No more messy deep frying or soggy french fries! Air frying has transformed the way we cook. It’s one of the quickest, most efficient ways to prepare so many different dishes. We use our Ninja Foodi multi-cooker on a very regular basis…almost daily! It’s great for reheating leftovers and making meals fast.

A few of our favorite air fryer recipes include frozen burgers, “grilled” chicken breast, and pizza rolls. We even use it to reheat pizza for leftover homemade pizza! 

Air Fryer Frozen French Fries

Before I discovered air frying french fries, we would make them in the oven. This resulted in uneven cooking, some were soggy, and some were burned. It didn’t seem to matter whether I used shoestring fries, waffle fries, curly fries, or any other shape. They never turned out the way they do in a fast-food restaurant.

And forget deep frying french fries. There was too much mess and so much grease!

Now, we only use the air fryer to make french fries. The air fryer makes them so crispy on the outside and tender (not dry!) on the inside. It’s my favorite way to make them for burgers!

Why this is the best way to make french fries:

• It’s simple. There’s nothing fancy about this method. Simply dump a bag of frozen fries into the air fryer, season, cook, and enjoy.
• It’s versatile. You can use any shape of french fry you like: curly, waffle, shoestring, steak fries, seasoned, or unseasoned.
• It’s fast. From frozen to fried, these are done in about 20 minutes. Plus, there’s minimal clean-up.
• It’s (more) health-conscious. Fries aren’t exactly “healthy” but frying them with less oil makes them a little better for you than deep frying.

Making french fries in the air fryer vs. oven vs. deep fryer

Whether you are cooking frozen or homemade french fries, there are three main ways to prepare them:

Air Fried French Fries: This method is the easiest way to get crispy fries. There’s also minimal mess to clean up, especially when compared to deep frying. Using the air fryer ensures you have perfectly crispy french fries every single time.

Baked French Fries: While it’s simple, baking doesn’t always leave you with the best results. I’ve never been able to get that perfectly crispy texture using the oven. Plus, some of the fries can easily dry out on the inside while others are undercooked.

Deep-Fried French Fries: Using a deep fryer is a great way to get crispy, hot, salty fries. The oil also makes a big mess and splatters everywhere. Plus, the oil is an extra cost that’s poured out at the end of cooking. Not to mention, it’s the least health-conscious option.

Are french fries healthier in an air fryer?

French fries get a bad rap for being an unhealthy junk food because they are usually deep-fried and heavily salted. 

Air frying allows you to reduce the amount of oil drastically and control the amount of seasoning added. All of this without compromising the fried and salty flavors! It may not be nutritiously more healthy, but it is a better choice than deep frying.

What You Need to Make Crispy Air Fryer Fries

• Air Fryer: You can use a traditional air fryer unit or a multi-cooker with an air fryer function.
• Frozen French Fries: All different types of fries will work for this recipe. You can use different brands, too: Ore Ida, generic brands, etc. (more info below)
• Seasoning: This recipe uses a pinch of salt, but you can season with any seasoning you like.
• Cooking Spray: Light cooking spray is all you need to crisp up these french fries. 
• Condiments: Don’t forget to grab your favorite dipping sauce, fry sauce, yum yum sauce, ketchup, mustard, etc.

How to Cook French Fries in an Air Fryer

This is such an easy way to get the best fries you’ve ever had!

Add the frozen fries to the basket of your air fryer. Season with salt and pepper or the seasoning of your choice. See the suggestions below. 

Then, lightly spray the fries with olive oil spray. This helps them crisp up even more.

Set the air fryer to cook for 10 minutes at 400°F. After 10 minutes, shake the basket and continue cooking for another 5-10 minutes or until the fries reach the desired crispiness. 

Shaking the air fryer basket or tray rotates the fries and helps cook them evenly. This also makes sure the texture is the same on every fry.

Note: If the fries have air fryer instructions, refer to those for the cooking time and temperature.

To serve, transfer the cooked fries to a plate, and add any final seasonings before diving in!

Why are my fries not crispy in the air fryer?

If the fries aren’t crisping up, it’s likely that the air fryer is overcrowded or the air is not hot enough. You may also need to increase the cooking time. 

The age of your air fryer, basket shape, and amount of fries will impact the cooking time, too. Use the info in the recipe card as a guideline.

Should frozen French fries be thawed before frying?

You do not need to defrost the french fries before air frying. The great thing about using the air fryer is that you rarely need to defrost what you are cooking. Simply dump the fries straight from the freezer and cook!

Ideas for Seasoning Frozen French Fries

Can I season frozen fries? Yes, you can! If you’re wondering how to make frozen fries taste better, the secret is in the seasoning!

You can amp up frozen fries easily with seasonings and herbs you likely already have in your kitchen. Simply add the seasoning to the fries before cooking. When using fries that are already flavored, use caution when adding additional seasonings.

Here are some seasoning ideas for french fries:

• Make them gourmet. Sprinkle with onion powder, garlic salt, and fresh rosemary.
• Lawry’s Seasoning Salt
• Cajun or Creole Seasoning
• Drizzle with truffle oil after cooking.
• Classic salt and pepper
• Italian seasoning
• Garlic and parmesan cheese

Air Frying Different Types of Fries

There are so many different kinds of french fries out there. You can do all of them in an air fryer, but you made need to adjust the cooking time to more or less, depending on your desired crispiness.

Here are some different types of French fries:

• Curly fries
• Waffle fries
• Tater tots
• Crinkle cut fries
• Seasoned and unseasoned fries
• Potato wedges
• Steak fries
• Shoestring fries

Tips for the Best French Fries

Don’t overcrowd the basket. Allowing enough room for the hot air to circulate is important for the best and most crispy french fries. Most air fryers have an indicator to show the maximum fill line. One bag of french fries will fit in the basket of a 4-quart air fryer.

Shake the basket. For even cooking and the best results, make sure you shake the air fryer basket to rotate the french fries as they cook.

Seasoning. Don’t be afraid to get creative with different seasonings. Season before cooking with homemade seasoning or store-bought rubs. Alternatively, add grated parmesan or drizzle truffle oil over the fries just before serving for a gourmet twist.

Different types of fries. Make the french fries homemade or from the freezer section. This method will work on any shape of French fry. Adjust the cook time as needed.

How to serve French Fries

Serve these with a big juicy burger, pork chops, chicken nuggets, hot sandwich sliders, or any other main dish. 

Don’t forget the dipping sauces! Try BBQ sauce, ketchup, mustard, ranch dressing, and more.

Reheating and Storing Leftover French Fries

Use up the leftover french fries for poutine or a different take on nachos. 

Store the leftovers inside an airtight container in the refrigerator for up to 3 days. To reheat the french fries, program the air fryer to 350°F for 5-7 minutes or until crispy and warm.

Recipe FAQ and Expert Tips

Can you cook store-bought frozen French fries in an air fryer?

Yes, frozen french fries can be cooked in an air fryer. These can be store-bought or homemade.

Should I preheat my air fryer for frozen French fries?

It’s not necessary to preheat an air fryer. There are many sources that say this makes the food even better, but I haven’t noticed a difference.

How do you crisp french fries in an air fryer?

For additional crispiness, you can use the broil function on the air fryer or extend the cooking time. Use this with caution as they can quickly burn or dry out.

How much oil do you put in an air fryer for french fries?

No oil is needed to cook frozen french fries in the air fryer.

These are the best frozen fries! It’s an easy side dish that we love to serve with our air fryer hamburgers. Make these just like your favorite fast-food fries and use your favorite seasonings and dip them in your favorite sauce. 

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Best, Crispiest Air Fryer French Fries

How to cook frozen french fries in the air fryer – the healthier way to enjoy fries without deep-frying! This is the best method for making crispy, delicious french fries. Use your favorite brand of store-bought frozen french fries. Made in about 20 minutes, these fries come out perfectly crispy every single time! Tips on seasoning, cook time, and reheating leftover fries are in the recipe card below.

Course Air Fryer Recipes

Cuisine American

Keyword air fryer, french fries

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 139kcal

Author Anna Kate

Equipment

• Pressure Cooker

Ingredients

• 16- ounce bag of frozen French fries
• salt I like to use seasoning salt
• cooking spray

Instructions

• Place the frozen fries in the basket of your air fryer. Sprinkle with salt and spray lightly with olive oil spray.
• Cook for 400 degrees for 10 minutes. Shake the fries and cook for an additional 5-10 minutes until crispy.

