Krafts Chive And Onion Mashed Potatoes Food

CHIVE & ONION MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Mash potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy.

CHIVE AND GARLIC MASHED POTATOES

Steps:

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

KRAFT'S CHIVE AND ONION MASHED POTATOES

Steps:

• 1. Cook potatoes in boiling water in large saucepan 20 to 25 minutes or until tender; drain.
• 2. Mash potatoes, gradually stirring in milk, cream cheese spread and dressing until light and fluffy

SLOW-COOKER MASHED POTATOES

Steps:

• Combine potatoes, water and butter in slow cooker sprayed with cooking spray; cover with lid. Cook on HIGH 3-1/2 to 4 hours (or on LOW 6 to 7 hours).
• Microwave milk in microwaveable bowl on HIGH 2 min. Add to potatoes along with the sour cream and pepper. Mash until smooth. Add 1 cup cheese; stir until melted.
• Top with onions and remaining cheese.

CHIVE MASHED POTATOES

Steps:

• Boil potatoes in salted water for 15-25 munites, or until tender when pierced. Drain, return them to the pot, and dry over medium heat for 1 minute to evaporate excess water.
• Off heat, mash potatoes in the pot; add butter, milk, chives and seasoning.

TRACY'S MAKE-AHEAD MASHED POTATOES

Steps:

• Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
• Spoon into 2-qt. casserole sprayed with cooking spray. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
• Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

MASHED POTATOES WITH ONIONS

Steps:

• Sauté onion in a little bit of oil or butter (which ever you prefer) over medium heat. Until its a nice golden brown, and soft.
• Peel and chop potatoes, cover with water (salt the water) and bring to a boil. Then bring it down to a simmer for 15-20 minutes until you can easily poke a fork thru the potatoes. Drain potatoes.
• Add in milk (it shouldnt be cold), butter, salt and pepper to taste. Mash all ingredients together with potatoes until you get the consistency you like. Some like super creamy, others like somewhat lumpy. (I think lumps give it more of the homemade feel)
• Fold in onions and serve.

SPINACH-BACON MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender.
• Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add garlic to drippings in skillet; cook 2 min., stirring frequently. Add spinach; cook and stir 1 to 2 min. or just until spinach is wilted. Remove from heat. Crumble bacon; stir into spinach mixture.
• Drain potatoes; return to pan. Add cream cheese spread; mash potato mixture. Stir in spinach mixture.

MASHED WHITE/SWEET POTATO BAKE

Steps:

• Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
• Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
• Mash with potato masher or fork until creamy.
• Stir half of the parmesan into the bowl of white potato mix.
• Mix half of the cheddar cheese into the bowl of sweet potatoes.
• Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
• Repeat layers.
• Bake 15 minutes.
• Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.

SOUTHERN-STYLE HASH BROWN POTATO BAKE

Steps:

• PREHEAT oven to 375°F Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well.
• SPOON into greased 13x9-inch baking dish.
• BAKE 45 minutes.
• Toss crumbs with butter; sprinkle over potato mixture. Bake an additional 15 minutes
• Variation Southwest Style Easy Potato Bake
• Prepare as directed, using KRAFT Mexican Style Shredded Cheese, adding 1 can (4 oz.) undrained chopped green chilies to the potato mixture and substituting 1 cup crushed tortilla chips for the crushed corn flakes.

ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS

Steps:

• Boil potatoes until tender and then mash.
• Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
• Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
• Top with the French's onion the last 5 minutes in oven.
• Serve and enjoy!