Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Thanksgiving Mashed Potatoes Recipe

Mashed potatoes are an all time favorite for many people and when it is time for the traditional Thanksgiving dinner they must be on the table right there next to stuffed turkey and gravy. So if you are new at cooking and want to try your hands at some traditional Thanksgiving cooking – start with an easy one like this Thanksgiving mashed potatoes recipe to gain confidence and then move on to more complex ones. And you still have a few days to practice so there is no better time to start than now :).

And to help you with your Thanksgiving cooking career there will also be links to some other recipes that are a part of almost every Thanksgiving dinner at the end of this one. OK, now to the mashed potatoes recipe for beginners.

Thanksgiving Mashed Potatoes Recipe
 
Serves: 4
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Ingredients
  • 1lbs (1/2kg) of golden potatoes, cleaned up and peeled
  • 4 Tablespoons of fresh cream (heavy or non fat)
  • 2 Tablespoon of butter
  • 1 Tablespoon of milk
  • ½ Teaspoon of salt to taste
  • ¼ Teaspoon of pepper (white or black)
  • Water
  • You will also need a manual potato smasher
Instructions
  1. Chop the peeled potatoes into cubes
  2. Place them in a saucepan and put water in it till the potato cubes are covered with water.
  3. Add some salt to taste and bring the water to boil. Then simmer and cover the saucepan and cook the potatoes for about 15-20 minutes.
  4. Remove the cover and put a fork in one of the pieces of the potatoes and check if cooked and soft.
  5. Drain out the remaining water from the saucepan and let the potatoes sit for some while so that any remaining water evaporates.
  6. In a pan take the butter and melt it. Then add the cream to it and stir and mix with the butter.
  7. Once the cream and butter mix well, add this to the potatoes in the saucepan.
  8. Using a potato smasher, smash the potatoes into a fine paste.
  9. Add the milk, salt and pepper as per liking and blend in.
  10. Blend until the right consistency is achieved but not too gluey.
  11. Serve these fluffy and smooth mashed potatoes in a bowl with fresh or dried parsley.
Notes
To make garlic mashed potatoes you can add 2-3 cloves of garlic when the potatoes are boiling. Then mash them up with the potatoes. Dried parsley or coriander gives a great flavor to otherwise rustic tasting potatoes. When adding milk to the mashed potatoes, add warm milk to make a better blend. Cold milk can make potatoes gluey. Do not add too much milk, or else the consistency will become thin and you would have to add more potatoes. When you mash the potatoes when they are really hot and add warm milk to them and mash well, you can add less butter and make them more healthy.

Different varieties of potatoes

You can of course take this basic mashed potatoes recipe and add all sorts of things to make it better and different. You can add chives, garlic (here is a full recipe for garlic mashed potatoes), parsley, dried herbs, mushrooms or about anything which tastes well with them and you have a recipe of your own.

Maybe Thanksgiving dinner is not the best time to start experimenting so try the new version alone before making it for the “big” night. OK, so this is it when it comes to making Thanksgiving mashed potatoes.

As promised, here are a few more recipes that are quite simple to make and are a part of most of the traditional Thanksgiving dinners. Apart from the turkey, cranberry sauce and gravy you also want to offer:

  • some bread rolls which can be made using your leftover mashed potatoes,
  • another thing to do with potatoes and can be included in your thanksgiving dinner are different potato salads,
  • then there are the desserts and this is when various pies are usually served. Try these:
  • apple pie,
  • sweet potato pie.

And most of all – enjoy your time with your family – Happy Thanksgiving!






