CHEESY MAKE AHEAD MASHED POTATOES
These Cheesy Make Ahead Mashed Potatoes are a fabulous way to make your holiday meal prep a whole lot easier. Delicious served with ham, turkey, or beef!
Provided by Valerie Brunmeier
Categories Side Dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Bring a large pot of water to boil over HIGH heat. Add potatoes, cover, and return to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender all the way through when pierced with the tip of a sharp knife. Drain well.
- Add cream cheese, sour cream, about half of the milk, and the butter and mix with an electric mixer just until combined. Add as much of the remaining milk as needed to reach the desired consistency and mix again until no lumps remain but being careful not to overmix. Add seasoned salt, Havarti, and cheddar and stir with a spoon until well incorporated. Season to taste with additional salt (if needed) and fresh ground black pepper.
- Transfer potatoes to prepared baking dish and cover with foil. Bake immediately or refrigerate for up to two days.
- Remove dish from refrigerator about an hour before baking time to take the chill off. Preheat oven to 350 degrees F and bake, covered for 30 to 45 minutes, or until warmed through. Garnish with chives and serve.
Nutrition Facts : Calories 227 kcal, Carbohydrate 19 g, Protein 8 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 420 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
MAKE-AHEAD MASHED POTATOES
These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield About 9 cups
Number Of Ingredients 4
Steps:
- Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
- Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
- Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
- Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
- Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
- Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
- To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
- Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
- To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
- Transfer the hot mashed potatoes to a large bowl for serving.
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
MAKE-AHEAD MASHED POTATOES
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Provided by Carol Evans
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
- Cover, and bake for 50 minutes in the preheated oven.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g
CHEESY BAKED MASHED POTATOES
These potatoes are incredibly indulgent and a great make ahead side dish!
Provided by Shelly
Categories Potatoes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 9×13 baking dish with 2 tablespoons of butter, set aside.
- Place the potatoes in a large pot and fill with water until just covered.
- Bring the potatoes to a boil. Reduce heat to a low boil and cook for 20 minutes, until the potatoes are tender.
- Drain the potatoes and place them into a large bowl. Mash the potatoes using a hand masher.
- Add in the remaining 1/2 cup butter, cream cheese, sour cream, 1 1/2 cups grated cheddar cheese, salt, pepper, garlic powder, and egg.
- Using a hand mixer, beat the potatoes until all the ingredients are combined, and potatoes are creamy.
- Spread the potatoes into the prepared pan.
- Cover with foil and bake for 40-45 minutes, or until heated through.
- Garnish with chives and/or bacon if desired.
Nutrition Facts : Calories 347 calories, Sugar 1.8 g, Sodium 643.6 mg, Fat 19.3 g, SaturatedFat 11.4 g, TransFat 0.2 g, Carbohydrate 35 g, Fiber 4 g, Protein 10 g, Cholesterol 67 mg
CHEESY POTATOES
Easy microwave recipe for yummy potatoes that go great with everything!!!
Provided by MEAMIGOS
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
- Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.
Nutrition Facts : Calories 508 calories, Carbohydrate 66.8 g, Cholesterol 54.3 mg, Fat 18.4 g, Fiber 8.4 g, Protein 20.5 g, SaturatedFat 11.2 g, Sodium 355.1 mg, Sugar 3.9 g
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