Best Velvet Mashed Potatoes Recipes

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VELVET MASHED POTATOES



Velvet Mashed Potatoes image

They taste just like they sound-creamy, smooth and velvety!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 6

12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  • Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg

ROASTED GARLIC VELVET MASHED POTATOES



Roasted Garlic Velvet Mashed Potatoes image

Though they are such a simple thing to prepare, potatoes can be mashed in an infinite amount of ways. This is my favorite; these smooth and fluffy mashed potatoes are perfect alongside your Thanksgiving turkey or your Christmas ham. I enjoy them especially with fried chicken. They're sure to be a hit!

Provided by Waylando

Categories     European

Time 50m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 8

1 head garlic
1 tablespoon olive oil
2 lbs yukon gold potatoes
5 tablespoons butter
1 cup half-and-half
1 cup buttermilk
salt and pepper
chives

Steps:

  • Set oven to 400°F.
  • Slice off top of garlic head, barely cutting of the top of each clove.
  • Take a piece of aluminum foil and scrunch it into a "snake." Wrap this around the side of the garlic head.
  • Brush the top of the garlic head with the oil, roast in oven until top of cloves are golden brown and the cloves look to have separated from the side walls of the head, about 1 hour.
  • Meanwhile, wash and Peel the potatoes. Split in half, then cut half into four similarly sized pieces.
  • Place potatoes in a large, deep pot. Add enough water to come one inch over the potatoes. Cover, and bring to a boil over high heat. Keep and eye on the pot, so as to prevent boil-overs.
  • Boil until a paring knife can easily stab through a potato piece. When appropriate doneness is reached, drain and pour into the workbowl of a stand mixer (or keep in the pot and use a hand mixer.)
  • Whip the potatoes alone on high speed until thy are all broken down. Add the butter, continue to whip for 1-2 more minutes. It is important that the butter be added first - this will help to keep the starches in the potato from becoming gummy or gluey.
  • Slowly add the Buttermilk while the mixer is going. Slowly add the half-and-half, stopping periodically to see if he potatoes actually need the extra moisture. They may need more or less than perscribed, it is really a matter of personal preference.
  • Squeeze the roasted garlic cloves into the mashed potatoes, add the salt and pepper to taste. Mix thoroughly.
  • Garnish with snipped chives.

VELVET MASHED POTATOES



Velvet Mashed Potatoes image

They taste just like they sound-creamy, smooth and velvety! ...MORE+ LESS-

Provided by Betty Crocker Kitchens

Categories     Side

Time 45m

Yield 12

Number Of Ingredients 6

12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
  • Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.

Nutrition Facts : @id https, Calories 220, Carbohydrate 28 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg

VELVET MASHED POTATOES RECIPE



Velvet Mashed Potatoes Recipe image

Provided by á-170456

Number Of Ingredients 6

12 medium boiling potatoes - (4 lbs) peeled, and cut into large pieces
3/4 cup milk - (to 1 cup)
1/2 package cream cheese - (8 oz) cut into cubes, and softened
1/2 cup margarine or butter softened
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy. This recipe yields 12 servings.

VELVET MASHED POTATOES



VELVET MASHED POTATOES image

Yield 12 servings

Number Of Ingredients 6

12 Medium boiling potatoes, peeled and cut into large pieces.
3/4 to 1 cup milk
1/2 package(8-ounce size)cream cheese,cut into cubes and softened.
1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • 1.Heat 1 inch water to boiling in duch oven. Add potatoes cover and heat to boiling; reduce heat. cook 30 to 35 min. or until tender; dain. Shake pan with potatoes over low heat to dry. 2. Mash potatoes in large bowl until no lumps. Beat in milk in small amounts, beating after each addition. Add cheese, butter, salt and pepper. beat vigorously until potatoes are fluffy.

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