CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.
- Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
- Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
- Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
CHEESY MASHED POTATO BAKE
I like this because of the cheese crust you get on top - a different way to serve up your mashed potatoes! A must for all cheese lovers.
Provided by Ozzy5223
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft.
- Drain the potatoes then mash with as much butter and milk as desired.
- Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper.
- Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides.
- Top with the remaining cheese, paprika for colour and some more herbs if desired.
- Grill/broil under a high heat until golden and bubbling.
- Serve immediately.
Nutrition Facts : Calories 435.6, Fat 19, SaturatedFat 12, Cholesterol 59.5, Sodium 923.3, Carbohydrate 48.6, Fiber 4.8, Sugar 2.4, Protein 18.6
ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn't love potatoes? I mean, come on. Fry 'em, dice 'em, slice 'em, or bake 'em, there's nothing better than a well-seasoned iteration of a potato. This time, we're mashing 'em. And not only are we mashing them, we're loading 'em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It's an experience, trust us.
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 8
Steps:
- On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
- Cut the potatoes into 1-inch (2 cm) cubes.
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
- In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
- Remove the pot from the heat and strain the cream through a fine mesh sieve.
- Drain the potatoes in a colander and transfer back to the pot.
- Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
- Add the cubed cold butter and salt. Stir to combine.
- Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
- Top with freshly ground black pepper and sprinkle with chives and serve.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 47 grams, Fat 36 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
MASHED POTATO CASSEROLE
a family favorite!
Provided by Jessica Walker
Number Of Ingredients 8
Steps:
- Peel and quarter or slice the potatoes. Place in boiling water and cook until a fork poked through causes it to easily break apart. Drain.
- Meanwhile, using an electric mixer, combine the cream cheese, sour cream, pepper and garlic salt. Beat until smooth. Set aside.
- After the potatoes are done and drained, beat the hot potatoes with an electric mixer or potato masher until they are in fine lumps.
- Add the sour cream mixture and continue beating until it is all smooth and fluffy.
- Spoon the potatoes into a well-buttered 9 x 13 glass pan.
- Dot with the butter slices and sprinkle with paprika.
- If made ahead, cover and refrigerate until the next day.
- Bake, covered with foil, in a 400 degree oven for 30-35 minutes. If made ahead and refrigerated, bake in a 400 degree oven for 1 hour - 1 hour 15 min. Uncover and bake 10-15 minutes longer, or until top is golden brown.
YUMMY MASHED POTATO BAKE
This is a great way to use up any left-over mashed potatoes....goes wonderful with any meal....just mix and bake, so easy to prepare.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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
Make and share this Mashed Potato Bake recipe from Food.com.
Provided by Graybert
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 378, Fat 22.9, SaturatedFat 14.2, Cholesterol 60.2, Sodium 689.1, Carbohydrate 31.3, Fiber 2.4, Sugar 2.7, Protein 12.4
CHEESY MASHED POTATO BAKE
Make this complete casserole up to a day in advance cover tightly and refrigerate, when ready to bake just pop in the oven and bake for a little longer time than stated. Add in some green onions and cooked crumbled bacon id desired. Use only russet potatoes for this! Prep time includes cooking potatoes. This makes a wonderful side dish and all amounts can be adjusted to taste.
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
- Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
- Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
- Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
- At this point you can cover and refrigerate or bake for about 20-22 minutes.
Nutrition Facts : Calories 951.9, Fat 43.8, SaturatedFat 27.4, Cholesterol 126.6, Sodium 1732, Carbohydrate 115.3, Fiber 14.2, Sugar 5.4, Protein 28.3
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- Place the potatoes into a medium to large pot and fill with cold water to just above the potatoes. Cook on medium to high heat until the water boils, then reduce to low to medium heat and cover. Cook potatoes until tender, about 20 minutes. They are done when you can easily slice through a potato with a fork or knife. Once done, remove from heat and drain.
- Mash the potatoes with an electric mixer or potato masher until the potatoes are smooth. Add in the cream cheese, sour cream, salt, pepper and chives. Mix with your electric mixer on low speed until all ingredients are combined.
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