Cheesy Mashed Potato Cupcakes Food

MASHED POTATO MUFFIN CUPS

Steps:

• Preheat the oven to 375 degrees. Spray medium-size muffin tins with nonstick cooking spray.
• Scoop the potatoes into a medium-size mixing bowl.
• Add the egg and seasoned salt. Stir until well mixed.
• Add 1/2 cup of the shredded cheese and fold it into the potato-egg mixture.
• Scoop a heaping tablespoon of the mixture into each muffin cup.
• Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese over the potatoes.
• Return the potatoes to the oven and bake for another 3 minutes.
• Remove from the oven and sprinkle the parsley over the top.
• Serve hot.

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.

CHEESY MASHED POTATO CUPCAKES

Steps:

• Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else.
• Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up.
• No lumps for this dish.
• Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes.
• Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches.
• Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.

CHEESY MASHED POTATO MUFFINS

Steps:

• Mix dry ingredients.
• In separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening.
• Blend and add to dry mixture.
• Spoon into greased or paper lined muffin tins. 6 large muffins or 12 small.
• Sprinkle half the remaining cheese on the muffins.
• Bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean).
• When almost done baking sprinkle rest of cheese on top.
• Enjoy!

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 MASHED POTATOES

Steps:

• Cook potatoes in boiling water until tender; drain and mash.
• Stir in cream cheese, sour cream, onions, melted butter, salt, garlic powder and pepper. Spoon into a 2 quart baking dish. Sprinkle with paprika and dot with butter.
• Bake uncovered at 375º for 20 minutes.

JOLEAN'S CHEESY MASHED POTATOES

Steps:

• Combine softened cream cheese and mashed potatoes, blending well.
• Add remaining ingredients (except for butter) and mix well.
• Spread in 1 quart casserole.
• Add pats of butter on top, evenly distributed.
• Bake in a preheated 350 degree oven for 45 minutes.

CHEESY MASHED POTATOES

Steps:

• Peel potatoes and cut in half. Place in a large saucepan and cover with water.
• Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
• Drain potatoes and mash, preferably with a potato masher.
• Stir in butter, sour cream, salt and pepper.
• Stir in cheese just until mixed.
• Pile into a heated serving dish.
• Potatoes can be covered and kept warm in oven for up to 30 minutes.
• Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.

YUMMY, CREAMY, CHEESY MASHED POTATOES

Steps:

• Wash, peel and cube potatoes. ( I sometimes leave the skin on them.).
• Boil in water until fork tender, about 15 minutes.
• Drain water from the potatoes and then put in a bowl with the rest of the ingredients and mix with a hand mixer until there are no more lumps.
• Add salt and pepper to taste. Serve.

CHEESY MASHED POTATO PANCAKES

Steps:

• Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
• n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
• Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
• Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
• Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY MASHED POTATO BURRITOS

Steps:

• In a large bowl mix all ingredients except salsa and torillas together with a hand mixer. Mixture should be creamy not runny. (If mixture is dry and not creamy add small amounts of milk until creaminess is achived).
• Spray a large cake pan with nonstick spray. Prepare tortilla according to package so they are flexable. Add mixture to tortillas about 3 tablespoons. Roll tortillas and line them into the cake pan. Pour jar of salsa over them and bake in the oven at 350 degrees for 20 minutes. You can top with more shredded cheddar when taken out of oven.
• Freeze any leftover. Reheat in microwave 1-3 minutes.