To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

Cream Cheese Mashed Potatoes are the BEST. EVER. Fluffy yet creamy, with a silky, luxurious texture that tastes absolutely phenomenal with my easy, full-of-flavor vegetarian gravy. You have to try this easy + delicious mashed potato recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mashed Potatoes with Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Mashed Potatoes with Cream Cheese
• Tips for Success
• Make-Ahead Tip
• Can I Freeze Mashed Potatoes?
• What to Serve with Cream Cheese Mashed Potatoes
• More Mashed Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first published this cream cheese mashed potatoes recipe in 2012. It’s been awhile! Here’s the story I told about them back then:

For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. Oooohhhhh. Mashed potato learning curve, what can I say.

And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.

And then I found this recipe from Queen Martha, and I gave cream cheese a spin. Peel and boil the potatoes and drain, as usual. Then hand-mash them with copious amounts of butter, an entire block of cream cheese, and milk. I hand-mashed and left a few lumps here and there, and they were glorious.

Why You’ll Love Mashed Potatoes with Cream Cheese

I call these “Best-Ever Mashed Potatoes” because they’re the best I’ve ever made (or tasted, for that matter). Please don’t take it as my bashing your granny’s recipe. Just, to my family and to me, they’re the best ever.

The cream cheese gives them such a decadent, almost melt-in-your-mouth texture, plus just a tad bit of tang that you don’t get otherwise.

Ingredients

• Potatoes – I use russet potatoes. You could also use Yukon Gold potatoes. I wouldn’t recommend veering from either of those options.
• Cream cheese – Yes, an entire block. Trust me.
• Butter – Use room temp butter if you can. It’s so much easier to melt it into your potatoes. You’ll want a stick for the potatoes and a couple of generous pats for the top. Unsalted or salted are both fine.
• Milk – Whole milk is perfect, though you can also use half and half if you prefer an even richer mashed potato recipe.
• Salt & pepper – Lots of both is my preference!

Adaptations/Variations

• Dairy-free/vegan version: You might be better off making these dairy-free mashed potatoes, but it is possible to make these mashed potatoes dairy free by swapping the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.
• Garlic & Herb Cream Cheese Mashed Potatoes: For a spin on the ever-popular Boursin mashed potatoes, you could either swap in some Boursin for the cream cheese or make your own garlic and herb cream cheese to add to your mashed potatoes. Transcendent!

How to Make Mashed Potatoes with Cream Cheese

First, fill a pot about halfway with water and set it over your burner to boil. Grab a vegetable peeler and peel your potatoes, then add them to the pot. Boil them until tender (I use a fork to make sure it easily goes through a potato).

Drain the potatoes in a colander and place them back in the pot. Add the cream cheese, butter, 1/2 cup of the milk, and some salt and pepper. Start mashing!

You can mash them by hand, leaving them lumpy or making them more smooth, whichever is your preference. Or you can use a potato ricer for fluffy yet smooth mashed potatoes. Your choice!

Add more milk until the mashed potatoes have reached the consistency you like. Taste them (yummm) and then add more salt and pepper until they’re perfect.

I like to serve them up in a big dish with a couple of generous pats of butter and some fresh herbs.

Tips for Success

• Use a potato masher or ricer, NOT a mixer. The idea is to keep the potatoes fluffy while you’re mashing them, so don’t go crazy. Mixing them with a hand mixer can release too many starches, which can make mashed potatoes gummy.
• Start with room temp cream cheese and butter. This just helps them melt into the potatoes much easier.
• You can boil your potatoes whole or cut them into halves or quarters. If you make them smaller, they’ll cook faster.

I hope these best-ever mashed potatoes with cream cheese are as big a hit for your family as they have been for mine over the years! They’re luxuriously creamy and taste so amazing … basically taking your already-delicious classic mashed potatoes and making them miles better. We love these mashed potatoes!

Make-Ahead Tip

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

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Ultimate Mashed Potatoes Recipe (with Cream Cheese!)

Our very favorite mashed potato recipe. A special ingredient, cream cheese, makes them extra creamy and oh-so delicious.

