Best Holiday Potatoes Recipes

HOLIDAY MASHED POTATOES

Steps:

• Beat hot potatoes until all lumps are removed.
• Add cream cheese (in small pieces) and the butter.
• Beat well until cheese and butter are completely melted and mixed.
• Stir in sour cream.
• Add eggs and onion to milk and add this to the potatoes with salt and pepper.
• Beat until light and fluffy.
• Place in a greased 9-inch casserole.
• Refrigerate several hours or overnight.
• Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

SUNNY'S HOLIDAY VIBE SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
• Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice.

HOLIDAY ONLY MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, add butter, and mash using a potato masher, ricer or mixer. Gradually beat in the heavy cream. Serve hot!

TINA'S HOLIDAY MASHED POTATOES

Steps:

• Fill a large stockpot with water. Add potatoes, chicken bouillon, and rosemary. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and place in a large bowl. Add cheese, milk, sour cream, and butter; beat with an electric mixer until smooth. Mix in green onions, garlic, salt, and pepper. Transfer mashed potatoes to a serving dish.

HOLIDAY SWEET POTATOES WITH MARSHMALLOW CREAM

Steps:

• 1. Preheat oven to 350 degrees
• 2. Grease an 8x8 baking dish
• 3. Run the 3 cups of cooked sweet potatoes through a ricer, food mill or fine mesh sieve or colander.
• 4. Stir in the rest of the ingredients by hand.
• 5. Pour into baking dish.
• 6. Top with Marshmallow cream or mini marshmallow. * The marshmallow cream will come out of the jar easier if you microwave it for just a couple of seconds. NO longer or you will have a marshmallow volcano ! lol
• 7. Bake until puffy. Serve immediately
• 8. I always double this recipe so we will have leftovers for the next day. You can make this up the night before and then just pop it in the oven with foil to warm and THEN add the marshmallow.

HOLIDAY POTATOES

Steps:

• 1. Heat oven to 350^. Spray a 9 x 13 inch glass baking dish with butter not stick spray; set aside. In a large skillet over medium heat add 2 Tablespoons vegetable oil. Cook the thawed potatoes, mushrooms, Italian seasoning and garlic powder until crispy.Turn with a turner often to brown evenly.Spread potato mixture into the prepared dish.
• 2. In a medium saucepan over low heat, combine 1/2 cup softened butter, all the sour cream , the can of undiluted soup and 1/4 cup of milk, blend all together until you get a nice thick sauce, stirring often.
• 3. Pour sauce over potatoes in dish. Cover all with the cheese. Place the crushed corn flakes enough to generously cover the casserole(about 3 cups crushed, in a medium bowl. Pour the melted butter over cornflakes and stir to coat evenly. Sprinkle them evenly over the casserole.Bake in oven for about 45 to 60 minutes.
• 4. Make sure potatoes ore soft and cheese is bubbly. This dish reheats great;that is if you have any left.You can use cracker crumbs instead of corn flakes, if you desire. Enjoy!

HOLIDAY CITRUS SWEET POTATOES

Steps:

• Scrub and pierce sweet potatoes. Bake at 400° for 45-50 minutes or just until tender. Reduce heat to 350°. When cool enough to handle, peel and cut into 1/2-in. slices. Place in a greased 13-in. x 9-in. baking dish., Drain pineapple, reserving juices. In a small saucepan, combine cornstarch and brown sugar. Gradually stir in orange juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pineapple, oranges and cranberries; heat through., Pour sauce over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

DEBORAH'S HOLIDAY MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 to 25 minutes. Drain.
• Mash the potatoes with sour cream, milk, butter, jalapeno pepper, Monterey Jack cheese, and garlic powder in a bowl using a potato masher or fork until smooth and fully incorporated.

HOLIDAY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
• Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
• Add garlic and sauté until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
• Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
• Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
• Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

CLASSIC CREAMY MASHED POTATOES - FAVORITE, EASY HOLIDAY SIDE DISH!

Steps:

• Add the cubed potatoes to a large pot; fill with enough water to cover the potatoes and add ½ tablespoon of salt.
• Set the potatoes over high heat and bring the water to a boil; lower heat to a steady simmer and cover the pot.
• Cook for 18 to 20 minutes, or until potatoes are soft and tender.
• Remove from heat and drain in a colander.
• Put the potatoes back into the pot and add 4 ounces cream cheese, sour cream, and butter; using a potato masher, mash the potatoes until creamy.
• If you want creamier mashed potatoes, add remaining cream cheese.
• Stir in the garlic powder, salt, and pepper; taste and adjust accordingly.
• Spoon the mashed potatoes into a serving bowl and garnish with parsley and a pat of butter.
• Serve.

HOLIDAY SWEET POTATOES

Steps:

• Layer half of the sweet potatoes and half of the apples in a greased 13-in. x 9-in. baking dish. Repeat layers. Combine brown sugar and nutmeg; sprinkle on top. Dot with butter. Pour cider over all. Cover and bake at 350° for 45-50 minutes. Sprinkle with pecans just before serving.

