Recipes for "mashed potatoes"

Gather all ingredients.

Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes.

Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.

Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper.

Use a potato masher to mash until smooth and serve.

Serve hot and enjoy

Preheat oven to 350 degrees F (175 degrees C).

Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.

Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.

Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.

Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.

Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.

Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned but still soft, 5 to 7 minutes. Cool bacon on a paper towel-lined plate; reserve grease in the skillet.

Mix together cooled bacon with feta cheese, 3 tablespoons sour cream, oregano, and black pepper in a small bowl until well combined; set aside.

Lay chicken breasts flat on a clean work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in each chicken breast. Spoon bacon mixture into the pockets.

Place flour, bread crumbs, and beaten eggs into separate, shallow dishes. Dredge a chicken breast in flour; shake off excess. Dip into beaten eggs. Lift up so excess egg drips back into the dish. Press into bread crumbs to coat both sides. Repeat with remaining chicken breasts.

Reheat grease in the skillet over medium heat. Sear chicken breasts in the hot grease until browned on both sides, about 2 minutes per side. Reserve grease in the skillet. Transfer chicken breasts to a baking dish.

Bake in the preheated oven until chicken is no longer pink and filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Meanwhile, place potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.

While potatoes are cooking, cook and stir onion in remaining grease in the skillet over medium heat until very tender and golden brown, about 10 minutes.

Place cooked potatoes into a large bowl. Add onion, remaining 3 tablespoons sour cream, and butter; mix well. Serve alongside stuffed chicken breasts.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.

Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.

Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

1. Preheat the oven to 400° F.

2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

3. Let the garlic cool, then squeeze out the cloves.

4. Meanwhile, In a large dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.

5. Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.

6. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.

7. If desired, brown a little butter with sage or thyme and swirl into the potatoes before serving. Serve warm and creamy.

In the Oven: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325° F. Pour 1/2 cup milk or cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.

Slow Cooker: Prepare the mashed potatoes as directed through step 6. Spoon the potatoes into the slower cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.

On the Stove: Prepare the mashed potatoes as directed through step 6. Add 1/2 cup cream and 2 tablespoons butter. Place the potatoes over low heat, gently stirring until warmed throughout.

Place the potatoes, milk, broth, and garlic in a slow cooker, with the garlic sitting on top. Cover and cook for 4-5 hours on high or 7-8 hours on low. When the potatoes are very tender, mash directly in the bowl of the slow cooker to incorporate everything to your desired consistency. You can also use an electric mixer, which I did, and it was super slick. Just be careful not to keep the mixer completely inside the bowl so you don’t get a mashed potato spray.

Stir in the salt, butter, and sour cream. Taste and adjust seasoning, mix or mash any more if needed, and serve. Yummmms.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Drizzle olive oil over garlic head; wrap in aluminum foil.

Bake in the preheated oven until cloves are soft and golden, about 1 hour.

When the garlic has baked for about 35 minutes, bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and let cool for a few minutes.

Return potatoes to the pot or place in a large mixing bowl. Add milk, butter, salt, and pepper.

Remove garlic from the oven. Cut garlic head in half and squeeze softened cloves into potato mixture.

Beat with an electric mixer until smooth and creamy, or to desired consistency.

Serve and enjoy!

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least 1 inch. Add 1/2 teaspoon of salt to the water.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.

Simply Recipes / Annika Panikker

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes, along with the remaining 1/2 teaspoon salt.

Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further.

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Taste, then season as needed with salt and pepper.

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Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Place peeled, cut potatoes in a large saucepan, cover with cold water to an inch above the potatoes. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig.

Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes.

Once potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.

While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes and the garlic cloves in a large bowl.

A ricer will yield fluffier, less gluey, mashed potatoes.

In a large upright mixer (or if you have strong arms, you can do this by hand), add the riced or roughly mashed potatoes into the mixer bowl, along with 2 tablespoons of butter, the softened cream cheese, and the yogurt.

Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. (Don't overmix!)

Stir in the minced rosemary, salt and pepper. Taste and add more salt and pepper if needed.

Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 tablespoon of butter.

At this point, you've done the make-ahead part of the recipe. You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead. (Or you can freeze for up to 2 weeks ahead; see headnotes for more detailed freezing and reheating instructions.)

When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350°F for 30 to 45 minutes, until the top is lightly browned.

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1. Preheat the oven to 425° F. Place the potatoes in a large pot. Add water to cover by 1 inch. Add a handful of salt. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

2. Meanwhile, Combine the butter, garlic, and olive oil in a baking dish. Bake 20- 30 minutes, until the garlic is golden and the butter is browning, watch closely to ensure the garlic is not burning.

3. Use a fork to mash the garlic cloves into the butter. Add the oregano, parsley, basil, and cayenne. Season with salt and pepper.

4. Working with the potatoes, use the bottom of a flat cup and smash the potatoes down (see photos). Drizzle the potatoes with olive oil. Bake 20 minutes. Pull the potatoes out of the oven and spoon the butter over each potato. Return to the oven and cook another 10-15 minutes, until extra crispy.

5. Sever warm with additional herbs and sea salt.

Preheat the oven to 400°F.

Cut 1/4 inch off the top of the head of garlic, exposing the very top of the cloves, and peel away any extra layers of papery skin from the outside, leaving the head intact. Place the head of garlic on top of a piece of aluminum foil and drizzle with 2 teaspoons of olive oil. Wrap the aluminum foil around the garlic.

Simply Recipes / Hannah Zimmerman

Place the wrapped head of garlic on a baking sheet and bake for 40 minutes, until the cloves are soft and lightly browned. Unwrap and let cool for 15 minutes. Use your hand to squeeze the softened garlic into a bowl, discarding the skin.

Simply Recipes / Hannah Zimmerman

When the garlic is almost done roasting, add the potatoes to a large pot, then fill the pot with cold water. The water line should sit 1 to 2 inches above the potatoes.

Place the pot over high heat and bring it to a boil. Adjust the heat and boil until the potatoes can easily be punctured through with a fork, about 15 minutes. Turn off the heat and drain the potatoes in a colander.

Add the potatoes back to the pot and turn the stove to medium-low heat. Sauté the potatoes over the heat for 1 to 2 minutes to cook off any lingering water. Turn off the heat.

Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Add the roasted garlic and use a potato masher, ricer, or fork to mash the potatoes in the pot until smooth and fluffy.

Simply Recipes / Hannah Zimmerman

Add the 1/4 cup of olive oil, room temperature milk, salt, and pepper to the pot with the potatoes. Mix until all ingredients are evenly combined.

Serve the mashed potatoes warm with a dollop of vegan butter and a sprinkle of chopped chives.

Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until warmed through.

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Simply Recipes / Hannah Zimmerman

Simply Recipes / Hannah Zimmerman

Potatoes: Put your potatoes in the Instant Pot and cover with about 6 cups of water – enough to be completely covered. Add 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Release steam right away. Drain the potatoes. They should be fork tender.

Garlic Herb Butter: Melt your butter in a large skillet. Add the garlic and herbs and let it just gently cook and infuse the butter with flavor for 10-15 minutes. Pull the herbs and garlic out, and reserve your flavored butter. YUM.

Mash and Mix: Using a potato masher or the back of a wooden spoon, mash the potatoes right in the Instant Pot. Add the garlic herb butter, sour cream, Parmesan cheese, and the rest of the salt. Stir to combine. Season with more salt to taste – be generous! Voila. Delicious mashed potatoes are yours!

Chimichurri: Mix sauce ingredients (olive oil through red pepper flakes) together in a small dish.

Potatoes: Cut potatoes into quarters and boil for 10-15 minutes until very soft. Drain and pull the skins off. Mash and mix with broth, butter, goat cheese, garlic, and salt.

