Mamas Mashed Taters Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Steps:

• 1. Saute (sp) diced onion, bacon, celery, rosemary and garlic until tender. Add to stand mixer with butter
• 2. scrub potatoes, dice and boil for mashing. Drain, add to mixing bowl and mash adding cream until creamy and mashed.
• 3. serve hot with a couple extra pads of butter melted on top! The double smoked bacon makes all the difference in the world for these taters but you can use a couple regular bacon slices too!

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Steps:

• 1. In saucepan, cook sweet potatoes, liquid, and brown sugar over low heat about 20-30 minutes, until syrup forms and cooks down nice and thick. Stir occasionally to prevent sticking. You might want to cut some of the larger potato pieces into smaller chunks, but leave them chunky. My mother never mashed her sweet potatoes.
• 2. Place cooked sweet potatoes into a greased casserole to fit - usually about a 2-quart dish. Top evenly with the marshmallows. They should be nice and thick and cover the potatoes well. Use more than half the bag if you need to.
• 3. Bake at 350 degrees about 20-25 minutes, until marshmallows are puffed and browned. May serve hot, or allow to cool to room temperature (that's usually how we had them, because they would have to sit out while the dressing and other dishes were in the oven).

Steps:

• Add the potatoes, celery root and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork tender, about 15 minutes. Drain the potatoes and celery root.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• Whip together the cream cheese and softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the hot potatoes and celery root slowly, alternating with the half-and-half. Whip until blended. Sprinkle with salt and stir in the horseradish, garlic powder and white pepper.
• Pour the potato mixture into the prepared baking pan. Pour the melted butter over the potato mixture. Bake until bubbly and slightly brown, about 45 minutes. Garnish with the chives.

Steps:

• Boil potatoes until soft.
• Drain water and put potatoes back in pan to evaporate excess water.
• Mash potatoes, mixing in salt, sour cream, chives, and horseradish.
• Serve immediately.

Steps:

• Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
• Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
• Enjoy.