Search results
Results from the WOW.Com Content Network
Directions. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl. While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.
Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Use a bowl and handheld mixer to mix the dairy into the potatoes if you don't have a stand mixer.
Peel potatoes and cut into 1" chunks. Place in a large pot of cold salted water with the garlic cloves. Bring potatoes to a boil and cook uncovered 15-20 minutes or until fork-tender. Drain well and place potatoes & garlic cloves back into the warmed pot. Warm milk in the microwave for 30 seconds at a time until warm.
Wash and peel potatoes, then cut into 1 inch cubes. Place the potatoes into a large stockpot and cover with cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Drain the potatoes and return to the warm pot, or to a mixing bowl. Add the cream cheese, butter, milk, and seasonings to the potatoes.
Place the potatoes in a large stockpot, and add water to cover. Bring the water to a boil, then reduce the heat. Cook, uncovered, until the potatoes are tender, 12 to 15 minutes. Drain the potatoes. Editor’s Tip: You’ll know when the potatoes are finished cooking if they’re tender enough to pierce with a fork.
Instructions. Place potatoes in a large pot and add enough cool water to cover by 1-inch. Add a pinch of kosher salt and bring to a boil. Cook for 15-20 minutes, until potatoes are tender and a knife can be inserted into the center of the wedges easily. Drain potatoes into a colander and return them to the hot pot.
Chop the potatoes into smaller chunks. Place the chunks into a pot and then cover the potatoes with cold water, add the salt. Bring to a boil over high heat. Once boiling, cover the pot with a lid, and reduce heat to medium-low. Let simmer for 20-25 minutes or until the potatoes are easily pierced with a fork.
Bring the pot to a boil over high heat then reduce the heat to medium-high and continue to boil for 15 minutes, or until the potatoes are soft. Drain the water then return the potatoes to the pot. 3 lb potatoes. Add the cream cheese, whipping cream, and butter and use a potato masher to mash the potatoes. (See notes.)
Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10-13 minutes (they should easily be pierced with a sharp knife). Drain potatoes and add milk, cream cheese, butter, ½ teaspoon salt, garlic powder, parsley and pepper and mash just until smooth and combined.
Top with a few pats of butter, stir and serve. Crockpot – add mashed potatoes to slow cooker, cover and cook on LOW for 3 hours, stirring a few times. Right before serving, dollop with a little bit of butter and stir. Oven – add mashed potatoes to pan, and bake at 375 for 30-45 minutes, stirring once or twice.
Allow the potatoes to cook for 30-45 minutes or until fork tender. Strain the potatoes then carefully peel off the skins. Place the cooked potatoes back in the pot then add the warmed milk and cubed butter. Add the cheese then mash with a potato masher or hand mixer. Season with salt and pepper to taste then serve.
Prep your ingredients. Halve the potatoes and boil in a pot of salted water. Meanwhile, add the rest of the ingredients to a saucepan over a low heat, and let it warmth through without getting too thick. Drain the potatoes, return them to the pot, and pour the cream mixture in slowly while mashing.
Drain the cooked potatoes in a colander set in the sink and immediately dump the potatoes over the butter and cream cheese. Let stand for 5 minutes to allow the butter and cream cheese to melt. Add ½ teaspoon salt and pepper to the potatoes, fit the mixer with the paddle attachment, and begin to mix on the lowest speed.
Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. Step 3 Turn off the stove and add the butter, cream cheese, and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon of Lawry's Seasoned Salt and 1/2 teaspoon of black pepper.
Add the cut potatoes to a large pot and just cover with water. Add the salt and stir well. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the butter, cream cheese, and milk.
Directions. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash potatoes in the pot with a potato masher or fork until smooth.
Instructions. Peel and chop 3 pounds russet potatoes into 1-inch pieces. Place in a large pot and add enough water to cover the potatoes by 2 inches. Bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the potatoes are tender and can be easily poked with a paring knife, about 10 minutes.
Preheat oven to 325°F. Grease a 13- x 9-inch or 3-quart baking dish with cooking spray or butter. Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
Cook for about 8-10 minutes, or until tender when pierced with a fork. Drain and rinse potatoes. Mash potatoes with potato masher or sturdy whisk. Add in roasted garlic, butter, cream cheese, onion powder, remaining salt, and pepper and stir while slowly adding in half and half. Do not add all the liquid at once.
Step 1 In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot. Add cream cheese and use a potato ...