Cheesy Mashed Potatoes With Sour Cream Food

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.

SOUR CREAM CHEDDAR MASHED POTATOES

Steps:

• Cook the potatoes in a large pot of salted water until a sharp knife can easily be inserted.
• Drain and allow to stand, uncovered, for 5 minutes for any steam to evaporate then peel the potatoes.
• While the potatoes are cooking, heat the milk with the pepper, thyme and bay leaf in a saucepan.
• As soon as the milk starts to simmer, remove from the heat and allow to infuse.
• Remove the herbs and peppercorns from the milk then pour over the potatoes. Add the butter and mash. Stir in the sour cream and cheddar then season to taste with salt.
• Transfer the potatoes to a serving dish and add a knob of butter and a crack of black pepper to the top.

SOUR CREAM MASHED POTATOES

Steps:

• Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
• Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
• As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

CREAM CHEESE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• 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.
• Mash potatoes in the pot with a potato masher or fork until smooth. Stir in cream cheese, sour cream, butter, green onions, salt, and pepper. Spoon into prepared baking dish.
• Bake in preheated oven until golden and bubbly, about 1 1/2 hours.

SOUR CREAM AND CREAM CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

MASHED CHEESY POTATOES & GRAVY

Steps:

• Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
• Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
• Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

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 POTATOES WITH SOUR CREAM

Steps:

• Place potatoes in a saucepan; cover with water. Cover and bring to a boil; cook until just tender, about 5 minutes. Drain well. In a bowl; combine 3 cups cheese, sour cream, soup, butter and 3 tablespoons chives. Add potatoes; stir gently until potatoes are coated., Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes or until heated through. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with remaining chives.

CHEESY MASHED POTATOES WITH SOUR CREAM & BACON

Steps:

• Mix all ingredients until well blended.

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.

RICH & CREAMY PARMESAN MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.