MASHED POTATOES

Ingredients:

4 large Russet Potatoes (approximately 4 pounds)

½ cup  (1 stick) butter

2 tablespoons cream cheese, softened

Course Ground Pepper – Season to taste

Salt – Season to taste

Milk 1/8 – ¼ cup, hot

Directions:

Peel Russet Potatoes .  Cut into about 1 inch cubes.  Add to a large pot with water and place on a burner on a stove.  Turn the burner on HIGH.  Cover.

Boil until tender – about 20 minutes.

Drain water from pan – using a colander.

Beat Potatoes with a mixer (or a potato masher), add butter and cream cheese.  Beat again.  Add salt and pepper.  Add milk as needed.  Serve piping hot.

Ingredients

Cutting the Potatoes

Butter and Cream Cheese

Potatoes Boiling

Draining the Potatoes in the Colander

Mashing the Potatoes

Ready to Serve

AFTER THANKSGIVING CASSEROLE

Adapted From: From: http://www.tasteofhome.com/Recipes/Tastes-Like-Thanksgiving-Casserole/Print

8 Servings Prep: 30 min. Bake: 30 min.

Ingredients            :                                                           (Half recipe measurements in parentheses)

6-8 medium potatoes, peeled and cut into chunks                             (3 -5 large potatoes – 4 ½ pounds)

3/4 cup chopped onion                                                                                    (1/3 cup onion)

1/2 cup butter, cubed                                                                          ( ¼  cup butter)

2 packages stovetop stuffing mix and seasoning, do not cook                 (1 package stuffing)    

2 cups chicken broth, hot                                                                    (1 cup hot chicken broth)

4 cups cubed cooked turkey                                                               (2 cups cooked turkey)

1 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted (1 can cream of chicken soup – or less***)

1 teaspoon garlic powder                                                                    (½ teaspoon garlic powder)

3/4 cup sour cream,                                                                            (3/8 cup sour cream)

4 ounces cream cheese, softened                                                      (1 – 2 ounces cream cheese, softened)

1 cup butter                                                                                         (½ cup butter, cubed)

1/2 teaspoon pepper                                                                           (¼ teaspoon pepper to taste)

1/4 teaspoon salt                                                                                 (1/8 teaspoon salt to taste)

1-1/2 cups (6 ounces) shredded cheddar cheese                               (3/4 cup = 3 oz. shredded cheddar cheese)**

**I use reduced fat cheese, 2% milk fat                                             ****Bacon Crumbles

*** The soup can be eliminated from the recipe, or at least reduced

Directions:

Place potatoes in a stock pot and cover with water.  Bring to a boil.

Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a large skillet, saute onion in butter until

tender. Remove from the heat.

In a large bowl, combine the stuffing and Stir in hot broth (microwave it for a few minutes) and onion mixture.

Transfer to a greased 13-in.x 9-in. baking dish. (9-in X 9-in for half recipe)

In another large bowl, combine the turkey, soup, garlic powder and

3/8 cup sour cream; spoon over stuffing mixture. Drain potatoes;

mash in a large bowl. Beat in the cream cheese, butter, pepper, salt and

remaining sour cream; spread over turkey mixture. Sprinkle with

cheese.   ****ADD BACON CRUMBLES on TOP of CHEESE for extra decadence

Bake, uncovered, at 350° for 30-35 minutes or until heated

through. Yield: 8 servings.  (4 servings for a half recipe)

Ingredients

Onion

Stuffing Mix

Turkey

Stuffing with Broth 

Stuffing with Broth and Onion

Stuffing Layer

Turkey, Soup and Sour Cream

Turkey and Soup Layer

Boiled Potatoes

Adding Butter and Cream Cheese to Potatoes

Mashed Potatoes

Just Out of the Oven

Ready to Serve

Ready to Eat

BAKED & LOADED MASHED POTATOES

Adapted from:http://www.sippitysup.com/mashed-potatoes-bacon-cheddar

Ingredients:

3 potatoes less than 5 pounds russet potatoes

3 red potatoes

10 - 12 slices bacon

4-8 oz cream cheese

½ cup  butter, melted

1 Tablespoon sour cream

¼  cup chives, minced

2 ½ cups cheddar cheese, grated (or a combination of cheddar and Monterey Jack)

2  - 4 teaspoons kosher salt

½  teaspoon pepper

Paprika

Directions:

Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
Meanwhile Cook Bacon (I use the microwave)

Mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; Sprinkle with paprika. garnish with  remaining bacon. Serve immediately.

Ingredients

Potatoes Cut and Ready to Boil

Boiled and Ready to Mash

Cheese added

Ready to Bake

Just Out of the Oven

Just Out of the Oven

Ready to Serve

White ‘n’ Sweet Mashed Potatoes, from Taste of Home Thanksgiving Recipe Cards, Yields 6-8 Servings

This is not my recipe, but my children and I loved it.

1 ½ pounds russet potatoes (about 4 medium), peeled and cubed

1 ½ pounds sweet potatoes (about 4 medium), peeled and cubed

1 cup milk, warmed

¼ cup butter, cubed

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1. Place russet potatoes and sweet 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

2. In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.