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    Bacon-y Mashed Potatoes

    3 1/2 c. chicken broth
    5 large potatoes, cut into 1″ pieces
    1/2 c. light cream
    1/2 c. sour cream
    2 TBL. butter
    ground black pepper
    3 slices bacon, cooked and crumbled
    1/4 c. chopped fresh chives

    in a 3-qt. saucepan, over medium-high heat, bring broth and potatoes to the boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender.
    Drain, reserving broth.

    mash potatoes with 1/4 c. of the reserved broth.
    Stir in the cream, sour cream, bacon bits, butter, pepper and chives.
    If needed, add additional broth until desired consistancy is achieved.

    Bacon Mashed Potatoes
    2 Lbs. potatoes – peeled, cut into 1″ cubes
    4 cloves garlic – peeled
    5 strips bacon – cut into 1/2″ pieces
    1 cup thinly sliced scallions
    1/2 cup milk
    1/2 cup sour cream
    1 tsp. salt
    1/4 tsp. black pepper

    In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are
    fork tender. Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 tsp.

    bacon. Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and
    pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.


    Uptown Baked Mashed Potatoes

    4 c. mashed potatoes
    1/2 c. milk
    1 c. sour cream
    1/4 tsp. garlic powder
    1/8 tsp. cayenne pepper
    1 lg. can Durkee French Fried Onion Rings
    1 c. shredded Jack or Cheddar cheese

    Combine the Mashed potatoes, milk, sour cream garlic powder and cayenne in a mixing bowl.
    Cover the bottom of a 2 qt casserole with half of the mixture.
    Layer with half of the French fried onion rings and 1/2 cup of the cheese. Top with remaining potato mixture.

    Top with remaining onions and cheese, and return to oven.
    Bake 5 minutes or until onions are golden.
    Serves 6


    “Company’s Comin’ ” Mashed Potatoes

    3 lbs potatoes
    8 oz pkg Cream Cheese
    1/4 cup butter
    1/2 cup sour cream
    1/2 cup milk
    2 eggs, slightly beaten
    1/4 cup chopped onions
    1 tsp salt
    dash of pepper

    Cook and mash potatoes (mash the potatoes well). Add cream cheese
    and butter. Beat until melted. Beat in sour cream

    Mix eggs, milk, and onion together. Add to potatoes with salt and
    pepper. Beat until fluffy.


    Glorified mashed potatoes

    1 pound yukon gold potatoes, peeled and quartered
    8 ounces softened cream cheese
    1 cup sour cream
    1 teaspoon salt
    2 teaspoons freshly ground black pepper

    Place potatoes in a large saucepan, and cover with water. Add a little salt and bring water to a boil over medium heat. Cook until tender but still firm. Drain and return to stove top over low heat for a minute or two to dry the potatoes. Use a potato masher to mash until smooth. Stir in cream cheese, sour cream, salt, pepper and butter.


    Posted: Sat Apr 15, 2006 8:45 pm

    sounds good


    Mashed Potatoes with Caramelized Onions

    1 tablespoon olive oil
    1 tablespoon butter
    4 cups peeled, quartered and thinly sliced yellow onions (1-1/2 pounds)
    1 teaspoon sugar
    2 pounds unpeeled Idaho potatoes (4-6 medium or 2-3 large potatoes) scrubbed
    1 teaspoon salt, plus more to taste
    1/4 teaspoon ground black pepper, plus more to taste
    1-1/4 cups low-fat milk, heated

    In a large skillet, heat oil and butter over high heat until the
    butter is melted. Add onions and sugar and cook, stirring often,
    until the onions are deeply browned, about 20 minutes. Set aside.

    Meanwhile, cook unpeeled, whole potatoes covered with water in a
    saucepan. Bring to a simmer and cook over medium-low heat, covered
    until the potatoes are very tender when pierced with a skewer,
    20-30 minutes. Drain and let cool slightly.

    Remove skins with a paring knife and mash as desired. Stir in salt,
    pepper and just enough hot milk to make the potatoes fluffy but
    not soupy. Stir in the reserved onions and season with additional
    salt and pepper, if desired.


    Camembert- Mashed Taters

    3 pounds unpeeled russet potatoes
    2 quarts water
    2 t. kosher salt
    1/2 cup heavy whipping cream
    1/3 cup melted butter
    1/3 cup Camembert cheese
    1 t. salt
    1/4 t. black pepper
    1/4 t. cayenne
    1/8 t. nutmeg

    Slice the potatoes into halves; cut into quarters. Cut the
    quarters into
    halves. Bring the water and kosher salt to a boil in a large pan.
    Bring to a boil; reduce heat. Simmer for 15 minutes; drain. Mash
    potatoes in
    a bowl. Heat whipping cream, butter and cheese in a pan until
    stirring frequently. Be careful not to boil. Remove from heat.
    Stir in
    1 t. salt,
    black pepper, cayenne and nutmeg.
    Add to the mashed potatoes and mix well.
    6 servings.


    Christi says;
    I made these today for Thanksgiving Dinner and they were good. I didn’t use the chives or the bacon, and didn’t have any marjoram. The best thing was not having to deal with making mashed potatoes at the last minute before dinner.

    8 medium potatoes
    1 cup sour cream
    8 ounces chive & onion cream cheese
    4 tablespoons butter
    1/4 cup chives
    1 1/2 teaspoons salt
    1/2 teaspoon pepper
    2 cloves garlic, minced
    1 1/2 teaspoons onion powder
    1 pinch marjoram (optional)
    1/2-1 cup thinly sliced green onions
    bacon bits or 2 slices cooked crumpled bacon

    1. Boil potatoes until tender.
    2. Beat softened cream cheese and sour cream in mixing bowl.
    3. Add hot potatoes and beat unitl smooth, adding small amounts of milk as needed.
    4. Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
    5. Add garlic, green onions, and marjoram and beat unitl well-mixed.
    6. Pour into either casserole dish or crockpot.
    7. Dot with additional butter and sprinkle with paprika.
    8. Bake for 25 min.in 350 oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
    9. Sprinkle with Bacon Bits or crumpled bacon just before serving.
    10. NOTE: Can be refrigerated overnight in either casserole dish or crockpot.


