Sour Cream Mashed Potatoes Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and transfer to a large bowl. Add the remaining ingredients; mash until blended.

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return to pot. Mash until potatoes are fluffy and almost smooth.
• In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper.

Steps:

• Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.
• Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.
• Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)
• Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.
• Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.

Steps:

• Put the potatoes into a large pot, add the bay leaves, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Remove the bay leaves and drain the water from the potatoes, reserving 2 tablespoons cooking water. Smash potatoes in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper. Garnish with chopped fresh chives.

Steps:

• Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor.
• In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper.
• In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Steps:

• In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
• Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
• Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
• Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.

Steps:

• Place potatoes in a large pot and cover with cold water by 2". Generously season with salt and bring to a boil. Reduce heat and simmer until tender, 10-15 minutes. Drain and transfer potatoes to a baking sheet; let stand until dry, 10-15 minutes. Set pot aside.
• Meanwhile, heat cream, milk, and butter in a medium saucepan over medium heat; season with salt and pepper.
• Pass potatoes through ricer into reserved pot. Mix in warm milk mixture, then sour cream; season with salt. Serve topped with pepper and more butter, if desired.
• DO AHEAD: Potatoes can be made 5 hours ahead. Cover and chill. Reheat gently, adding more milk to loosen as needed.

Steps:

• Bring water to boil in medium saucepan; remove from heat. Add milk, salt and garlic powder; stir.
• Add potato flakes and sour cream; mix well. Cook on medium heat until heated through.

Steps:

• In Dutch oven, place potatoes and enough water to cover.
• Cook over medium heat until fork tender (25-35 minutes); drain.
• In large mixer bowl, combine potatoes and all remaining ingredients.
• Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4 minutes).

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

Steps:

• In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat to medium-low; cover loosely and boil gently 15 to 20 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
• Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
• Add remaining ingredients. Mash vigorously until potatoes are light and fluffy.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
• In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
• Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
• Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
• Return potatoes to pan; mash to desired consistency.
• Add sour cream and onions; cook and stir 3 to 5 min. or until heated through.

Steps:

• Place potatoes in a heavy saucepan.
• Cover with salted water.
• Bring to a boil over medium high heat. Reduce heat to medium low.
• Cover saucepan and simmer 15 minutes or until potatoes are tender. Drain, reserving 1/3 cup liquid.
• Add butter, sour cream, and salt and pepper to taste.
• Mash until smooth with an electric mixer or hand masher, adding reserved cooking liquid as necessary to moisten potatoes.
• Stir in parsley. Serve potatoes with mushroom gravy.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth., Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through. , To use frozen potatoes: Thaw in the refrigerator. Bake as directed.

Steps:

• Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
• Add sour cream, chives, butter and cheese.
• Whisk on medium speed for one minute, until smooth and creamy.
• Optionally, top with extra chives in a serving dish.

Steps:

• Place milk& butter in a medium bowl.
• Cook potatoes in boiling water to cover, 15 minutes or until tender; drain.
• Mash with milk& butter in the bowl.
• Stir in remaining ingredients.
• Serve immediately.

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Steps:

• Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes.
• Add remaining ingredients; mash until light and fluffy.