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By Paula Deen. 41 reviews • 0 questions. Difficulty: Easy. Prep time: 10 minutes. Cook time: 10 minutes. Servings: 10. Ingredients. 1 1/2 lbs washed and quartered (skins left on) red potatoes. 4 tablespoons butter. 1 tablespoon milk. 1 teaspoon sugar. 1 zested lemon. chopped for garnish fresh parsley. Directions.
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Ingredients. 1 (5-pound) bag red potatoes, cut into 1-inch pieces. 3/4 c sour cream. 1/2 c butter, softened. 1 (3-ounce) package cream cheese, softened. 2 tsp salt. 1/2 tsp ground black pepper. Directions. In a large Dutch oven, combine potatoes and water to cover. Bring to a boil over high heat.
Add the butter, sour cream and garlic. Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt & pepper, if needed.
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Ingredients. 5 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces. 1½ cups half-and-half. 4 ounces cream cheese, softened. 4 ounces shredded Gruyère cheese. ¼ cup plus 3 tablespoons salted butter, cut into ½-inch pieces and divided. 1½ teaspoons kosher salt. ¼ teaspoon ground black pepper. Garnish: fresh rosemary. Instructions.
Preheat oven to 400°. In a 13×9-inch baking dish, stir together potatoes, butter, thyme, garlic, salt, and pepper; spread in an even layer. Bake until potatoes are fork-tender, 45 to 50 minutes. Transfer potatoes, melted butter, and seasonings in pan to a large bowl. Using a potato masher, mash potatoes to desired consistency.
