Mashed Potato Bake Food

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DOUBLE-BAKED MASHED POTATOES



Double-Baked Mashed Potatoes image

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

2-1/2 pounds medium potatoes, peeled
1 cup sour cream
1/4 cup whole milk
2 tablespoons butter, melted
1-1/2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

MASHED POTATO LAYER BAKE



Mashed Potato Layer Bake image

Watch our Mashed Potato Layer Bake video recipe. This Mashed Potato Layer Bake is as easy to make as it is impressive to look at and taste. Get mashing.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 14 servings, 1/2 cup each

Number Of Ingredients 7

3-1/4 lb. baking potatoes (about 10), peeled, chopped and cooked
1 large sweet potato (1/2 lb.), peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. black pepper
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 375°F.
  • Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
  • Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
  • Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 5 g

EASY MASHED POTATO CASSEROLE



Easy Mashed Potato Casserole image

Great for preparing beforehand and then an easy 35-minute bake when company comes over.

Provided by Dawnsigkap

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
9 large potatoes, peeled
1 (8 ounce) container sour cream
1 (6 ounce) package cream cheese
1 teaspoon onion salt
½ teaspoon garlic powder
1 dash ground black pepper
½ cup shredded Cheddar cheese
1 pinch dried parsley flakes, or to taste
1 pinch paprika, or to taste

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.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g

GARLIC MASH POTATO BAKE



Garlic mash potato bake image

Give your guests more than just mash with this tasty bake. Comfort food has never tasted so good

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 50m

Number Of Ingredients 7

1kg potato , quartered
butter , for frying
1 garlic clove , finely chopped
140ml pot single cream or milk
25g dried white bread crumbs
25g gruyère , grated
2 thyme sprigs, leaves stripped

Steps:

  • Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
  • Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

Nutrition Facts : Calories 322 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.28 milligram of sodium

MASHED POTATO CASSEROLE



Mashed Potato Casserole image

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Melissa Clark

Categories     side dish

Time 40m

Yield 12 to 14 servings

Number Of Ingredients 8

14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1 1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese

Steps:

  • Lightly grease a 9-inch-by-13-inch baking pan.
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
  • Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
  • In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 570 milligrams, Sugar 3 grams, TransFat 0 grams

3-CHEESE MASHED POTATO BAKE



3-Cheese Mashed Potato Bake image

The potatoes can be prepared one day ahead just before the point where there are baked. After placing in the baking dish and topping with the remaining cheese and bread crumbs, cover and chill the potatoes. Bake for about 10 minutes longer to compensate for the potatoes being cold.

Provided by Diane

Categories     Side Dish

Time 50m

Number Of Ingredients 11

Butter or cooking spray
4 pounds potatoes ((Russet or gold potatoes preferred))
1/2 cup sour cream
3/4 cup milk
1/4 cup butter (, melted (1/2 stick))
1 cup shredded cheddar cheese ( or other mix)
1 cup shredded mozzarella cheese
1 cup shredded Parmesan (, divided)
Kosher salt (, to taste)
Freshly ground black pepper (, to taste)
1/2 cup plain bread crumbs ( or panko bread crumbs)

Steps:

  • Preheat the oven to 400° F. Grease 9" x 13" with butter or cooking spray.
  • Peel potatoes and cut into 1-inch pieces. Cook the potatoes in a large pot of well salted boiling water until they are soft and tender, about 10-15 minutes depending on the size and type of potato.
  • Drain the potatoes and place in a large bowl or back into the same pot. Add sour cream, milk and melted butter. Mash the potatoes to your desired texture.
  • Mix in the cheese, reserving about 1/4 cup of the parmesan for topping. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Sprinkle the remaining parmesan cheese and bread crumbs over the mashed potatoes.
  • Bake, uncovered, until the cheese/bread crumb topping is golden brown, about 20 minutes.

Nutrition Facts : Calories 275 kcal, Carbohydrate 24 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 368 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

MASHED POTATO CASSEROLE



Mashed Potato Casserole image

I've shared this recipe many times with relatives and friends, just as my sister-in-law shared it with me. It can be prepared up to two days in advance.-Margaret Lindberg, Richland, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

3 pounds potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/4 cup whole milk
1 small onion, chopped
1 teaspoon garlic salt
1/2 teaspoon salt
2 tablespoons butter, melted
1/4 teaspoon paprika

Steps:

  • Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts :

CREAMY MASHED POTATOES



Creamy Mashed Potatoes image

Provided by Ree Drummond Bio & Top Recipes

Time 55m

Yield 12 servings

Number Of Ingredients 7

5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning

Steps:

  • Preheat the oven to 350 degrees F.
  • Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
  • Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
  • Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

BAKED MASHED POTATOES



Baked Mashed Potatoes image

This recipe came from my cousin. Our family loves homemade mashed potatoes any way you fix them, and this is one of the many ways we enjoy them. Prep time does not include cook time for the potatoes.

