Mashed Potato Cheddar And Chive Waffles Food

CHEDDAR AND CHIVE MASHED POTATOES

Cheddar and Chive Mashed Potatoes image

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 16 servings

Number Of Ingredients 13

Ingredients

5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
1 cup butter, cubed
1 cup sour cream
2 teaspoons salt
3/4 teaspoon pepper
1/2 cup heavy whipping cream
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh chives
TOPPINGS:
1 cup shredded cheddar cheese
1 can (6 ounces) french-fried onions

Steps:

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

Nutrition Facts : Calories 474 calories, Fat 32g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 693mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

MASHED POTATOES WITH CHEDDAR AND CHIVES

Mashed Potatoes With Cheddar and Chives image

Make and share this Mashed Potatoes With Cheddar and Chives recipe from Food.com.

Provided by Queen Dana

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

5 large potatoes, peeled, washed and quarter
1 beef bouillon cube
1 1/8 cups sharp cheddar cheese, shredded
1/2 cup fresh chives, chopped
3/4 cup milk
1/2 cup sour cream
2 ounces cream cheese, softened
4 tablespoons butter, at room temp
2 teaspoons salt
6 slices bacon, cooked and crumbled
1/3 cup shredded cheese

Steps:

Preheat oven to 400°F.
In a large pot cover the potatoes with water adding the bouillon cube and boil until tender when poked with fork. Drain water from potatoes and put them in a large mixing bowl.
Beat into the potatoes all of the ingredients, except those that are listed as toppings, until everything is well beaten and the potatoes are creamy with no lumps. Spread the potatoes in a heat proof serving dish and top evenly with the bacon and cheese. Place the serving dish with potatoes into the oven for about 5 minutes or until cheese is melted. Pull from the oven and serve warm.

Nutrition Facts : Calories 607.6, Fat 35, SaturatedFat 18.9, Cholesterol 84.4, Sodium 1379.3, Carbohydrate 57.5, Fiber 6.9, Sugar 2.7, Protein 17.8

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