Best Russet Mashed Potatoes Recipes

MASHED RUSSET POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, heat milk and butter. Mix into potatoes, then add cream cheese, stirring until fully incorporated. Season with salt and pepper.

MASHED SWEET AND RUSSET POTATOES WITH HERBS

Steps:

• Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.
• Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.
• Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.

MASHED SWEET AND RUSSET POTATOES WITH HERBS

Steps:

• Preheat oven to 400*F., with racks in center and lower third of oven. Place garlic in a small piece of foil; drizzlel with oil. Fold to form and packet, crimping edges to seal. Prick potatoes. Place garlic packet and the potatoeson center rack. Place a baking pan on the lower rack to catch juices.
• Bake, turning half way through, until sweet potatoes are very tender when pierced with knife, about 45 minutes.
• Remove sweet potatoes and garlic from oven; continue to bake the russet potatoes until very tender, about 15 more minutes. Remove from oven, let cool about 5 minutes.
• Peel potatoes. Pass through a ricer or a food mill into a medium bowl(or mash by hand with potato masher). Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper, and yogurt. Stir to mix. Serve and enjoy!

FIVE-CHEESE MASHED RUSSET POTATOES

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook onions in large skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Add pasta sauce, thyme and garlic powder; mix well. Simmer 3 to 4 min. or until heated through, stirring frequently.
• Place potatoes in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Add cheese, bacon and pasta sauce mixture; mix well. Sprinkle with chives.

MASHED & EXTRA CHEESY RUSSET POTATOES

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook onions in large skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Add pasta sauce, thyme and garlic powder; mix well. Simmer 3 to 4 min. or until heated through, stirring frequently.
• Place potatoes in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Add cheese, bacon and pasta sauce mixture; mix well. Sprinkle with chives.

FIVE-CHEESE MASHED RUSSET POTATOES

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook onions in large skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Add pasta sauce, thyme and garlic powder; mix well. Simmer 3 to 4 min. or until heated through, stirring frequently.
• Place potatoes in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Add cheese, bacon and pasta sauce mixture; mix well. Sprinkle with chives.

RUSSET MASHED POTATOES

Steps:

• 1. In large saucepan place peeled potatoes; cut into large chunks. Add water to cover, and bring to boil. Cook until fork-tender, about 15 min. 2. Meanwhile, warm cream cream over med. low heat in small saucepan. Transfer to large bowl. 3. For smooth puree use food mill to add potatoes to cream, or use potato masher. 4. Stir until smooth. Stir in butter and season to taste. 5. Transfer to serving dish, and drizzle with oil, and sprinkle with chives.