Best Whipped Cream Potatoes Recipes

Mashed Potatoes with Pesto and Whipped Cream image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium russet potatoes
Kosher salt
1/2 cup heavy cream
1 cup whole milk, warmed
1/2 to 1 stick unsalted butter, at room temperature
1/2 cup pesto
Freshly ground black pepper

Steps:

Put the potatoes in a large saucepan and add enough cold water to cover. Season with salt and bring to a simmer; cook, uncovered, until the potatoes are fork-tender, about 45 minutes.
Meanwhile, pour the heavy cream into a bowl and whip with a whisk or hand mixer until soft peaks form. Set aside.
Drain the potatoes. Hold with an oven mitt or kitchen towel and peel off the skins, then transfer the potatoes to a bowl.
Add the warm milk and butter to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Fold in the whipped cream and pesto. Season with salt and pepper.

Whipped Cream Potatoes image

Provided by deanna c

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
1 pint heavy cream (2 of the little ones!)
onion salt
black pepper

Steps:

The day before, put potatoes in a glass casserole or baking dish.
Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
cover and refridgerate overnight.
The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Nutrition Facts : Calories 410.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.2, Carbohydrate 3.3, Sugar 0.1, Protein 2.4

Cream Cheese - Yukon Gold Whipped Potatoes image

Provided by Kent Rathbun

Yield Makes 10 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
2 tablespoons sour cream
4 ounces cream cheese, room temperature
3 tablespoons fresh lemon juice (from 1 medium lemon)
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt

Steps:

In heavy, medium pot combine potatoes with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until potatoes are easily pierced with fork, about 15 minutes. Drain and pass through food mill or ricer into large mixing bowl. Set aside.
In small saucepan over moderate heat, combine heavy cream and butter and bring to boil. Add cream mixture, sour cream, and cream cheese to potatoes, and beat until light and fluffy, about 1 minute. Stir in lemon juice and salt and pepper. Serve hot.