Hairy Bikers Mashed Potatoes are made with russet or Yukon Gold potatoes, butter, cream cheese, half-and-half, Lawry’s Seasoned Salt, and black pepper. This rich and creamy side dish serves 6 and takes about 45 minutes to prepare, including cooking and mashing.
More Hairy Bikers Recipe:
đ Why You’ll Love This Mashed Potatoes Recipe:
- Creamy Texture: The combination of butter, cream cheese, and half-and-half ensures a rich, creamy texture that’s both comforting and luxurious.
- Flavorful: Seasoned perfectly with Lawry’s Seasoned Salt and black pepper, these mashed potatoes have a depth of flavor that elevates them beyond the ordinary.
- Easy to Make: Despite their gourmet taste, these mashed potatoes are surprisingly easy to prepare, making them accessible for cooks of all skill levels.
- Perfect for Gatherings: This dish is a crowd-pleaser, ideal for family dinners, holiday gatherings, or any occasion that calls for a hearty side.
â What Is Hairy Bikers Mashed Potatoes Recipe?
Hairy Bikers Mashed Potatoes recipe features boiled russet or Yukon Gold potatoes mashed with butter, cream cheese, half-and-half, seasoned with Lawry’s Seasoned Salt and black pepper, and then baked until warm, creating a creamy, flavorful side dish.
đ„ Hairy Bikers Mashed Potatoes Ingredients
- 5 lb. russet or Yukon Gold potatoes
- 3/4 c. butter, plus more for topping
- 1 (8-oz.) package cream cheese, softened
- 1/2 to 3/4 cup half-and-half
- 1/2 to 1 tsp. Lawry’s Seasoned Salt
- 1/2 to 1 tsp. black pepper
đ„Ł How To Make Hairy Bikers Mashed Potatoes
- Peel the potatoes and cut them into pieces that are about the same size. Set a big pot of water on low heat and add the potatoes.
- Set it on high heat and cook for thirty to thirty-five minutes. As soon as the potatoes are done, a fork should go through them without any problems, and they should almost fall apart, but not quite.
- Let the potatoes drain in a big bowl. Put the potatoes back into the dry pot and turn the pot on the stove when they are the right size.
- Put the potatoes on low heat and mash them. Let the steam escape before adding the rest of the ingredients.
- After turning off the heat, add the cream cheese, butter, and about half a cup of half-and-half.
- Mash it up! After that, add half a teaspoon of Lawry’s Seasoned Salt and half a teaspoon of black pepper.
- Put it in a medium-sized baking dish and stir it well. Add some butter to the potatoes and put them in an oven set to 350ÂșF. Heat them until the butter melts and the potatoes are warm all the way through.
đ Recipe Tips:
- Uniform Pieces: Cut the potatoes into even pieces to ensure they cook uniformly. This prevents some pieces from becoming overcooked and mushy while others are still hard.
- Start in Cold Water: Begin cooking the potatoes in cold water. This helps them cook evenly throughout. Sudden exposure to hot water can cook the outside too quickly, leaving the inside uncooked.
- Donât Overcook: Cook the potatoes until they’re tender but not falling apart. Overcooked potatoes can become waterlogged, leading to less flavorful and more diluted mashed potatoes.
- Dry the Potatoes: After draining, return the potatoes to the pot and let them dry out over low heat. This step evaporates any remaining water, which is crucial for achieving the perfect consistency.
- Warm Your Dairy: Gently heat the half-and-half before adding it to the potatoes. Warm dairy mixes more smoothly with the potatoes, enhancing their creaminess.
- Mash Properly: For the smoothest consistency, use a potato ricer or masher. Avoid over-mashing as it can make the potatoes gluey.
đ What To Serve With Mashed Potatoes?
Mashed potatoes pair well with roast beef, grilled chicken, pork chops, or meatloaf they also complement green beans, roasted vegetables, or a hearty salad for a comforting meal, serve alongside gravy, sautéed mushrooms, or with steamed broccoli for added nutrition.
đ How To Store Leftovers Mashed Potatoes?
