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Post by iamkristinl16 on Nov 24, 2021 16:00:41 GMT
I'm looking for some great mashed potato and mac and cheese recipes. Do you have some that you would like to share? Thanks!
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GiantsFan
Prolific Pea
Posts: 8,294
Site Supporter
Jun 27, 2014 14:44:56 GMT
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Post by GiantsFan on Nov 24, 2021 16:04:25 GMT
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Post by disneypal on Nov 24, 2021 16:17:57 GMT
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Post by dewryce on Nov 24, 2021 16:44:31 GMT
Lin Grisham’s Party Potatoes. She was a lovely woman and dear friend of my grandparents; and this is what is always served at Thanksgiving in our family. I started taking it to DH’s family holidays and now this is what is requested. I just asked SIL if I could bring anything and she said “You can bring anything you want as long as it’s the potatoes.”  5 lbs White Potatoes 16-24 oz Cream Cheese 4-6 Sticks Butter 2 Egg Whites Canned Milk ½ C Grated Cheddar Cheese Peel and boil potatoes. Return to pot and Mash with 16 oz cream cheese and 2 sticks butter; add more cream cheese and butter to taste. Add canned milk as needed. Beat egg whites (not until dry!) and fold into the potatoes. Put the potato mixture into baking dish. When putting in oven to bake, sprinkle grated cheese on top. 30-45mins @ 350. Family size. My notes: We ‘only’ use 4 sticks of butter and 16 oz of cream cheese, otherwise they’re too soft. Delicious, but soft. Also, I only add shredded cheese last 10-15 minutes in oven. And I want to add notes about returning mashed potatoes (pre additions) to pot to cook and let steam out. Yukon Gold potatoes. Fits perfectly in largest oval Corning Ware dish.
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Post by auntkelly on Nov 24, 2021 16:50:03 GMT
My husband always gets rave reviews on his mac and cheese. He uses Ina Garten's recipe.
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cakediva
Drama Llama
Making the world a sweeter place one cake at a time!
Posts: 7,444 
Location: Fergus, Ontario
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Post by cakediva on Nov 24, 2021 16:51:25 GMT
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Post by jenna on Nov 24, 2021 16:51:39 GMT
For those who don't like the crunchy bits from baked mac and cheese and also love sharp cheddar (aka me) this one from allrecipes is our absolute favorite. I sub a spoonful-ish of dry mustard in place of the dijon it calls for. ...also I just throw a bunch of cheese into the bad boy and don't really measure anything at this point. If eating day of, I use really good sharp. If eating for the next day or two, I'll do really good extra sharp because the flavor dissipates. |
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Post by flanz on Nov 24, 2021 16:51:51 GMT
Swedish Potatoes
6 large russet potatoes, peeled
¾ cup sour cream
4 oz. cream cheese, at room temperature
1 ½ tsp. onion salt
½ tsp. salt
¼ tsp. white pepper
2 Tbs. butter
Crumb Topping:
1 ½ Tbs melted butter
¾ cup breadcrumbs
Cook potatoes in salted water until tender. Drain and mash until smooth. Add sour cream, cream cheese, onion salt, salt, pepper and butter. Beat until light and fluffy with no lumps. Turn mixture into a well buttered medium large casserole.
Melt butter, and add breadcrumbs. Pat crumbs on top of potato mixture to completely cover.
Bake at 350 for 30 minutes until heated through. Remove from oven and let stand for 10 minutes before serving.
If made in advance, refrigerate immediately and bake within 24 hours allowing 45 minutes at 350.
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Post by cindyupnorth on Nov 24, 2021 16:57:05 GMT
I think with those 2 things the simplest recipes are the best. Just your reg mash the potatoes, milk and cream. We don't do mac and cheese, but I would find a simple recipe.
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