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Creamy Brie Mashed Potatoes

Creamy Brie Mashed Potatoes

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If we could shrink ourselves, crawl into a bowl of these ultra-rich potatoes and take a nap, you better believe we would. Who knew potatoes could be this luxurious? MORE+LESS-


medium Yukon gold potatoes (3 lb), peeled and cut into 1-inch cubes


oz Brie cheese, rind removed and cut into 1/2-inch cubes

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  • 1

    In 3-quart saucepan, place potatoes and enough salted water to cover potatoes. Heat to boiling; reduce heat to medium-low. Cover and simmer 20 to 30 minutes or until tender; drain.

  • 2

    Return to pan. Shake pan gently over low heat to dry potatoes.

  • 3

    Meanwhile, in 1-quart saucepan, heat milk, butter, salt, pepper and garlic over medium-low heat 10 to 15 minutes, stirring occasionally, until garlic is tender. Pour milk mixture over potatoes. Add half of the cheese; mash with potato masher until fluffy.

  • 4

    Fold remaining cheese into mashed potatoes, just enough to incorporate. There should still be visible pockets of cheese. Serve hot.

Expert Tips

  • Cooking Vegetarian and Gluten Free? Always read labels to make sure each recipe ingredient is vegetarian and gluten free. Products and ingredient sources can change.
  • Yukon gold potatoes are a medium-starch potato. That means they’re a good compromise between dry, fluffy russet potatoes and moist, waxy varieties like red potatoes. Yukons are the perfect choice for these ultra-creamy, garlicky mashed potatoes.
  • These mashed potatoes have cheesy, gooey pockets of Brie cheese throughout. And while we love cheese, we chose a mild Brie so as to not completely overpower the potatoes.
  • Drying the potatoes in the pan after they have been cooked in the water allows them to soak up more milk and melted butter without becoming too loose.

Nutrition Facts

Serving Size: About 3/4 Cup
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Delicious, Creamy Mashed Potatoes

Mmmm&hellipcreamy, steamy, flavorful, delicious mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as tryptophan and whiskey.

russet or Yukon Gold potatoes

package (8 oz.) cream cheese, softened

(to 1 teaspoon) Lawry's Seasoned Salt

(to 1 teaspoon) black pepper

  1. Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  2. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  3. Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry&rsquos Seasoning Salt and ½ a teaspoon of black pepper.
  4. Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Sigh. Mashed potatoes. They&rsquore as much a part of Thanksgiving dinner as pecan pie and Uncle Festus.

But mashed potatoes are labor-intensive, and on Thanksgiving Day, that&rsquos not necessarily an asset. The wonderful thing about these mashed potatoes is, they can be made ahead of time, then warmed in the oven when you&rsquore ready. This has made a world of difference in my Thanksgiving Day sanity, peace, blood pressure readings, and hormone levels. The fact that they&rsquore wonderfully delicious is simply the icing on the cake. So let&rsquos go make &rsquoem!

With a vegetable peeler (i.e. carrot peeler), peel 5 pounds of regular Russet or Yukon Gold potatoes. After peeling, rinse under cold water.

Now, I always like to chop the potatoes in half or in fourths before throwing them into the pot. They cook more quickly and more evenly this way.

No need to freak and wig out here&mdashjust cut them so they&rsquore generally the same size.

Now, bring a pot of water to a healthy simmer&hellip

And go ahead and throw &rsquoem in.

Now, bring to a boil and cook for a good thirty minutes&mdashpossibly more.

That&rsquos just enough time to give yourself a nice paraffin manicure or, in my case, haul all your trash to the dump.

What did I just say? Ah, country life. It&rsquos so beautiful and idyllic.

Now. You have to give the potatoes the ol&rsquo fork check to make sure they&rsquore done. When they&rsquore cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost&mdashbut not totally&mdashfall apart. Remember, if the fork meets with any resistance, that means there&rsquoll be little hard pieces of potatoes in the final product. Translation: LUMPS!

Drain the potatoes in a large colander and give yourself a nice steam facial while you&rsquore at it.

When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.

Turn the burner on low. What we&rsquore going to do is mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients. That way, the potatoes won&rsquot be watery or &ldquomealy.&rdquo

Do you have a potato masher? You need one! They&rsquore relatively inexpensive and so much better to use than an electric mixer, the sharp blades of which can break down the starch in the potatoes and make the final product gummy. Also, you&rsquoll need a masher later when we make Butternut Squash Puree and Sinful Sweet Potatoes.