Marinade: While potatoes are cooking, brush mushrooms with a little bit of chimichurri on both sides. Marinate for 15-30 minutes.

Mushrooms: Heat a grill pan or grill over medium high heat. Add mushrooms and grill on both sides, brushing with more chimichurri, until soft and yummy and browned up with nice grill marks.

Done: Serve up a mushroom steak on a dollop of creamy potatoes and – you guessed it – spoon the last of your chimichurri over the top. Salt, pepper, red pepper flake it… and you’re good to go!

Cooking the Potatoes: Preheat oven to 425 degrees. Cover potatoes with water in a pot. Bring to a boil. Once boiling, set timer for 10 minutes. Remove, drain, and allow to cool slightly.

Smashing the Potatoes: One at a time, cover the potatoes with a clean dish towel. Mash gently it with your hand, holding it together so it doesn’t fall apart completely. Transfer to a baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake for 10-15 minutes.

Cooking the Chicken: In an oven-safe skillet, heat a little oil in a skillet over medium heat. Sprinkle the chicken with salt and pepper. Brown on both sides (but it doesn’t have to be cooked through). Top with the sun dried tomatoes and cheese slices. Transfer the pan to the oven and bake for 8-10 minutes, until the chicken is cooked through and cheese is nice and melty.

Serve: Top the chicken with basil and balsamic reduction. Serve with potatoes. Don’t forget your fancy drink BECAUSE YOU JUST MADE A MOMENT. Yum!

1. Preheat the oven to 400° F.

2. Arrange the potatoes in a casserole dish with a lid. Pour over the beer and 2 cups water. Cover and bake for 40 minutes, until very soft.

3. Crank the heat on the oven to 425° F. Remove the potatoes and place them on a baking sheet. Using the back of a fork or a potato masher, smash each potato. Arrange slices of butter on top of the potatoes. Season with salt and pepper. Roast until the potatoes are crispy, 20 minutes.

4. Meanwhile, make the dip. In a bowl, mix the sour cream, yogurt, onion flakes, garlic powder, and salt. Spread the dip onto a serving plate.

5. Grab the potatoes and spoon the potatoes and brown butter over the dip on the serving plate. Top with scallions, basil, cilantro, and lemon. Season with sea salt.

1. In the bowl of your crockpot, combine the potatoes, water, garlic, and salt. Cover and cook on high for 4 hours or on low for 6-8 hours, until the potatoes are fork tender. Set the crockpot to low or warm.

2. Drain the potatoes, then add them back to the crockpot. Let sit, uncovered while you caramelize the onions.

3. Melt together 4 tablespoons butter and the onions in a large skillet over medium heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

4. Add 4 tablespoons butter, the thyme, and sage, and season with salt and pepper. Cook another 2 minutes, then remove from the heat.

5. Mash the potatoes with a masher. Add the cream and sour cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the onions in with the butter and cheese, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.

1. In the bowl of your instant pot, combine the potatoes, water, garlic, and salt. Cover and cook on high pressure for 14 minutes. Release the steam, drain the potatoes, then add them back to the instant pot.

2. Set the instant pot to warm. Let sit, uncovered while you caramelize the onions.

3. Melt together 4 tablespoons butter and the onions in a large skillet over medium heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

4. Add 4 tablespoons butter, the thyme, and sage, and season with salt and pepper. Cook another 2 minutes, then remove from the heat.

5. Mash the potatoes with a masher. Add the cream and sour cream, adding more cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir the onions in with the butter and cheese, cover, and cook another 15 minutes, or until the cheese is melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.

1. In a large dutch oven, combine the potatoes, 6 cups water, the garlic, and salt. Bring to a boil over medium-high heat and cook 20-25 minutes, until the potatoes are fork tender. Drain the potatoes, then add them back to the pot.

