Monster Mashed Potatoes Recipes

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 2-quart saucepan, heat milk, water and margarine to a rapid boil over medium-high heat (watch carefully to avoid boilover).
• Remove from heat. Stir in potatoes just until well blended. Let stand 4 to 5 minutes or until liquid is absorbed.
• Meanwhile, cut 4 pieces plastic wrap, about 9x12 inches each. Line insides of 4 (6-oz) custard cups with plastic wrap; spray with cooking spray. Divide potatoes evenly among custard cups. Press firmly; turn upside down onto individual serving plates.
• Remove plastic wrap from each potato mound; choose from suggested ingredients above to make faces. Serve immediately.

Steps:

• Place peeled and cubed potatoes into a medium size saucepan.
• Cover with water,place on stove and cook on medium heat until fork tender, approximately 10 to 15 minutes depending on the size of cubes and type of potato.
• Remove from heat and drain any remaining water.
• Place potatoes into mixing bowl.
• Add butter and start to whip potatoes with mixer set on 7 or 8.
• Add sour cream slowly and whip until smooth and creamy.
• (The amount of sour cream may vary depending on the type of potato used, Yukon gold uses all, some other softer potatoes do not need all of the sour cream.) Pour potatoes into a cassole dish sprayed with cooking spray.
• Top with as much cheese as desired.
• Bake at 350 for approximately 20 minutes or until cheese bubbles and edges start to brown.
• Remove from oven and let sit for five minutes.
• If you are serving a meat that has a gravy, then leave off the cheese but still bake the potatoes until bubbly.

Steps:

• place each vegetable in a separate bowl.
• add 2 tablespoons butter, 2 tablespoons cream, salt, pepper, and nutmeg to taste to each bowl.
• in a large bowl, gently swirl the 4 vegetable mixtures together, making sure each color remains distinct in areas.
• serve hot.

Steps:

• Boil the frozen cauliflower.
• Preheat oven at 350 degrees.
• Open cans of potatoes, drain, empty into bowl and mash with butter and milk, and seasoning.
• Open cans of sweet potatoes, drain, empty into bowl and mash, soaking up extra liquid with paper towels.
• Open cans of carrots, drain, empty into bowl and mash, soaking up extra liquid with paper towels and then mix in cheese soup.
• Drain cauliflower, empty into bowl and mash, soaking up extra liquid with paper towels, and then mix in cream cheese.
• In a 9X13 casserole dish, spoon in all the sweet potatoes into a layer, then spoon in all cauliflower mixture into a layer, then spoon in all carrot mixture into a layer, then spoon in all potato mixture into a layer.
• Bake casserole for 45 minutes, then take out to cover with shredded cheese and any salt and pepper to taste, then bake for another 15 minutes.

Steps:

• Boil some water in a large pot. Make sure you salt the water.
• Wash potatoes.
• Cut potatoes in half unless they're tiny, then leave whole.
• Boil potatoes about 12 minutes or until they're tender.
• Drain water from the pot and put potatoes back into the pot.
• Add broth, butter, cream, and pesto.
• Smash the potatoes with the skin on. They'll be chunky.
• Add in salt, pepper, and cheese to taste.
• Yum.