HOW TO MAKE MASHED POTATOES WITH MAYONNAISE RECIPES
SLOW COOKER MASHED POTATOES RECIPE | MCCORMICK
These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take to your Thanksgiving gathering or a neighborhood potluck.
Provided by McCormick
Prep Time 15 minutes
Cook Time 4 hours
Yield 16
Number Of Ingredients 10
Steps:
- Spray inside of 6-quart slow cooker with no stick cooking spray. Add potatoes, stock and bay leaves. Cover.
- Cook 4 hours on HIGH or until potatoes are tender, stirring after each hour. Remove bay leaves. Stir in butter, salt, pepper and garlic powder. Cover. Let stand 5 minutes.
- Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired. Serve with McCormick Brown Gravy or Perfect Brown Gravy
Nutrition Facts : Calories 166 Calories
BACON CHEESE POTATOES RECIPE: HOW TO MAKE IT
I received this recipe from a friend who's a wonderful cook. This goes great with any main course, but it's especially good with ham. —Bertha Jensen, Mooresville, Indiana
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mix potatoes with onion, cheese and mayonnaise., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and paprika if desired.
Nutrition Facts : Calories 430 calories, FatContent 32g fat (11g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 891mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 12g protein.
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COPYCAT HELLMAN'S BEST FOODS MAYONNAISE RECIPE
One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.
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SLOW COOKER MASHED POTATOES RECIPE | MCCORMICK
These one-pot mashed potatoes are slow-simmered in stock and bay leaves, then whipped to perfection with butter, milk and garlic. Pop on the lid and take to your Thanksgiving gathering or a neighborhood potluck.
From mccormick.com
Cuisine American,
Calories 166 per serving
From mccormick.com
Cuisine American,
Calories 166 per serving
- Beat potatoes with electric mixer on medium-high speed or mash with potato masher, gradually adding milk, until smooth. Stir in parsley. Top with additional butter, if desired. Serve with McCormick Brown Gravy or Perfect Brown Gravy
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