Mashed Potatoes With Spinach Souffle Food

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

MASHED POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
• Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
• In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
• In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

POTATO SPINACH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
• Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

MASHED POTATOES WITH SPINACH SOUFFLE

Steps:

• Bring a large pot of water (add salt) and potatoes to a boil. Boil uncovered, until tender. Drain potatoes and return to warm pan - cover. Meanwhile, melt butter in a separate pan and saute onion and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper, and nutmeg to the onion mixture. Stir together. Heat, but do not boil. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to serve.

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.

POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
• In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
• In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
• Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
• Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
• Serve immediately.

INSTANT SPINACH MASHED POTATOES

Steps:

• In a saucepan, combine spinach, 1/4 cup of water and 1 tsp salt. Cook, covered 10 minutes or until tender.
• Drain well.
• In a saucepan combine 1 1/3 cups water with milk and margarine with 1/2 tsp salt.
• Bring to boiling and remove from heat. Stir in potato flakes. Stir together cooked spinach, potato mixture and bacon pieces.
• Turn mixture into a 1 quart baking dish. Sprinkle with cheese.
• Place under broiler for 1-2 minutes or till cheese melts.

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

MASHED POTATOES WITH SPINACH SOUFFLE

Steps:

• 1. Bring a large pot of salted water to a boil. Boil potatoes, uncovered until tender. Drain potatoes and return them to the pan and cover.
• 2. Meanwhile, melt butter in a separate pan and saute onion (optional) and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper and nutmeg to the onion mixture. Stir together and heat through - do not boil.
• 3. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place potatoes in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to use.

POTATO SOUFFLE

Steps:

• Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
• In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
• Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
• Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.

LEFTOVER MASHED POTATO SOUFFLé

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Beat the egg whites in a bowl until you can make peaks in them.
• Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
• Fold the egg whites into the potato mixture.
• Bake in a soufflé dish for 20 minutes or until lightly browned on top.
• Variations:.
• Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.

SPINACH SOUFFLE SIDE DISH

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° until edges are lightly browned, 35-40 minutes.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.