Baked Marbled Mashed Potatoes Food

MARBLED MASHED SWEET POTATOES

Steps:

• Put the potatoes and sweet potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, 35 to 40 minutes. Drain and let cool slightly. Peel the Yukon gold potatoes and transfer to a medium bowl. Peel the sweet potatoes and transfer to a separate bowl.
• Divide the butter between the 2 bowls. Add the heavy cream and sour cream to the Yukon gold potatoes and mash well with a potato masher; season with salt and black pepper. Add the brown sugar and cayenne to the bowl with the sweet potatoes and mash well; season with salt and black pepper.
• Dollop the potatoes and sweet potatoes into a warmed serving dish and swirl using a large spoon. (The potatoes can be made up to 2 hours ahead; set aside in a baking dish. Reheat, covered, at 350 degrees F, 15 to 20 minutes.)

MASHED BAKED POTATOES

Steps:

• Preheat the oven to 500 degrees F. Place 6 medium russet potatoes directly on the oven rack and bake until soft, about 35 minutes. Split each potato in half and scoop out the flesh; transfer to a large bowl. Add 1½ cups warmed heavy cream, 1 stick cubed salted butter, 1 1/2 teaspoons kosher salt and a few grinds of pepper to the bowl and mash well. Top with more butter.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.

PARMESAN-BAKED MASHED POTATOES

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

BAKED MASHED POTATOES

Steps:

• Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350° for 20-30 minutes or until crumbs are lightly browned.

BAKED MARBLED MASHED POTATOES

Steps:

• Place white potatoes in a large pot and cover with salted water. Place sweet potatoes in a second pot and cover with salted water. Bring both pots to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, about 25 minutes. Drain and set aside to cool in 2 separate bowls.
• Preheat the oven to 350 degrees F (175 degrees C).
• While potatoes are cooling, melt butter in a small pan over medium heat. Add shallots and cook until tender, about 5 minutes. Remove from the heat.
• Mash potatoes with a potato masher or ricer.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Whisk sour cream into whipped cream.
• Stir 1/2 of the shallot mixture into each bowl then gently fold in. Gently fold 1/2 of the cream mixture into each bowl. Divide salt, pepper, and nutmeg evenly between the two bowls. Taste and adjust seasoning.
• Place 1/2 of the sweet potato mixture in a 2-quart baking dish. Layer 1/2 of the white potato mixture on top. Repeat layers once more, then swirl with a spatula to create a marbled effect.
• Mix melted butter, bread crumbs, and parsley for topping together. Sprinkle topping mixture over potatoes.
• Bake in the preheated oven until topping is golden brown and potatoes are hot all the way through, 30 to 35 minutes.

MARBLED POTATOES

Steps:

• Cook the red potatoes and the sweet potatoes separately in water to cover in saucepans until tender; drain. Cool slightly and peel. Mash in separate bowls.
• Saute the scallions in 1/4 cup butter in a skillet until tender. Stir half the scallions into each bowl of potatoes.
• Whisk the sour cream and the whipped cream in a bowl. Fold half gently into each bowl of potatoes. Add half the nutmeg, salt and pepper to each bowl.
• Layer the potatoes, one half at a time, in a greased one-quart baking dish.
• Swirl with a knife to marbelize. Sprinkle with a mixture of the bread crumbs, melted butter and parsley.
• Bake at 350 degrees for 30 to 35 minutes or until the topping is golden brown.
• Note: This casserole freezes well before baking.

MARBLED MASHED POTATOES

Steps:

• Cook potatoes in separate pots until soft enough to mash.
• Drain, saving 3/4 c cooking water from each potato pot.
• Mash potatoes and sweet potatoes, adding 4 oz cream cheese to each.
• Add cooking water, salt and pepper to taste.
• Spoon potatoes, alternating each kind into shallow 2 and 1/2 quart microwave safe dish.
• Lightly mix with tip of fork.
• Either bake at 350 degrees, covered for 40 minutes to 1 hour, or microwave on high for 8 minutes.
• Potatoes can be refrigerated for up to 2 days.

MARBLE MASHED POTATOES

Steps:

• Cook potatoes in separate pots until soft enough to mash.
• Drain, saving 3/4 cup cooking water from each pot.
• Mash potatoes & sweet potatoes, adding 4 oz cream cheese to each.
• Add cooking water, salt & pepper to taste.
• Spoon potatoes alternately into shallow 2 1/2 qt microwave safe dish.
• Lightly mix with tip of fork.
• Bake at 350*, covered for 1 hour.

BAKED MASHED POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Drain on brown paper. Remove all but 1 tablespoon of fat from the pan. Place the bread slices in a food processor and pulse until coarse crumbs are formed. Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes. Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes. Set aside
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray.
• In a small saucepan over low heat, warm the milk and butter.
• Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes. When the potatoes are cooked through, drain them well, put them back into the pot, and mash them.
• Slowly mix in the warm milk and butter mixture until incorporated. Mix in the grated cheese and cream cheese. Don't over mix or the potatoes will become gummy. Season, to taste, with salt and pepper. (Reserve 2 cups mashed potatoes for Round 2 Recipe).
• Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs. Bake until heated through and golden brown on top, 25 to 30 minutes. Serve garnished with chives.

MARBLED STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
• Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
• Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
• Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

PAN-ROASTED MARBLE POTATOES

Steps:

• Place bacon into a skillet over medium heat; cook and stir until bacon begins to soften and give off its fat, about 2 minutes. Add potatoes and season with salt and black pepper. Cook and stir potatoes and bacon until bacon browns and potatoes begin to soften, about 5 minutes.
• Cover skillet and cook for 5 minutes; stir. Repeat steps, covering and cooking for 5 minutes and stirring until potatoes are tender and a tip of a knife inserts easily, 15 to 20 more minutes.
• Adjust salt and black pepper to taste; sprinkle chopped rosemary over potatoes, stir, and remove from heat. Drizzle rice vinegar over potatoes and stir to dissolve any browned bits of food stuck to the bottom of the skillet.
• Transfer potatoes to a serving dish and top with a rosemary sprig.

BAKED MASHED POTATOES

Steps:

• Mash potatoes with mayo, sour cream, milk, eggs, and mustard.
• Spoon into greased pan and top with cheese.
• Bake at 350 degrees for 20-30 minutes or microwave on high 7 minutes.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Cream cooked potatoes, cream cheese sour cream and butter.
• Add onions, salt and pepper.
• Put in 13x9 inch baking dish which has been oiled.
• Top with parmesan cheese.
• Bake for 30 minutes.

BAKED GARLIC MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
• Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.