Best 4 Mashed Potatoes Using Canned Potatoes Recipes

**Mashed Potatoes Using Canned Potatoes: A Creamy and Convenient Delight**

Mashed potatoes, a classic comfort food, can be elevated to new heights using canned potatoes. This convenient method offers a hassle-free alternative to boiling and peeling fresh potatoes, making it a perfect choice for busy weeknights or large gatherings. With just a few simple steps, you can create creamy, fluffy mashed potatoes that are bursting with flavor. Discover three delectable recipes in this article, each offering unique variations to satisfy your taste buds. From classic mashed potatoes with butter and milk to garlic-herb mashed potatoes and cheesy mashed potatoes, these recipes provide a range of options to suit every palate. Get ready to indulge in the ultimate comfort food experience with our collection of canned potato mashed potato recipes.

Let's cook with our recipes!

THE BEST MASHED POTATOES

The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

MASHED POTATOES USING CANNED POTATOES RECIPE - (4.5/5)

Mashed Potatoes using Canned Potatoes Recipe - (4.5/5) image

Provided by á-7198

Number Of Ingredients 4

Ingredients

2 cans (14.5oz.ea.) Del Monte® Diced, Sliced or Whole New Potatoes, drained
1/4 cup low fat milk
2 Tbsps. butter
Salt and black pepper, optional

Steps:

Directions 1.Place potatoes and milk in a large saucepan; bring to a boil over medium-high heat and continue boiling 1 minute to heat through. Remove from heat. 2.Add butter. Using a potato masher; mash to desired consistency. Season to taste with salt and pepper, if desired. If too thick, add more milk.

CLASSIC MASHED POTATOES

Classic Mashed Potatoes image

Provided by Ina Garten

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 pounds boiling potatoes, such as Yukon Gold
Kosher salt
1 1/2 cups whole milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper

Steps:

Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

HOW TO MAKE MASHED POTATOES USING CANNED POTATOES

HOW TO MAKE MASHED POTATOES USING CANNED POTATOES image

This recipe shows the reader how to make mashed potatoes from canned potatoes

Provided by Wendi Spraker

Categories Side

Time 15m

Number Of Ingredients 9

Ingredients

1 Can of potatoes (whole, sliced or diced)
1 cup water
2 Tbs butter
¼ tsp garlic powder
¼ tsp onion powder
¼ cup Grated parmesan cheese
¼ Cup sour cream
¼-½ cup milk (using milk depends on how thick or thin you like your potatoes, see notes)
Salt and Pepper to taste (Make sure to taste first!)

Steps:

Drain the canned potatoes well.
In a medium saucepan over medium heat add the water and the can of potatoes.
Heat the potatoes until the water is bubbling and keep heating till the potatoes are heated through. Turn the heat off.
Drain the potatoes again.
Set the pot back on the hot stovetop and place the butter, garlic and onion powder, parmesan cheese and sour cream into the potatoes. Mash well with a potato masher OR whip with a kitchen mixer.
Once mixed, if too thick, add the milk SLOWLY. Start with ¼ cup and then add by tablespoon fulls until desired consistency is reached.
Taste and add salt and pepper.

Nutrition Facts : Calories 180 kcal, ServingSize 1 serving

Tips:

Choose the right canned potatoes: Look for canned potatoes that are whole or diced, rather than mashed or seasoned. This will give you more control over the texture and flavor of your mashed potatoes.
Drain and rinse the potatoes thoroughly: This will remove any excess salt or preservatives from the potatoes.
Use a ricer or potato masher: A ricer will give you the smoothest mashed potatoes, while a potato masher will give you a more rustic texture.
Add milk, butter, and seasonings to taste: Start with a small amount of each and then add more until you reach the desired consistency and flavor.
Serve immediately or store for later: Mashed potatoes can be served immediately or stored in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a saucepan over low heat.

Conclusion:

Mashed potatoes made with canned potatoes are a quick and easy side dish that can be enjoyed by people of all ages. By following these tips, you can make sure that your mashed potatoes are creamy, flavorful, and delicious.