Wellness Wednesday – 3 Easy Mashed Potato Recipes

Who is the chef in your home?  Thanksgiving is a perfect opportunity to open the kitchen and learn a new skill. When given a culinary chance and some guidance, many students welcome the learning opportunity. A great recipe to test is mashed potatoes, which complements our Westfield Washington School food of the month, Sweet Potato. 

The Sweet Potato is packed with nutritions, high in fiber, vitamins, and minerals. Sweet Potatoes are good for your immune system, considered brain food, and excellent for your diet.

Enjoy this article by Kelly McCarthy as she shares the Food Network’s 3 easy mashed potato recipes.

Food Network’s Jeff Mauro shares 3 easy mashed potato recipes

Countdown to Thanksgiving: Mashed potatoes 3 ways

Countdown to Thanksgiving: Mashed potatoes 3 ways

The countdown to turkey day is on and it’s time to think about the delicious dishes you want to have on your Thanksgiving table.

Co-host of Food Network’s “The Kitchen,” Jeff Mauro, dropped by “Good Morning America” to kick off our “Countdown to Thanksgiving” with three different recipes for a holiday season staple: mashed potatoes.

PHOTO: Jeff Mauro made his mom's famous mashed potatoes.

Jeff Mauro made his mom’s famous mashed potatoes.

(MORE: How to pull off Thanksgiving like a pro)

Momma Mauro’s Famous Mashed Potatoes

PHOTO: Jeff Mauro made his mom's famous mashed potatoes.

Jeff Mauro made his mom’s famous mashed potatoes.

Ingredients:

  • 5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon Kosher salt
  • 1.5 sticks of butter, 1 softened and 1/2 melted, plus more for greasing
  • 6 ounces cream cheese
  • 1 cup half-and-half, warmed
  • 2 cloves of garlic, zested
  • 1/2 tablespoon cracked black pepper
  • 1/4 cup fresh minced chives
  • 2 tablespoons fresh parsley, minced

Directions:
Add the potatoes, one tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
Whip together the cream cheese and one stick softened butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about two minutes.
Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in garlic, pepper and season with salt to taste.
Pour the potato mixture into greased, 9 x 14 glass baking dish. Refrigerate for up to two days.
When ready to bake and serve top with half a stick of melted butter and bake at 350 degrees until bubbly and slightly golden, about 45 minutes.
Garnished with minced chives.
Keep warm in a 200-degree oven or tent with foil for up to 1-2 hours until ready to serve.

Recipe reprinted courtesy of “The Kitchen.”

Pecan Brown Sugar Butter Sweet Potato

PHOTO: Jeff Mauro's pecan brown sugar butter sweet potatoes.

Jeff Mauro’s pecan brown sugar butter sweet potatoes.

Ingredients:

  • 3 medium sweet potatoes, peeled, quartered and cut into about 1/4-inch “wedges”
  • 1 stick butter, room temp
  • 1/4 cup heavy cream
  • 2 large eggs, whisked
  • 1 teaspoon vanilla extract
  • 3 tablespoons of maple syrup
  • Crumble Topping
  • 1 cup pecans, chopped
  • 1/4 cup flour
  • 1/4 cup prepared oats
  • 6 tablespoons cold butter
  • 1 teaspoon salt
  • 2 tablespoons of brown sugar

Directions:
Heat cream and butter in a medium saucepan until melted. Add sweet potatoes and gently simmer, covered, stirring frequently, for about 30 minutes or until potatoes are super tender.
Once tender, add maple syrup and mash with a potato masher or hand mixer until smooth and uniform.
Season to taste with plenty of salt and pepper.
Place into a shallow 9×13 baking dish sprayed with non-stick spray.
Add all topping ingredients into a food processor and pulse 10 – 15 times until butter is pea-sized.
Top over mashed potatoes and bake at 350 degrees until bubbly and golden, about 30 – 35 minutes.

Recipe reprinted courtesy of Jeff Mauro.

Creamy Slow Cooker Mashed Root Vegetables with Crunchy Top

PHOTO: Jeff Mauro made his creamy slow cooker mashed root vegetables with crunchy top.

Jeff Mauro made his creamy slow cooker mashed root vegetables with crunchy top.

Ingredients:

  • 1/2 pound carrots, peeled and cut into 1 inch pieces
  • 1/2 pound parsnips, peeled and 1/4 inch sliced
  • 1 pound celery root, peeled and 1/4 inch sliced
  • 3 pounds Yukon gold potatoes, peeled 1/4 inch slice
  • 4 cloves of garlic, grated on a rasp
  • 2 tablespoons butter
  • 2 cups boiling water (from tea kettle is easiest!)
  • 1/2 – 1 cup of heavy cream
  • 4 tablespoons butter
  • 1 cup pulverized butter crackers
  • 2 tablespoons minced fresh chives

Directions:
Place root vegetables, potatoes, salt, butter and garlic in slow cooker. Cover and Low for 6-8 hours and High for 4-6 hours until veggies are super tender.
Once everything is mash-able, mash with potato masher directly in slow cooker until smooth. Stir in heavy cream a bit at a time until desired consistency. Add in butter and mix.
Season with salt and pepper to taste.
Top with butter crackers and chives and serve.

Recipe reprinted courtesy of Jeff Mauro.,