Best Creamy Mashed Potatoes With Garden Confetti Recipes

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

CREAMY MAKE-AHEAD MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day., Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes longer or until heated through.

CREAMY MASHED POTATOES WITH GARDEN CONFETTI

Steps:

• 1. In a large pot or dutch oven cook potatoes with 1 1/2 teaspoon salt, then cover with water. I chose to peel potatoes, and cut into smaller pieces to aid in the cooking time. Boil till tender, about 25 to 30 minutes.Or till fork pierced into potatoes is released easily. Chop all the veggies for the confetti and set aside till needed.
• 2. Drain in colander and mash with a potato masher or an electric mixer on low speed, until slightly lumpy. Add cream cheese, half & half, salt & pepper. Beat well to blend together. Season to taste adding more if needed.
• 3. Transfer potatoes to a large bowl. Spoon confetti vegetables over potatoes, drizzle with melted butter if desired.
• 4. TO MAKE THE GARDEN CONFETTI: Melt 2 tablespoons of vegetable oil with 1 tablespoon of olive oil, over medium heat, add the shredded carrots, the sliced assorted pepper rings, the chopped onions and the diced green bell peppers, cook & stir over low heat, about 5-6 minutes till veggies are tender and transparent. Keep warm till needed, then top mashed potatoes with confetti & drizzle with additional butter if desired. Serve while still hot.
• 5. My potatoes are displayed in my new Le Creuset dish that I won in the pork Be Inspired Pork Contest #3. I think it really does make a beautiful presentation don't you. You will be seeing this dish for a long time IN OTHER DISHES THAT I MAKE. I LOVE IT. You will love the flavor that the veggie confetti adds to these potatoes.I made a few minor changes to the recipe, it is from Better Homes & Gardens Christmas Cooking From the Heart.