Best Garden Mashed Potatoes Recipes

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CREAMY MASHED POTATOES WITH GARDEN CONFETTI



Creamy Mashed Potatoes with Garden Confetti image

This item too was on my HUSBANDS APPRECIATION DINNER Menu. It was just the two of us, & just my way of letting him know how much I appreciate him & all that he does. What better way to say it than with potatoes. I embellished this recipe with a few minor changes but nothing major. The blend of the sweet peppers with the...

Provided by Rose Mary Mogan

Categories     Potatoes

Time 50m

Number Of Ingredients 13

5 lb red potatoes, unpeeled & quartered
1 1/2 tsp kosher salt (add to water for boiling)
1 pkg 8 oz. cream cheese, cut up & softened
1-1/2 c half & half or light cream
1 tsp salt(add when seasoning potatoes) or to taste
1 tsp cracked black pepper
2 Tbsp butter or more if desired
1 recipe for garden confetti
GARDEN CONFETTI
6 small mini sweet peppers, yellow,red, & orange, cut into rings & deseeded
1 bunch green onions, chopped
1/2 green bell pepper, cut into strips & chopped
2 medium carrots, peeled & shredded

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.

GARDEN MASHED POTATOES



Garden Mashed Potatoes image

This is a great way to dress up mashed potatoes. This color dish has lots of veggies and is full of flavor. It will be a delectable compliment to many meals.-Brenda Budler, Chadron, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Steps:

  • Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Mash vegetables with butter, salt and pepper; stir in corn and cheese.

Nutrition Facts : Calories 211 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 275mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein.

MASHED POTATOES, GREEN GARDEN MEDLEY, BURNT BUTTER SAUCE #5FIX



Mashed Potatoes, Green Garden Medley, Burnt Butter Sauce #5FIX image

5-Ingredient Fix Contest Entry. Just another mash-up recipe. I lover rich foods and this dish includes other ingredients that I also love like, butter and garlic, leeks and peas. So I thought I'd try all these ingredients together and came up with a dish worthy of Thanksgiving dinner.

Provided by dlcavil

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups Simply Potatoes Traditional Mashed Potatoes
6 garlic cloves, roasted
1 small leek, cut into 1/4 inch slices
1 cup sugar snap pea, steamed
6 tablespoons butter, melted (I used salted butter for flavor)

Steps:

  • Place garlic cloves in oven-proof small glass dish or bake ware and drizzle with a little olive oil. Cover container and roast garlic in 350 degree preheated oven for 25-30 minute, until soft. Do not burn garlic. Remove from oven and let cool.
  • Clean leek in cold water. Sand and dirt gets down between the layers of a leek, so make sure you thoroughly clean it. Loosen the leafy layers and run under cold water until all grit is removed. Cut leek coarsely into about ΒΌ inch slices.
  • Prepare snap peas by boiling briefly, 1-2 minutes, or steaming in a covered container in the microwave for 1 minute. Shuck some peas from the pods and discard pods. Set aside.
  • In a non-stick skillet, cook sliced leek in 2 tablespoons of butter and cloves of roasted garlic for 1 minute over low heat. Add remaining butter to the skillet and continue cook another 2 minutes over medium-low heat allowing butter to brown a bit. Add the sugar snap peas and heat another half a minute. Remove skillet from heat and let veggies steep in brown butter sauce until ready to use.
  • Meanwhile, prepare mashed potatoes according to package directions. Remove potatoes from bag and place in serving bowl. Pour burnt butter, leek, pea, and garlic sauce over potatoes and gently stir to incorporate.
  • Season potatoes to your liking and serve alongside your favorite meat.
  • Recipe makes 6 servings.

CREAMY GARDEN MASHED POTATOES



Creamy Garden Mashed Potatoes image

A garden-vegetable cream cheese blended with milk and cayenne pepper gives these mashed potatoes a deliciously creamy kick.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings, 2/3 cup each

Number Of Ingredients 4

2 lb. red potatoes (about 6), cut into chunks
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup fat-free milk
1/2 tsp. ground red pepper (cayenne)

Steps:

  • Cook potatoes in boiling water in large saucepan 20 min. or until tender.
  • Drain potatoes well; return to saucepan. Add remaining ingredients; mash until light and fluffy.

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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