Mashed Whitesweet Potato Bake Food

MASHED BAKED POTATOES

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.

MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER

Steps:

• Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
• Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
• When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
• In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

BAKED MASHED POTATOES

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.

MASHED WHITE/SWEET POTATO BAKE

Steps:

• Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
• Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
• Mash with potato masher or fork until creamy.
• Stir half of the parmesan into the bowl of white potato mix.
• Mix half of the cheddar cheese into the bowl of sweet potatoes.
• Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
• Repeat layers.
• Bake 15 minutes.
• Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.

YUMMY MASHED POTATO BAKE

Steps:

• Preheat oven to 300 degrees F.
• Grease a 9-in square baking dish.
• In a large bowl, mix mashed potatoes with cream cheese, onion, eggs and flour.
• Beat at medium speed until well blended, then at high speed until light and fluffy.
• Add salt and pepper.
• Spoon into prepared baking dish.
• Top evenly with canned onions.
• Bake uncovered for 30-35 minutes.
• NOTE: if the potatoes don't already have butter mixed in with them, add 3 tbsp melted butter, along with all the other ingredients.

MASHED POTATO BAKE

Steps:

• Place the potatoes in a large saucepan; cover with water then add in 2 teaspoons (or more) salt bring to a boil over high heat, reduce heat to medium and cook potatoes until fork tender (about 15 minutes) drain then place in a large bowl.
• Mash the potatoes with a potato masher or on low speed of an electric mixer adding in ONLY 1/4 cup 18% table cream, butter and cream cheese; mix until smooth and fluffy (about 1-2 minutes).
• Season with salt and pepper to taste.
• Transfer to a 3 or 4-quart casserole dish.
• Cool to almost room temperature then cover and refrigerate up to 24 hours in advance.
• When ready to bake, set oven to 325 degrees.
• Pour 1/2 cup milk over the cold potatoes; cover and bake for about 30 minutes; remove from oven and stir with wooden spoon, return to oven and continue to bake covered for another 15-20 minutes or until thoroughly heated through.
• Sprinkle lightly with paprika if desired.

MASHED POTATO BAKE

Steps:

• Preheat oven to 350.
• Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well.
• Spoon half the mixture into 2 qt.
• baking dish.
• Sprinkle with 2/3 c.
• French fried onions and 1/2 c.
• cheese.
• Top with remaining potato mixture.
• Bake 30 min.
• until hot.
• Top with remaining onions and cheese.
• Bake 5 min.
• until onion are golden.