Until most of the steam has escaped and most of the chunks of potato have been mashed well, about three minutes.

Are you ready to get serious? Good. Find the butter you&rsquove been softening&hellip

And just slice it right into the hot potatoes. For five pounds of potatoes, I use 1 1/2 sticks.

Or, if I&rsquove had a particularly stressful week, I bump it up to 2 sticks. Butter, you may not be aware, is an effective psychological salve.

Now. Are you ready to get SERIOUS? Okay, I&rsquom just making sure. This, my friends and cohorts, is THE secret ingredient of delectable, delightful, creamy, perfect mashed potatoes. Do not be afraid. Do not scream and run. You must trust Pioneer Woman. I know of what I speak.

To five pounds of potatoes, I add an 8 oz package of cream cheese. It&rsquos best if it&rsquos softened.

Now, let me just say that Marlboro Man would never&mdashNEVER&mdashtouch cream cheese with a ten-foot pole. Never. He&rsquod sooner have his gums scraped than eat cheesecake or spread cream cheese on a cracker. But he loves my mashed potatoes. And he ate them for years before he ever got wind of the secret ingredient. He cried for a few days when he found out he&rsquod consumed cream cheese, but now he doesn&rsquot even bat an eye.

In terms of culinary repertoire, it&rsquos all about baby steps with these cowboys.

Now, to make the texture just right, we need to add a little Half & Half.

Hey, I COULD have used heavy cream. But this is a low-fat dish, people. I have to make healthy choices.

Begin with 1/2 cup. You can always add another splash later.

Now it&rsquos time to mash away again! If your butter and cream cheese were softened to begin with, everything should come together perfectly.

Oh, my. Did someone say &ldquocreamy?&rdquo Oh. I guess that was me.

Okay. That&rsquos the basic mashed potato recipe. From here, you can add whatever seasonings make your skirt fly up: onion powder, salt, fresh ground pepper, garlic salt&hellipeven mashed roasted garlic cloves (my personal favorite.)

For Thanksgiving, though, because the mashed potatoes will be served with gravy and all the other stuff, I like to keep it pretty simple. And Lawry&rsquos, to me, is just right. It provides salt content as well as just a hint of some other flavors.

It&rsquos important not to oversalt the potatoes, so start small and you can work your way up. I usually add about 1/2 teaspoon to start, then wind up adding another 1/2 teaspoon later.

In a perfect world, I would now reach over and grab my wooden pepper grinder. But in my world, my pepper grinder is outside, filled with gravel. Don&rsquot ask.

Go ahead an add as much pepper as you like. Again, I start with about 1/2 teaspoon, then add more later.

Now, stir or mash everything together.

Then TASTE the potatoes, and adjust the seasonings. The seasoning process should take a little time, as it&rsquos important to get it just right. Try really hard NOT to undersalt the potatoes. They need seasoning, man.

Now, butter a medium-sized baking dish.

And plop the mashed potatoes right in.

I&rsquom hungry. For mashed potatoes.

Now, to make it look reeeeeal puuuuurrrrty, smooth out the surface of the potatoes with a knife.

Ha! You just THOUGHT this was a low-fat dish, didn&rsquot you? Fooled you once again.

And place them all over the top. This just screams rebellion, doesn&rsquot it? Hey, look. It&rsquos Thanksgiving. And I just happen to be thankful for butter.

Now, the great thing here is, you can cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you&rsquore ready. It&rsquos amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.

When you&rsquore ready, remove it from the fridge at least an hour before baking (a couple of hours before eating) so the center won&rsquot be so cold. Bake in a 350-degree oven, covered, for 20-30 minutes, or until warmed through.

Here&rsquos mine. I actually forgot to cover mine with foil because my boys were dressing the dog in my favorite jeans and I had to intervene. But they turned out fine the top had a nice little buttery crust, which didn&rsquot bother me one bit.

Recipe of Master Mashed Potatoes Homemade

Hello everybody, welcome to our recipe page, looking for the perfect Master Mashed Potatoes recipe? look no further! We provide you only the perfect Master Mashed Potatoes recipe here. We also have wide variety of recipes to try.

Before you jump to Master Mashed Potatoes recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit As Well As Healthy.