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Roasted Garlic Scalloped Potato Recipe

Roasted Garlic Scalloped Potato Recipe
 
Serves: 8
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A great recipe for a holiday celebration! This roasted garlic and scalloped potato dish is a delectable meal for every holiday or even for every typical evening in your home. This has an amazing twist of garlic roasted to the brim and Cheddar cheese liquefied to perfection; the ever-delicious, ever-tasty potatoes were perfectly baked and layered and topped with cheese. The roasted garlic gave the dish its strong, bold flavor; while the cheese gave it its rich creamy blend; and of course, the potatoes gave this recipe its exquisite satisfaction! Try this and you’ll surely love its blend of unique flavors in one delectable meal!
Ingredients
  • 1 canned creamy potato with roasted garlic soup (19 oz)
  • ½ cup heavy cream (120 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 6 large potatoes, peeled and sliced
  • 2½ cups shredded Cheddar cheese, divided (280 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit or 175° Celsius
  2. In a blender, mix in the soup, cream, thyme, and pepper; process until smooth and even. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish.
  3. Layer potatoes with cheese ending with potatoes and reserving ½ cup cheese.
  4. Pour the soup mixture over the potatoes and sprinkle with the reserved cheese.
  5. Bake in the oven for 70 minutes.
  6. Remove from oven and let it cool for a couple of minutes.
  7. Serve and enjoy!

 

White cheddar cheese

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Home Styled Scalloped Potato Recipe

 

Home Styled Scalloped Potato Recipe
 
Serves: 8
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This recipe is easy and quick but despite the ease, it still ends up into a very mouth watering dish. It has ingredients which are handy and reachable. In making a good scalloped potato, the creamy sauce is the highlight of the dish aside from the starchy potatoes, and so it is important to make a sauce that’s creamy, thick and plenty. This recipe has it all- a creamy, thick sauce that’s made with a lot of milk, butter and flour, starchy potatoes which are nicely sliced and a good blend of seasonings. You couldn’t ask for more with its delish and rich taste. Try these few quick steps and serve home-styled scalloped potatoes as a yummy dessert. Now here’s how to make it.
Ingredients
  • ⅓ cup chopped onion (113 g)
  • 5 tablespoons butter or margarine (75 g)
  • 5 tablespoons all-purpose flour (75 g)
  • 1¼ teaspoons salt (6.25 g)
  • ½ teaspoon pepper (2.5 g)
  • 5 cups milk (1,200 ml)
  • 6 cups thinly sliced potatoes (1,050 g)
Instructions
  1. In a large saucepan over medium heat, melt butter and sauté onion until tender.
  2. Stir in flour, salt and pepper until well blended. Gradually add milk, and then bring to a boil, constantly stirring for 2 minutes or until sauce is thickened.
  3. Place half of the potatoes in a greased 3 quart baking dish. Pour half of the sauce over potatoes. Make another layer with the remaining potatoes and sauce.
  4. Bake the potatoes, uncovered, at 350 degrees Fahrenheit for 60-70 minutes or until tender and top is lightly browned.
  5. Serve immediately and enjoy.

Russet potato with sprouts. Sliced (left) and ...

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Swiss Cheese and Scalloped Potato Recipe

Swiss Cheese and Scalloped Potato Recipe
 
Serves: 6
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Swiss cheese has always been a favorite kind of cheese by everybody. Not only does the cheese tastes great but the infamous large holes that are found in every single slice make it a visually stimulating cheese. The bacteria which gives the cheese its trademark holes also helps give this Swiss cheese its unique nutty yet sweet taste. This Swiss cheese and scalloped potato recipe is a totally perfect dish that fits every holiday. This isn’t just enticingly delicious, but it has a unique nutty taste due to the Swiss cheese added as well. With its deliciously baked potatoes and rich cream layers topped with the liquefied cheese, the aroma it emits while in the oven is absolutely tempting! Much more taste its creamy layers! Try this and you’ll surely can’t get enough of it.
Ingredients
  • 1 teaspoon unsalted butter (2 g)
  • 4 cups heavy cream (930 g)
  • 2 teaspoons salt, divided (4 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 3 to 3¼ pounds Idaho potatoes, peeled and cut into ¼-inch slices (1575 g)
  • 8 ounces Swiss cheese, grated (225 g)
Instructions
  1. Preheat the oven to 400°Fahrenheit. Polish a 2-quart baking dish with butter and set aside for later use.
  2. In a large deep saucepan, pour in the heavy cream and simmer over medium-high heat. Add 1 teaspoon of salt and pepper, stirring constantly to allow the flavors to blend. Mix in the potatoes, adding more cream if necessary to completely submerge the potatoes.
  3. Lower the heat to medium-low and stew until the potatoes are barely fork-prick tender, or for about 10 to 12 minutes. Then, remove from heat.
  4. Using a huge ladle, transfer ⅓ of the potatoes with some of the cream to the prepared baking dish, forming an even layer on the bottom; top with ⅓ of the Swiss cheese.
  5. Continue layering the potatoes and topping with cheese. Place on a baking sheet and bake in the preheated oven until golden brown and bubbly for 30 minutes.
  6. Remove from the oven and let it cool for 5 more minutes before serving.
  7. Serve warm and enjoy!