Notes

• This method works on any type of french fry.
• Season the fries before cooking. When using fries that are already flavored, use caution when adding additional seasonings.
• If the fries have air fryer instructions, refer to those for the cooking time and temperature.

Reheating / Storing / Leftovers Info:

Store leftovers inside an airtight container in the refrigerator for up to 3 days.

To reheat the french fries, program the air fryer to 350°F for 5-7 minutes or until crispy and warm.

Nutrition

Serving: 1 | Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 342mg | Fiber: 2g

The post Best Frozen French Fries in the Air Fryer appeared first on Southern Cravings.

The crispy, salty outside is a delicious treat that turns a simple potato into a fan favorite. This is truly the best baked potato recipe on the internet!

There is one skill every home cook should master: how to make delicious potato dishes.

Baked potatoes are probably one of the easiest side dishes to whip up: they are cheap, hands-off, and are difficult to ruin. If you are a beginner cook, this is a great recipe to start with.

Choosing Potatoes for Baking

The best way to make baked potatoes is with russet potatoes.

Russet potatoes are large and oblong with brown skin. They are excellent for mashing, baking, and for making potato chips.

Russet potatoes are also labeled as “baking potatoes” or Idaho potatoes in many grocery stores.

Other potatoes like yukon gold potatoes or red potatoes are better for roasting, topping salads, or adding to soups and stews.

When you are choosing potatoes for this recipe, be sure to select potatoes that are roughly the same size. While it’s difficult to overcook a potato, it’s easier to track cooking time when they are relatively uniform in size and shape.

Tools to make this recipe easier:

• Baking sheet with an oven rack – Using a baking sheet with a rack will help air circulate all around the potato and give you that crispy outer skin.
• Foil or parchment paper – Line your baking sheet with aluminum foil for easy clean-up. Parchment paper can also be used, but check the oven-safe limit prior to cooking.
• Tongs will help you split the potato and mix in the butter and salt.

How to get crispy skin on potatoes

When we make these potatoes, eating the outside skin is our favorite part. It’s crunchy, crispy, salty, and crave-worthy! The combination of olive oil and kosher salt (or sea salt), plus using a wire rack creates crispy potato skins.

Setting your oven at a higher temperature than normal will also aid in crisping the outside of the potato.

The cooking time is longer than a regular baked potato. However, the extra cooking time and the hot oven does not overcook the potato. Instead, it enhances the flavors of the fluffy, buttery insides.

Why do you salt baked potatoes?

Adding salt to the outside of potatoes draws the moisture out of the potato. Factor in using a wire rack to allow the air to circulate around the whole potato will yield a crispier, evenly-cooked result.

The Best Baked Potatoes

The great thing about these crispy potatoes is the simplicity! Simply rub down the outside with olive oil, season with salt, and bake.

Step 1: Wash the potatoes.

First, wash the outside of the potato. Since we are eating the skin, we want to get rid of any dirt residue or weird “eyes” that may be forming.

You do not have to pierce the potato. Piercing can shorten cooking time, but it is not necessary.

Step 2: Season the potatoes.

Dry off the potatoes, then drizzle with olive oil. I usually do this right on the sheet pan. Alternatively, add the potatoes to a large bowl and season them there. Avoid using too much olive oil – about a tablespoon or less (depending on size) for each potato will be sufficient.

You could also use the same amount of melted butter in place of olive oil.

Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.

Step 3: Bake the potatoes

Place on a foil-lined baking sheet (use foil for easy cleanup!) with a rack and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily.

When a knife easily pierces the center, the potatoes are done. Remove them from the oven.

Split the baked potatoes down the center using a paring knife as if you were preparing a regular baked potato. Carefully, with potholders, squeeze the top and bottom of the split to get the potatoes to “open up” a bit.

With the back of a spoon, gently slide the spoon in between the skin and the flesh of the potato to loosen the insides of the potato.

To the inside, add a pat of butter and salt and gently stir. After the potato has been stirred, add in the butter and salt. Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown to your liking.

Baked Potato Toppings

This potato is delicious on it’s own, but feel free to add some of your favorite toppings!

Consider these ideas:

• crumbled bacon
• sprinkling of cheddar cheese
• a dollop of sour cream
• a few chopped green onions
• Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

• Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
• Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
• Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Other ways to enjoy potatoes:

• Baked sweet potatoes or Twice-baked sweet potatoes
• Mashed sweet potatoes
• Twice-baked potatoes
• Mashed potatoes
• Make baked potatoes in the air fryer!
• Roasted potatoes
• Crispy red-skinned potatoes

I hope you enjoy this easy recipe for the perfect baked potato!

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Crispy Oven-Baked Potatoes Recipe

Crispy, oven-baked potatoes are a restaurant-inspired favorite! This method of salt baked potatoes results in crispy outside with fluffy, buttery insides. You only need a few ingredients to make this delicious side dish. Learn expert tips on how to get that crispy skin that rivals your favorite steakhouse.

Course Side Dish Recipes

Cuisine American

Keyword potato recipe, potato side dish, potatoes, Side Dish

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 potatoes

Calories 305kcal

Author Anna Kate

Ingredients

• 4 Russet potatoes also called baking potatoes or Idaho potatoes
• butter
• Olive Oil
• kosher salt

Instructions

• Preheat oven to 400°F degrees.
• Wash and clean the outside of the potato to remove dirt, “eyes”, etc.
• Dry off the potatoes, then drizzle with olive oil until each potato is well-coated.
• Then, generously sprinkle with Kosher salt and rub into the skin of the potatoes.
• Place on a foil-lined baking sheet with a rack, and place in the oven for 1 hour or until a sharp knife pierces the potatoes easily. 
• Then, split the potatoes as if you were preparing a regular baked potato. Using a spoon, carefully scoop away some of the potato from the sides, like you were assembling a loaded baked potato.
• Add a pat of butter and salt to the inside of each potato and gently stir.
• Place the split potatoes back in the oven for another hour, or until the outside edges begin to brown. 

Notes

Use pot holders or tongs to squeeze either edge of the split to get the potatoes to “open up” a bit.

Consider these ideas for toppings:

• crumbled bacon
• sprinkling of cheddar cheese
• a dollop of sour cream
• a few chopped green onions
• Or, turn this into a twice baked potato!

Reheating and storing leftover baked potatoes

• Storing: Store leftover baked potatoes in the refrigerator for no more than 3 days.
• Reheating: To reheat leftovers, place in a preheated 350F oven for 15-20 minutes or until warmed through.
• Freezing: Although I haven’t tested this, you can freeze cooked baked potatoes (wrapped in foil) for up to one month. Defrost in the fridge and reheat in the oven.

Nutrition

Serving: 1grams | Calories: 305kcal | Carbohydrates: 56g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 136mg | Fiber: 6g | Sugar: 3g

The post Crispy Baked Potatoes appeared first on Southern Cravings.

This is a delicious way to use up leftovers for a fresh new dish!

About this recipe

The great thing about this recipe is that it is so versatile: it can go with just about any main dish. Plus, it’s filling and can be stuffed with lots of tasty toppings!

Take this basic recipe and kick it up a notch for a savory twice-baked sweet potato! I also have a great mashed sweet potato recipe. All of these are a great way to shake up a Thanksgiving or Christmas Dinner menu for something different. 

Potatoes are a big thing in our home. Crispy-skinned baked potatoes, twice-baked potatoes, and mashed potatoes are in our regular rotation. But sometimes, it’s good to shake it up and try something different. 

How to Bake a Sweet Potato in the Oven

Roasting sweet potatoes bring out their natural sweetness. As they bake, they will become caramelized around the edges and turn soft and tender on the inside. 

Basic steps to making baked sweet potatoes:

1. Wash the outside of the potatoes. Give them a good scrub with a clean dish sponge or brillo pad to break away any dirt and debris on the skins.
2. Place them on a lightly-greased, foil-lined baking sheet. (I use foil for easy clean-up!)
3. Bake in a preheated oven for about an hour or until the skin has puffed up and you can easily pierce through the thickest part with a knife.

