Potato Casserole Mashed Potatoes Food

POTATO CASSEROLE / MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Whip potatoes until smooth (by hand or mixer, which ever way you prefer as long as you get the potatoes smooth). I use KitchenAid mixer which works well.
• In separate bowl mix cream cheese, sour cream and milk; add to potatoes.
• Beat until fluffy. You can add more milk if you prefer.
• Add onion salt and pepper to taste.
• Place into a greased 9x9" casserole dish. Dot with butter and sprinkle with paprika.
• Bake at 350 degrees F. for 1 hour or until just starting to brown.

CHANTILLY MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
• Remove from the heat and let drain in a colander for 5 to 10 minutes.
• Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
• Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
• Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
• Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
• Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
• Remove from the oven and sprinkle with green onions before serving.

GARLIC MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.
• Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
• Bake in the preheated oven until lightly browned, about 40 minutes.

MASHED POTATO CASSEROLE

Steps:

• Lightly grease a 9-inch-by-13-inch baking pan.
• In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
• Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
• In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
• Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

BAKED MASHED POTATO CASSEROLE

Steps:

• 1. This would work well with leftover potatoes as well. Soften your cream cheese in the microwave.
• 2. Then add to the mashed potatoes (works better if the mashed potatoes are hot as well). Stir in the Monterrey Jack and mix well. The potatoes will begin to look very fluffy - even instant ones.
• 3. Then I added garlic salt and pepper to taste. Put the potatoes into a greased baking dish.
• 4. Set the oven to 350. Cut your sliced cheese into little pieces or shred regular cheddar. Sprinkle the cheese over the top of the casserole.
• 5. Then place the chopped bacon pieces over the top. I sprayed the top of the casserole with spray butter.
• 6. Bake for 30 minutes or until lightly browned on top and the cheese is melted. It will be almost like a souffle - really. Enjoy!!!

MASHED POTATO CASSEROLE

Steps:

• Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
• Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
• Mix in two handfuls of shredded cheese.
• Pour into a greased pan and top with more shredded cheese.
• Cook at 350F until heated (about 30 minutes).

CHEDDAR CHEESE MASHED POTATO CASSEROLE

Steps:

• Peel and cook potatoes until tender.
• Mash potatoes with onion salt and sour cream.
• Add butter.
• Place in a 2 quart casserole dish and press down slightly.
• Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.

LOADED MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 large casserole dishes.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl.
• While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Leave 2 tablespoons bacon drippings in the skillet and discard the rest.
• Add bell pepper and onion to the drippings; cook and stir over medium heat until tender, about 5 minutes. Remove from the heat.
• Combine potatoes, hot milk, butter, salt, and pepper in the bowl of a stand mixer fitted with the paddle attachment; beat first on slow speed, then increasing to medium speed until fluffy, 2 to 3 minutes. Add Cheddar cheese, eggs, bell pepper-onion mixture, and bacon. Beat again at medium speed until cheese is in smaller pieces, about 3 minutes. Fill each of the prepared casserole dishes 2/3 full of potatoes.
• Bake in the preheated oven until heated through and potatoes have puffed up, 30 to 35 minutes.

MASHED POTATO CASSEROLE

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.