CHEDDAR CHEESE MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
CHEDDAR CHEESE MASHED POTATO CASSEROLE
I used this recipe a lot when my kids were younger and it was helpful to have part of supper ready ahead of time. Especially because babies ALWAYS seem to be fussy when it is time to make dinner. Works great for company or potluck too.
Provided by Marg CaymanDesigns
Categories Potato
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cook potatoes until tender.
- Mash potatoes with onion salt and sour cream.
- Add butter.
- Place in a 2 quart casserole dish and press down slightly.
- Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.
Nutrition Facts : Calories 515, Fat 22.8, SaturatedFat 14.2, Cholesterol 55.4, Sodium 181.2, Carbohydrate 67.1, Fiber 8.1, Sugar 3, Protein 12.8
CHEDDAR-MASHED POTATO CASSEROLE
Make a mashed potato casserole with just 5 ingredients! Bacon, sour cream and cheddar help our Cheddar-Mashed Potato Casserole to be so delicious.
Provided by My Food and Family
Categories Home
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.
- Heat oven to 350ºF. Add butter and sour cream to potatoes; mash until smooth. Spoon half into 1-1/2-qt. casserole sprayed with cooking spray; cover with layers of cheese, remaining potato mixture and bacon.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHEDDAR POTATO CASSEROLE
Savory mashed potatoes are laced with a cheddar cheese sauce, sour cream and green onion. Baked to a golden turn, this dish is a real crowd pleaser.
Provided by Campbells Kitchen
Categories Mashed Potatoes
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish.
- Bake at 350°F for 30 minutes or until the potato mixture is hot.
- Tip: To make 3 cups mashed potatoes, place 2 pounds potatoes, peeled and cut into 1-inch pieces, into a 3-quart saucepan. Add water to cover and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the potatoes are tender. Drain. Mash the potatoes with 3/4 cup milk and 2 tablespoons butter.
Nutrition Facts : Calories 84.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 6.5, Sodium 245.8, Carbohydrate 14.2, Fiber 1.2, Sugar 1.6, Protein 1.7
CHEDDAR POTATO CASSEROLE
Rich and creamy mashed potatoes are topped with cheddar cheese and tomato slices, then baked. Instant mashed potatoes could be used, but I think making your own is the best way. From an Easy Everyday Cooking recipe card.
Provided by Tee Lee
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place potatoes in a medium sauce pan and add enough water to cover.
- Cook over medium-high heat until tender (about 15 minutes).
- Drain potatoes, return to saucepan and mash in pan.
- Add sour cream and cream cheese to saucepan.
- Whip potatoes with a wire whisk (or electric hand-held mixer) until well mixed.
- Mix in onion salt, garlic salt and pepper.
- Spoon potato mixture into a casserole dish.
- Top with cheddar and bake for 20 minutes.
- Arrange tomato slices on top of casserole and sprinkle with chives.
- Bake 5 minutes longer.
Nutrition Facts : Calories 194.9, Fat 9.8, SaturatedFat 6.1, Cholesterol 26.1, Sodium 94.7, Carbohydrate 22.2, Fiber 2.1, Sugar 1.5, Protein 5.6
CHEDDAR-DILL MASHED POTATOES
Banish boring spuds by stirring in Cheddar and fresh dill.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.
CHEDDAR POTATO CASSEROLE
Savory mashed potatoes are laced with a cheddar cheese sauce, sour cream and green onion. Baked to a golden turn, this dish is a real crowd pleaser.
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot.
CHEDDAR MASHED POTATOES
Cheesy mashed potatoes are great when served with Classic Meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
- Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
- In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.
Nutrition Facts : Calories 269 g, Fat 12 g, Protein 2 g
CHEDDAR MEAT AND POTATO CASSEROLE
Being inordinately fond of one dish meals, casseroles and the like, I couldn't resist this one...and lightening it up just made it better!
Provided by CookinwithGas
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- In a 13 X 9 baking pan, combine the potato flakes, sour cream and the first 1/2 cup of water.
- Pat the mixture firmly into the bottom of the pan.
- Brown the ground turkey in the oil.