HOLIDAY ONLY MASHED POTATOES

Steps:

• 1. Place potatoes in a large pot with enough water to cover, bring to a boil.
• 2. Cook until fork tender.
• 3. Drain. Add butter, beat in heavy cream. Serve Hot!

HOLIDAY BUFFET POTATOES

Steps:

• 1. Combine cottage cheese, sour cream, onion, garlic and potatoes. Pour into a buttered or sprayed casserole dish. Top with cheese and sprinkle with paprika. Bake at 350^ for 35 minutes or until golden brown, don't burn cheese on top. Remove from oven and sprinkle chopped onion tops over all.

AUNT BEA'S HOLIDAY POTATOES

Steps:

• 1. Peel and boil potatoes; drain water and mash
• 2. Beat remaining ingredients together and add mashed potatoes. Pat into a 9x12 dish pan. Refrigerate as this can be made the day before your dinner
• 3. melt 1/4 lb butter and pour over the potatoes before baking at 375 degrees for 1 hour

MARYLOU'S HOLIDAY SWEET POTATOES - NO MARSHMALLOWS

Steps:

• Combine all ingredients, except pineapple rings, in large Dutch oven .Remove 6 pineapple rings from can and set aside. Mince remaining rings and add to sweet potatoes, including juice.
• Stirring frequently, on high heat, bring mixture to a boil. Immediately reduce to med-high and cover. Cook for 30 minutes.
• Stir mixture and place pineapple rings on top, cover and bake at 250F for 1-1 1/2 hours.
• Check periodically and add additional orange juice if needed.

HOLIDAY MASHED POTATOES

Steps:

• Place the potatoes in salted water to cover in a large saucepan. Cover; bring to a boil, and cook over medium heat for 20 to 25 minutes or until tender. Drain the potatoes in a large colander. Place in a large mixing bowl and mash or beat until smooth. Add the cream cheese an butter. Beat until smooth. Stir in the sour cream. In a small bowl, blend the milk, eggs, onions, and seasonings. Add to the potato mixture; whip until the mixture is light and fluffy. Pour into a greased 9-inch round baking pan. (The potatoes can be made in advance up to this point, covered and refrigerated several hours or overnight. They can be frozen, if desired.) When ready to bake, preheat the over to 350F. Bake uncovered for 45 to 50 minutes or until puffed and golden brown.

HOLIDAY MASHED POTATOES

Steps:

• 1. Peel and cut potatoes into chunks. Place in large pot of salted water, Bring to Boil, Cover and reduce heat to simmer cook about 15 min, or until fork tender.
• 2. Meanwhile, in a small pan melt the butter and add the sage and thyme. Allow to heat until the butter is browned, whisking occasionally to keep it from burning, remove from heat and allow to steep. (Remove thyme sprigs before incorporating into potatoes)
• 3. Drain potatoes well. place back on burner on low, to dry off any excess water. Mash using your preferred method. Add cream cheese to warm potatoes to help it mix in.
• 4. In a large bowl, or mixer, beat the eggs, herbed butter, salt and pepper into the potatoes. Once thoroughly combined, fold in the green onion.
• 5. Move mixture to a buttered 11x7 or similarly sized baking dish.
• 6. NOTES:
• 7. At this Point potatoes can either be refrigerated for up to 2-3 days, or frozen for up to 1 week.
• 8. If you freeze the recipe, thaw it slowly in the fridge for 1-2 days.
• 9. If you made them ahead, let potatoes stand for 30 minutes at room temperature before baking.
• 10. Bake at 350 for 45-60 min, or till heated through. Times will vary by size and type of baking dish used, deeper dishes take longer to heat through.

COLORFUL HOLIDAY POTATOES

Steps:

• Preheat oven to 350°F.
• Grease an 11 x 7 x 1 1/2-inch baking dish; set aside.
• Slice potatoes 1/8 inch thin; place in water for 20 minutes.
• In small bowl, mix flour and butter until smooth.
• In medium saucepan; heat milk and broth over medium low heat.
• Add flour mixture to hot milk; cook stirring until thickened and bubbly.
• Reduce to low; stir in 1/2 cup parmesan and 1/2 cup fontina cheese, thyme, salt and pepper mixing well.
• Remove from heat.
• Alternate layers of drained potato with sweet potato adding 1/4 of sauce and 1/8 cup fontina between each layer.
• Top with 1/4 cup parmesan.
• Bake covered with foil for 45 minutes.
• Remove foil and continue to bake for 45-55 minutes until potatoes are tender and top is browned.
• Allow to sit for 10 minutes before serving.

HOLIDAY MASHED POTATOES

Steps:

• 1. Boil potatoes in water on the stove until fork goes in easily. Remove from heat and drain.
• 2. Start mashing potatoes. I use an electric mixer. Add butter, garlic powder, sour cream, cream and salt and pepper to taste.
• 3. Finish mashing until desired consistency. Add a little milk if too thick. Sprinkle with parsley before serving.

HOLIDAY MASHED POTATOES

Steps:

• 1. Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• 2. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.