Italian Mashed Potatoes Recipes

Steps:

• If you happen to use larger potatoes for the double batch, halve the large potatoes because the small ones for the regualr batch can be left whole.
• Place all the potatoes in a deep pot and cover with water.
• Place a lid on the potatoes and bring it to a boil.
• Once it starts to boil, uncover and cook until tender (about twelve to fifteen minutes).
• Then drain potatoes and put them back into the hot pot.
• Add the butter, the seasoning package, milk and cheese. It really depends on how creamy and cheesy you like your potatoes when deciding how much you want to add of the milk and cheese.
• Smash the potatoes until they are the desired texture.
• Add the amount of salt and pepper to taste you like and enjoy.

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

Steps:

• In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
• Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make both potatoes pouches as directed.
• Stir cream cheese, 1/2 cup of the Parmesan cheese, the Italian seasoning and rosemary into potatoes. Spoon mixture into baking dish. Top with remaining 1/2 cup Parmesan cheese. Bake 18 to 22 minutes or until heated through (at least 165°F in center of casserole).
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Top casserole with tomatoes, toasted bread crumbs and basil.