- In The Fridge: Cool Leftovers Mashed Potatoes and store in an airtight container for up to 5 days.
- In The Freezer: Spread cooled Leftovers Mashed Potatoes in a freezer bag remove air and freeze for up to 2 months. Thaw in the fridge and reheat with extra butter or cream.
đ„” How To Reheat Leftovers Mashed Potatoes?
- In the Oven: Place Leftovers Mashed Potatoes in an oven-safe dish and reheat for 20 minutes at 350°F.
- In the Microwave: Reheat Leftovers Mashed Potatoes on high for 2-3 minutes.
FAQ’S
What Potatoes Are Best for Mashed Potatoes?
Russet and Yukon Gold potatoes are ideal for mashed potatoes russets provide a fluffy texture, while Yukon Golds offer creaminess. Choose based on your preference for textu
How Do I Prevent Lumpy Mashed Potatoes?
To avoid lumps, ensure even cooking by cutting potatoes into uniform pieces additionally, mash them thoroughly and consider using a potato ricer for smoother results.
What’s the Secret to Creamy Mashed Potatoes?
Creamy mashed potatoes come from using butter, cream cheese, and half-and-half adding warm dairy and mashing until smooth is key.
How Do I Add Flavors to Mashed Potatoes?
Experiment with minced garlic, fresh herbs, grated cheese, or caramelized onions to add depth of flavor to your mashed potatoes.
What Are Creative Toppings for Mashed Potatoes?
Elevate your mashed potatoes with toppings like crispy bacon, sautéed mushrooms, caramelized onions, or a drizzle of truffle oil for a gourmet twist.
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Hairy Bikers Mashed Potatoes Nutrition Fact:
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Total Carbs: 18g
- Net Carbs: 17g
- Dietary Fiber: 1g
- Total Sugars: 1g
Hairy Bikers Mashed Potatoes
Description
Hairy Bikers Mashed Potatoes are made with russet or Yukon Gold potatoes, butter, cream cheese, half-and-half, Lawry’s Seasoned Salt, and black pepper. This rich and creamy side dish serves 6 and takes about 45 minutes to prepare, including cooking and mashing.
Ingredients
Instructions
- Peel the potatoes and cut them into pieces that are about the same size. Set a big pot of water on low heat and add the potatoes.
- Set it on high heat and cook for thirty to thirty-five minutes. As soon as the potatoes are done, a fork should go through them without any problems, and they should almost fall apart, but not quite.
- Let the potatoes drain in a big bowl. Put the potatoes back into the dry pot and turn the pot on the stove when they are the right size.
- Put the potatoes on low heat and mash them. Let the steam escape before adding the rest of the ingredients.
- After turning off the heat, add the cream cheese, butter, and about half a cup of half-and-half.
- Mash it up! After that, add half a teaspoon of Lawry’s Seasoned Salt and half a teaspoon of black pepper.
- Put it in a medium-sized baking dish and stir it well. Add some butter to the potatoes and put them in an oven set to 350ÂșF. Heat them until the butter melts and the potatoes are warm all the way through.
Notes
- Uniform Pieces: Cut the potatoes into even pieces to ensure they cook uniformly. This prevents some pieces from becoming overcooked and mushy while others are still hard.
- Start in Cold Water: Begin cooking the potatoes in cold water. This helps them cook evenly throughout. Sudden exposure to hot water can cook the outside too quickly, leaving the inside uncooked.
- Donât Overcook: Cook the potatoes until they’re tender but not falling apart. Overcooked potatoes can become waterlogged, leading to less flavorful and more diluted mashed potatoes.
- Dry the Potatoes: After draining, return the potatoes to the pot and let them dry out over low heat. This step evaporates any remaining water, which is crucial for achieving the perfect consistency.
- Warm Your Dairy: Gently heat the half-and-half before adding it to the potatoes. Warm dairy mixes more smoothly with the potatoes, enhancing their creaminess.
- Mash Properly: For the smoothest consistency, use a potato ricer or masher. Avoid over-mashing as it can make the potatoes gluey.