Keyword best mashed potatoes, creamy mashed potatoes with cream cheese, mashed potatoes with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 3 1/2 pounds russet potatoes about 10 medium potatoes; peeled
• 8 ounces cream cheese room temperature is best
• 1/2 cup butter 1 stick; plus more for serving; room temp is best
• 3/4 cup whole milk
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Fill a large pot halfway with water. Bring to a boil over high heat. Carefully add peeled potatoes.
• Boil over high heat until the potatoes are fork-tender, about 25 minutes.
• Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.
• Add the cream cheese, butter, 1/2 cup of the milk, and a hefty pinch salt and pepper.
• Mash the potatoes with a potato masher until they reach desired consistency, adding more milk a little at a time until they're the texture you'd like. Taste and add additional salt and pepper if you like.
• Spoon into a large bowl and top with a generous pat of butter and some fresh herbs if you like. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

What to Serve with Cream Cheese Mashed Potatoes

Ahhhh, the possibilities!

• Well first off, we need some gravy! This vegetarian onion gravy is divine (and one of the most popular recipes on my site!), or try mushroom gravy.
• Don’t forget the stuffing! This buttery herb stuffing or cornbread stuffing are both perfect.
• This from-scratch green bean casserole or stuffed delicata squash are both lovely too.

More Mashed Potato Recipes

• Golden Mashed Potatoes
• Dairy-Free Crock Pot Mashed Potatoes
• Loaded Mashed Potatoes
• Whipped Sweet Potatoes

The post Ultimate Creamy Mashed Potatoes (with Cream Cheese) appeared first on Kitchen Treaty.

Sweet potatoes are simmered with rich coconut milk, then whipped until velvety smooth and almost fluffy. THEN they’re drizzled with a maple syrup-pecan mix.

These mashed sweet potatoes are so special for the holidays, and we just love them so much!

I think these coconut whipped sweet potatoes make the perfect Thanksgiving side. They should pair nicely with just about anything, plus they just happen to be vegan, dairy-free, and gluten-free, so they cover a lot of bases for the special diets out there. Everyone’s happy! Sweet potatoes for all!

Table of Contents

• The Story Behind the Recipe
• The Key To Making the BEST Whipped Sweet Potatoes
• Are They Savory or Sweet?
• Ingredients
• Adaptations/Variations
• How to Make Mashed Sweet Potatoes
• More Sweet Potato Recipes
• More Dairy-Free Thanksgiving Side Dishes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Truth is, I didn’t always adore sweet potatoes. Maybe it was just the specific recipe that graced our Thanksgiving table growing up, but I have, uh, non-fond memories of a sweet potato + brown sugar + marshmallows situation. Probably because I expected the sugary nirvana of marshmallows and brown sugar – but not the sweet potato part.

In adulthood, it took me awhile to come around to sweet potatoes. I learned that when sweet potatoes were prepared more on the savory side, they were ohmygosh delicious – and soon enough, I was in love.

For some reason, I’m especially obsessed with them this fall. I recently shared this sweet potato noodle recipe, and I’ve got several more sweet potato recipes in the hopper. Serious sweet potato kick over here. But no marshmallows in sight, thankyouverymuch.

Interestingly (ironically?) though, once I learned I liked sweet potatoes by enjoying them in a more savory way, I also came around to sweeter, er, sweet potato dishes. No, I can confidently say I will never enjoy a marshmallow-and-sweet-potato-bake sans 1980, but sweet potato pie, for instance? That, I can happily do.

Readers say …

“Love this recipe. I do it every thanksgiving for my GF/DF husband! It’s a big hit with everyone else too.”

– Kailey

The Key To Making the BEST Whipped Sweet Potatoes

Making mashed sweet potatoes is nothing like making traditional mashed potatoes. If you boil sweet potatoes in water then drain them like you would with regular mashed potatoes, you lose a ton of flavor!

This super easy method solves that problem, because you simmer the sweet potatoes with coconut milk, then, once they’re tender, just whip the rich and full-of-flavor cooking liquid right in with your sweet potatoes.

The result is the most otherworldly whipped sweet potatoes! These mashed sweet potatoes are divine.