One thing that some of you may already recognize is that by consuming the right foods can have a huge effect on your health. One of the foods you should be avoiding is any kind of foods you get at a fast food spot. The foods that you get from these fast food places are usually foods that are incredibly unhealthy, loaded with fat and typically have little to no nourishment. In this posting we shall be going over foods that you ought to be eating that can help you remain healthy.

Every person likes to have dessert following their meals and if you are one of those folks you may want to consider some citrus fruit. All of the nutrition in citrus fruit, including vitamin C, are in addition required for preserving your health. You may also want to combine a couple of things like orange sections, shredded coconut blended with a teaspoon of honey.

If you determine that your overall health is important to you, you ought to take these recommendations to heart. Also if you cut out all the refined food that you should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to master mashed potatoes recipe. You can cook master mashed potatoes using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Master Mashed Potatoes:

  1. Use 2.5 lbs of potatoes – russet or Yukon gold are best.
  2. Take 1 (14.5 oz) of can evaporated milk.
  3. Provide 6 tbs of unsalted butter – cubed.
  4. Take 1/2-1 tsp of salt.
  5. Take 1/4 tsp of black pepper.
  6. Use of enough water to cover potatoes.
  7. Provide 2 tsp of or 2 cubes chicken bullion (optional).

Steps to make Master Mashed Potatoes:

  1. Wash, peel and cut potatoes to 2 inch chunks. Place in colander and rinse under cold running water to rinse off excess starch. This will help keep them fluffy. Promise..
  2. Transfer to a medium/large pot. Add enough water to cover potatoes by about 1/2 inch. Add chicken bullion if desired (adds to the depths of flavor)..
  3. Bring to a boil over medium high heat. Reduce heat to medium, cover and boil gently until potatoes are fork tender. About 12-15 minutes..
  4. Drain potatoes in colander. Return potatoes to pot over low heat. Add butter, half the can of evaporated milk, 1/2 tsp salt, and pepper..
  5. Use manual potato masher or handheld electric mixer to mash and blend to desired consistency. Add additional evaporated milk as needed. I generally need about 3/4 of the can. Taste and add more salt as needed..
  6. Note: using the electric mixer will help provide a very smooth and creamy mashed potato, but be careful not to over mix as this can turn them gluey instead of creamy and fluffy..

If you find this Master Mashed Potatoes recipe useful please share it to your close friends or family, thank you and good luck.

Russet potatoes. Like we discussed before, I prefer to use a russet potato to achieve the best mashed potatoes. You’ll need about three pounds of russet potatoes.

Butter. You can’t make the best creamy dreamy mashed potatoes recipe without butter amirght? This is not a time to be stingy, butter is your friend in mashed potatoes.

Garlic. I don’t like for my Thanksgiving mashed potatoes to be overly garlicky, so instead we infuse the butter with garlic, for a very subtle garlicky undertone.

Heavy cream. Another essential ingredient. Heavy cream makes this creamy mashed potatoes extra luxurious and gives them the best mouthfeel you can’t achieve with milk.

Sour cream. For just a touch of tanginess and added flavor.

Salt. Potatoes don’t have any salt in them, so you need to give them a little bit of help!

Creamy Mashed Potatoes #HolidayWithChobani

I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.

Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.

I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.

Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.

This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart you can find Chobani with the other yogurts in the Dairy section.

makes 4 servings. multiply as needed.

  • 2 lbs potatoes
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup Chobani® Non-fat Plain Greek Yogurt
  • 1/3 cup milk (I used 1%)
  • Salt and pepper, to taste
  • Horseradish cheddar cheese, for garnish
  • 1/4 cup chives, finely chopped, for garnish

Peel the potatoes and cut into equal sized pieces (about 1 inch).

Add to a large pot and fill with water, covering the potatoes by 1-2 inches. Bring to a boil, cover, and reduce the heat.

Cook for about 20 minutes, or until the pieces of potatoes are easily pierced with a fork.

While waiting for the potatoes to cook, add the butter to a small saute pan over medium heat. When the butter has melted, add the garlic and cook for 2-3 minutes. Set aside.

In a small bowl, whisk the Chobani® Yogurt and milk together. Set aside.

When finished cooking, drain the potatoes and add to a large bowl.

Mash the potatoes with a masher or a large fork (for super fluffy potatoes, I suggest using a ricer).

