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Mashed potatoes made with cream cheese, sour cream, and butter. A favorite side dish that can be made ahead of time and reheated just before dinner.
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Mashed Root Vegetables Recipe from Food Network
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This recipe is courtesy of chef Emeril Lagasse.
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Get Slow-Cooker Mashed Potatoes Recipe from Food Network
Ingredients: potatoes, butter, sour cream, milk, chives
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Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Ingredients: potatoes, half and half, butter
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You haven't had mashed potatoes until you've made them with browned butter.
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Get Mashed Potatoes with Leeks Recipe from Food Network
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Get Pecorino Romano Mashed Potatoes Recipe from Food Network
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Michael Symon's four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.
Ingredients: potatoes, butter, milk
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Get Mashed Parsnips and Potatoes Recipe from Food Network
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Basil, garlic, sour cream, and cream cheese are delicious additions to skin-on mashed potatoes.