Lilley Mashed Potato Casserole Food

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole 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 potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

"EVERYTHING" MASHED POTATO CASSEROLE

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., In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top. , Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.

CHANTILLY MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
• Remove from the heat and let drain in a colander for 5 to 10 minutes.
• Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
• Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
• Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
• Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
• Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
• Remove from the oven and sprinkle with green onions before serving.

MASHED POTATO CASSEROLE

Steps:

• Cut potatoes into squares and boil in pot for 30-45 minutes, or until potatoes are soft.
• Preheat oven to 350°.
• Drain water and add butter. Mash. Add milk a little at a time mashing in between until potatoes are thick and creamy.
• Pour potatoes in a 9"X13" casserole dish or a circular deep casserole dish.
• Sprinkle salt and pepper atop.
• Spread Cheese atop until potatoes are covered. Do the same with the bacon bits and chives.
• Bake for 30 minutes, or until cheese is melted.
• Top with sour cream and serve.

LILLEY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the mashed potatoes with the green onions and spoon into one 8x8 inch casserole dish.
• Bake for 30 minutes. Spread slices of cheese over the top of the casserole for the last 5 minutes of baking.

MASHED POTATO CASSEROLE

Steps:

• Spray 13 x 9 baking dish Preheat oven 350% Place all ingredients, except cheese and bacon in a large bowl.
• Beat with electric mixer til smooth and creamy.
• Spoon mixture into dish.
• Sprinkle with bacon and cheese.
• Cover and bake for 30 minutes.
• Can use instant potatoes.

MASHED POTATO CASSEROLE

Steps:

• Set oven to 325°F.
• Grease a 2-quart casserole dish.
• In a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside.
• Boil potatoes; drain.
• Mash potatoes until smooth.
• Add sour cream mixture, mix until smooth.
• Spoon into baking dish.
• Dot with butter and sprinkle with paprika.
• (At this point, potatoes can be stored in the fridge and baked later).
• Bake, covered for 25 minutes, (45 minutes if stored in the fridge).
• Uncover, after 25 minutes, and continue baking for 10 minutes more.
• If desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking.