 tsp.  pepper
  • ½ cup  KRAFT Shredded Mild Cheddar Cheese 

How To:

  • COOK potatoes in large saucepan of boiling water 20 min. or until tender; drain.
  • MASH potatoes. Add dressing, bacon, garlic powder and pepper; beat until fluffy.
  • STIR in cheese.

 

 

Tomato Mashed Potatoes

(Courtesy of My Recipes)

Ingredients:

  • 3 pounds thin-skinned potatoes
  • About 1 cup milk
  • 1 to 2 tablespoons minced garlic
  • 1/2 cup olive oil
  • 1/2 cup grated romano cheese
  • 1/2 cup minced fresh basil leaves or parsley
  • 1/8 teaspoon paprika or cayenne
  • 3/4 cup chopped drained oil-packed tomatoes
  • Salt and pepper

How To:

  • In a 5- to 6-quart pan over high heat, bring 1 quart water to a boil.
  • Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 10 to 12 minutes.
  • Meanwhile, in a 1- to 1 1/2-quart pan over medium heat, warm 1 cup milk and garlic until steaming, about 5 minutes. (Or in a 2-cup microwave-safe container, heat milk and garlic in a microwave oven on full power (100%) until steaming, 1 to 2 minutes.)
  • Drain potatoes and return to pan. Add the hot milk mixture, oil, cheese, basil, and paprika. Mash with a potato masher or an electric mixer until potatoes are as lumpy or smooth as you like, adding a little more milk for a softer, creamier texture if desired. Stir tomatoes into mixture. Add salt and pepper to taste.

 

 

Garlic Rosemary Mashed Potatoes

(Courtesy of Very Best Baking)

Ingredients:

  • 6 medium (about 2 lb.) potatoes, peeled, cut into 1-inch chunks
  • 4 cloves large garlic, peeled
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
  • 1 tablespoon butter or margarine
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2/3 cup (5 fl.-oz. can) * NESTLÉ® CARNATION® Evaporated Milk
  • 1 salt and ground black pepper to taste

How To:

  • PLACE potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
  • RETURN potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.

NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.

 

 

Cheesy Mashed Potatoes

(Courtesy of Kraft)

Ingredients:

  • 1-1/2 lb.  Idaho potatoes, peeled, cut up (about 4 cups)
  • 1 cup  CHEEZ WHIZ Cheese Dip
  • ¼ cup  OSCAR MAYER Real Bacon Bits
  • 2 Tbsp.  milk
  • 1 Tbsp.  sliced green onion 

How To:

  • PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender.
  • DRAIN potatoes; return to saucepan. Mash well.
  • ADD remaining ingredients; stir until well blended.

 

 

Harvest Mashed Potatoes

(Courtesy of My Recipes)

Ingredients:

  • 4 large red potatoes (2 pounds)
  • 2 medium-size sweet potatoes (1 1/2 pounds)
  • 1/4 cup butter or margarine
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Butter or margarine (optional)

How To:

  • Peel potatoes, and cut into 1-inch pieces. Cook in a Dutch oven in boiling salted water to cover 15 to 20 minutes or until tender; drain and place in a large bowl.
  • Add 1/4 cup butter and next 8 ingredients; mash with a potato masher until smooth. Top with additional butter, if desired.

 

 

Mascarpone Chive Mashed Potatoes

(Courtesy of My Recipes)

Ingredients:

  • 5 ½ poundsrusset potatoes, peeled, cut in chunks
  • 4 dried bay leaves
  • Kosher salt
  • 2 ¼ cups milk
  • 12 ounces mascarpone cheese
  • 1/4 teaspoon white pepper
  • 1 bunch chives (1-in. diameter), snipped

How To:

  • Simmer potatoes with bay leaves in a large pot of salted water until falling apart when poked, 20 to 25 minutes. Meanwhile, in a medium pot, whisk milk and mascarpone. Heat over low heat until simmering. Stir in pepper; keep warm.
  • Drain potatoes, discarding bay leaves. Return to pot over very low heat and cook, stirring, until dried and crumbling. Remove from heat. Beat with a mixer until smooth. Beat in mascarpone milk, a third at a time. Stir in chives and season with salt.

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