Best 7 Moms Mashed Potatoes Recipes

MOM'S MASHED POTATO SALAD

Steps:

• 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 potatoes to a large bowl.
• Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER

Steps:

• For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
• Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
• Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
• When ready to bake and serve, preheat the oven to 350 degrees F.
• For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

MOM'S MASHED POTATOES A LA KING

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• 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.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

MOM'S MASHED POTATOES

Steps:

• Boil the potatoes.
• Drain the potatoes, saving 1/2 cup of the water.
• Add the stick of butter.
• Whip with beaters, adding the canned milk until creamy.
• If you need more liquid, add some potato water.
• Salt and pepper to taste.

MAURA'S MOM'S MASHED POTATOES

Steps:

• Preheat oven to 400°F. Place water and cream cheese in medium saucepan. Bring to boil on medium-high heat. Remove from heat. Add potato flakes and milk; stir with fork until potatoes are of desired consistency. Stir in onion and parsley.
• Spoon into 1-quart casserole dish. Sprinkle with paprika.
• Bake 30 minutes or until heated through.

MOMMA'S MASHED POTATOES

Steps:

• Place potatoes and lemon juice in a large saucepan, and add enough water to cover. Bring to a boil over medium-high heat, and cook until tender, about 15 minutes.
• Drain water from potatoes, and use a potato masher to mash. Stir in egg white and butter, and gradually mix in the half-and-half using the masher. Use more or less cream to reach your desired consistency. Season with salt and pepper to taste.