Let’s face it, from scratch is always the best, so choose fresh Russet or Yukon gold potatoes for the creamiest results.

I’ll take you step by step, but the biggest fails come from not using enough salt and from adding cold butter and cold milk or cream, which keeps the potatoes from becoming silky smooth.

Now you might wonder why anyone would use instant potatoes, and the truth is there are plenty of reasons…

Most people actually use frozen or instant mashed potatoes, and they are the highest selling potato products.

It makes sense when you consider cost, convenience, and time, and for many people it is simply easier than lugging home a heavy five pound bag.

If you have shoulder issues or you are older and want something light and easy, instant potatoes make a lot of sense.

I often make 5 lbs of fresh mashed potatoes for Thanksgiving dinner, and then I make instant potatoes for the leftovers I’m going to freeze or refrigerate.

We love mashed potatoes, but making 10 lbs is time consuming, especially with everything else going on. I make them, scoop them with a 4 tablespoon scoop, and place them in a tray and refrigerate them. They are easy to take out of the fridge or freeze (if you need the fridge space) and place one “ball” of mashed potatoes into each leftover you’ll make.

• Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
• Cut potatoes into even chunks, so they cook at the same time.
• Place them in a pot and cover the potatoes with cold water, and add salt.
• Bring to a simmer and cook until very tender.
• Testing them with a knife, they will slide right off the knife with no resistance.
• Drain well so there is no extra water.

Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)

Season with salt and pepper.

Simple Ingredients

Using great quality ingredients especially when there are just a few involved are important. Milk may taste ok on day 1 but leftover they will be watery, less creamy, and less flavor. Butter is essentail, and so is the salt. Coarse kosher salt is my favorite, table salt has a metallic taste. This is the best kind of recipe to try a better salt with.

Use a potato masher, ricer, electric hand mixer, or stand mixer and mix until the desired smoothness.

Mix until smooth or leave a little texture depending on your preference.

Why mash by hand? Maybe you’re camping with no appliances, maybe your mixer broke, or you can’t find it… It’s all happened to me

I do love riced potatoes… they’re so light and creamy!

Want them with more texture… don’t over-mash or whip, mash by hand.

Want them extra creamy and smooth, whip with more warmed heavy cream.

Looking for something a little extra… make these Sour Cream and Onion Mashed Potatoes!

Tips on what to use for the best mashed potatoes:

• Use starchy potatoes like Russet or Yukon Gold for the fluffiest texture.
• Warm your milk or cream before adding so the potatoes stay hot and absorb it better.
• Mash by hand for a lighter result, or use a ricer for ultra smooth potatoes.
• Add butter before liquid for richer, creamier flavor.
• Do not overmix or the potatoes can become gummy.
• Taste and adjust seasoning before serving.

Did you know you can save stove space and make mashed potatoes in the slow cooker, a great option if you don’t love to cook, need it easier, want less stress without having to stand over the stove.

Don’t miss my post on GRAVY… OMG, this is such a time saver on the day of serving a big meal!

Are you more of an Instant Pot Fan? Use the Instant Pot to make Mashed Potatoes.

Tips on Keeping Mashed Potatoes Hot

• Hold them in a slow cooker on the warm setting.
• Place them in an oven proof dish, cover tight with foil, and place in the oven on low 200-250°.
• Heat them in a double boiler method on the stove.
• Microwaving them is another option.

Overworking the potatoes by over-mashing, over mixing, or adding cold milk/cream will result in gummy, stiff mashed potatoes.

I get these at a restaurant supply store near me, this 3+lb contaner is $12.

These are available in the grocery stores… and the packages come in many sizes.

I always go for this particular one, no flavors (add your own, that is when they’ll get that processed taste I don’t prefer).

I do NOT like the traditional brown box of instant mashed potatoes… they taste like cardboard!

When making the Buttery Homestyle Potatoes, I still add butter, salt, and pepper!

Making mashed potatoes ahead of time, placing them in teh fridge or freezer is great for having mashed potatoes at teh ready any time you’d like. It’s a great snack, add some gravy, cheese, or load them up like a loaded potato for more fun, adding cheese, bacon, green onions, and sour cream!

Scooped out like this, you can take out 1 portion or many, giving you quick options for eating in minutes. Perfect for meal prep too!

Need some more Thanksgiving Items:

• Pumpkin Garlic Mashed Potatoes
• Sweet Potato Casserole
• Cranberry sauce recipe
• My absolute favorite Stuffing

And let’s not forget the best way to roast a turkey, low and slow!

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How to Make the Best Mashed Potatoes with Tips Reheating and Freezing

Creamy mashed potatoes that taste so amazing they could be celebrated as their own holiday.

