Best Yummy Creamy Cheesy Mashed Potatoes Recipes

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CREAMY MASHED POTATO



Creamy Mashed Potato image

Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)

Provided by Nagi

Categories     Sides

Number Of Ingredients 7

1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1" cubes ((Preferably Sebago, Russet or Maris Piper, Note 1))
1 tbsp salt ((for cooking))
60g / 4 tbsp unsalted butter (, chopped)
1/3 cup milk (, preferably warmed)
1/2 tsp salt
Extra melted butter
Chives or parsley (, chopped)

Steps:

  • Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
  • Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
  • Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
  • Add Flavourings then mash well, using milk to make it looser if desired.
  • DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
  • Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

ULTIMATE MASHED POTATOES RECIPE BY TASTY



Ultimate Mashed Potatoes Recipe by Tasty image

Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 8

2 lb yukon gold potato
½ cup whole milk
½ cup heavy cream
8 cloves garlic, crushed
½ cup unsalted butter, cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  • Cut the potatoes into 1-inch (2 cm) cubes.
  • Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
  • In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  • Remove the pot from the heat and strain the cream through a fine mesh sieve.
  • Drain the potatoes in a colander and transfer back to the pot.
  • Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the cubed cold butter and salt. Stir to combine.
  • Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  • Top with freshly ground black pepper and sprinkle with chives and serve.
  • Enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

Steps:

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 6

5 pounds russet or Yukon gold potatoes
1 1/2 sticks (12 tablespoons) butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 to 3/4 cup half-and-half
1/2 to 1 teaspoon seasoned salt, such as Lawry's
1/2 to 1 teaspoon freshly ground black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
  • Preheat the oven to 350 degrees F.
  • Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
  • Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
  • Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

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

Provided by Carmen B.

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs potatoes, about 6 to 8 medium
1 tablespoon butter, at room temperature
1/2 cup light sour cream or 1/2 cup regular sour cream
1 teaspoon salt
1/4 teaspoon fresh ground black pepper (optional)
1 cup grated cheddar cheese

Steps:

  • Peel potatoes and cut in half. Place in a large saucepan and cover with water.
  • Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
  • Drain potatoes and mash, preferably with a potato masher.
  • Stir in butter, sour cream, salt and pepper.
  • Stir in cheese just until mixed.
  • Pile into a heated serving dish.
  • Potatoes can be covered and kept warm in oven for up to 30 minutes.
  • Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.

Nutrition Facts : Calories 528.6, Fat 15.7, SaturatedFat 9.8, Cholesterol 47.4, Sodium 829.8, Carbohydrate 81.7, Fiber 10, Sugar 3.8, Protein 17.2

SLOW COOKER CREAMY MASHED POTATOES RECIPE



Slow Cooker Creamy Mashed Potatoes Recipe image

These Slow Cooker Creamy Mashed Potatoes are so simple to make and have the best flavor. If you need a Thanksgiving side dish, this is one we highly recommend.

Provided by Camille Beckstrand

Categories     Side Dish

Time 3h10m

Number Of Ingredients 8

5 pounds red potatoes (cut into chunks)
1 Tablespoon minced garlic
3 cubes chicken bouillon
8 ounces sour cream (light or fat free is fine)
8 ounces cream cheese (light or fat free is fine)
1/4 cup butter
salt and pepper (to taste)
1/4 teaspoon parsley flakes (optional topping)

Steps:

  • In a large pot of lightly salted boiling water, cook the potatoes, garlic and bouillon until potatoes are tender but firm (about 15 minutes). Drain, reserving water for later.
  • In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
  • Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.
  • Just before serving, stir in butter and season with salt and pepper to taste. Sprinkle with parsley flakes if desired.

Nutrition Facts : Calories 267 kcal, Carbohydrate 31 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 145 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CREAMY CHEESY POTATOES



Creamy Cheesy Potatoes image

Comfort food at it's best! I don't usually measure when I make this dish, so the ingredients are approximations. You may need more or less of an ingredient to suit your tastes. If you want a cheesy dish, use the cheddar cheese soup, otherwise use the cream of mushroom to use as a creamy base.

Provided by AshleyNeicole

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package o'brien frozen potatoes, thawed
1 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1 (10 1/2 ounce) can cheddar cheese soup or 1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
salt
pepper
garlic powder
4 tablespoons butter

Steps:

  • Preheat oven to 350 degrees.
  • Season potatoes to taste.
  • Spray a casserole dish with non-stick cooking spray.
  • In a bowl, combine milk, soup and sour cream.
  • Combine potatoes with milk and soup mixture. Add 1 cup cheddar cheese.
  • Spread evenly into casserole dish and push a tblsp of butter into the mixture at 4 different places. This will help to prevent sticking while the dish cooks. Top with remaining cheese.
  • Bake for about 30-45 minutes or until cheese starts to brown.

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