The beauty of simmering the potatoes in coconut milk is that if you were using traditional dairy milk or heavy whipping cream, you might run the risk of scorching your milk. But that doesn’t happen with the coconut milk in this recipe.

The bonus to using coconut milk? These whipped sweet potatoes are completely dairy-free, perfect for anyone who can’t eat dairy at your holiday table!

Another nice bonus is that you don’t have to fuss with roasting and scooping your sweet potatoes, draining them after boiling them, or steaming them. You just simmer the sweet potato right in the coconut milk. I LOVE THIS RECIPE SO MUCH!

Are They Savory or Sweet?

These Whipped Sweet Potatoes are kind of a happy medium between savory and sweet. The potatoes read as mostly savory, but the maple-pecan drizzle adds the element of sweet – in a good way.

Ingredients

• Sweet potatoes – Here in the U.S., yams and sweet potatoes are a term that’s used interchangeably. Grab your favorite kind. (Outside of the U.S., make sure you grab sweet potatoes only).
• Coconut milk – I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.
• Pure maple syrup – Grade A or Grade B will work. Note that Grade B has more intense maple flavor.
• Cinnamon, nutmeg, a tiny amount of ground cloves, and cayenne pepper: Warming, wonderful spices plus a pinch of cayenne for an addicting little touch of heat.
• Salt – I really like kosher salt for this kind of cooking.
• Pecans – I call for chopped raw pecans, but you can toast them for an added touch of flavor.

Adaptations/Variations

• Whip in a teaspoon or two of fresh orange zest for a kiss of sweet orange flavor.
• Omit the cayenne pepper or sub freshly ground black pepper for a more kid-friendly version with no heat (though honestly the cayenne is super subtle!)

How to Make Mashed Sweet Potatoes

These whipped mashed potatoes really are a cinch to whip up (literally)! Simply simmer the sweet potatoes and a few cozy spices in coconut milk until tender.

Then, you whip it all up.

Then, it’s time to make the simple maple drizzle. Simply simmer your maple syrup with your pecans until warm and a bit thickened.

From there, scoop your mashed sweet potatoes into your serving bowl and drizzle with maple syrup, some pecans, and maybe a pinch of flaky coarse sea salt if you like.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

More Dairy-Free Thanksgiving Side Dishes

• Green Beans Amandine (with vegan option)
• Vegan Buttery Herb Stuffing
• Vegan Green Bean Casserole
• Vegan Mushroom Gravy or Vegetarian Gravy (with vegan option)
• Fluffy Vegan Dinner Rolls

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Whipped Sweet Potatoes

Sweet potatoes simmered in coconut milk until tender, whipped until smooth, and topped with a warm maple syrup and pecan mixture. Dairy-free and delicious!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 237kcal

Author Kare

Ingredients

• 3 pounds sweet potatoes peeled and cut into approx. 3/4-inch cubes
• 1 14-ounce can coconut milk*
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1/16 teaspoon a generous pinch ground cloves
• 1/2 teaspoon kosher salt plus more to taste

Maple-Pecan Drizzle:

• 1/3 cup chopped raw pecans
• 1/3 cup pure maple syrup

Instructions

• Place a large pot over medium heat. Add the sweet potatoes, coconut milk, 2 tablespoons maple syrup, cinnamon, nutmeg, cayenne, cloves, and 1/2 teaspoon kosher salt to the pot. Stir to combine.
• Bring to a simmer, then reduce heat to low. Cover and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Remove pot from heat and remove lid. Let cool until a bit safer to handle – I give it about 5 minutes.
• While the potatoes are cooling a bit, make the maple-pecan drizzle. Place the pecans and 1/3 cup maple syrup in a small saucepan and set over low heat. Cook, stirring frequently, until warm and bubbling, a couple of minutes (depending on your stove top). Remove from heat.
• Using a hand mixer, whip the potatoes, starting on low speed and then gradually increasing to high speed to help decrease splatter. Be careful! Note that if you have a non-stick pan, you may want to transfer the potatoes to a bowl first so you don’t risk getting any teflon in your potatoes. Teflon potatoes bad!
• Taste the potatoes and add more salt if desired. Scoop into a serving bowl and spoon the warm maple-pecan drizzle over the top. Serve.

