Bakedparmesanmashedpotatoes Recipes

Steps:

• Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Drain; return to pan. Mash potatoes, gradually adding sour cream, egg whites and butter. Stir in parsley, green onions, salt, pepper and nutmeg., Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake 25-30 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

Steps:

• Heat oven to 400ºF.
• Combine cheese and garlic powder in shallow dish.
• Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
• Bake 30 to 35 min. or until potatoes are tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Steps:

• Place potatoes in a large saucepan; add broth. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. Uncover; cook until broth is almost evaporated, 4-6 minutes longer, stirring occasionally., Reduce heat to low; stir in cream cheese until melted. Mash potatoes slightly, gradually adding sour cream, Parmesan cheese and salt; heat through. If desired, serve with butter and additional Parmesan cheese.

Steps:

• Peel potatoes and rinse well.
• Place potatoes and garlic in a saucepan with water to cover. Add salt and bring to a boil. Simmer 15 to 20 minutes or until potatoes are tender. Drain and mash and place in a saucepan.
• Preheat broiler.
• Heat milk in a saucepan.
• Add butter and nutmeg to milk. Stir with a wooden spatula until butter melts. Add milk gradually to the potatoes, stirring with a spatula. Add salt, if desired, and pepper.
• Spoon potatoes into a heatproof serving dish measuring 1 1/2 by 6 1/2 by 10 1/2 inches.
• Smooth top with a spatula and sprinkle with cheese. Place potatoes under broiler until nicely browned.

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, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

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.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes.
• While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle.
• Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt.

Steps:

• Peel and quarter the potatoes.
• Place potatoes in medium pot with cold water on high heat.
• Let boil until fork tender, drain, and return to pot.
• Grate the parmesan cheese.
• Cut the top of garlic bulb, cover with teaspoon of olive oil, wrap in tin foil, roast 450 degrees until soft.
• Pour the cream and add the butter to the potatoes and mash until smooth.
• Squeeze the garlic cloves out of the skin.
• Add the cheese, garlic, salt and pepper to the potatoes.
• Whip until well combined.

Steps:

• Peel the potatoes and rinse well. Cut the potatoes lengthwise in half. Cut each half into 4 pieces. There should be about 4 cups.
• Put the potatoes in a saucepan with water to cover. Add salt and the onions and bring to a boil. Simmer 12 to 15 minutes or until the potatoes are tender. Drain. Put the potatoes through a food mill or potato ricer and place in a saucepan.
• Preheat the broiler.
• Heat the milk in a saucepan.
• Add the butter to the potatoes and stir with a wooden spoon until the butter is melted. Add the hot milk gradually, stirring with a wooden spoon. Add salt, pepper and the nutmeg. Blend well.
• Spoon the potatoes into an oven-proof serving dish (an oval dish measuring 1 1/2 by 6 1/2 by 9 1/2 inches is suitable). