Best Glorious Mashed Potatoes Recipes

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GLORIOUS MASHED POTATOES



Glorious Mashed Potatoes image

Make and share this Glorious Mashed Potatoes recipe from Food.com.

Provided by Girl from India

Categories     Potato

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

3 large potatoes (750 g)
1/4 cup milk
30 g butter or 30 g margarine, softened
1/4 cup sour cream or 1/4 cup curds
1 (100 g) packet cream cheese, at room temp
1/2 teaspoon salt
1 pinch black pepper
2 teaspoons fresh finely chopped chives or 2 teaspoons dried chives (use chopped cilantro and mint chopped instead of the chives for a variation in flavour)
1 green chili, deseeded and chopped (optional)

Steps:

  • Peel the potatoes and cut them into slices.
  • Place the slices in a pan with water to cover and boil covered for 15 mins ot till the potatoes are cooked.
  • Drain and mash.
  • Add the milk to moisten them and then the sour cream, cream cheese and salt and pepper till well mixed.
  • Sprinkle the chives over and serve.

GLORIOUS MASHED POTATOES



Glorious mashed potatoes image

This is a different spin on good old mashed potatoes that we absolutely love. A friend's father is the cook in their family and he shared this recipe with me but not the exact amounts. I made it as I thought our family would like it and it has proven to be a real comfort dish to us.

Provided by Lucille Hoerle

Categories     Potatoes

Time 45m

Number Of Ingredients 8

4 large baking potatoes
milk
3 Tbsp butter
1 small onion, chopped
1 small green pepper, chopped
1/2 c cheddar cheese, shredded
1/2 c mozzarella, shredded
salt and pepper to taste

Steps:

  • 1. Cook potatoes and mash with milk to desired consistency. In large fry pan or heat proof baking dish melt 3 tablespoons of butter and saute 1 small chopped green pepper and 1 small chopped onion until wilted. Add to mashed potatoes and add 1/2 cup of grated cheddar and 1/2 cup of grated mozzarella. Fold all ingredients with salt and pepper to taste. Place in greased baking dish and bake at 350 for 1/2 hour.

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