Casserole - Mashed potato casserole southern living recipes
Author: Willard Clem
In this traditional recipe, the texture and flavor of Russet potatoes, a favorite choice when making mashed potatoes, is enhanced with a trio of dairy flavors: tangy buttermilk, creamy butter, and velvety rich crème fraîche. In the South, we just know that mashed potatoes should be more than an excuse to eat gravy, and it is pretty much impossible to beat a classic creamy dish of buttermilk mashed potatoes.
Creamy Whipped Potato Casserole
Use two different starchy potatoes in this recipe to create the fluffiest mashed potato casserole of all time. Don't skip browning the butter; this is a simple technique that imparts a nutty flavor to the butter. You can substitute white cheddar cheese for the parmesan, if you wish. As quick and easy as this holiday side dish is to make the day of your dinner, it can be prepped a day ahead. Spoon the potato mixture into the casserole dish and cool it down to room temperature. Cover with aluminum foil and refrigerate. Reheat, covered, in a low oven (250°F. to 300°F.) until hot, then uncover and broil until the top is browned. The broiled top has an almost cheesy, crispy texture, while the interior stays rich and creamy. There are endless ways to use potatoes in your everyday meals, so don't reserve this recipe for just holiday meals. Pair it with grilled chicken, pork tenderloin, ham, or even grilled steaks for a weeknight meal.
Provided by: Emily Nabors Hall
Total time: 35 minutes
Yields: 8 servings
Number of ingredients: 9
Provided by: Emily Nabors Hall
Total time: 35 minutes
Yields: 8 servings
Number of ingredients: 9
Ingredients:
- 2 pounds russet potatoes, peeled and cut into 2-inch pieces
- 2 pounds Yukon Gold potatoes, cut into 2-inch pieces
- 1 tablespoon plus 2 1/2 tsp. kosher salt, divided
- 1 cup unsalted butter
- 1 cup heavy cream, divided
- 4 large egg yolks
- 2 1/2 ounces Parmesan cheese, finely shredded (about 1 cup)
- 1/2 teaspoons black pepper, plus more for garnish
- 1 tablespoon chopped fresh chives
How to cook:
- Place potatoes and 1 tablespoon of the salt in a large pot with water to cover by 1 inch. Bring to a boil; cook until potatoes pierce easily with a knife, 15 to 20 minutes.
- Meanwhile, melt butter in a medium-size heavy saucepan over medium-high. Cook, stirring constantly, until butter browns and is fragrant, about 4 minutes. Remove from heat, and immediately pour into a medium-size heatproof bowl. Set aside at room temperature to cool slightly without stirring.
- Preheat broiler to high with oven rack 8 inches from heat. Drain potatoes well, and return to pot. Add 1/2 cup of the cream, and blend with a hand mixer until potatoes are very smooth. Beat egg yolks, 1 at a time, into potatoes. Slowly pour in browned butter, discarding any browned bits that have settled at the bottom of the pan. Add Parmesan, 1/2 teaspoon pepper, and remaining 1/2 cup cream and 2 1/2 teaspoons salt, and beat until smooth. Transfer to a lightly greased (with cooking spray) 3-quart baking dish.
- Broil until top is browned, 5 to 8 minutes. Sprinkle with chives and pepper.
Tags:
Make-Ahead Mashed Potatoes with Cream Cheese
This easy mashed potato recipe uses two packages of cream cheese and a container of sour cream to add flavor and create an extra creamy texture. You'll want to make sure that you don't overbeat the potatoes to ensure that they stay smooth and fluffy. We also love that they can be made up to two days ahead and stored in the refrigerator until you are ready to bake, making them the perfect side dish for holiday entertaining or church potlucks. They're also great to prepare ahead on the weekends so on busy weeknights all you have to do is pop them in the oven. Just take them out of the refrigerator and let them stand at room temperature for about 30 minutes before baking as directed. If you have it on have it on hand, you can garnish with fresh parsley or paprika if desired.
