CRISPY POTATO PUFFS
Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings (2 puffs each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES
Since I make these all the time I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use you can adjust the amounts to taste, I have left the Parmesan as optional I like to add it in --- for the best texture the potatoes must be russet and they should be oven-baked --- I have use panko in place of the butter crackers but I think the crackers give a better taste --- yield is only estimated depending on the size you make the croquettes --- you may make the mashed potato mixture up to 24 hours in advance and refrigerate until ready to roll and bake ----- you will love these!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
- Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
- At this point you may refrigerate for 1-2 hours.
- Shape about 3 tablespoons of mixture into a ball.
- Roll into the cracker crumbs and place on a baking sheet.
- Press down with hands to flatten just slightly.
- Repeat with remaining mixture.
- Set oven to 375 degrees and bake for about 30 minutes or until golden brown.
Nutrition Facts : Calories 151.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 38, Sodium 125.3, Carbohydrate 13.5, Fiber 1.7, Sugar 0.8, Protein 5.8
CRISPY CHEDDAR MASHED POTATO PUFFS
Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
- Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
- Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden® Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
- Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
- Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 42.8 g, Cholesterol 133.2 mg, Fat 44.9 g, Fiber 1.4 g, Protein 30.8 g, SaturatedFat 26.8 g, Sodium 2330.5 mg, Sugar 0.8 g
MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE
This is a favorite mashed potato casserole recipe handed down through the family. These cheesy mashed potatoes are the best you'll ever taste! Everyone is sure to love it. Mama usually just throws together whatever amounts she thinks taste good. But I did get her to give me a recipe with measurements.
Provided by Amy Eckel
Categories Mashed Potatoes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
- While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
- Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
- Bake in the preheated oven for 45 minutes. Serve piping hot.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 42 g, Cholesterol 68.7 mg, Fat 25.1 g, Fiber 5.2 g, Protein 11.2 g, SaturatedFat 15.7 g, Sodium 506.7 mg, Sugar 2.1 g
KITTENCAL'S CHEESY MASHED POTATO PUFF BAKE
This makes it a wonderful side dish to any holiday meal as you can prepare well ahead and this makes a large amount also, feel free to add in some bacon or green onions :)
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish.
- To mashed potatoes, add 2 cups cheese, cream or milk, butter, eggs, salt; mix well to combine.
- Cook, stir over very low heat until butter and cheese are melted.
- Spread into prepared baking dish.
- At this point you may cool completely and refrigerate until ready to bake.
- Bake uncovered for 25 minutes or until heated through.
- Sprinkle with remaining cheese bake 5 minutes longer.
CHEESY MASHED POTATO BAKE
I like this because of the cheese crust you get on top - a different way to serve up your mashed potatoes! A must for all cheese lovers.
Provided by Ozzy5223
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft.
- Drain the potatoes then mash with as much butter and milk as desired.
- Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper.
- Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides.
- Top with the remaining cheese, paprika for colour and some more herbs if desired.
- Grill/broil under a high heat until golden and bubbling.
- Serve immediately.
Nutrition Facts : Calories 435.6, Fat 19, SaturatedFat 12, Cholesterol 59.5, Sodium 923.3, Carbohydrate 48.6, Fiber 4.8, Sugar 2.4, Protein 18.6
KITTENCAL'S MAKE-AHEAD MASHED POTATOES
Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 13 x 9-inch casserole dish.
- Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
- Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
- Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
- Spread the mixture into prepared baking dish.
- If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
- Cover and refrigerate for up to 3 days.
- When ready to bake set oven to 350 degrees F.
- Bake uncovered for about 25-30 minutes or until hot.
- If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3
CHEESY MASHED POTATO BAKE
Make this complete casserole up to a day in advance cover tightly and refrigerate, when ready to bake just pop in the oven and bake for a little longer time than stated. Add in some green onions and cooked crumbled bacon id desired. Use only russet potatoes for this! Prep time includes cooking potatoes. This makes a wonderful side dish and all amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
- Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
- Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
- Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
- At this point you can cover and refrigerate or bake for about 20-22 minutes.
Nutrition Facts : Calories 951.9, Fat 43.8, SaturatedFat 27.4, Cholesterol 126.6, Sodium 1732, Carbohydrate 115.3, Fiber 14.2, Sugar 5.4, Protein 28.3
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.
CHEESY POTATO PUFF
These are the highest, fluffiest, tastiest potatoes I've ever had. They can be made a day ahead and refrigerated until ready to bake. This dish is Mom's specialty, and we all especially love the part along the edge of the casserole dish that gets golden brown. -Alyson Armstrong, Parkersburg, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-14 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; mash potatoes. Add 1-3/4 cups cheese, milk, butter and salt; cook and stir over low heat until cheese and butter are melted. Fold in eggs. , Spread into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until golden brown.
Nutrition Facts : Calories 226 calories, Fat 10g fat (7g saturated fat), Cholesterol 62mg cholesterol, Sodium 333mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESE POTATO PUFF
I enjoy entertaining and always look for recipes that can be made ahead of time. I got this comforting potato recipe from my mother-in-law. It's wonderful because I can prepare it the night before. It contains basic ingredients that everyone loves like milk and cheddar cheese. -Beverly Templeton, Garner, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Add 1/2 teaspoon salt; cook until tender. Drain; mash potatoes until smooth. , In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3-qt. baking dish. , Bake, uncovered, at 350° for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.
Nutrition Facts : Calories 379 calories, Fat 22g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 540mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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