Mashed Potatoes Two Ways

TRADITIONAL MASHED POTATOES
Ingredients
10-12 medium russet potatoes, peeled and cubed
1/2 cup butter
1 cup half-and-half, milk, or cream
1 tsp. salt
1/2 tsp. pepper

Instructions
In a large soup pan, cover potatoes with water. boil 10-25 minutes, or until potatoes are tender. Drain water, then add butter, cream, salt and pepper. Mash with a potato masher or  mix with  an electric  mixer. Serve with gravy.

RANCH MASHED POTATOES
Ingredients
5 pounds red or yellow fleshed potatoes, peeled and cubed
2 tsp. salt
1 cup half-and-half or milk
8 oz. cream cheese, softened
1 envelope ranch dressing mix (3 Tbsp.)

Place potatoes in a large soup pan. Cover potatoes with water and add salt. Bring to a boil. Reduce to medium-low heat and coo 20-25 minutes, or until tender. Drain and add half-and-half to potatoes. Mash with a potato masher or electric mixer. Mix in cream cheese and ranch dressing mix until smooth. Serve immediately. 

Mashed Potatoes

 

Ingredients 

4 pounds russet potatoes

1 Tbsp salt

4 Tbsp butter + more for serving

1 Tbsp sour cream

1/2 cup heavy cream (or milk)

freshly ground pepper, to taste

Instructions

Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt.

Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat.

Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered.

Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes. 

Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.

The Potatoes Were a Hit

I found still another recipe for Funeral Potatoes that I tried for Easter dinner yesterday. They were so good, there weren't any left...

Marsha's Mom's Funeral Potatoes
6 c. diced potatoes
1 can (10 3/4 oz.) condensed cream of chicken soup
1 stick butter, melted
1 c. sour cream
2 c. cheddar cheese, grated, divided
1/4 c. grated onion (optional)
Salt and pepper to taste

Combine soup, butter, sour cream, 1 c. cheese, onion, salt and pepper. Mix well. Add the potatoes and stir gently until combined. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan. Top with the remaining 1 c. cheese. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Ingredient notes: For the potatoes, it's best to bake russet potatoes wrapped in foil, then peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.

If you want to make lower-fat funeral potatoes, replace the melted butter with 1/2 soup can milk. You could also use reduced-fat sour cream and cheese.

A lot of people put crushed corn flakes on top of the funeral potatoes. If you want to use the corn flake topping, mix 3 tablespoons butter with 3/4 cup crushed corn flakes and sprinkle over the potato mixture before baking. If you're planning to use a crumb topping, mix all the cheese in with the sauce and don't reserve any to sprinkle on top.

* I used the baked russet potatoes, and put the Corn Flakes on top.

One Potato, Two Potato

I'm always on the lookout to find a better recipe for:


This one is called Party Potatoes. I got the recipe from Tiffany.
It came from her mom who got it from her mother...

Potatoes:
1 pkg [32 oz.] frozen hash brown potatoes
1 can cream of celery soup
1 can cream of chicken soup
1/3 cup grated onions [can be dehydrated]
1 1/2 cups grated cheddar cheese
1 pt. [2 cups] sour cream

Thaw the frozen potatoes and place in a 9x13 glass pan. Combine the soups, onions, cheese, and sour cream. Mix sauce lightly with thawed potatoes.

Topping:
1 bag of cornflakes. crushed
1 cube melted butter

Combine crushed cornflakes and melted butter and top the potatoes with the mixture. Bake @ 350º for 45 min.