How Long to Bake a Sweet Potato

Since sweet potatoes come in a variety of oddly-shapen sizes this varies slightly. Potatoes are a sturdy root vegetable with a solid center, so 40 minutes at 400F degrees is a reasonable starting point for baking sweet potatoes – or any potato.

When potatoes are done cooking, the outside skins will appear puffy – as they’ve drawn away from the inside flesh. A certain way to check for doneness is to gently insert a sharp knife through the thickest part of the center of the potato. If the knife goes right through, the potato is done!

Ideas for Sweet Potato Toppings

After they’re baked, I like to split them and add a pat of butter with a little salt to the inside. You could also add in a little brown sugar with butter and top them with marshmallows for your own personal sweet potato casserole. 

If you have any leftover sweet potatoes, you can scoop out the flesh and turn them into a delicious twice-baked version for later in the week! Or, you can reheat them in the microwave (at 30-second intervals) and stuff them with toppings!

• Butter, salt, and pepper
• Brown sugar, cinnamon, and marshmallows
• Sour cream and chives
• Goat cheese, walnuts, and honey
• Parmesan cheese and butter

Main dish options

Besides a great side dish, baked sweet potatoes make a great base for a meal in itself. Try these options for a hearty, filling meal:

• Roasted vegetables
• Leftover pulled chicken, BBQ pork, or shredded brisket
• Bean salsa, pico de gallo, or other hearty salsa

Breakfast options

Sweet potatoes make good breakfast food, too! Can you believe it? If you have any leftovers, warm them up in the microwave and try these ideas:

• Plain yogurt, berries, and granola
• Fried egg (or crack an egg into the center and bake in the oven until the yolk reaches desired firmness!)
• Peanut butter, banana, and cinnamon

Recipes to make with sweet potatoes:

• Pork Dishes – pork chops, pulled pork, 
• Beef Dishes – brisket, pot roast
• Chicken Dishes – balsamic chicken, chicken breast, roasted chicken
• Thanksgiving Turkey
• Other dinner recipes

Tips and FAQ for Baking Sweet Potatoes

• Piercing the potato – Many recipes will recommend piercing the potato before baking to allow the heat to reach the center of the potato more efficiently and (allegedly) prevent a watery inside. But I’ve found that this is not always necessary, so this is a matter of preference and optional.
• Cooking time and temperature – Don’t be afraid to cook the potatoes at a slightly higher heat for a slightly longer time by about 15-30 minutes. It’s difficult to overcook a potato as long as the cooking time and temperature are reasonable. I wouldn’t go above 425 or for longer than 1.5 hours.
• Foil vs. parchment paper – Parchment paper is a great tool for baking but different versions have different temperature limits, so check the packaging for those details. I’ve used both versions and have not noticed a difference. Foil makes for a really easy clean-up. 

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Oven-Baked Sweet Potatoes

Learn how to bake a sweet potato for an easy side dish! Roasted in the oven, these are complete with butter and salt or stuffed with toppings for a complete meal. Plenty of topping ideas, tips, and more in the post. Leftovers are easily repurposed into a fresh new dish!

Course Side Dish Recipes

Cuisine American

Keyword easy side dish recipe, potato recipe, sweet potatoes, vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 1 person

Author Anna Kate

Ingredients

• Sweet Potatoes

Other topping ideas:

• salt and pepper to taste
• brown sugar
• cinnamon
• marshmallows
• parmesan cheese
• butter

Instructions

• Preheat oven to 400°F degrees.
• Scrub the outside of the potatoes with a clean dish sponge or scrubber to break away any dirt and debris on the skins. Dry well.
• Place them on a lightly-greased, foil-lined baking sheet.
• Bake in a preheated oven for 40 minutes to an hour or until the skin has puffed up and you can easily pierce through the thickest part of the potato with a knife.

Notes

Expert tips:

• Piercing the potato – This is not always necessary, so this is a matter of preference and optional.
• Cooking time and temperature – Sweet potatoes can be cooked for a longer time at a higher temperature. I wouldn’t go above 425 or for longer than 1.5 hours.
• Foil vs. parchment paper – Parchment paper is a great tool for baking but different versions have different temperature limits, so check the packaging for those details. I’ve used both versions and have not noticed a difference. 

Serve this with:

• Pork Dishes – pork chops, pulled pork, 
• Beef Dishes – brisket, pot roast
• Chicken Dishes – balsamic chicken, chicken breast, roasted chicken
• Thanksgiving Turkey
• Other dinner recipes

The post Simple Oven-Baked Sweet Potatoes appeared first on Southern Cravings.

If you are looking for a quick side dish that doesn’t require a lot of measuring and precision, then this recipe is for you. This flavorful take on mashed sweet potatoes is delicious and a fan favorite in our home.

This would be the perfect way to incorporate a new side dish into the holiday dinner rotation or something different with a weeknight dinner. The supplies and ingredients are probably already in your cabinets!

Why I Love This Recipe

• Balanced: The blend of dried rosemary, garlic, sage, and onion offers a rich and aromatic taste that complements the natural sweetness of the potatoes.
• Creamy: With the addition of butter, these savory mashed sweet potatoes boast a smooth and velvety texture that literally melts in your mouth.
• Nutritious: Sweet potatoes are packed with vitamins, fiber, and antioxidants, making this dish not only delicious but also good for your health.
• Versatile: Sweet potatoes have a lot more versatility than we give them credit for! This savory version complements a wide range of dishes, from grilled meats to hearty stews.
• Simple: With just 7 ingredients and straightforward steps, even beginners can easily whip up this low-fuss side dish.

The Best Savory Mashed Sweet Potatoes

These savory mashed sweet potatoes are very reminiscent of my twice baked sweet potatoes, utilizing the same herbs and seasonings. They’re a refreshing addition to any holiday table!

It seems like every sweet potato dish is loaded with all the sweet stuff: marshmallows, brown sugar, and candied pecans. While those versions all have their place, this recipe shows you how to incorporate savory flavors in a mouthwatering way.

Potatoes are a universal side dish! You can mash them, bake them, or put them in a casserole. Any way you prepare them, they are a delicious side to all kinds of main courses.

Ingredients For Savory Mashed Sweet Potatoes

See the full list of ingredients in the recipe card below.

• Dried herbs: I use a combination of dried rosemary, onion powder, garlic powder, and sage. If you have fresh on hand, feel free to use that instead. Remember, you will need 4x the measurement of fresh herbs compared to dried ones. For example, 1 teaspoon of rosemary = 4 teaspoons of fresh rosemary, chopped.
• Sweet potatoes: Although their names are used interchangeably, sweet potatoes are different from yams. Sweet potatoes are a root vegetable with a creamy interior and yams are starchy with a dark brown skin. You will need orange-fleshed sweet potatoes for this recipe.

How to Make Mashed Sweet Potatoes

Step 1: Wash and Peel Potatoes

While it’s not 100% necessary, it’s good to wash off any grit or dirt from the potato. Then, use a potato peeler to peel the potatoes. Don’t forget: do not put your peelings down the disposal! Add them to your compost pile instead.

Step 2: Cut the Potatoes

The cooking time on this recipe is for larger hunks of potatoes, so keep that in mind as you are preparing this dish.

I cut the potatoes so that each potato ends up as 4 pieces respectively:

1. First, cut across the width of the potato.
2. Then, cut each half in half again.

For larger potatoes, reduce cooking time by cutting them in half again.

Step 3: Cook the Potatoes

As you cut the potatoes, add them to a large pot or dutch oven with plenty of room for water. After the potatoes have been added, fill the pot to cover the potatoes by about 1 inch. 

You want to give the potatoes plenty of room to cook with plenty of water to remain covered.

Sweet potatoes and white potatoes take about the same amount of time to cook. The potatoes are done when a fork is easily pierced through the potato. 

Then, drain the water off the potatoes into a colander and add them back to the pot or a large mixing bowl.

Step 4: Mash and Season the Potatoes

With a potato ricer or masher, mash the potatoes until they reach the desired consistency. 

• If you like a creamier texture, mash until there are no lumps left.
• If you prefer a chunkier texture, mash slightly as they will become creamier as the seasonings are added.

Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir the mixture until the seasonings are incorporated. Now, you are ready to serve these savory mashed sweet potatoes hot with a delicious entrée! Now, you are ready to serve these hot with a delicious main entree.

What To Serve With Savory Mashed Sweet Potatoes

As mentioned earlier, savory mashed sweet potatoes make a great side dish for a weeknight meal or to accompany Thanksgiving or Christmas Dinner. Here are some entrées that pair well with sweet potatoes:

• Pork Chops
• Brisket
• Roast Beef (skip the potatoes in this recipe!)
• Air Fryer Chicken
• Spiral ham
• Boneless prime rib
• Roasted Chicken
• Roasted Turkey

You can also pair them with other holiday sides like a green bean casserole, oven roasted baby carrots, homemade cranberry sauce, Southern cornbread dressing, turkey gravy, and Southern cornbread muffins.

Recipe Variations

• Cheesy: Stir in grated Parmesan or cheddar cheese for a richer, creamier texture.
• Spicy: Add a pinch of cayenne pepper or diced jalapeños for a bit of heat.
• Herbs: Swap out dried rosemary for fresh chopped herbs like parsley, chives, or cilantro.
• Creamy: Use cream cheese or sour cream instead of butter for an ultra-creamy consistency.
• Bacon: Mix in crispy bacon bits for a smoky, salty touch.
• Vegan: Replace butter with vegan butter, olive oil, or flavorless coconut oil.
• Chunky: Instead of mashing the sweet potatoes completely, leave some chunks for a rustic texture.

Tips For The Best Recipe

• Uniform cutting: When preparing your sweet potatoes, ensure they are cut into uniform sizes. This results in even cooking and prevents some pieces from becoming too mushy while others remain undercooked.
• Drain well: After boiling, drain the sweet potatoes thoroughly. Any excess water can make your mash too runny.
• Mash while hot: Mash the sweet potatoes while they’re still hot. This results in a smoother, creamier texture as the starches are more malleable.
• Butter: Use room temperature or slightly melted butter for a smooth incorporation.
• Keep them warm: If you’re not serving your savory mashed sweet potatoes immediately, keep them warm by placing them in a heatproof bowl over a pot of simmering water. This “double boiler” method keeps them warm without drying them out.

What To Do With Leftovers

Learn how to store and reheat your savory mashed sweet potatoes with these simple yet effective storage tips:

• Fridge: Store fully cooled leftovers in an airtight container and consume within 3-5 days for the best taste and texture.
• Freezer: Cooked mashed sweet potatoes can be frozen for up to six months in an airtight container.
• Reheating: You can reheat the potatoes in the microwave in one-minute increments. Make sure to use a microwave-safe dish. Alternatively, warm them on the stovetop over low-medium, stirring occasionally, until heated through.
• Prep ahead: If you’re planning to use them within a few days, keep the mashed sweet potatoes in a sealed container in the fridge and simply reheat them when you’re ready to serve. If you’re prepping for a future meal, you can portion and freeze the potatoes so you can just grab the amount you need.

Additional Recipes

If you’re looking for more side dish recipes like these savory mashed sweet potatoes, check out some of my favorites:

• Air Fryer Sweet Potato
• Crispy Air Fryer Potatoes 
• Southern Baked Beans with Ground Beef
• Crispy Baked Potatoes

Frequently Asked Questions

Should I soak sweet potatoes before mashing them?

No, it’s not necessary to soak sweet potatoes before mashing them.

Do you have to peel sweet potatoes?

For the best flavor and texture, peeling sweet potatoes is recommended before mashing.

Are yams the same thing as sweet potatoes?

Yams are starchy with dark brown skin and a dry interior. They do not mash as well or have the same flavor as sweet potatoes. Sweet potatoes are a root vegetable with a creamy interior.

How do you thicken sweet potatoes?

If your savory mashed sweet potatoes are watery, they can be thickened with cornstarch, flour, or tapioca. Alternatively, you can add them to a pot, turn them on medium-low heat, and allow the moisture to evaporate as they cook.

How do you make mashed sweet potatoes not watery?

Depending on the potato, there may be extra moisture. To get rid of the watery texture, put the potatoes in a pot over medium-low heat. The heat will turn the moisture into steam and will cook off the potatoes.

What flavors go well with sweet potatoes?

Sweet potatoes are known for their naturally sweet flavor. They go well with the sugary toppings around the holidays: marshmallows, brown sugar, and candied pecans. However, sweet potatoes are also enhanced by savory herbs and butter, like sage, garlic, and rosemary.

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The Best Savory Mashed Sweet Potatoes

These savory mashed sweet potatoes are ready in under 30 minutes, which is perfect for weeknights or a quick holiday side dish. Naturally sweet, this recipe does not include marshmallows or brown sugar. Herbs and butter give these mashed sweet potatoes a savory twist that pairs well with any main entrée!

Course Side Dish Recipes

Cuisine American

Keyword easy side dish recipe, potato recipes, smashed potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 331kcal

Author Anna Kate

Equipment

• Potato Peeler
• Dutch Oven

Ingredients

• 4 pounds sweet potatoes
• 2 teaspoons dried rosemary
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon dried rubbed sage
• pinch salt
• 3 tablespoons butter

Instructions

• Wash and peel the sweet potatoes. Cut into 3 inch pieces.
• To a large pot or dutch oven, add the potatoes and enough water to cover them by about 1 inch.
• Bring the contents of the pot to a boil. Reduce to medium-low and cook for about 15-20 minutes or until easily pierced with a fork.
• Drain the potatoes well and return them to the pot or large mixing bowl.
• Next, mash the potatoes with a potato masher or ricer until they reach the desired consistency.
• Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
• Serve.

Nutrition

Serving: 1grams | Calories: 331kcal | Carbohydrates: 64g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 178mg | Fiber: 10g | Sugar: 20g

The post Savory Mashed Sweet Potatoes appeared first on Southern Cravings.

Savory Sweet Potato Recipe

This savory spin really amps up the flavor and is a nice change from the same ole side dishes on Thanksgiving and Christmas. While these make an excellent holiday side dish, they are also tasty every other day of the year, too. 

This unique sweet potato recipe closely follows a twice-baked potato recipe with a few exceptions: it does not use cream cheese, yogurt, or cottage cheese. It also does not include bacon, cheddar cheese, or the other ingredients you might find with a loaded baked potato.

In fact, if you need a vegan side dish, this recipe would be perfect! Obviously, you will want to omit the Parmesan cheese and butter from the recipe. Since I am not well-versed in veganism, I would also suggest double-checking with the dinner guest to make sure that falls in line with the particulars.

You’ll follow the steps to bake a sweet potato, then scoop out the tender potato insides, season, then return to the shells for a delicious and savory-scented side dish.

How to Make Savory Stuffed Sweet Potatoes

1. Bake the potato until it is easily pierced through the center with a sharp knife.
2. Split the potato open and scoop out the insides, leaving the shells nearly hollow.
3. Mix in the seasonings and whip the potatoes with a spoon. Top with parmesan cheese.
4. Return to the oven for 10 minutes.
5. Serve hot!

What flavors compliment sweet potatoes?

Sweet potatoes are so versatile and are easily paired with sweet or savory seasonings. That’s why a sweet potato casserole is so delicious! 

But, savory seasonings like thyme, rosemary, sage, butter, garlic, and sharp cheese like Parmesan, also complement the soft sweet potato flavors really well.

How to Cook Sweet Potatoes

After reading several articles, I learned that boiling sweet potatoes is the best way to retain antioxidants, vitamins, and other nutrients. For obvious reasons, baking these sweet potatoes (instead of boiling) will give you the best result for this recipe. 

Since you are restuffing these, you will still need to bake the potato just as you would a regular baked sweet potato.

How do you know if a baked potato is done?

After baking for one hour, check the potato’s doneness by inserting a sharp knife through the center of the potato (as if you were slicing open). If it’s tender all the way through, the potato is done! 

Depending on the size of the potato, extra time may be required.

Should you poke holes in sweet potatoes before baking?

It’s not necessary to poke holes in the potato before baking, but be aware that the potato may explode.

Are sweet potatoes healthy?