Provided by Jellyqueen

Categories     Lunch/Snacks

Time 40m

Yield 1 13X9 casserole

Number Of Ingredients 7

5 lbs potatoes, cooked
1 (8 ounce) package cream cheese, softened
1 pint sour cream
1/2 cup butter, softened
1 medium onion, chopped
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • Cream cooked potatoes, cream cheese sour cream and butter.
  • Add onions, salt and pepper.
  • Put in 13x9 inch baking dish which has been oiled.
  • Top with parmesan cheese.
  • Bake for 30 minutes.

Nutrition Facts : Calories 4486, Fat 277.1, SaturatedFat 164.3, Cholesterol 777.1, Sodium 2812.8, Carbohydrate 431.4, Fiber 51.8, Sugar 46.3, Protein 90.2

MASHED BAKED POTATOES



Mashed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 0

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 ITALIAN MASHED POTATO CASSEROLE



Baked Italian Mashed Potato Casserole image

These mashed potatoes are made extra yummy by adding garlic and mozzarella and Parmesan cheeses. Recipe can be prepared and refrigerated until serving time. Just increase cooking time to be sure casserole is heated through.

Provided by Marie

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 large potatoes
3 garlic cloves, peeled
1/2 cup butter
1/2 cup milk
salt and black pepper (to taste)
8 ounces mozzarella cheese, cubed
3 tablespoons grated parmesan cheese
1/2 cup breadcrumbs

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.

Nutrition Facts : Calories 594.7, Fat 26.1, SaturatedFat 15.8, Cholesterol 75.6, Sodium 482.4, Carbohydrate 73.3, Fiber 8.6, Sugar 3.9, Protein 18.9

MAKE AHEAD MASHED POTATO CASSEROLE



Make Ahead Mashed Potato Casserole image

Make and share this Make Ahead Mashed Potato Casserole recipe from Food.com.

Provided by Derf2440

Categories     Potato

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

10 potatoes (about 3 1/2 lbs)
1/2 lb cream cheese
1/4 cup butter
1 cup chopped green onion
1 cup sour cream
1/2 cup minced fresh parsley
1 pinch dried marjoram
salt and pepper
1/2 cup coarse fresh breadcrumb

Steps:

  • In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
  • Drain and let cool slightly, peel.
  • With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  • Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  • Transfer to 8 inch (2 L) baking dish, smooth top.
  • Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

MASHED POTATO CASSEROLE



Mashed Potato Casserole image

This cheesy mashed potato casserole is so hard to resist. Break out those French fried onions and upgrade your mashed potatoes.

Provided by Stephanie Manley

Categories     Side Dish

Time 30m

Number Of Ingredients 7

4 cups instant mashed potatoes
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
3/4 cup shredded cheddar cheese
1 cup French's Crispy Fried Onions

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.

Nutrition Facts : Calories 236 kcal, Carbohydrate 28 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 173 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

LOADED MASHED POTATO CASSEROLE



Loaded Mashed Potato Casserole image

This make ahead loaded mashed potato casserole is full of bacon, cheese, sour cream and chives - it's the perfect no-fuss side dish for a holiday meal.

Provided by Sara Welch

Categories     Side Dish

Time 1h

Number Of Ingredients 10

3 pounds of russet potatoes (, peeled and cut into 1 and 1/2 inch pieces)
3/4 cup of milk ((I used 1%))
4 tablespoons of butter (, melted)
1 cup of sour cream
kosher salt and pepper to taste
1 2/3 cups of shredded cheddar cheese (, divided use)
1/2 cup crumbled cooked bacon
1/4 cup finely chopped chives
2 tablespoons finely chopped parsley
Cooking spray

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
  • Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer.
  • Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
  • Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
  • Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
  • Sprinkle the chives and parsley over the top and serve immediately.

Nutrition Facts : Calories 462 kcal, Carbohydrate 31 g, Protein 18 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 85 mg, Sodium 490 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHEESY MASHED POTATO BAKE



Cheesy Mashed Potato Bake image

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

7 -8 white potatoes
200 g grated mature cheddar cheese (save some back for topping)
milk
butter
paprika
dried herbs
salt
pepper

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

26 WAYS TO USE LEFTOVER MASHED POTATOES



26 Ways to Use Leftover Mashed Potatoes image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 26

Mashed Potato Cakes
Leftover Mashed Potato Muffins
Turkey and Potato Dumplings
Bubble and Squeak
Leftover Mashed Potato Waffles
Potato Bread
Broccoli Cheese Mashed Potato Casserole
Shepherd's Pie
Mashed Potato Donuts
Leftover Mashed Potato Croquettes
Mashed Potato Cinnamon Rolls
Baked Potato Soup
Potato Candy
Mashed Potato Biscuits
Thanksgiving Leftover Pizza
Leftover Mashed Potato Brownies
Tattie Scones
Mashed Potato Quesadilla
Leftover Mashed Potato Rolls
Leftover Mashed Potato Peppermint Patties
Pierogi
Ham and Mashed Potato Casserole
Meatloaf Cupcakes
Leftover Mashed Potato Balls
Leftover Mashed Potato Gnocchi
Fried Mashed Potatoes

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a potato dish in 30 minutes or less!

