Mashed Potatoes With Mozzarella Recipe 45 Food

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

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.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

MASHED POTATOES WITH MOZZARELLA RECIPE - (4/5)

Steps:

• Boil potatoes in salted water until tender. Drain and mash. Stir in butter, seasonings, and parmesan cheese. Add onion if desired. Stir in 1/2 bag mozzarella cheese. Add milk as needed to keep moist as you beat with a blender until smooth. Pour mixture into greased baking dish. Top with mozzarella cheese. (Can make day before needed and refrigerate. If you do, put mozzarella cheese on top after you start to bake it) Bake at 425 degrees for 20 to 25 minutes or until cheese is melted and lightly brown.

MASHED POTATOES WITH MOZZARELLA, TOMATO, BASIL AND PINE NUTS

Steps:

• Set a pan of water to boil.
• Peel the potatoes and chop them into eighths.
• Put them in the pan of hot water to boil for 15-20 minutes, until cooked.
• Meanwhile, chop the cherry tomatoes into eighths and set aside.
• Add the pine nuts to the tomatoes.
• Finely chop the fresh basil leaves into the tomato mixture.
• When the potatoes are cooked and soft, mash them.
• Stir the cream cheese and olive oil into the mashed potatoes. Season with salt and pepper to taste.
• Add the tomato mixture to the mashed potatoes and mix gently.
• Add the mozzarella cheese to the mashed potatoes and gently stir to mix. Do not stir too much as the mozzarella can become "stringy" if mixed too much.
• Serve hot!
• Note: These mashed potatoes can also be stored in the fridge and reheated in the microwave if you have leftovers!

MOZZARELLA MASHED POTATO REMIX

Steps:

• Grease a 1-1/2-qt. baking dish and sprinkle with bread crumbs; set aside., In a large skillet, saute the onions, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mashed potatoes and cheese cubes. Transfer to prepared baking dish and sprinkle with shredded cheese., Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.

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 PIE

Steps:

• Make mashed potatoes according to package directions for 7-8 servings.
• Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes.
• Pile mixture into a 9-inch deep dish pie plate.
• Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color.
• Bake at 350°F until golden on top and puffy about 45 minutes.

CORN AND SMOKED MOZZARELLA MASHED POTATOES

Steps:

• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add in the corn; stir/saute 5 minutes or until lightly browned; cool.
• Place potatoes in a saucepan; add water to cover.
• Bring to a boil; lower heat, simmer 15 minutes or until tender.
• Drain and return potatoes to pan.
• Add milk, cheese, and butter; mash to desired consistency.
• Cook 2 minutes, stirring constantly.
• Stir in corn, cilantro, and remaining ingredients.

PARMESAN MOZZARELLA POTATOES

Steps:

• Peel potatoes and slice 1/4 inch thick.
• In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
• Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
• Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

ALIGOT (MASHED POTATOES WITH CHEESE)

Steps:

• Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.
• Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

MOZZARELLA MUSTARD MASHED POTATOES

Steps:

• In a large pot over medium-high heat boil enough water to cover potatoes, add 2 tspn of salt or to taste. Boil potatoes and garlic until potatoes are firm and tender(15-20 mins).
• Drain the potatoes.
• Except for the egg, add the rest of the ingredients and mash. Fold in the beaten egg into the mashed potatoes and mix well.
• Put potatoes in a deep, glass or ceramic baking dish. Bake for 20 mins, then transfer to broiler and broil for 5-10 mins or until top is golden brown.