Sweet potatoes are rich in vitamin C, A, and B6, which are important for the brain and nervous system. They are also a good source of antioxidants that boost your immune system and help you maintain healthy skin and vision.

According to the USDA, one sweet potato provides more than 100% of the recommended daily allotment of vitamin A!

Without qualifications to advise on health or nutrition, I’d say sweet potatoes are a healthy choice for a side dish; however, once you season anything with butter, salt, and cheese, you may not be erring on the “healthy” side for long. But, everything in moderation!

Should I eat sweet potato skin?

You can eat the skin in this recipe, but I’ve never found it to be terribly tasty, although it does have nutritional benefits like fiber. 

I would recommend only eating the insides of the potato for the best and most flavorful experience!

Thanksgiving Sweet Potato Recipes

If you are serving a smaller crowd or just a small thanksgiving for 2-6 people, this recipe is a great option! Instead of having a giant casserole dish of sweet potatoes, everyone gets their own individual sweet potato.

Unlike a casserole, this recipe will also free up your oven for other dishes. Allow these to sit at room temperature for no more than an hour or so, then reheat for 15 minutes before serving.

What to make with sweet potatoes:

• Rotisserie chicken
• Chicken Breast
• Pork Chops
• Pot Roast

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Savory Twice Baked Sweet Potatoes

These twice-baked sweet potatoes are seasoned with rosemary, parmesan, and garlic for a savory twist on a sweet potato! Baked until tender and fluffy, the flavorful mixture is whipped, seasoned, and stuffed back into the shells. Top it all with freshly grated parmesan cheese for a simple sweet potato side dish that can be served at Thanksgiving, Christmas, or any other day of the year.

Cuisine American

Keyword potatoes, Side Dish, sweet potatoes, Thanksgiving

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Calories 158kcal

Author Anna Kate

Equipment

• Sheet Pan

Ingredients

• 2 sweet potatoes
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dried rubbed sage
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 tablespoon Parmesan Cheese freshly grated

Instructions

• In a 425 degree oven, bake the sweet potatoes on a baking sheet for one hour or until easily pierced with a sharp knife in the center.
• When cool enough to handle, split each potato in half.
• Carefully scoop the insides out into a medium bowl, leaving the skin as a hollow shell.  
• Next, mash the potatoes with a fork or blend for even smoother texture.
• Add the rosemary, onion powder, garlic powder, sage, salt, and butter. Stir until well combined.
• Using a spoon, return the potato mixture back into the skin shells. Top each potato half with a sprinkling of parmesan cheese.  
• Drop the oven temperature to 325F degrees. Place the potatoes back in the oven for 10-15 minutes or until the cheese has melted.

Nutrition

Calories: 158kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Calcium: 50mg | Iron: 1mg

The post Savory Twice Baked Sweet Potatoes appeared first on Southern Cravings.

Why I Love This Recipe

• Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
• Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
• Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time. 
• Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.

Creamy Pressure Cooker Mashed Potatoes

Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!

The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!

In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!

Best Pressure Cooker for Mashed Potatoes

I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.

Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!

My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.

Ingredients For Pressure Cooker Mashed Potatoes

See the full list of ingredients in the recipe card below.

• Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
• Water: Used to create steam in the pressure cooker. Don’t forget the water!
• Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
• Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
• Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
• Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
• Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.

How To Make Pressure Cooker Mashed Potatoes

Step 1: Prepare The Potatoes

Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.

Step 2: Cook The Potatoes

Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).

Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!

Step 3: Release The Pressure

Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.

Step 4: Mash The Potatoes

Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).

Step 5: Final Touches

Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.

What To Serve With Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:

• Pot roast
• Oven-roasted chicken
• Spiral ham
• Boneless prime rib
• Crockpot turkey breast
• Thanksgiving turkey

Serve them as part of a holiday feast with other classic side dishes like green bean casserole, Southern cornbread dressing, and homemade cranberry sauce.

Tips For Instant Pot Mashed Potatoes

• Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
• Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
• Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
• Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
• Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
• Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.

Mashed Potato Variations

• Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
• Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
• Cheesy potatoes: Add cheddar cheese for extra cheesiness.
• Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
• Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.

Storage & Reheating

If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:

• Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
• Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
• Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.

If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.

Frequently Asked Questions

How long does it take to pressure-cook potatoes?

It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.

How do you keep mashed potatoes warm?

Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.

To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.

A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.

Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.

How do you prepare mashed potatoes ahead of time?

If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!

To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.

Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.

How many potatoes do you use per person for mashed potatoes?

Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!

What type of potatoes are best for mashed potatoes?

Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.

More Potato Recipes

If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:

• Air Fryer Potatoes
• Crispy Baked Potatoes
• Oven-Baked Sweet Potatoes
• Twice Baked Sweet Potatoes
• Smashed Red Potatoes

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Easy Pressure Cooker Mashed Potatoes

Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.

Course Side Dish

Cuisine American

Keyword potatoes, pressure cooker, side dishes

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Time for Unit to Come to Pressure 8 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 269kcal

Author Anna Kate

Equipment

• Pressure Cooker

Ingredients

• 3 pounds russet potatoes peeled and quartered
• 2 cups water
• 8 tablespoons butter plus more for serving
• ½ cup milk
• ½ cup sour cream
• salt and pepper to taste

Instructions

• Peel and quarter potatoes.
• Add potatoes, water, and a generous pinch of salt to an instant pot. 
• Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
• When cooking time is finished, turn the valve to quick release to release the remaining pressure. 
• Drain the water. Return potatoes to the pressure cooker.
• Mash the potatoes with a masher or ricer just until smooth.
• Add butter and gently stir until well incorporated.
• Add sour cream, milk, and pepper. Stir to combine.
• Serve with additional butter if desired.

Nutrition

Serving: 1grams | Calories: 269kcal | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 103mg | Fiber: 5g | Sugar: 4g

The post Pressure Cooker Mashed Potatoes appeared first on Southern Cravings.

Whether you’ve got mountains of leftover mashed potatoes from Thanksgiving or a small container from last night’s dinner, there are tons of creative ways to revive them to their former glory, or transform them into completely new dishes. 

How to reheat leftover mashed potatoes

Microwaving is the easiest way to reheat mashed potatoes, but simply popping them into the microwave for a few minutes can leave you with a grainy, gluey mess. 

For better results:

• Put your leftover mashed potatoes in a glass dish, cover it with a damp paper towel, and microwave for 1 minute.
• Fluff the potatoes, add in a few tablespoons of butter, and continue microwaving in increments of 30 seconds until they are warm all the way through.

If you have a little more time to prepare, consider reheating your potatoes in the oven. Again, the secret is to add a little bit more fat to ensure your potatoes remain creamy and moist rather than dry and gluey. 

To reheat them in the oven:

• Preheat your oven to 375 degrees and mix a little extra cream, milk, or sour cream into your mashed potatoes.
• Spoon the potatoes into a lightly greased glass baking dish, cover with foil, and bake them for 30-40 minutes.

Recipe ideas to transform leftover mashed potatoes

You can always recreate dinners with leftovers, using one side from one meal and another side from another meal. Pair with a fresh protein and you’ve got a brand new meal that no one would suspect as leftovers!

If you prefer to repurpose leftovers into something more creative, there are tons of ways to incorporate leftover potatoes into dishes that will taste completely new.

Mashed potato cakes

To make mashed potato cakes, make a patty from leftover potatoes, eggs, shredded cheese, and whatever mix-ins you have on hand: ranch dressing, veggies, ham, etc. Mix all of your ingredients together, and add in a little extra flour if needed until the potatoes firmly hold their shape. Cook your mashed potato cakes in a skillet or air fryer.

Potato dumplings

It’s easy to transform your leftover mashed potatoes into soup dumplings. You will need a ratio of 1 cup of potatoes to one egg and ½ cup of flour, plus seasonings to taste. (We recommend trying any blend of salt, pepper, garlic powder, thyme, rosemary, and/or parsley!) Simply mix all of your ingredients together to form a stiff dough, adding additional flour to get the right consistency. After you’ve rolled out your dough and cut it with biscuit cutters, you can boil the dumplings in your favorite stock or soup.