 

Cubes of Swiss cheese

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Hearty Tuna Scalloped Potato Recipe

Hearty Tuna Scalloped Potato Recipe
 
Serves: 8
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Tuna is an unbelievably healthy food good for everybody. Its health benefits include blood pressure lowering, coronary heart disease prevention, and Alzheimer’s disease prevention. Tuna is an excellent source of protein, and while some vitamins and mineral losses occur during canned tuna processing, the protein nutritive values are not dramatically changed. It is also an excellent source of omega-3 fatty acids EPA and DHA, protein, potassium, selenium, and vitamin B12. It’s a very good source of niacin and phosphorus as well. This tuna scalloped potato dish is a perfect everyday dish for those people who are concerned with their health and diet. While this recipe is completely healthy, it is incredibly delicious combined with potatoes as well. This is simply easy, yummy, and hearty. Try it!
Ingredients
  • 6 cups baking potatoes, peeled and sliced (930 g)
  • ¼ cup yellow mustard (60 ml)
  • ½ cup all-purpose flour (60 g)
  • 3½ cups milk (830 ml)
  • 1 teaspoon salt (6 g)
  • ½ cup condensed cream of mushroom soup (120 ml)
  • 2 cans tuna, drained (6 oz)
  • 1½ cups thinly sliced onions (250 g)
Instructions
  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes; Drain. Preheat oven to 300 degrees F (150 degrees C).
  2. In a saucepan, combine yellow mustard, flour, milk, salt and ½ cup of soup. Mix thoroughly and heat until thickened.
  3. Starting with the potatoes, arrange the potatoes, tuna and onions, in alternating layers in a 9x13 inch baking dish. Pour the mustard sauce all over the top.
  4. Bake in a preheated oven for 1 hour or until hot and bubbly.
  5. In a large deep pot, pour in salted water and boil; add the potatoes and cook until tender but still firm, or for about 10 minutes. Drain.
  6. Preheat oven to 300° Fahrenheit or 150° Celsius.
  7. In a medium-sized saucepan, mix in yellow mustard, flour, milk, salt and ½ cup of cream of mushroom soup. Stir thoroughly and simmer until thickened.
  8. In a 9x13 inch glass baking dish, starting with the potatoes, arrange the potatoes, tuna and onions in alternating layers. Pour the mustard sauce all over the top.
  9. Bake in the oven for 1 hour or until hot and bubbly.
  10. Remove from oven and let it cool.
  11. Serve warm enough and enjoy!

 

cream mushroom soup

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Mexican Smoked Chili Scalloped Sweet Potato Recipe

 

Mexican Smoked Chili Scalloped Sweet Potato Recipe
 
Serves: 6
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Chipotle or “smoked-chili pepper” is a smoke-dried jalapeño that tends to be brown and shriveled; it is a chili used primarily in Mexican and Mexican-inspired cuisines such as Mexican-American and Tex-Mex. Today, chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; chipotles have found their way into cuisine of many celebrity chefs from Hawaii and Manhattan. Typically, the chipotle is used to flavor soups, salsa, stew, sauces, and even occasional dessert. This smoked chili scalloped sweet potato is a completely new twist of Mexican cuisine and is amazingly delicious; with its steamy sweet potatoes and sizzling hot chipotle pepper, it made an astoundingly incredible hot-and-spicy twist to this delicious delicacy. This is a should-be-made recipe for your entire family!
Ingredients
  • 2 cups heavy cream (465 g)
  • 1 heaping tablespoon chipotle pepper puree (15 g)
  • 3 medium sweet potatoes, peeled and thinly sliced ⅛-inch thick
  • freshly ground black pepper
  • salt
Instructions
  1. Preheat oven to 375° Fahrenheit.
  2. Whip together cream and chipotle puree until smooth and thick.
  3. In a 9x9 inch casserole dish, arrange the potatoes in even layers. Sprinkle with 3 tablespoons of the thick cream mixture and season with salt and pepper in any amount you desire.
  4. Repeat the previous procedure with the remaining potatoes, cream, salt, and pepper to form 10 layers.
  5. Cover the casserole with a tight-fitting lid and bake in the preheated oven for 30 minutes; remove the cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are tender enough and the top is browned.
  6. Serve warm and enjoy!