Nutrition Facts :

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS



Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs image

Make Giada De Laurentiis' Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs recipe from Food Network for a Thanksgiving side with a golden crust.

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry 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.

LOADED MASHED POTATO CASSEROLE



Loaded Mashed Potato Casserole image

An easy loaded mashed potato casserole dish for the holidays, courtesy of my mother-in-law, Marie. This can be made the day before and baked right before serving.

Provided by Shelley D

Categories     Mashed Potatoes

Time 1h15m

Yield 16

Number Of Ingredients 10

5 pounds potatoes, peeled and cubed
8 strips bacon
⅔ cup chopped green or red bell pepper
½ cup chopped onion, or more to taste
¾ cup hot milk
6 tablespoons butter, plus more for greasing
1 teaspoon salt
½ teaspoon ground black pepper, or to taste
1 (10 ounce) package sharp Cheddar cheese, cut into chunks
3 large eggs

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.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 26.5 g, Cholesterol 70.9 mg, Fat 13.4 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 7.6 g, Sodium 419.4 mg, Sugar 2.2 g

MASHED POTATO CASSEROLE



Mashed Potato Casserole image

Make and share this Mashed Potato Casserole recipe from Food.com.

Provided by Into the Fire

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 russet potatoes
8 ounces cream cheese
8 ounces sour cream
salt, to taste
pepper, to taste
garlic powder, to taste
3 cups cheese, shredded

Steps:

  • Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
  • Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
  • Mix in two handfuls of shredded cheese.
  • Pour into a greased pan and top with more shredded cheese.
  • Cook at 350F until heated (about 30 minutes).

Nutrition Facts : Calories 377.1, Fat 26.1, SaturatedFat 15.4, Cholesterol 73.9, Sodium 530.8, Carbohydrate 24.1, Fiber 2.3, Sugar 2.8, Protein 12.8

CHEESY BAKED MASHED POTATOES RECIPE



Cheesy Baked Mashed Potatoes Recipe image

These mashed potatoes are so easy, and can be made in one baking dish!

Provided by Food Dolls

Categories     dinner     Side Dish

Time 1h5m

Number Of Ingredients 8

2 1/2 pounds Yukon gold potatoes (peeled and chopped)
2 cups whole milk or milk of choice
4 cloves minced garlic
4 Tablespoons butter
1/2 cup sour cream
1 cup shredded Mozzarella cheese or cheese of choice
Kosher salt to taste
Pepper to taste

Steps:

  • Preheat oven to 375° F.
  • In a large baking dish add potatoes, milk, garlic, salt, and pepper. Cover, and bake 50-55 minutes or until potatoes are fork tender.
  • Add butter, sour cream, and shredded cheese. Use a potato masher, and mash until creamy.
  • Serve warm!

Nutrition Facts : Calories 178 kcal, Sugar 4 g, Sodium 106 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 24 g, Fiber 3 g, Protein 7 g, Cholesterol 22 mg, UnsaturatedFat 2.3 g, ServingSize 1 serving

27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)



27+ Exciting Leftover Mashed Potato Recipes (+Mashed Potato Cakes) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 6

2 cups leftover mashed potatoes
1/2 cup grated parmesan cheese
1 egg
2 Tbsp. fresh chives
2 Tbsp. extra virgin olive oil
1/2 cup flour

Steps:

  • Mix egg, cheese, and chives in a bowl.
  • Stir in mashed potatoes and flour.
  • Shape into patties.
  • Dredge in flour , fry for 3 minutes on each side.

Nutrition Facts : Calories 225 kcal, ServingSize 1 serving

CHANTILLY MASHED POTATO CASSEROLE



Chantilly Mashed Potato Casserole image

The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.

Provided by Chef John

Categories     Mashed Potatoes

Time 1h

Yield 8

Number Of Ingredients 9

4 large russet potatoes, peeled and quartered
6 tablespoons unsalted butter, cubed
kosher salt to taste
½ cup grated Gruyere cheese
1 pinch cayenne pepper, or more to taste
1 cup finely grated Parmigiano-Reggiano cheese, divided
½ cup buttermilk
¾ cup cold heavy cream
2 tablespoons sliced green onions

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.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg

BAKED FETA MASHED POTATOES



Baked Feta Mashed Potatoes image

We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, cut into cubes, plus more for the dish
4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces
2 cups half-and-half
Kosher salt and freshly ground black pepper
One 7-ounce block feta cheese
1/2 cup sour cream
1 tablespoon chopped chives

Steps:

  • Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
  • Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
  • Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.

BAKED MASHED POTATOES



Baked Mashed Potatoes image

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!

Provided by Nancy F.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes, peeled and cubed
½ cup butter
¼ cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  • In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
  • Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g

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