Potato croquettes

Potato croquettes are a satisfying appetizer, and no one will know that they are made from leftovers! To make croquettes, mix your leftover mashed potatoes with parmesan cheese, chopped chives, and a few tablespoons of flour. Roll them into small balls (about the size of a golf ball) and put them in the fridge to cool for at least an hour. Coat the potato balls first in beaten egg yolks and then in breadcrumbs. Shallow-fry or air-fry them until golden brown. 

Shepherd’s pie

Shepherd’s pie is easily one of the most popular ways to repurpose mashed potatoes. Use browned ground beef or lamb and veggies to form the base of your dish and then top with an even layer of mashed potatoes. For best results make sure the mashed potato layer completely covers and seals the meat and veggies!  Bake it in the oven until your leftover potatoes start to brown.

Potato bread or rolls

Potato bread is a wonderful way to make use of your leftover mashed potatoes. Turn uninspired leftovers into light, fluffy potato bread — perfect for your next sandwich, or make dinner rolls to accompany a pasta bar feast. This bread is especially good for peanut butter sandwiches and French toast.

Other potato dishes:

• Smashed Red Potatoes
• Twice-baked potatoes
• Baked Potatoes

Eating leftovers until they are gone helps you reduce your food waste and grocery bill — but it doesn’t have to be boring!

Make a huge batch of mashed potatoes over the weekend and try new and inspired leftover dishes throughout the week, or simply transform last night’s extras into something completely different. 

FAQ about leftover mashed potatoes

The post Ways to Use Up Leftover Mashed Potatoes appeared first on Southern Cravings.

The number one thing when you are planning a cookout: the side dishes. You need something inexpensive, easy, but also not just something picked up from the store. It needs to be homemade and drool-worthy. Enter: Double Stuffed Potatoes.

Many people call them twice baked potatoes, loaded baked potatoes, double-baked potatoes…A twice-baked potato is, by any other name, a delicious side dish that’s simple and inexpensive to make!

It’s great for cookouts, large groups of people, or a weeknight side and practically a meal in itself! My favorite thing about this recipe is that it’s a no-stress side dish that can easily be made ahead of time, then served hot when the pork chops come off the grill.

How to make twice baked potatoes

This recipe easy to make, but it does take a little preparation. The biggest difference between this recipe and most twice-baked potatoes is that these potatoes aren’t split completely in half, but the potatoes are kept whole. Just like a regular baked potato.

Ingredients for Stuffed Potatoes

• Russet (baking) potatoes – Baking potatoes make the best double stuffed potato! 
• Sour cream – Plain Greek yogurt could be used in place of sour cream.
• Mayonnaise – Mayo gives it a tangy, fluffy, smooth texture.
• Garlic powder – Fresh garlic cloves work, too.
• Butter
• Dried chives – For a hit of onion flavor and garnish.
• Shredded cheddar cheese – A cheddar mix or taco mix also works here.
• Salt and pepper to taste

Instructions for stuffed potatoes

Step 1: Bake the potatoes

Most twice baked potatoes do a simple microwave to get the inside cooked, but this recipe starts with my epic baked potato recipe, where the outside of the potato is coated in olive oil and salt and baked in the oven for about an hour for the ultimate crispy skin. If you love crispy textures, don’t skip this step!

With the same amount of potatoes as guests, wash the potatoes and coat in kosher salt and olive oil. Place on a foil-lined baking sheet in a 400-degree oven for about 45 minutes or until the potatoes are easily pierced with a sharp knife or fork.

Step 2: Split and Mix the potatoes

When your potatoes are done baking, split them open to scoop out the insides.

Start with the tip of the knife about ½ inch from the end of the potato. Then, shimmy it down to the other end, leaving about a ½ inch again.

Tip: Use a set of tongs to hold the hot potato open by placing the tongs at either end of the split potato.

If you completely split the potato in half, no worries. All of the mixins will work as the “glue” to put it back together.

Scoop out the inside of the potato with a large spoon by sliding the spoon down into the potato – about ¼ inch away from the skin. 

Place the potato insides into a medium-sized mixing bowl. Then, add the mix-in ingredients and stir to combine.

Step 3: Stuff and bake

When the mashed potato mixture is complete, scoop a large spoonful of the mixture and place inside the potato cavity. Continue filling until the cavity is full.

Then, continue with the other potatoes. There might be some mixture leftover, so feel free to load these taters up!

Top with more cheese, and bake until the cheese has melted. Garnish with chives and serve!

Variations and more add-ins

Load up the potatoes even more with these additions:

• Bacon bits
• Onion
• Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
• Add veggies for extra nutrition and fiber.
• Caramelized onions

Make-Ahead and Storage Tips

Since everything inside the potato is already cooked, you do not have to worry about bacteria growth with raw products, so these can easily be made ahead of time and stored in the refrigerator until you are ready to eat. 

To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in the recipe card below.

Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

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How to Make Easy Twice-Baked Potatoes

Stuffed twice-baked potatoes are a family favorite! Savory baked potato shells are split and stuffed with fluffy loaded mashed potatoes, then baked again for double the deliciousness and a perfectly crispy crust. So many flavors and textures like bacon bits, melty cheese, and chives make this easy recipe a grill master’s best friend!

Cuisine American

Keyword potato, Side Dish

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 potatoes

Calories 334kcal

Author Anna Kate

Ingredients

• 8 russet potatoes washed
• Olive Oil
• 2 tablespoons butter salted
• ⅓ cup sour cream
• ⅓ cup Mayonnaise
• 1 cup cheddar cheese plus more for topping
• ½ teaspoon garlic powder
• 1 tablespoon chives
• salt and pepper to taste

Instructions

• Preheat the oven to 400 degrees F.
• Prepare baked potatoes with crispy crust by following this link, or place the potatoes on a baking sheet. Rub them with the oil and bake for 1 hour, or until easily pierced with a fork.
• Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato down the middle leaving the potato whole (just like a baked potato). 
• Scoop out the insides into a medium-sized mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Leave the hollowed-out potato shells on a baking sheet.
• To make the potato filling, mash the potato insides with the butter, mayonnaise, sour cream, cheese, garlic powder, and chives to the mixing bowl. 
• Season with salt and pepper to taste.
• Mix together well. 
• With a large spoon, fill the potato shells with the filling. 
• Top each potato with more cheese and bake until the potato is warmed through and the cheese is melted for about 15-20 minutes.

Notes

Variations and add-ins:

• Bacon bits
• Onion
• Add leftover BBQ meats (pulled pork, brisket, etc.) for a full meal
• Add veggies for extra nutrition and fiber.
• Caramelized onions

Make-Ahead Tips: To make this recipe ahead of time, bake the potatoes, restuff them, and then place them in an airtight container in the fridge for up to 3 days. When you are ready to serve, place them on a baking sheet or casserole dish and bake for 20 minutes using the instructions in this recipe.

Storage Tips: Cooked (finished) stuffed potatoes can be stored as leftovers in the refrigerator for up to 3 days. Reheat the potatoes on a baking sheet for 20 minutes or until warmed through.

Nutrition

Calories: 334kcal | Carbohydrates: 39g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 188mg | Potassium: 917mg | Fiber: 3g | Sugar: 2g | Calcium: 139mg | Iron: 2mg

Looking for more potato recipes?

• Mashed potatoes
• Smashed red potatoes
• Hashbrown Casserole

Twice Baked Potato FAQ 

The post How to Make Easy Twice-Baked Potatoes appeared first on Southern Cravings.

I’ve been on a one-pot kick lately and experimenting with preparing and baking different recipes in one dish. It’s been a life-changer! 

I finally cracked the code for this hashbrown casserole! This recipe is almost too easy to begin with, but now that you only dirty a spoon and one pot – you might be making this more than you’d like to admit.

Basically, this recipe is potatoes, cheese and butter stirred together, topped with more cheese, then baked until melty. It’s not low-cal, and there are just some things in life that shouldn’t be. Ya know? 

This recipe has also been referred to as Funeral Potatoes because its popularity grew as a crowd-pleasing side dish at after-funeral gatherings. That sounds rather dim for such a recipe and I’m not sure how accurate any of that actually is, but I do know sadness is not the emotion I’ve experienced while stuffing my face.

Also, this recipe is super duper close to the popular Copycat Cracker Barrel Hashbrown Casserole recipes floating around out there. Rest assured, I have neither stolen from a funeral fellowship or a major restaurant chain to make this recipe. This has been in our family for years – it’s just so basic to recreate and calls for only a few ingredients.