Provided by: Southern Living Editors
Yields: 10 servings
Number of ingredients: 7
Provided by: Southern Living Editors
Yields: 10 servings
Number of ingredients: 7
Ingredients:
- 5 pounds baking potatoes
- 2 (3-ounce) packages cream cheese, softened
- 1 (8-ounce) container sour cream
- 1/2 cup butter or margarine, softened
- 1/2 cup milk
- 2 teaspoons onion salt
- Garnish: paprika or chopped fresh parsley
How to cook:
- Peel potatoes, and cut into 1-inch cubes. Cook in a medium saucepan in boiling water to cover 15 to 20 minutes or until tender; drain and place into a large mixing bowl.
- Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish.
- Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired.
- Note: Unbaked mashed potatoes may be chilled up to 2 days. Let stand at room temperature 30 minutes, and bake as directed.
Classic Buttermilk Mashed Potatoes Recipe
Your holiday dinner that you spent so much time preparing would not be complete without an indulgent side of mashed potatoes. In the South, we just know that mashed potatoes should be more than an excuse to eat gravy, and it is pretty much impossible to beat a classic creamy dish of buttermilk mashed potatoes. No amount of stir-ins or extra ingredients can rise to the challenge. In this traditional recipe, the texture and flavor of Russet potatoes, a favorite choice when making mashed potatoes, is enhanced with a trio of dairy flavors: tangy buttermilk, creamy butter, and velvety rich crème fraîche. A family favorite for special occasions but perfect for weeknight meals, this dish is so rich you won't even need that gravy. Serve these potatoes during the week with pork tenderloin, fried chicken, or country-fried steak. After boiling and draining the potatoes, dry them in the Dutch oven over heat to remove as much moisture as possible. This creates fluffier, not mushier, mashed potatoes. You can also make these one day in advance for any occasion by preparing, covering, and refrigerating until needed. Simply reheat when ready to serve! You don't have to get fancy with a great dish of mashed potatoes. Just garnish with a fat slice of melty butter for a look that is completely Southern. (We do love our butter!)
Provided by: Karen Schroeder-Rankin
Total time: 40 minutes
Yields: 6 servings
Number of ingredients: 6
Provided by: Karen Schroeder-Rankin
Total time: 40 minutes
Yields: 6 servings
Number of ingredients: 6
Ingredients:
- 3 pounds russet potatoes, peeled and roughly chopped
- 1/2 cup whole buttermilk
- 1 cup salted butter, softened
- 8 ounces crème fraîche
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
How to cook:
- Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high. Boil until tender, 25 minutes. Drain; return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 50 seconds.
- Place buttermilk and softened butter in a microwavable glass bowl; microwave on HIGH until warm, 30 to 60 seconds. Add warm buttermilk mixture, crème fraîche, salt, and white pepper to potatoes; mash with a potato masher.
Joanna Gaines' Mashed Potatoes Recipe
My mom would be the first one to tell you that she's not really a cook, but there are a few things that she makes better than anyone I know. My dad has always been a meat-and-potatoes guy, so many years ago she figured out how to make a killer roast, dinner rolls, and mashed potatoes. She taught me this simple recipe and method long before I moved away for college, and I still remember how grateful I was to know it when I first got married. I can't think of any meal that's not made better by these dreamy mashed potatoes–and thankfully Chip feels the same way. I still. Make mashed potatoes pretty much exactly how she does, with a couple of exceptions: I always peel the potatoes in "stripes," leaving a little bit of the peel behind, because it also adds a bit of color; and my mom uses three sticks of butter instead of two.From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Provided by: Magnolia Table by Joanna Gaines
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 5
Provided by: Magnolia Table by Joanna Gaines
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 5
Ingredients:
- 6 large russet potatoes (about 3 1/2 pounds total), scrubbed
- Kosher salt
- 1/2 pound (2 sticks) salted butter
- 1/2 cup milk
- 1 teaspoon freshly ground black pepper
How to cook:
- Peel the potatoes, leaving a little skin on each one for texture, if desired (I like to leave about 5 stripes of skin on each potato). Cut the potatoes into 1 1/2 inch chunks.
- Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15 to 20 minutes. Drain thoroughly and return the potatoes to the pot.
- Meanwhile, in a medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.
- Mash the potatoes using a potato masher, adding the milk/butter mixture in about four parts, mashing as you go, until the potatoes are creamy and well-blended but still have a bit of texture.
- Mash in 1 teaspoon salt and the pepper. Serve hot.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
