This recipe comes directly from my Southern Kitchen Playbook, where we believe that potatoes must be indulgent and seasoned every time. I spent years in my kitchen to ensure that my mashed potatoes are rich, downy and full of taste that stays with you. I have done all the heavy work for you, so you can trust that this recipe works and turns out to be perfect every time.
You will also love my Southern buttermilk puree mashed potatoes And Au gratin potatoes with bacon and cheese.
Ingredients of potatoes ground potatoes
- Potatoes: You can use a few different types. Russet potatoes have a high starch content, puree light and airy and enjoy in butter and cream beautifully. Yukon Golden Potatoes have a medium starch with a natural buttery taste, provides smooth, creamy mashed potatoes without becoming glue. Red potatoes have a waxy texture with a somewhat earthy taste; Can be ground with skins on for more texture.
- Cream cheese or boursin -cheese: Adds wealth, a smooth texture and a spicy, savory taste that takes potato puree from simply to indulgent.
- Garlic: Fresh garlic steeps in the potatoes with taste that is reassuring.
- Heavy whipping: Makes the potatoes extra creamy and decadent, with exactly the right amount of wealth.
- Butter: Adds wealth, a velvety mouthfeel and that unmistakable comfort food flavor.
- Milk: Enlighten the creaminess so that the texture remains silky. Every milk will work.
- Salt and pepper to taste: Simple, but essential to bring all flavors together and make every bite pop.
How to make fried potato puree
Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.
- Heat the oven for: Set your oven to 350 degrees so that it is hot and ready when the potatoes are ready.
- Cook the potatoes: Add the peeled and cubes of potatoes to a large pot, cover with cold salted water and bring to the boil. Use enough water to completely cover the potatoes. Cook up to the fork tenter, about 15-20 minutes.
- Drain and puree: Drain well and bring the potatoes back to the pot. Add butter, cream cheese or boursine cheese, heavy whipped cream and milk. Mash to smooth and creamy, season with salt and pepper to taste. Taste repeatedly and adjust the herbs if necessary. This is important to prevent boring potatoes. You can first melt the butter if you want. Usually not because it will melt in itself when it is added to the potatoes.
- Transfer to the baking dish: Spread the mashed potatoes evenly in a lightly greased 9×13-inch baking dish or 12 inch cast iron frying pan. Dot with extra butter for a golden, bustling top. You can also add a sprinkle pepper for color.
- Bake: Place in the oven and bake for 35-45 minutes, until it is heated and the top is slightly golden brown.
- Serve: Garnish with chopped chives or parsley.
Mix-in and add-ins ideas
- Fragmented cheddar, parmesan cheese or gruyère -kaas
- Roasted garlic cloves
- Crispy baconbits
- Caramelized onions
- Fried mushrooms
- Chopped green onions or chives
- Fresh herbs (parsley, thyme, rosemary)
- Jalapeños
- Spinach or kale (baked before adding)
- Garlic powder or onion powder
- Smoked bell pepper
- Creole or Cajun Herbs
- Ranch herbs
- Italian herbs
- All Bagel Season
Frequently asked questions and pro -tips
Yes, mount them in the baking dish, cover well and cools up to 2 days before baking. Add extra baking time when you start with cold. This varies, so I recommend getting the potatoes to room temperature before baking it if you want a precise timeline.
Yes, completely cooling, wrap well in foil or plastic wrap and freeze up to 3 months. Defrost in the fridge at night before you warm up in the oven.
Puree them while they are warm and do not mix, especially if they use a mixer. Overworking releases starch, so that they can make it gummy.
Absolute. Half-and-half is a great all-in-one option for creaminess.
Heat again in the oven at 350 ° F covered with foil until it is warm and adds a dash of milk or cream to bring back moisture.
Yes, replace dairy -free butter and vegetable milk. Full coconut milk adds creaminess without a strong coconut taste.
Peeling is traditional, but the skins (especially with Yukon Golds or Red Potatoes) add texture and nutrients.
Combine with these recipes
I like savory main courses such as Smothered Turkey Wings” Fried chicken recipe” Faithful to me meatballsAnd Southern candied sweet potato yams.
Creamy baked puree potato recipe
This recipe comes directly from my Southern Kitchen Playbook, where we believe that potatoes must be indulgent and seasoned every time. I spent years in my kitchen to ensure that my mashed potatoes are rich, downy and full of taste that stays with you. I have done all the heavy work for you, so you can trust that this recipe works and turns out to be perfect every time.
Ingredients
- 4-5 pound potatoes Peeled and cut into cubes of 1 inch.
- 8 oz Cream cheese (softened) or 10oz boursin -cheese, 2 packages. This is what I use.
- ½ stick butter Measured fixed.
- 4-5 Garlic Minced meat
- ½ cup heavy whip crème
- ½ cup milk
- Salt and pepper to taste
Instructions
Set your oven to 350 degrees so that it is hot and ready when the potatoes are ready.
Add the peeled and cubes of potatoes to a large pot, cover with cold salted water and bring to the boil. Use enough water to completely cover the potatoes. Cook up to the fork tenter, about 15-20 minutes.
- Drain well and bring the potatoes back to the pot. Add butter, cream cheese or boursine cheese, heavy whipped cream and milk. Mash to smooth and creamy, season with salt and pepper to taste. Taste repeatedly and adjust the herbs if necessary. This is important to prevent boring potatoes.You can first melt the butter if you want. Usually not because it will melt in itself when it is added to the potatoes.
Spread the mashed potatoes evenly in a lightly greased 9×13-inch baking dish or 12 inch cast iron frying pan.
Dot with extra butter for a golden, bustling top. You can also add a sprinkle pepper for color.
Place in the oven and bake for 35-45 minutes, until it is heated and the top is slightly golden brown. If you want a golden brown at the top, it can take another 5 minutes.
Garnish with chopped chives or parsley.
Notes
Half-and-half is a great all-in-one option for creaminess if you don’t want to use a heavy whip.
Power supply
Portion: 1portionCalories: 381kcalCarbohydrates: 31GEgg white: 6GFat: 26G
Nutritional data
Macros are provided as courtesy and may not be seen as a guarantee. This information is calculated using myfitnespal.com. To obtain the most accurate nutrition information in a certain recipe, you must calculate the nutritional information with the actual ingredients used in your recipe, using your desired nutrition calculator. You are the only one responsible for guaranteeing that all food information provided is accurate, complete and useful.
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