What is good to eat with hash brown casserole?

Honestly, I’ve even eaten this as a meal by itself! It’s super filling (hello, milk and cheese!) and so good. It’s really hard to stop.

Here are some meal pairing ideas that would go well together:

• Pulled pork and green beans
• Ribs and baked beans
• Pot Roast and roasted asparagus
• Beef brisket
• Pork chops
• Roasted chicken

Another great thing about this recipe is that it’s freezable! You can freeze before and after baking! Wrap in plastic wrap and freeze for up to 3 months. Then, defrost before baking or reheating in the oven.

Should I thaw frozen hash browns before cooking?

For this recipe, I highly recommend thawing the potatoes before baking. Otherwise, you may end up with a watery, soggy casserole. 

If you are using fresh potatoes instead of frozen, grate the potatoes then follow the recipe as directed!

Variations

If you want to jazz this recipe up and add a few variations, try out the following:

• Add mushrooms, peppers
• Add protein like chicken or sausage
• Use different cheeses
• Top with cornflakes for crunch
• Different potatoes (potatoes o-brien, homemade hashbrowns, etc.)

If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

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Cheesy Hashbrown Casserole Recipe

This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 323kcal

Author Anna Kate

Equipment

• Glass Casserole Dish (9×13)
• Dutch Oven

Ingredients

• 32 ounces hashbrown potatoes thawed and shredded
• 1 butter salted or unsalted
• salt and pepper to taste
• 1 yellow onion chopped
• 10.5 ounces cream of chicken soup *
• 1 cup milk
• 1 cup sour cream
• 2 cups cheddar cheese grated*

Instructions

• Preheat oven to 350 °F.
• Melt butter in a dutch oven over medium heat.
• Add in onion and saute until softened, about 5 minutes.
• Stir in cream of chicken soup, milk and sour cream until combined.
• Turn off heat and add in 2 cups of cheddar cheese.
• Stir until cheese is melted and mixture is smooth.
• Add in hashbrowns and combine until well incorporated.
• Bake in a preheated oven for 45-50 minutes or until golden and bubbly.
• Allow to stand 5 minutes before serving.

Notes

Please read the entire post for details, tips, and more!

Note 1: Shredded hashbrown potatoes can be swapped for cubed potatoes or potatoes o’brien style potatoes.

Note 2: Cream of chicken soup can be substituted for any cream of soup.

Note 3: Cheddar cheese can be substituted for any shredded cheese of your choice.

Note 4: If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Nutrition

Calories: 323kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 52mg | Sodium: 493mg | Potassium: 465mg | Fiber: 2g | Sugar: 3g | Calcium: 286mg | Iron: 2mg

The post Perfectly Simple, Cheesy Hashbrown Casserole appeared first on Southern Cravings.

The number one thing that really melts my butter: using one dish! The simpler the better for me, and I know you can relate, too. I probably read about a dozen other versions of these roasted smashed potatoes before I threw my hands in the air and trotted off the beaten path.

But, as much as I would like to claim full originality of this recipe, it was Foodie Crush and her Rosemary Garlic Butter Smashed Potatoes who truly inspired this recipe! She is one of my go-to’s for simple recipes – and she really brings it with the side dishes.

If you’re in the mood for more of a baked potato, this savory recipe will really make your tastebuds sing!

More Side Dish Recipes:

• Easy! Herby Smashed Red Potatoes
• Crispy Baked Potatoes
• The Best Creamy Mashed Potatoes
• Crispy Baked Potatoes

Most recipes will have you boil the potatoes first, then precariously tilt the large pot of heavy potatoes and boiling water over a sink and drain the potatoes – all while melting your face off with steam. Then, carefully transfer them to another dish to put them in a piping hot oven, then smash…yada yada yada. Nobody got time for that!

This recipe is way easier: wash, season, roast, smash, eat. Yum!

Red potatoes are the perfect little vehicle for an elegant side dish. You can roast them, fry them, boil them, top ‘em with cheese — whatever! You can’t mess these puppies up. And in this recipe, the red potato really shows off by smashing just enough but still maintaining its shape. It’s glorious!

You’ve probably also heardred potatoes and new potatoes used interchangeably.

According to Harvest to Table, an online gardening site, “new potatoes is a term for any variety of potato that has been harvested before it has reached maturity. (However, mature round red potatoes are also called new potatoes simply because they are small.) New potatoes are also called baby potatoes and sometimes creamers. They can be as small as marble-sized.”

For this recipe, it’s best to use the mature versions of new potatoes – the red potato. Find ones that are about 2-3 inches in diameter, and use those that are roughly the same size.

You can use smaller, marble-sized potatoes, but reduce the cooking time – probably by half. If red potatoes aren’t available, you can follow similar steps using fingerling potatoes, 

This side is a great accompaniment to any main dish. It’s simple enough for a weeknight meal, but could also pass at an elegant dinner party or a special dinner. Pair it with a great steak, pot roast, pulled pork. It also plays nicely with other vegetables, like roasted asparagus or green beans.

Steps to Make these Potatoes

First, gently wash the potatoes with a little veggie brush and hot water. Just brush away any dirt specks that may have been left behind.

Then, place all of the potatoes in a large bowl and drizzle with olive oil and a hefty pinch of salt. Turn them out onto an ungreased non-stick baking sheet, like this one from Nordic Ware.

And bake them until tender. Then, smash them with a potato masher, ricer, or fork.

It doesn’t matter how you flatten them out, but just do it. They certainly don’t have to be perfectly round or beautiful either – just scrappy enough so all of the melty butter, garlic and herbs have somewhere to snuggle and create flavor babies. Yep, I said it: flavor babies.

The little crevices and divots in the smashed potato holds all of the yummy flavors!

Here’s the thing about roasting potatoes to get crispy skin: you have to give them room to breathe! If you overcrowd your pan, you will effectively steam the potatoes. Leaving you with “meh” potatoes. Like I said, you can’t screw these up. They’ll still be good but not the best ever.

If, after roasting, smashing, and seasoning, you want even crispier edges, turn the broiler on for a minute or so. Watch carefully – all it takes is a second to go from toasted to totally burned.

Topping Suggestions

Personally, I think these are showstoppers on their own. They don’t need any dipping sauces or adornments. 

But, if you must, dollop them with a little sour cream, aioli, sriracha mayo, or garnish with chives. 

Variations

If you are already serving a flavorful main dish, keep these simple by adding a little salt and pepper to the butter before basting, and omit the garlic, rosemary, and parmesan cheese. 

You could also turn these into a game day treat and make them fully loaded with cheddar cheese, bacon, and green onion. And sour cream. 😉 It would be like a deconstructed potato skin.

Basically, you can top these suckers with anything you enjoy with a regular potato. The sky’s the limit!

Frequently Asked Questions: 

What are red potatoes best used for?

Red potatoes are best for roasting, frying and smashing! Because they are high in moisture, they hold their shape well when cooked.

What is the difference between mashed potatoes and smashed potatoes?

Typically, mashed potatoes are peeled, boiled, then whipped with sour cream, mayonnaise, and seasonings. Sometimes the skin is left on. Russet, baking, or yukon gold potatoes are best for mashing.

Smashed potatoes are whole roasted potatoes (usually red in color) that are about 1 to 2 inches in diameter. Then are roasted, then “smashed” with a fork or potato masher and seasoned. They are not blended together, or whipped, like mashed potatoes

How do you make roasted potatoes crispy?

A good rule of thumb for roasting is to provide the food plenty of room to crisp up! 

For optimal crispness, don’t overcrowd your baking sheet with too many potatoes. This causes them to steam, instead of allowing air to freely circulate around the potatoes.

Also, a high oven temperature makes the cooking time quick but also blisters the skin around the potato. Coupled with a drizzle of olive oil, you will have crispy potatoes in no time!

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Crispy-Skinned Smashed Red Potatoes

Savory, herby, crispy, smashed red potatoes are the envy of every other side dish! Every bite is a flavor bomb of crispy edges on the outside and soft, fluffy textures on the inside. Seasoned with buttery garlic, parmesan, and rosemary. This is a recipe that keeps it simple – made from start to finish on one sheet pan!

