Best Shadis Homemade Mashed Taters Recipes

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MASHED TATERS



Mashed Taters image

Make and share this Mashed Taters recipe from Food.com.

Provided by Mrs.Muffins

Categories     Potato

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

5 peeled potatoes
4 tablespoons sour cream
1 tablespoon chopped chives
1 tablespoon horseradish
salt

Steps:

  • Boil potatoes until soft.
  • Drain water and put potatoes back in pan to evaporate excess water.
  • Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
  • Serve immediately.

Nutrition Facts : Calories 186.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 4.2, Sodium 27.3, Carbohydrate 38, Fiber 4.8, Sugar 1.9, Protein 4.7

MOMMA'S LOADED MASHED TATERS



Momma's Loaded Mashed Taters image

These are delish anytime but go great with my signature smoked meatloaf!

Provided by Candi Hummer

Categories     Other Snacks

Time 1h10m

Number Of Ingredients 8

8 medium to large russet potatoes
4 clove garlic diced
1 small onion diced
1 stick celery diced
1/4 tsp crushed rosemary
1/2 stick butter
2 whole slices of bacon smoked from my smoked meatloaf
1/2 c heavy cream

Steps:

  • 1. Saute (sp) diced onion, bacon, celery, rosemary and garlic until tender. Add to stand mixer with butter
  • 2. scrub potatoes, dice and boil for mashing. Drain, add to mixing bowl and mash adding cream until creamy and mashed.
  • 3. serve hot with a couple extra pads of butter melted on top! The double smoked bacon makes all the difference in the world for these taters but you can use a couple regular bacon slices too!

MAMA'S MASHED TATERS



Mama's Mashed Taters image

People often ask for my secret to fabulous mashed potatoes, here it is, just like my Mama taught me!

Provided by April Fuller

Categories     Potatoes

Time 40m

Number Of Ingredients 4

4-5 large baking potatoes peeled cut into cubes
1 stick butter (the real stuff salted)
1/2 c heavy whipping cream
salt and pepper to taste

Steps:

  • 1. Put peeled, cubed potatoes into a medium size pot and cover with cold water. Bring the potatoes to boil over medium high heat and let cook about 30 minutes or until fork tender. Drain the potatoes, do not rinse. Put the stick of butter into the hot dry pot and dump the potatoes on top. Mash the potatoes and butter together with a hand masher just until broken up and the butter begins to melt into the potatoes. Add the whipping cream and beat with a electric mixer until there are no lumps and the potatoes are light and fluffy. Add or reduce the amount of whipping cream to make the potatoes the consistency that you like. Add salt and pepper to taste.
  • 2. NOTE: I have used all different kinds of potatoes for this recipe and I have found that russet baking potatoes make the best mashed potatoes. Just a suggestion.

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