Holiday ONLY Mashed Potatoes | Allrecipes

Rating: 4 stars
10/10/2005

This is similar to how I make mine. Just a hint to those of you that complained of gooey, etc. Heat the cream/milk and butter before mixing it. Never use cold milk and butter. I just heat it 30-60 seconds in the microwave when I'm ready for it.

Helpful

(363)
Rating: 5 stars
11/29/2004

I had a 10 pound bag of white potatoes, so I used them instead. Peeled all but 5 in the bag and quartered them and cooked them on low until they were falling apart. Drained, mashed and added salt & pepper, 2 sticks real butter, 4 oz cream cheese and heavy cream to get the consistency I wanted. After mashing and beating with hand mixer, I put in my crock pot dotted with some more butter on low for 1-1/2 to 2 hours until the rest of the meal was ready. They were the best mashed potatoes ever!

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(277)
Rating: 4 stars
12/08/2003

I thought these were great. I left the potatoes a little lumpy because I like them that way and added the milk (I didn't have or need the cream) until they were just right. Next time I will add a little garlic while the potatoes are cooking.

Helpful

(47)
Rating: 4 stars
01/05/2012

This recipe is how I typically make my potatoes with one exception -- normally I use milk and, honestly, I didn't notice a difference with the heavy cream. Anyway, my trick for perfect mashed potatoes I learned from a chance viewing of a few minutes of Cooking with Emeril (or whatever it was called...) several years ago. He instructed to return the drained potatoes to the pot for a few minutes before adding the ingredients and mashing them. The heat removes the excess moisture. I didn't watch to see how he recommended mashing them but I have always used an electric mixer (now a stand mixer) and ever since I began following his method I have not had that gummy, gluey, watery, whatever-you-wanna-call-it it's yucky consistency. Give it a try!

Helpful

(46)
Rating: 5 stars
11/23/2011

Nope, you do not have to peel a red potatoe:) The skin is fleshy and add some health to that cream. I LOVE HEAVY CREAM. AND REAL BUTTER!!! The Russets I do peel. Find them even better than the overpriced Yukons. Irish girl here, and I do not like to do the dishes, pair of glove mits and pour off the water, return the spuds to the pan on the low burner, hmmm, excess moisture evaporates. Add my butter and the heavy cream to the potatoes in the same pan and let it bubble just a bit. Off of the burner and mash the old fashioned way. Aaaaah, these can not be beat by any chef!!!!! AND sometimes I even beef it up by adding White Cheddar.

Helpful

(36)
Rating: 5 stars
11/18/2004

Since being vegan I tried this recipe with soy milk creamer tasted like you used real half and half. Plus it cuts down the fat drastically.

Helpful

(29)
Rating: 5 stars
12/08/2003

These are awesome. I make these all the time for my husband who loves them. I do add some garlic powder or roasted garlic to mix it up a bit. Thanks for posting. A keeper.

Helpful

(26)
Rating: 5 stars
12/08/2003

Holidays Only? Just substitute fat free dairy product for heavy cream and you can have them every day. I used 3/4 cup and 1t garlic powder. My family thought they were rich and creamy and went back for seconds. Thanks Nancy.

Helpful

(26)
Rating: 2 stars
12/08/2003

I'm sorry but I didn't like these. Maybe I should have mashed them by hand instead of using an electric mixer. The texture was like adding elmer's glue! Might try again using half & half instead of heavy cream and more butter.

Helpful

(23)

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