Mashed Baked Potatoes Aka Mashed Potato Casserole Food

MASHED BAKED POTATOES

Steps:

• Preheat the oven to 500 degrees F. Place 6 medium russet potatoes directly on the oven rack and bake until soft, about 35 minutes. Split each potato in half and scoop out the flesh; transfer to a large bowl. Add 1½ cups warmed heavy cream, 1 stick cubed salted butter, 1 1/2 teaspoons kosher salt and a few grinds of pepper to the bowl and mash well. Top with more butter.

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

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.

PAULA DEEN'S MASHED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

POTATO CASSEROLE / MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Whip potatoes until smooth (by hand or mixer, which ever way you prefer as long as you get the potatoes smooth). I use KitchenAid mixer which works well.
• In separate bowl mix cream cheese, sour cream and milk; add to potatoes.
• Beat until fluffy. You can add more milk if you prefer.
• Add onion salt and pepper to taste.
• Place into a greased 9x9" casserole dish. Dot with butter and sprinkle with paprika.
• Bake at 350 degrees F. for 1 hour or until just starting to brown.

LOADED MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 large casserole dishes.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
• While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave 2 tablespoons bacon drippings in the skillet and discard the rest.
• Add bell pepper and onion to the drippings; cook and stir over medium heat until tender, about 5 minutes. Remove from the heat.
• Combine potatoes, hot milk, butter, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment; beat first on slow speed, then increasing to medium speed until fluffy, 2 to 3 minutes. Add Cheddar cheese, eggs, bell pepper-onion mixture, and bacon. Beat again at medium speed until cheese is in smaller pieces, about 3 minutes. Fill each of the prepared casserole dishes 2/3 full of potatoes.
• Bake in the preheated oven until heated through and potatoes have puffed up, 30 to 35 minutes.

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.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.

MASHED POTATO CASSEROLE

Steps:

• Boil potatoes in water to cover by 1 inch until tender. About 20 minutes.
• Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth. About 5 minutes. Remove from heat and keep warm.
• Drain potatoes and transfer to mixing bowl. Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes.
• Add eggs 1 at a time until mixed well, about another minute.
• Fold in chives.
• Transfer to greased 2-quart baking dish. Make a nice little design in the top of the potatoes with a fork.
• The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing.
• Bake at 375 degrees until potatoes begin to brown.
• Cool 10 minutes and serve.

BAKED MASHED POTATO CASSEROLE

Steps:

• Cook the potatoes in boiling salted water until tender, about 15 minutes.
• Preheat oven to 450°F.
• Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
• When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.
• Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish.
• Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

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.

MASHED POTATO CASSEROLE

Steps:

• Peel and boil potatoes. Drain and beat well.
• Add salt, pepper, and cream cheese.
• Blend in eggs, flour, parsley, and chives or onion.
• Put into a well buttered casserole dish. Spread slightly crunched French fried onion on top.
• Bake at 325°F for 30 minutes until puffy and golden.
• This casserole can be prepared in the morning and refrigerated until baking time. If you do it this way, be sure to allow more baking time.

MASHED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
• In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water.
• Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.