    Baked Mashed Potatoes
    3 pounds of potatoes (about 6 large)
    1/4 cup of finely chopped onion
    1/4 cup of butter or margarine
    1 ? 12 ounce carton of small curd cottage cheese
    1/4 cup of snipped parsley
    1 teaspoon of salt
    Margarine or butter, melted
    Peel, cook, and mash the potatoes. In a saucepan cook the onion in 1/4 cup of butter or margarine
    until tender but not brown. Stir the onion, salt, parsley, and cottage cheese into the
    mashed potatoes. Spoon the potato mixture into a well greased 2-quart casserole dish. Drizzle
    melted butter over the top. Bake at 350 degrees for about 30 minutes or until the mixture is
    heated through and lightly browned on top.




    2 lbs. (about 6 med.) potatoes,peeled and cut into 1″chunks
    3/4 cup nestle carnation evaporated milk
    1/4 cup (1/2 stick butter or marg.
    1 cup 4 oz. shreeded cheedar cheese
    salt and pepper to taste


    Place potatoes in large saucepot. Cover with water, bring to a boil. Cook over med.-high heat for 15 to 20 minutes or until tender, drain. Return potatoes to saucepot. Add evaporated milk and butter. Beat with hand held mixer until smooth. Stir in cheese. Season with salt and pepper.
    Chopped green onions, chopped parsley or cooked crumbled bacon may be added to mash potatoes.


    Baked Mashed ‘Taters

    4 pounds potatoes (12 medium)
    1 (8 oz.) package cream cheese,
    1 cup dairy sour cream
    2 teaspoons salt
    1/8 teaspoon pepper
    1 clove garlic, crushed

    and green salad onions)

    1 tablespoon butter

    Cook potatoes in boiling, salted water until tender. Mash potatoes with electric mixer. Add
    cream cheese, sour cream, salt, pepper, and garlic. Beat at high speed until smooth and light.
    Stir in chopped chives. Spoon into a lightly greased 10-cup baking dish, sprinkle with paprika.


    Horseradish Mashed Potatoes with Caramelized Onions

    1/4 c butter
    6 T. butter
    2 1/4 lb. vidalia onions — thinly sliced
    3 T. balsamic vinegar
    2 tsp. chopped fresh thyme

    6 T. whole milk — to 8 T.
    1/4 c horseradish

    4 minutes. Season with salt and pepper.

    Meanwhile, cook potatoes in large pot of boiling salted water until very tender;
    about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6
    tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with
    2 tablespoons milk if necessary. Season with salt and pepper. Transfer potatoes
    to serving dish.

    Spoon onion mixture on top potatoes. (Can be prepared 8 hours ahead. Cover



    Horseradish Mashed Potatoes

    4 large potatoes (Idaho or russet)
    1 cup low-sodium chicken broth
    1/2 cup non-fat sour cream
    2 tablespoons horseradish, or to taste
    salt to taste
    freshly ground black pepper

    Peel the potatoes and cut them in half. Place them in a
    pot and cover with cold water. Bring to a boil over high heat and simmer
    until the potatoes are tender when pricked with a fork, about 30 minutes
    (depending on the size of the potatoes). Drain. Bring the chicken broth to
    a boil, and turn down to a simmer. Mash the potatoes with a potato masher
    or fork, or use a food mill. Stir in the sour cream. Slowly add the stock
    until the desired consistency is reached. Add the horseradish, salt and
    pepper to taste.


    Potato Mash
    8 large potatoes, peeled and cut into chunks
    1/2 pint light cream or half-and-half
    3 tablespoons butter
    Salt and freshly ground black pepper
    Pinch nutmeg

    Cook the potatoes in boiling salted water until tender.
    Drain and mash until smooth. Add the cream, butter, seasoning, and nutmeg and mix well into your lovely mashed potato.
    Yield: 8 servings


    Garlic-Gruyere Mashed Potatoes

    6 med. russet potatoes
    3/5 c. hot whole milk
    1/2 c. sour cream
    1/4 c. chopped chives
    1/4 c. butter, softened
    1/2 t. garlic salt
    1 garlic clove, minced
    1/4 c. grated Gruyere cheese
    2 scallions, chopped
    1/4 t. ground white pepper

    Peel the potatoes and cut up. Cook in boiling water til tender. Drain

    Mash the potatoes and stir in the milk, butter, sour cream and the
    rest of the ingredients. Serve at once.



    2 garlic bulbs
    olive oil
    3 pounds potatoes, peeled and quartered
    2 teaspoons salt, divided
    1/4 cup whipping cream
    1/4 cup rehigerated shredded Parmesan cheese
    3 tablespoons butter or margarine
    1/3 cup chopped fresh parsley
    1/2 teaspoon pepper

    Cut off pointed ends of garlic bulbs; place garlic on a piece of
    aluminum foil, and drizzle with oil. Fold foil to seal.

    Bake at 350 for 1 hour; cool to touch. Squeeze pulp from garfic
    cloves; set aside.

    Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a
    Dutch oven; boil 20 to 25 minutes or until tender. Drain.

    Mash potatoes, or press through a ricer; stir in garlic, remaining 1
    teaspoon salt, whipping cream, and next 4 ingredients until smooth.

    Yield: 8 servings.

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