Notes

* I have only tested this recipe with full-fat coconut milk. I have a hunch, though, that lite would work fine.

8/19/2024 recipe update: Increased prep and cook time based on additional testing and reader feedback.

Nutrition

Serving: 1g | Calories: 237kcal | Carbohydrates: 48g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 174mg | Fiber: 6g | Sugar: 20g

The post Whipped Sweet Potatoes appeared first on Kitchen Treaty.

Though I’ve never actually thrown a Friendsgiving dinner, I’ve gotta say I think the concept is pretty brilliant. I mean, there are so. many. amazing Thanksgiving recipes out there.

But the thing is, in my mind Thanksgiving really calls for traditional, time-honored recipes. Maybe one new dish, but if you experiment with the overall menu too much, you might just risk ruining the whole dinner. And that’s a big noooooooo (said wailing, trailing off), at least for control-freak moi.

Enter Friendsgiving. Here’s maybe where you could first try your hand at Veggieducken or a fancy Pumpkin Cheesecake Cake. Because it’s not called Friends(for)giving for nothing, right?! And who knows, maybe the recipe will be so good it’ll make the cut and earn a coveted spot at your more traditional Thanksgiving table.

These Golden Mashed Potatoes seem like they could be a risky addition to the actual meal, but stick with me kid, because they’re really quite worthy of either one this year. Especially if you serve them aside this brown gravy.

An Indian-spiced side actually teams up remarkably well with the more traditional American-themed Thanksgiving recipes. These mashed potatoes feature oh-so trendy turmeric for that brilliant yellow hue, along with cumin and garlic powder.

The aforementioned gravy is flavored with garlic, ginger, and Garam Masala, an Indian spice blend with cinnamon, cloves, and more. Completely fall-ish. Completely Thanksgiving-ish. Completely delicious, uh, ish, especially together.

If you’re not quite sure of the idea of turmeric mashed potatoes, just think of samosas, those delicious spiced potato stuffed pastries. These mashed potatoes taste kind of like samosa filling! Except with no peas or other veggies.

This is a vegan mashed potato recipe, made creamy with Silk unsweetened soymilk and a drizzle of olive oil for richness. That’s all they need! I added a pat of vegan butter, but they are plenty flavorful without it. It’s a vegan holiday side that should appeal to all at your table – meat-eaters too. For real.

Whichever ‘giving you’re cooking for, these Turmeric Mashed Potatoes might just be your new favorite. They are ours (I’m obsessed, truly). They’re so good with vegan brown gravy or my popular vegetarian gravy recipe. Try them!

The post Golden Turmeric Mashed Potatoes appeared first on Kitchen Treaty.

It was time, though, to create a version that was just as yummy and convenient, but dairy-free. After all, holidays call for mashed potatoes. And Meatless Monday calls for mashed potatoes. Heck, every day calls for mashed potatoes! Why not lighten them up a bit and make them accessible to everyone while you’re at it?!

Creamy, dreamy almond milk to the rescue! Yep, today I’ve teamed up with Silk® – another product I’m a huge fan of – to bring you these Vegan Slow Cooker Mashed Potatoes with Garlic & Chives. And they are SO GOOD. Pass the vegan gravy and let’s goooo!

My goal was to create a mashed potato recipe that’s tasty for all – not just the vegans or dairy-free folks at the table. One that’s phenomenal with vegetarian gravy (that’s easy to make dairy-free, too!) Thanks to Silk Almondmilk in place of the half-and-half or cream, we now have one mashed potato recipe for everyone!

Of course, if you’re the vegan in the mix, you might just clutch the bowl to your chest and growl “mine!” whenever any grabby hands come close.

Not that I would do that. Nuh-uh.

The post Vegan Slow Cooker Mashed Potatoes with Garlic & Chives appeared first on Kitchen Treaty.

Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

(more…)

The post Slow Cooker Loaded Mashed Potatoes (with Optional Bacon) appeared first on Kitchen Treaty.

Best of all? These mashed red skinned potatoes take, oh, about 5 minutes of hands-on time. 5 minutes!