Sweet potatoes

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Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs

 

Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
 
Serves: 12
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Yukon Gold potato was the first Canadian-bred potato to be marketed and promoted by name. It was bred and cultivated in the North because yellow-fleshed potatoes are normally found in the southern part of America and Europe. While orange-fleshed sweet potatoes originated in most tropical countries and was called ‘yams’ by Americans due to the African word “nyami” referring to the starchy, edible root or the orange-fleshed sweet potato. While both are potatoes, yet they have completely different tastes. This scalloped Yukon Gold and sweet potato gratin with fresh herbs recipe is a total and absolutely INGENIOUS idea of blending yellow-fleshed potato and orange-fleshed sweet potato together and making it an extraordinarily delicious meal for your family!
Ingredients
  • 1½ pounds medium Yukon Gold potatoes (675 g)
  • 1½ pounds medium red-skinned sweet potatoes, yams (675 g)
  • 2 cups heavy whipping cream (465 g)
  • ¼ cup butter, ½ stick (60 g)
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh Italian parsley (15 g)
  • 1 tablespoon minced fresh rosemary (15 g)
  • 1 tablespoon minced fresh sage (15 g)
  • 1 tablespoon minced fresh thyme (15 g)
  • 1½ teaspoons fine sea salt (3 g)
  • ¾ teaspoon freshly ground black pepper (0.8 g)
  • 1¼ cups coarsely grated packed Gruyére cheese (125 g)
Instructions
  1. Fill a large deep bowl with cold tap water; peel Yukon Gold potato, cutting them into ⅛ inch-thick rounds and place in the bowl.
  2. Repeat procedure with sweet potatoes.
  3. In a medium-sized saucepan, stir in heavy whipping cream, butter, and garlic; sauté and simmer. Remove from heat afterwards.
  4. Prepare 2 small-sized clean bowls; combine all herbs in one bowl, and mix salt and black pepper in another bowl.
  5. Polish butter in a 9x13-inch glass casserole dish and leave for later use. Drain the potatoes until dry. Place half of the potatoes in the prepared baking dish (Use your hands to distribute and spread evenly). Sprinkle the potatoes with half of the salt-and-pepper mixture and half of herb mixture; sprinkle with half of cheese mixture.
  6. Repeat procedure with remaining half potatoes, salt-pepper mixture, cheese mixture, and herb mixture. Pour in the cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill in the refrigerator. Remove plastic wrap before baking.
  7. Preheat oven to 400°Fahrenheit. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes;
  8. Serve warm and enjoy!

Ipomoea batatasL. (Sweet Potato)

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French Scalloped Potato Recipe

 