2. Finish as directed through step 3.

1. In the bowl of your slow cooker, combine the potatoes, parmesan rind (if using), heavy cream, milk, sage, thyme, and garlic. Cover and cook on high for 4-5 hours or on low for 6-8 hours, until the potatoes are fork tender. Switch the slow cooker to warm

2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the slow cooker. Alternately, you can add the potatoes back to the slow cooker and mash with a potato masher.

3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cover, and cook another 15 minutes, or until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.

4. Serve the potatoes topped with additional fresh herbs and butter.

1. In the bowl of your instant pot, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Cover and cook on low pressure for 15 minutes. Release the steam. Switch the instant pot to warm.

2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the instant pot. Alternately, you can add the potatoes back to the instant pot and mash with a potato masher.

3. Add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese until melted and creamy. Keep the potatoes covered, on warm, for up to 4 hours.

4. Serve the potatoes topped with additional fresh herbs and butter.

1. In a large dutch oven, combine the potatoes, parmesan rind (if using), heavy cream, milk, garlic, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender.

2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind (if used). Press the potatoes through a potato ricer, adding them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.

3. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper. Stir in the cheese, cooking until melted and creamy.

4. Serve the potatoes topped with additional fresh herbs and butter.

1. Preheat the oven to 450 degree F. Place the potatoes and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash the potatoes (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes 30-35 minutes, tossing halfway through, until the potatoes are crisp and golden brown.

3. To make the bacon vinaigrette. In a medium skillet, cook the bacon until crispy. Drain off all but 1 tablespoon of bacon grease. Let the skillet cool slightly, then add 2 tablespoons olive oil, the vinegar, fig preserves, and a pinch each of salt and pepper.

4. Toss the potatoes with the warm vinaigrette. Serve with sour cream, fresh chopped chives, and flaky salt. Eat and enjoy!

1. Preheat the oven to 450 degree F. In the bowl of your instant pot, combine the potatoes, 1 1/2 cups water, and the salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

2. Finish as directed above from step 2 on.

1. Preheat the oven to 450 degree F. Place the potatoes, 3/4 vinegar, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash potatoes (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, 25-30 minutes. Remove from the oven, sprinkle on the cheese, toss, and return to the oven for another 10 minutes, until the potatoes are crisp and golden brown.

3. Toss the potatoes with the remaining 2 tablespoons vinegar, herbs, and chives.

4. Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt. Enjoy!

1. Preheat the oven to 450 degree F. In the bowl of your instant pot, combine the potatoes, 3/4 cup vinegar, 1/2 cup water, and the salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

2. Finish as directed above from step 2 on.

1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche.

4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.

5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.

Prepare the mashed potatoes as directed through step 4. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days.

To reheat in the oven, preheat the oven to 325 degrees F. Pour 1/2 cup heavy cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.

To reheat on the stove, add 1/2 cup cream and 2 tablespoons butter and place the potatoes over low, gently stirring until warmed throughout.

To heat and keep warm in the slow cooker, transfer the potatoes to the slower cooker, cover and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together the potatoes, lemon, 1 tablespoon olive oil and a small pinch of salt. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Remove the lemon from the pan and then use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about 1/4 inch thickness.

3. In a small bowl combine 2 tablespoons olive oil, the garlic and oregano. Spoon the mix evenly over the smashed potatoes. Season with salt and pepper. Sprinkle with parmesan. Return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp.

4. Meanwhile, finely chop the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons olive oil, the basil, and a pinch of salt.

5. Drizzle the potatoes with lemon mixture and serve with feta. Eat!

Peel the potatoes and cut up any larger ones as needed so that all of the potatoes are roughly 2 inches long.

Add to a large pot and cover with an inch of water. Cover with a lid, bring to a boil over high heat, and then remove the lid and adjust the heat so that the potatoes are always boiling. Cook until you can easily pierce through the potatoes with a fork without them completely falling apart, 20 to 30 minutes.

Drain the potatoes.

