Instant Potato Casserole Food

MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Prepare the instant mashed potatoes according to the package directions.
• Add sour cream, chives, parsley, and pepper.
• Place the mashed potatoes in a 1 1/2-quart casserole dish.
• Top with cheddar cheese.
• Sprinkle French's Fried Onions around the edge of the casserole.If you are making this dish ahead to reheat later, add the shredded cheese, but wait to top with French's Fried Onions until you are ready to reheat.
• Bake for about 20 minutes or until the cheese melts.

INSTANT POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare potatoes according to package directions.
• Add sour cream and bacon bits; mix well.
• Place in a 9x13 inch baking dish and top with cheese; bake for 30 minutes or until cheese is melted.

INSTANT POT MASHED SWEET POTATOES

Steps:

• Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
• Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve.
• Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
• Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans.

INSTANT POTATO CASSEROLE

Steps:

• Prepare 6 servings mashed potatoes according to the package directions, omitting butter.
• Add cream cheese, egg, parsley and onion; mix well.
• Place in buttered casserole.
• Dot with butter.
• Sprinkle with paprika to taste.
• Bake in preheated 400-degree oven for 30 minutes until heated through.
• May be prepared a day ahead.

INSTANT PARTY POTATOES

Steps:

• In a saucepan, bring water, butter and salt to a boil. Add milk, cream cheese, sour cream, garlic powder and minced onion; stir in potato flakes. , Spoon into a greased 2-qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered, at 350° for 30 minutes.

INSTANT POT CHEESY HASH BROWN CASSEROLE

Steps:

• Lightly grease 7" - 7.5" cake pan or springform pan with non-stick cooking spray.
• In a medium bowl, stir together hash browns, soup, sour cream, onion, 1 cup of cheese, garlic powder, and ham (if using). Add to prepared pan. Cover with remaining grated cheese.
• Tear off a long piece of aluminum foil, about 18" long. Spray the underside of the foil with cooking spray to prevent sticking. Wrap the hash brown casserole pan in foil across the top and under the bottom of the pan. This is to keep the water from getting into the pan during the pressure cooking cycle.
• Add trivet to Instant Pot pan and pour 1 cup of water into the bottom. Place foil-wrapped pan with cheesy potatoes into a silicon sling or foil sling (see notes below for making a foil sling). Lower the sling with the pan of hash browns into the Instant Pot on the trivet. Secure lid and twist the pressure valve to seal (if needed). Select high pressure for 35 minutes.
• When pressure cycle is over, allow a 5 minute natural release. Then perform a quick release to release the remaining pressure. Using pot holders, lift sling from the Instant Pot and carefully remove the foil from the springform pan.
• If serving without browning (see below), let cheesy hash brown casserole cool for at least 10 minutes if using springform pan to ensure that the casserole stays together and doesn't spread out.
• Using pot holders, carefully drain water from Instant Pot liner. Place the casserole back on the sling. Lower the sling back into the Instant Pot or place in your air fryer.
• Set air fryer to 350º for 5-10 minutes, until golden and bubbly on top. If you don't have an air fryer or air fryer lid, you can broil the hash browns casserole in your oven.
• If using a springform pan, let cheesy hash brown casserole cool for at least 10 minutes to ensure that the casserole stays together and doesn't spread out.

INSTANT MASHED POTATO CASSEROLE

Steps:

• 1. Prepare 6 serving size mashed potatoes according to the package directions, omitting the butter.
• 2. Add cream cheese, egg, parsley and onion, mix well.
• 3. Place in buttered casserole.
• 4. Dot wit butter.
• 5 Sprinkle with paprika to taste.
• 6. Bake in preheated 400 degree oven for 30 minutes until heated through.
• 7. May be prepared a day ahead.