Mashed Potatoes With Cheddar And Chives Food

CHEDDAR AND CHIVE MASHED POTATOES

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.

FOODCHANNEL EDITOR

Steps:

• 1 Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches. 2 Preheat an oven to 450°F. Butter a 2-quart baking dish. 3 In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from the heat. 4 Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 tablespoons of the chives and stir until just combined. Season with salt and pepper. Spoon the potatoes into the prepared baking dish and spread evenly. Sprinkle with the remaining 1 cup cheese. 5 Bake until the cheese is melted and lightly browned, 10 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 tablespoon chives. Serve immediately. 6 TIP: Peel and quarter the potatoes 1 day in advance; place them in a bowl, add cold water to cover and refrigerate. If desired, cook and mash the potatoes up to 2 hours before serving, but do not add the cheese and chives. Cover the potatoes tightly with plastic wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed.

MASHED POTATO, CHEESE AND CHIVE GRATIN

Steps:

• Butter a 6 to 8-cup ovenproof dish.
• Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Drain potatoes; return to same pot.
• Add cream cheese and mash well.
• Mix in sour cream and milk, then chives.
• Season potatoes with salt and pepper.
• Spoon potatoes into prepared dish; dot with chilled butter.
• (Can be made 2 hours ahead; let stand at room temperature.).
• Preheat oven to 375°F
• Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

MASHED POTATOES WITH CHEDDAR AND CHIVES

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.

BACON CHEDDAR MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil.
• Reduce heat; cover and cook for 20 minutes or until tender.
• Drain.
• Add the milk, mayonnaise, chives, garlic powder and pepper; mash potatoes.
• Stir in cheese and bacon.

IRISH CHEDDAR AND CHIVE SMASHED POTATOES

Steps:

• Cut potatoes into 2 inch chunks. Place in saucepan, cover with water and stir in 2 teaspoon salt. Bring to a boil over high heat, turn down to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
• Drain potatoes, return to saucepan. Mash potatoes by hand to a coarse texture. Turn heat to low, stir milk and butter. Fold in cheese and chives and add salt and pepper to taste.

MASHED POTATOES WITH CHIVES

Steps:

• Peel the potatoes and cut them into 2-inch cubes.
• Put the potatoes in a saucepan and cover with water. Add salt and bring to a boil. Simmer 20 minutes or until the potatoes are tender. Do not overcook them.
• Meanwhile, heat the milk until it is hot.
• Drain the potatoes and put them through a food mill or ricer or mash them well with a potato masher. Return them to the saucepan. Using a wooden spatula, add the butter and chives and blend well. Mix in the milk and keep warm until ready to serve.