- Add to the browned meat, the 2nd 1/2 cup water, dried onion, tomato sauce, kernel corn, salt and oregano.
- Spoon this mixture over the potato mixture that you earlier pressed into the baking pan.
- Sprinkle the diced cheese over all; bake in the preheated 350°F oven for 25-30 minute.
Nutrition Facts : Calories 207, Fat 8.5, SaturatedFat 4.5, Cholesterol 45.1, Sodium 200.6, Carbohydrate 18.5, Fiber 1.9, Sugar 2.8, Protein 14.7
MASHED POTATO CASSEROLE
Make and share this Mashed Potato Casserole recipe from Food.com.
Provided by Into the Fire
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
- Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
- Mix in two handfuls of shredded cheese.
- Pour into a greased pan and top with more shredded cheese.
- Cook at 350F until heated (about 30 minutes).
Nutrition Facts : Calories 377.1, Fat 26.1, SaturatedFat 15.4, Cholesterol 73.9, Sodium 530.8, Carbohydrate 24.1, Fiber 2.3, Sugar 2.8, Protein 12.8
MASHED POTATO CASSEROLE
If you are tired of plain old mashed potatoes, this is a nice change, and so yummy. Note: cooking time does not include boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 325°F.
- Grease a 2-quart casserole dish.
- In a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside.
- Boil potatoes; drain.
- Mash potatoes until smooth.
- Add sour cream mixture, mix until smooth.
- Spoon into baking dish.
- Dot with butter and sprinkle with paprika.
- (At this point, potatoes can be stored in the fridge and baked later).
- Bake, covered for 25 minutes, (45 minutes if stored in the fridge).
- Uncover, after 25 minutes, and continue baking for 10 minutes more.
- If desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking.
Nutrition Facts : Calories 429.9, Fat 19, SaturatedFat 11.5, Cholesterol 89.5, Sodium 146, Carbohydrate 57, Fiber 6.5, Sugar 2.5, Protein 10.4
CHEDDAR MASHED POTATOES
Make and share this Cheddar Mashed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes, cut them in half, and drop them in a large pot of cold water.
- Set over high heat, and when the water comes to a boil, salt them and turn down the heat to keep at a simmer for about 40 minutes, until the potatoes are tender when pierced with a fork.
- Drain the potatoes; add milk to the still warm pot and let the milk warm up, putting the pan over low heat if necessary.
- Turn off the heat and mash the potatoes with a potato ricer over the pan and into the milk (or you can put the peeled and cooked potatoes with the milk in the pan, and mash by hand).
- When all the potatoes have been mashed, put the pan over a low to medium heat and beat well with a wooden spoon until hot again.
- Add the grated cheese in 2 batches, beating well with your wooden spoon in between each addition.
- Season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 382.8, Fat 12.9, SaturatedFat 8.1, Cholesterol 40.1, Sodium 241.7, Carbohydrate 53.2, Fiber 4.6, Sugar 4, Protein 14.6
CHEDDAR CHEESE POTATO CASSEROLE
I got this recipe from a Welcome Wagon Club cookbook years ago and I thought I'd share it. Darn good little casserole.
Provided by Chuck in Killbuck
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes, then add butter, salt, pepper and milk.
- Mash potatoes until smooth.
- Fold whipped cream and cheddar cheese together.
- Butter a 9x12 casserole dish.
- Line bottom of dish with the mashed potatoes.
- Spread cheese/cream mixture over the potato layer.
- Bake at 350 degrees for about 25 minutes, until golden brown.
- Let set 10 minutes after removing from oven and then serve.
- Note: Swiss cheese can be used instead of cheddar and it's still great.
Nutrition Facts : Calories 974.9, Fat 61, SaturatedFat 38.3, Cholesterol 192.7, Sodium 1370, Carbohydrate 87.9, Fiber 10.6, Sugar 4, Protein 23
MAKE AHEAD MASHED POTATO CASSEROLE
Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
- Drain and let cool slightly, peel.
- With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
- Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
- Transfer to 8 inch (2 L) baking dish, smooth top.
- Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
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