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Vanilla Pecan Mashed Potatoes

Creamy mashed potatoes made with milk and vanilla, topped with toasted pecans.

Prep- 15 min. Cook- 10 min. Yield: 40, half-cup servings
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Vanilla Pecan Mashed Potatoes


1  pouch Potato Pearls® EXCEL® Original Butter Mashed Potatoes, prepared
3 1/2  qt Water, hot (170°-190°F)
1  cup Butter, unsalted
1  cup Heavy cream
1  Tbsp Vanilla bean paste
2  cups Pecans, toasted, chopped


  1. Prepare mashed potatoes according to package directions using 3-½ quarts of water instead of 4. Set aside.
  2. Heat butter, cream and vanilla in a small sauce pan over medium heat, stirring frequently, until mixture is hot and butter has melted. Do not boil. Remove from heat.
  3. Stir butter mixture into potatoes with a whisk or a heavy spoon until fully incorporated.
  4. Spread toasted pecans evenly across top of mashed potatoes and serve.

Nutritional Information Per Serving

Calories - 180 Protein - 2 g SatFat - 5 g
Fat - 12 g Carbs - 16 g Fiber - 2 g
Iron - 2 % Sodium - 350 mg
Vitamin A - 4 %
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