Course Side Dish

Cuisine American

Keyword garlic potatoes, potato side dish, red potatoes, seasoned new potatoes, smashed potatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 294kcal

Author Anna Kate

Equipment

• Silicone Basting Brushes
• Potato Masher
• Mixing Bowls
• Sheet Pan

Ingredients

• 2 pounds new potatoes about 2-3 inches in diameter
• cooking spray
• 4 tablespoons Olive Oil
• 1 tablespoons kosher salt
• 1 teaspoon black pepper to taste
• 4 tablespoons butter melted
• 4 cloves garlic minced
• 1 ½ teaspoon dried rosemary
• Parmesan Cheese freshly grated

Instructions

• Preheat oven to 400 degrees.
• Place clean potatoes in a large mixing bowl. Toss with olive oil. Season with kosher salt and black pepper.
• Lightly grease a large baking sheet with cooking spray.
• Spread potatoes onto a baking sheet. Place in a 400-degree oven for 30 minutes or until potatoes are fork-tender.
• While the potatoes bake, mix the melted butter, garlic, and dried rosemary in a small bowl. (see note 1)
• Meanwhile, mix the butter, rosemary and garlic in a small bowl.
• When potatoes are tender, gently press down to “smash” each potato with a potato masher or large fork.
• Using a pastry brush, generously brush each potato with the garlic butter mixture. Sprinkle with Parmesan cheese.
• Return the pan to the oven for 15-20 minutes or until the broken edges of the potato crisp and begin to turn light brown.
• Serve immediately.

Notes

Please read the entire post for details, tips, and more!

Note 1: Butter can be easily melted by microwaving in 15-second intervals until melted. Warming over low heat via stovetop will work, too.

This recipe makes a great side dish for any main course!

Nutrition

Serving: 3potatoes | Calories: 294kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 724mg | Fiber: 3g | Sugar: 2g

The post Crispy-Skinned Smashed Red Potatoes with Salt & Herbs appeared first on Southern Cravings.

Potatoes are an inexpensive way to feed a crowd. Plus, there are so many different things you can do with them…From a humble baked potato to twice-baked potatoes, to smashed potatoes with herby seasoning, potatoes are great served any way you can dream up, especially homemade.

If you are looking for a sweet potato recipe, try out these simple baked sweet potatoes, twice baked sweet potatoes, and creamy savory mashed sweet potatoes!

Mashed potatoes are an essential for Thanksgiving, Christmas, and any holiday dinner. They are the perfect base for a delicious turkey gravy! They also make a great side dish with pot roast or beef stew. 

Best Potatoes for Mashed Potatoes

The secret to choosing the best potato for mashing is the starch level! The starch changes the texture of the mash. If you want a heavier, denser mash, choose Yukon Golds. They have a natural buttery flavor, so fewer ingredients are needed for that rich flavor everyone loves!

If fluffy pillows of mashed potatoes are more your style, Russets are the better option. In my opinion, Russet potatoes (also called baking potatoes) produce the perfect balance of pillowy softness and density in mashed potatoes!

How to Make Creamy Mashed Potatoes without Milk

These are a breeze to make can easily be made ahead of time and kept warm in a slow cooker. You can also make these in a pressure cooker for a lot of mashed potatoes fast!

These can easily be made with or without milk. Sometimes, mashed potatoes can come out a little on the drier side. Things like the size of the potatoes, amount of water used for boiling, and other seemingly inconsequential variables can impact the texture of the final recipe.

With that said, if your potatoes are a little too dry for your liking, add a splash of milk, whipping cream, or heavy cream. There are notes in the recipe card to help guide you.

Mashed Potatoes Ingredients

Potatoes: The best potatoes for mashed potatoes are Russet or baking potatoes.

Dairy: This recipe uses full fat butter, sour cream, and mayonnaise. Using full fat dairy is best for maximum flavor. Dairy that is lower in fat often uses other ingredients to make up for the lost flavor. Avoid margarine, skim anything, or similar.

The sour cream and mayonnaise give these potatoes the tang that is so addicting! But, you cannot taste the mayonnaise flavor.

Seasonings: Because this is a basic recipe, salt, pepper, and garlic are used. Feel free to add additional seasonings as you desire.

1. Boil the potatoes until they are fork-tender. Make sure to drain them well so they don’t turn soupy!
2. Mash them with a potato masher or potato ricer. If you choose to use a stand mixer or hand-held mixer, be careful not to overmix. This can cause a gluey texture.
3. Don’t skimp on the butter and sour cream. Texture is key to excellent consistency, so make sure to use the same amounts called for in this recipe.
4. Add in the rest of the ingredients. Taste layer by layer to adjust to your liking. 

What can I add to make mashed potatoes more flavorful?

• Garlic Mashed Potatoes – Increase the garlic by doubling or tripling the measurement for extra garlicky flavor.
• Loaded Mashed Potatoes – Top with cheese, bacon bits, and chives for super flavors!
• Mashed Sweet Potatoes – Swap baking potatoes for sweet potatoes and omit the sour cream and mayo for a healthier take on mashed potatoes!
• Mashed Red Potatoes – If you prefer red potatoes, this recipe would be delicious with all red new potatoes.
• Leave the skins on for added texture. 

Tips for the Best Mashed Potatoes

Make Ahead Mashed Potatoes

Can I peel potatoes ahead of time for mashed potatoes? To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Occasionally, you will need to give them a stir and add a splash of milk to keep them from sticking to the bottom and sides of the slow cooker pot.

For easier clean up, spray the slow cooker pot or use a slow cooker liner.

What to do with Leftover Mashed Potatoes

If you happen to have leftovers, store cooked mashed potatoes in an airtight container in the refrigerator for up to 3-5 days.

Here are some great recipes for leftover mashed potatoes! You can repurpose leftovers for delicious, new side dishes!

Reheating Mashed Potatoes

To reheat, microwave in one-minute increments until warm, stirring between heating.

How Many Mashed Potatoes Per Person?

For a large holiday dinner with other side dishes, take the number of guests and divide in half to see how many potatoes you will need for this recipe.

What can I substitute for milk in mashed potatoes?

Use half and half, whipping cream, or heavy cream in place of milk.

Why are my mashed potatoes gluey?

Overmixing using a stand mixer or hand-held mixer can result in gluey mashed potatoes. Use a hand masher for best results.

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Homemade Mashed Potatoes

There’s nothing more American than homemade mashed potatoes! Rich and creamy, this recipe is easy to make and perfect for your holiday table or smothered by a stew or pot roast.

Course Side Dish Recipes

Cuisine American

Keyword Christmas, crowd pleasing recipes, potatoes, sides, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 313kcal

Author Anna Kate

Equipment

• 1 Potato Masher
• 1 Potato Peeler

Ingredients

• 5 pounds russet potatoes
• 3 tablespoons butter
• ½ cup Mayonnaise
• ½ cup Sour Cream
• 3 cloves garlic minced
• salt and pepper to taste to taste

Instructions

• Wash, peel and quarter potatoes.
• Place the potatoes in a large pot with room for the water. Then, fill the pot with water until all of the potatoes are covered.
• Place on the stove on high heat until boiling, then turn down to medium and cover for 30 minutes or until easily pierced with a fork.
• When the potatoes are done cooking, carefully strain them into a colander. Then, add them to a large bowl and mash with a potato masher, handheld beater, or stand mixer.
• Then, add in the butter, milk, sour cream, mayo, and garlic cloves. Mix well to combine.

Notes

If you are preparing these potatoes for a crowd, save your arm strength and use a stand mixer to whip these up a little quicker. Be careful not to overmix!

To prep the potatoes ahead of time, place peeled and chopped potatoes in a bowl or pot and cover with cool water. Keep them in the fridge for up to 24 hours to prevent the potatoes from browning.

To keep mashed potatoes warm: Follow the recipe, then transfer the potatoes to a slow cooker. Place on warm until you are ready to serve. I’ve used this method to keep the potatoes warm for up to 3 hours at a time.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 42g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 116mg | Potassium: 976mg | Fiber: 3g | Sugar: 2g | Calcium: 52mg | Iron: 2mg

The post How to Make the Best Mashed Potatoes appeared first on Southern Cravings.