French Scalloped Potato Recipe
 
Serves: 8
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French cuisine has evolved extensively over the passing of centuries. Over the years, the styles of French cuisine have been given different names, and have been modified by various master-chefs. These legendary master-chefs moved toward fewer spices and more liberal usage of herbs and creamy ingredients such as Herbes de Provence, milk, cream, and cheese, signaling the beginning of modern French cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. Any cook will tell you that French food will not tolerate shortcuts in regard to the basic fundamentals. Because mastery of sauces and pastry dough is the center of culinary arts, French recipes themselves remain classic and constant. This French scalloped potato is made wonderfully enticing because of the variety of herbs found in Herbes de Provence, the creamy liquefied cheeses, and the tempting tang of white wine you’ll surely want to visit France and all its wonderful restaurants.
Ingredients
  • 2 pounds russet potatoes; thinly sliced (900 g)
  • ½ cup flour (60 g)
  • 2 tablespoons olive oil (15 ml)
  • ¼ cup onion; chopped (40 g)
  • 2 cloves garlic; minced
  • ¾ cup whipping cream (175 g)
  • ¾ cup chicken broth (170 ml)
  • ½ cup white wine (115 ml)
  • 1 teaspoon salt; add more to season (1 g)
  • 2 teaspoons Herbes de Provence (2 g)
  • 5 ounces goat cheese (145 g)
  • 4 ounces Gruyere cheese; grated (115 g)
  • ¼ cup Parmesan cheese; grated
Instructions
  1. Slice the potatoes gently into pieces and coat with flour; set aside for later use.
  2. In a large Dutch oven, heat the olive oil; sauté the onions and garlic until transparent and slightly browned, or for about 5 minutes.
  3. Stir in whipping cream, broth, and wine to pot/Dutch oven and bring to a boil. Reduce into simmer for a couple of minutes. Add Herbes de Provence, goat cheese, and Gruyere cheese and whisk until liquefied and evenly blended.
  4. Add the flour-coated sliced potatoes to the cheese mixture and boil. Reduce heat afterwards and simmer until broth is thickened.
  5. Preheat oven to 350° Fahrenheit; transfer the mixture using a wooden ladle into a greased 9x13 inch casserole dish. Sprinkle with grated Parmesan cheese.
  6. Cover with a tight-fitting lid and bake for 30 minutes; remove cover and bake for 30 more minutes.
  7. Remove from oven and let it cool for 5-10 minutes.
  8. Serve and enjoy the French delicacy!

Aged Parmigiano-Reggiano

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Low-Fat Scalloped Potato Recipe

 

Low-Fat Scalloped Potato Recipe
 
Serves: 8
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A glass of milk is really a good prescription for health. For the prevention of osteoporosis, a high calcium intake is recommended especially for women. It is suggested that a daily intake of low fat milk or skim milk with 2 glasses per day can give women sufficient levels of calcium supply especially if taken regularly during the premenopausal state. Therefore, it is also best for adult women to be extra careful in their diet and use low-fat milk every time you have to use milk in your food. This low-fat scalloped potato is definitely a perfect choice. With its low-fat, calcium supply through the milk, and its steamy scalloped potatoes, you would want to make it in your everyday dinner.
Ingredients
  • 2 tablespoons unsalted butter, plus more for the dish (30 g)
  • Kosher salt
  • 3 pounds Yukon gold potatoes, peeled and thinly sliced (1350 g)
  • 2 tablespoons all-purpose flour (30 g)
  • 1 cup 1% low-fat milk, at room temperature (225 ml)
  • 1 cup whole milk, at room temperature (225 ml)
  • Freshly ground pepper
  • ¼ teaspoon freshly grated nutmeg (0.8 g)
  • ¼ cup grated gruyere cheese (0.6 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit. Lightly polish a 3-quart baking dish with melted butter.
  2. Ready a large pot of salted water and boil over medium heat; stir in the potatoes and bring to a simmer until cooked and tender, or for about 8 to 10 minutes. Drain the potatoes fully and return to the pot.
  3. Meanwhile, in a large deep saucepan, melt 2 tablespoons of butter over medium heat. Mix in the flour with a wooden ladle to make a paste. Stir continuously until the paste puffs slightly, or for about 1 minute.
  4. Steadily pour in low-fat and whole milk, stirring constantly until thickened, or for about 3 minutes. Remove from heat and sprinkle ½ teaspoon pepper, 1 ½ teaspoons salt, and nutmeg.
  5. Pour in the sauce over the potatoes and gently toss to coat.
  6. Transfer the potato mixture to the prepared baking dish and add a little amount of gruyere.
  7. Bake in the preheated oven until heated through, or for about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until top is browned, or for about 5 minutes. Let it cool for 10 more minutes before serving.
  8. Serve and enjoy!

Potato flour.

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