Add the yogurt milk mixture and the garlic mixture to the mashed potatoes.

Season with salt and pepper and mix to combine.

I like a little tanginess to my mashed potatoes, so I topped mine with grated horseradish cheddar cheese, but you could eat them as is, or maybe add on some sharp cheddar cheese. Top with chives for color.

Wouldn’t these be a great addition to your holiday meal?

These mashed potatoes are oh so fluffy and creamy! The Chobani® Yogurt just melts into the potatoes and adds that creaminess I crave. I love the subtle flavor of garlic in the mashed potatoes as well!

I strongly suggest trying these with the horseradish cheddar on top. There is a little heat to the cheese which works so well with the creaminess of the potatoes!

Looking for more ways to incorporate Chobani® Non-fat Plain Greek Yogurt into your recipes? Check out some here!

Choosing of Potatoes – Russet Potatoes

For us, we shop at the wet market more often than the supermarket as the price is rather cheaper. However, there are times that we preferred the supermarket a lot more especially when come to purchasing a selected type of ingredients. We often have mistaken Yellow Potatoes and Russet Potatoes by their appearance in the wet market, so it’s hard to the differential without labels. They might look similar but one is waxy and another is light and creamy. Therefore when coming to mashed potatoes, we preferred the latter.

For mashed potatoes, usually, we go with Russets as they are a floury potato with a light and fluffy texture. The skin becomes chewy when cooked. These are commonly used for baked, mashed and roasted potatoes.

  • 2 large Russet Potatoes
  • 2 tablespoons of Butter, at room temperature
  • about 1 teaspoon of Salt
  • ¼ teaspoon Black Pepper
  • 2 cloves of Garlic, minced
  • 1/3 cup, plus two tablespoons, diced Brie
  • 1/2 - ¾ cup Light Sour Cream
  • 2 tablespoons Parmesan

Heat your oven to 375 degrees. Rinse and dry the potatoes. Take 1 tablespoon of butter and divide it between the two potatoes and rub all over. Generously sprinkle salt over the potatoes.

Place the potatoes on a baking sheet and let roast for one hour.

After one hour, remove the potatoes from the oven. They should be soft on the inside - if not you can let them cook a little longer. Slice the potatoes in half, and scoop out about 2/3 of the inside. You want a layer of potato to be left on the skin.

Combine the scooped out potato, 1 tablespoon butter, the sour cream, 1/3 cup brie, the parmesan, ½ teaspoon salt, and the black pepper in a bowl. Mash to combine. Taste test and add more salt and pepper if necessary.

Scoop the mashed potatoes back into the potato skins. Top with the remaining brie.


In a large saucepan or dutch oven place potatoes, cover with salted water and heat to a boil.

Reduce heat, cover and simmer for 20 to 30 minutes until potatoes are tender when pierced with a knife or fork.

Preheat the oven to 350℉ (180℃).

Reserve ¼ cup of milk and set aside.

Mash the potatoes with the butter, brie cheese, salt and pepper and fresh herbs using a potato masher.

For extra creamy potatoes mix in a stand mixer.

Butter the inside of a casserole dish. Spoon the potatoes into the casserole.

Pour the remaining milk on top of the casserole and place into the preheated oven.

Bake uncovered for 40 to 45 minutes or until potatoes are hot and the top has browned.

Start with 2 pounds of yellow potatoes.

(AKA butter potatoes AKA yukon gold potatoes).

We recommend using a kitchen scale to weigh the potatoes out. You won’t always have EXACTLY two pounds of potatoes – and that’s fine! Just get as close as you can.

If you have the option of being a little light or a little heavy as you weigh your potatoes, always go a little heavy. When you peel or trim your potatoes, you’ll lose a little bit of weight, so don’t worry if you’re a bit over (see the photo below!)


  • Did you know there are some tricks to getting the perfect baked potato? This recipe for the Best Baked Potato shares the surefire way to get a light and fluffy baked potato every time! There are no tricks to how to properly load it up. 🙂
  • Forget Taco Tuesday, this recipe for Flank Steak Fajitas needs its own day of the week! Tender and juicy flank steak spiced with chipotle and served with sautéed vegetables in a warm tortilla = PERFECTION. is a spin on the classic that you&rsquoll adore! Fluffy with a bit of a bite, this dish is a great way to add a little bit of heat to any steak dinner.