Course Side Dish

Cuisine American

Keyword potato

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 5 lb Russett or Yukon Gold Potatoes
• 2 teaspoons salt I prefer the taste of coarse kosher salt
• 1 cup heavy cream or milk add more if needed
• 8 tablespoons butter
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon black pepper

Instructions

• Wash all the dirt off the potatoes, and peel them. Placing them in cold water until they are all peeled.
• Cut potatoes into even chunks, so they cook at the same time.
• Place them in a pot and cover the potatoes with cold water, and add salt.
• Bring to a simmer and cook until very tender.
• Testing them with a knife, they will slide right off the knife with no resistance.
• Drain well so there is no extra water.
• Add warmed butter, then add warm milk or cream. (Cold milk/butter will make mashed potatoes gummy)
• Season with salt and pepper.
• Keep warm until served.

The post How to Make the Best Mashed Potatoes with Tips Reheating and Freezing first appeared on Created by Diane.

I love potatoes, but then doesn’t everyone?

I could eat a bowl full any time of day, breakfast, lunch, dinner, or a midday snack!

They are so versatile when it comes to cooking, and I find myself trying to find new ways to enjoy them.

And over the years I’ve created quite a few of my own versions of comfort classics with potatoes at the heart of them.

Such as my Rustic Scalloped Potatoes, or my breakfast favorite Cheesy, Bacon, Breakfast Potatoes. 

But in the end, mashed potatoes are a favorite. And I’ve found a few ways to spice them up too! I love pairing these Spinach Artichoke Mashed Potatoes with my Oven Baked Tri Tip. 

Continue reading: Instant Pot Mashed Potatoes

The post Instant Pot Mashed Potatoes first appeared on Created by Diane.

Hello, leftovers! 

These crispy mashed potato pancakes are so great, they can not only be made with leftover mashed potatoes, they can be made with instant potatoes, frozen mashed potatoes. The options are many!

I’ve added to the potatoes some cheese and green onions,

But there are lots of other flavor options; these could very well be garlicky. You can add some dill for a great flavor.

I used cheddar and Monterey Jack, but oh, the endless options on cheese selection are too many to list.

Goat cheese would be amazing! If you want to spice it up, pepper jack and/or some diced jalapenos will work well.

You can add in some other veggies to the mix like some fresh chopped spinach.

What protein can I add to these?

Add in some cooked bacon, cooked sausage, or even some diced ham or cooked chicken.

I have always been a HUGE mashed potato fan, it’s ridiculous really. plate after plate of mashed potatoes… I have many childhood stories about how many plate fulls I could eat.

I love being able to take a favorite and make it a while new favorite in the process.

Are you getting hungry yet… I sure am just thinking about all the options.

With just a few simple steps and ingredients you’ll be able to grab your fork and dig into a stack of these in no time!

What you’ll need

• mashed potatoes (homemade or instant)
• green onion
• cheese
• flour
• egg

OMG… these savory mashed potato pancakes are bound to get your mouth watering, I love them with sour cream!

If you’re using leftover mashed potatoes that have been flavored with salt and pepper, you won’t need to add as much.

If you’re using purchased frozen or fresh mashed potatoes, those might need some more flavor,

The same goes for instant mashed potatoes; don’t leave out the butter, salt, and pepper. You want this recipe to have lots of flavor, as potatoes on their own are fairly bland.

What else can I add to these?

Add in some cooked bacon or ham for a great flavor, if you like things spicy add in some diced jalapenos or use pepper jack cheese.

Alternatively, you can add some hot sauce for a different spicy flavor. 

If you’d like to punch up the savory flavor to these mashed potato pancakes, add in some diced onion and minced garlic.

You can also add in some vegetables, grated zucchini, corn, or chopped fresh spinach are all great options. The spinach with tomatoes and mozzarella cheese, and oregano is a great flavor combination too.

Since I’m a huge potato fan…

I thought you might be too… so be sure to see my other potato recipes too.

These Sour Cream and Onion Mashed Potatoes are sure to make your belly smile!

I have a few potato salad recipes

One I consider “classic” potato salad recipe made with dill pickes and has great flavor, it’s so delicious with homemade mayo.

Here are more great potato recipes:

• Rosemary Garlic Potato Salad. Such an unexpected flavor, you’ll love it
• Slow Cooker Mashed Potatoe.s If you want to set it and forget it, this is for you!
• Roasted holiday potatoes, OMG, these are so fun and delicious, take a look.
• Lemon Dill potato sala.d This potato salad SCREAMS make me!
• Roasted sausage, potato cabbage and onions OMG this tray of food is a party favorite for a great option for a fun weeknight meal  

Can instant mashed potatoes be used in this recipe?

Yes, any type of mashed potatoes can be used; you can use instant, frozen-thawed, or prepared mashed potatoes. When I’m making mashed potatoes, I always make extra.

If I want to make these really quickly, I use Idahoan instant mashed potatoes. They have a really creamy texture, not dry, and only need to be mixed with boiling water, which makes them not only fast, but minimal ingredients are needed, so you don’t feel like you’re cooking, and then cooking again.