The Story Behind the Recipe

Yes, I have a calendar. Yes, I know I missed the boat on this one. Yes, I totally realized I should have posted this Crock Pot mashed potato recipe before Thanksgiving. Grr.

Buuuut I didn’t. And I don’t want to wait another year to share. Besides, mashed potatoes are delicious any time of year, right? Especially super garlicky, buttery, creamy, and ridiculously easy ones. Right?!

Why You’ll Love Crock Pot Garlic Mashed Red Potatoes

Well, I guess I’ll tell you how *I* feel about it!

I love, love, love this mashed red-skinned potatoes recipe. I mean, I always love Crock Pot recipes, but this one kind of takes the cake. No peeling potatoes over the sink. No pots of water boiling over. No mincing garlic, even! Just throw, cook, mash.

Truthfully, they’re not going to be the fluffiest mashed potatoes you’ve ever eaten – they’re just not that type of mashed potato. But what they lack in smooth, silky puffiness, they more than make up for in incredible, mellow slow-roasted garlic flavor.

Ingredients

• Garlic – Lots of whole cloves of garlic! This is a no-chop recipe – just throw the cloves in whole and they’ll cook down into mellow garlicky goodness in the Crock Pot.
• Red potatoes – No need to peel! Just scrub them clean and cut them into chunks.
• Butter
• Salt & pepper
• Vegetable broth – Key for Crock Pot mashed potatoes. The potatoes need something to cook in that isn’t going to scald like milk might, plus, it adds lots of flavor!
• Half & half – For that creamy mashed potato consistency. Add more or less to taste.

Adaptations/Variations

• Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
• Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.

How to Make Slow Cooker Mashed Red Potatoes

1. Wash your potatoes.
2. Put them in the Crock Pot with whole peeled garlic cloves, a little broth, some butter.
3. Turn on the Crock Pot.
4. Come back a few hours later, and mash.
5. Add a little half and half. Season with salt and pepper. Mash a little more.
6. Add a pat of butter for looks. And devour!

If you’re a mashed potato lover, these mashed red-skinned potatoes made in the slow cooker are going to be a winner all around! Not only are they absolutely delicious, they are SO easy to make.

Try this for the holiday, or any day. Or, okay fine, just go ahead and bookmark for next November. It’s all good.

Print

Crock Pot Garlic Mashed Red Potatoes Recipe

With just five minutes of hands-on time, these garlicky mashed red-skinned potatoes may just be the easiest you've ever made.

Keyword crock pot mashed potatoes, mashed red potatoes, mashed red potatoes with garlic, mashed red skin potatoes, mashed red skinned potatoes, red skin mashed potatoes

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 servings

Calories 167kcal

Author Kare

Equipment

• Two-quart or larger Crock Pot

Ingredients

• 10 cloves garlic medium in size, separated from the bulb and peeled [about 1/8 pound of garlic]
• 2 pounds red potatoes scrubbed clean and cut into 2-inch pieces
• 2 tablespoons butter + more for serving
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/4 cup vegetable broth can substitute water
• 1/4 cup half-and-half + more as desired

Instructions

• Place garlic in the Crock Pot, then add potatoes. Top with butter, sprinkle on the salt, and add the water or vegetable broth.
• Cook on high 3 – 4 hours or low 8 hours. Potatoes and garlic should be very tender.
• Using a potato masher, mash potatoes a bit and then pour in 1/4 cup half-and-half. Continue mashing, adding additional half-and-half until potatoes are desired consistency. Taste and add additional salt and pepper if desired.
• Serve topped with additional butter if desired.

Notes

Adaptations/Variations

• Vegan Mashed Red Potatoes – Swap in vegan butter and a creamy plant-based milk such as full-fat (unsweetened!) oat milk.
• Non-garlicky mashed red potatoes – Just leave out the garlic! Still delicious.

Nutrition

Serving: 1cup | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 298mg | Potassium: 740mg | Fiber: 3g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg

More Mashed Potato Recipes

• Mashed Potatoes with Cream Cheese
• Golden Mashed Potatoes
• Vegan Crock Pot Mashed Potatoes
• Loaded Mashed Potatoes

The post Crock Pot Garlic Mashed Red Potatoes appeared first on Kitchen Treaty.