Cheesy Cheddar And Spinach Mashed Potatoes Food

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

CHEDDAR SPINACH MASHED POTATOES

Steps:

• Place peeled potatoes in a stock pot, cover with water, and bring to a boil. Continue boiling for 15 - 20 minutes or until potatoes are easily pierced with a fork. Drain and transfer potatoes to the bowl of a stand mixer.
• While potatoes are boiling, heat olive oil in a deep skillet over medium heat. Add in spinach and garlic and saute until wilted, about 5 minutes. Remove from heat.
• Mash potatoes in stand mixer on medium speed. Add in butter, sour cream, salt, and pepper.
• Add in spinach mixture and cheddar cheese. Mix until well incorporated. Add additional salt and pepper to taste.

CHEESY CHEDDAR AND SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with water and bring to a boil. Reduce the heat and simmer about 20 minutes, until tender. Drain and return to pot.
• Add the milk, broth, butter and 3/4 tsp. salt. Mash with a potato masher until fairly smooth.
• Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until very tender, about 8 minutes. Add garlic and remaining 1/4 tsp. salt, stirring until fragrant, about 1 minute.
• Add the spinach in batches and cook until spinach is wilted and any liquid is absorbed, about 5 minutes.
• Spread half the potato mixture into a sprayed 2-qt. baking dish. Top with half of the spinach mixture and half of the cheese. Top with the remaining potato mixture, the remaining spinach mixure and the remaining cheese.
• Bake, uncovered, in a preheated 400º oven until the filling is heated through and the topping is browned and bubbly, about 25 minutes. Let stand 5-10 minutes before serving.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

MASHED POTATOES WITH CHEDDAR

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.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

SPINACH AND CHEESE MASHED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
• Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
• Fold in spinach, chives and dill (if using).
• Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
• Recipe can be prepared a day ahead before final bake.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

CHEESY MUSTARD MASH

Steps:

• Boil the potatoes in salted water for 20 mins or until tender, then drain.
• Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
• Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

CHEDDAR CHEESE MASHED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain., In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through.