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Mashed Potato Cakes

These delicious pancakes are made with mashed potatoes and cheese and are the best savory pancakes to be served any time of day.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 pancakes

Author Diane Schmidt - createdbydiane.com

Ingredients

• 3-4 cups mashed potatoes homemade, purchased, instant
• 1/4 cup chopped green onions diced
• 1 cup shredded cheese cheddar, Monterey Jack or similar
• 1/2 cup flour
• 1 egg

Instructions

• Place all the ingredients in the bowl of a mixer or medium bowl and mix by hand until completely combined.
• You can either scoop and flatten the mixture into pancake shapes then place them in a hot pan with a 2 tablespoon oil, or place scoops in the hot pan then flatten with the back of a smooth cup that is lightly oiled.
• Once the first ide is crisp, turn the pancake over and cook on the other side, you can cover the pan with a lid to allow them to fluff up with the steam and finish cooking them.
• Serve with some sour cream, salt, and pepper.

The post Mashed Potato Cakes first appeared on Created by Diane.

Who doesn’t need a little comfort now and then?

On stressful days comfort food is KING around here.

With two teenagers, some days can get pretty stressful!

I am often rushing around, running the kids from here and there,

….looking like a chicken with it’s head cut off. Not it’s not a pretty site.

I long for the slow and relaxing days.

Sadly those seem to be long gone.

Comfort food may just be the only thing to help us all.

At my house it’s always all about the food,

and everyone always wants to know what I’ll be making for dinner.

If I mention turkey meatballs or turkey burgers,  they will smile from ear to ear and then the inevitable question….

when will dinner be ready?

Continue reading: Turkey Meatballs

The post Turkey Meatballs first appeared on Created by Diane.

How would you like a new GO-TO Casserole?

This Turkey Roll Up Casserole should go to the top of your must make list.

No need to wait until mid November to enjoy turkey, now you have have all the delicious flavor of a Thanksgiving meal ANYTIME you’d like.

And it won’t take all day to make.

It’s the Thanksgiving version of enchiladas!

With this baking in the oven, everyone is sure to drop what they are doing and come to the kitchen.

The deli counter will become you new best friend for this meal. Turkey at the deli counter has come a long way.

There are many varieties that have no preservatives or fillers, it’s just Turkey. Imagine that, you ask for turkey and you get turkey! GENIUS

Since this dish is covered in mashed potatoes, it has that hidden treasure quality to it.

My family anxiously awaits to see what is underneath.

But the wonderful aroma of it baking, kind of gives it away!

But they still like to guess what will be inside.

Adding this to your menu will have your whole family reminiscing about their favorite Thanksgiving dinner, what they like best about the day, what their favorite item is when they look at the giant spread of food. What they wished they had more often and well then the topic of DESSERTS comes up.

Who likes pumpkin pie, who prefer chocolate pudding pie and then they start thinking I magically have a pie in the fridge.

Maybe next time I’ll make the pie!

I love hearing about everyones favorites!

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Turkey Roll Up Casserole

one dish meal that will have you craving it all the time

Servings 6

Author Diane Schmidt - createdbydiane.com

Cost $18

Ingredients

• 1 1/2 pounds oven roasted turkey or chicken I used the sliced thick version, I prefer the type that is most like real turkey/chicken with less additives
• 1 6 oz. package of turkey/chicken stuffing
• 1 1/2 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon flour
• 3 cups mashed potatoes about 2 lbs of potatoes

Instructions

• preheat oven to 350
• line a 13X9 pan with parchment for easy clean up
• prepare the stuffing according to package directions
• roll two tablespoons of stuffing inside of each slice of turkey
• place the roll ups into the pan
• heat butter and flour and whisk in the chicken broth to make gravy,
• pour gravy on top of the turkey
• then cover in mashed potatoes (this dish is great when you have leftover mashed potatoes otherwise this sour cream and onion mashed potato recipe is great)
• spread the potatoes smooth and top with salt and pepper.
• bake for 20-25 minutes or until everything is heated through

The post Turkey Roll Up Casserole first appeared on Created by Diane.

AVOCADO POTATO SALAD 

Don’t miss one delicious recipe and get my FREE e-cookbook click here!

This is one potato salad you won’t want to miss.

So what are you waiting for? Invite your friends over, fire up the grill and serve this delicious avocado potato salad. It’s perfect with burgers, hot dogs, chicken, and pork. Ok, it’s great with sausage sandwiches, too. They always seem to be such a great hit at BBQs. Add some corn on the cob and watermelon and dessert and…. maybe… dig out a Frisbee or some horseshoes. They are a hit when friends come over, some will play and some will watch and chat… the chatting will make memories summers are made of.

This avocado potato salad is made with red potatoes, red onion, avocado, lime, cilantro and a couple spices.

I boil the potatoes the night before I’m serving the potato salad. It saves time the day of the get-together, and they are easier to slice cold and don’t get all broken up when mixing.

No need to get the mayo out for this recipe. Avocados are creamy and delicious and they work great in this no-mayo potato salad. If you love mayo, go ahead and add some to the recipe.

If you’re asked to bring something to a get-together, this avocado potato salad is perfect. And a great way to transport this potato salad is to place it in small 4 oz. glass jars. You can pack them in a cooler with ice. Perfect for the beach, a friend’s house and picnics. The small jars make a great grab and go side dish when the hot food comes off the grill or alongside sandwiches.

Continue reading: Avocado Potato Salad

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