Creamy Baked Mashed Potatoes * Casserole Mashed Potatoes
Cheddar Potatoes with Wreath of Vegetables
Cream Cheese Mashed Potatoes
Cheddar Corn Mashed Potatoes
Cheesey Potato Souffle
Creamy Baked Mashed Potatoes
1 Envelope Vegetable Soup Mix
4 Cups Mashed Potatoes -- Hot
1 Cup Swiss Cheese -- Shredded
1/2 Cup Green Onion -- Chopped
1 egg -- Lightly Beaten
1/8 Teaspoon pepper
Preheat oven to 375F degrees. In lightly greased casserole, combine all ingredients except 1/4 cup of the cheese. Bake for 40 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted.
Recipe By : CDKitchen http://www.cdkitchen.com
Casserole Mashed Potatoes
8-10 medium chef potatoes, boiled and smashed
8 oz. cream cheese
8 oz. sour cream
1/4 cup real butter (1/2 stick)
salt and pepper to taste
In a mixer bowl, combine potatoes, cream cheese and sour cream. Beat well. Add salt and pepper to taste. Turn potatoes into a casserole dish, and dot with butter. Bake at 350 45 min.
Cheddar Potatoes with Wreath of Vegetables
1 1/2 c Water
2 T Butter
1/8 t Garlic powder
1/8 t Pepper
3 c Instant mashed potatoes
1 c Milk
4 oz Shredded cheddar cheese
2 t Prepared mustard
2 Eggs, slightly beaten
2 8 oz packages frozen Broccoli, Cauliflower, and Carrot mixture
2 T Butter
Heat oven to 325 degrees. Lightly butter 2-quart casserole. In medium saucepan, bring water, 2 T butter, garlic powder ad pepper to a boil.
Remove from heat; stir in potato flakes, milk, cheese, mustard and eggs until well blended. Place potato mixture in buttered casserole. Using back of spoon, make indentation in potato mixture around edge of casserole 2 inches wide by 1 inch deep. Bake uncovered at 325 degrees for 20 to 25 minutes or until thoroughly heated. Meanwhile, cook vegetables according to package directions; drain. Add 2 T butter, stir to coat. Spoon cooked vegetables into indented ring in hot potato mixture.
From Randalls Grocery Store, Austin TX
Cream Cheese Mashed Potatoes
3 Pounds whipped potatoes -- salted
1/4 Pound butter
6 Ounces cream cheese -- at room temperature
1 Chopped green pepper
1 Bunch sliced scallions
1 Jar Pimientos -- with liquid
1/2 Cup grated Cheddar cheese
1/2 Cup Parmesan cheese
Add all ingredients to potatoes, beating constantly. Should be moist; if not, add cream and butter. Bake in oven-proof serving dish uncovered at 350F degrees for 30 minutes.
Cheddar Corn Mashed Potatoes
2 lbs. Yukon Gold potatoes, peeled
1/4 cup Spiced olive oil
1/4 cup Unsalted butter
3 to 4 Ears of corn
1 Tbsp. Chopped garlic
1/4 cup Chopped green onion
1 1/2 cup Old cheddar cheese, grated
Salt and pepper to taste
Place the potatoes in a saucepan and cover with cold water by 2-3 inches.Bring the water to a boil, then reduce heat to medium-low (a simmer). Cook the potatoes for approximately 35-45 minutes, until they are tender. Drain the potatoes and return to heat. Shake pan well until excess moisture evaporates, about 1 minute. Potatoes should be dry to the touch. Mash the potatoes, add the remaining ingredients, stirring to incorporate evenly. Season and serve.
Makes 6 servings.
Cheesey Potato Souffle
6 cups mashed potatoes
3/4 cup milk
1 tablespoon dijon mustard
3/4 cup shredded sharp cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup Parmesan cheese
3 large scallions -- sliced
1/4 cup chopped onions
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 large eggs -- separated
Preheat oven to 375F degrees. Add milk to the prepared potatoes, mustard, cheese, scallions, onions, salt, pepper and egg yolks. Mix together thoroughly until well blended. In a small bowl with mixer on high speed, whip the egg whites until stiff peaks form. Gently fold beaten egg whites into mashed potato mixture. Spoon the mixture into a greased 2 quart soufflé dish. Bake about 50 minutes, or until the soufflé is puffed and golden.
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