Rice the potatoes with a ricer or add back to the pot and mash well. Place over low heat and add the almond milk and 1 stick of nondairy butter, mashing to combine. Stir in the sour cream and nondairy cream cheese until melted and combined, then season to taste with salt and pepper. Pour into a 9x13-inch glass casserole dish.

You can either serve the potatoes right away or reheat them at mealtime. If you’re serving right away, slice the remaining stick of butter and scatter on top. Let melt and serve.

If you are making the mashed potatoes ahead, don’t top with the butter and let them cool a bit. Cover tightly and store in the fridge for up to 3 days.

To reheat at mealtime, preheat the oven to 350°F. Cut the remaining stick of butter into slices and scatter on top of the mashed potatoes.

Bake until completely warmed through and the butter is melted on top, 20 to 30 minutes. If you are taking the potatoes right from the refrigerator, this can take 45 minutes. Serve hot.

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Gather all ingredients.

Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, about 15 minutes.

When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted.

Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy.

Season with salt and pepper. Serve topped with extra butter and enjoy!

Gather all ingredients.

Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

Transfer potatoes into a large bowl and mash.

Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined.

Transfer into a large casserole dish. Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

Bake, covered, in the preheated oven for 50 minutes.

Gather all ingredients.

Place potatoes in a large pot and cover with cold salted water by about 1 inch. Bring to a boil. Reduce heat to medium-low, cover and simmer until tender and easily pierced with a fork, 20 to 25 minutes.

Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat.

Mash potatoes with a potato masher twice around the pot, then mash in milk and butter until smooth and fluffy.

Season with salt and black; whisk until evenly distributed, about 15 seconds.

Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain and transfer potatoes to a large bowl.

Add butter to the bowl; use a potato masher or electric mixer to mash potato mixture until mostly smooth. Add milk and sour cream; continue mashing to desired texture. Be careful not to overmix potatoes once they are creamy.

Stir garlic and basil into mashed potatoes. Season with salt and pepper.

Gather the ingredients.

Place potatoes, bouillon, and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.

Drain in a colander over a large bowl, reserving cooking water.

Mash potatoes with sour cream and cream cheese, adding reserved water as needed to reach desired consistency.

Transfer mashed potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours.

Just before serving, stir in butter and season with salt and pepper to taste.

Serve hot and enjoy!

Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.

Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.

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 a lid.

When ready to reheat potatoes, preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish and spoon desired amount of potatoes into dish. Sprinkle with paprika and dot with butter. Bake for 30 minutes, or until heated through. Use within 10 days.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.

In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Bring a large pot of salted water to a boil. Add potatoes; cook until tender yet still firm, about 15 minutes. Transfer to a large bowl.

Mash potatoes until smooth. Stir in sour cream, cream cheese, butter, onion powder, salt, and pepper. Cover; refrigerate 8 hours, or overnight.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium-sized baking dish.

Transfer potato mixture to the prepared baking dish. Bake in the preheated oven about 30 minutes.

Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.

Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.

Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.

Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Heat half-and-half in the microwave until just warm.

Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days.

Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm.

Preheat the oven to 350 degrees F ( 175 degrees C).

Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain, then add cream cheese, butter, sour cream, and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.

Bake in the preheated oven until the top is golden brown, about 30 minutes.

Gather the ingredients.

Place potatoes into a large pot with enough water to cover; bring to a boil. Cook until fork tender, about 20 minutes. Drain.

Add butter to potatoes in the pot. Mash using a potato masher, ricer, or mixer until smooth. Gradually beat in heavy cream until well combined. Season with salt and pepper. Serve hot.

Place potatoes, carrots, garlic, and jalapeño in a large pot and cover with water; bring to a boil over high heat. Cook until potatoes are tender, 15 to 20 minutes. Drain.

Add corn and butter; mash until butter melts and potatoes reach desired texture. Stir in cheese, salt, and black pepper. Serve hot.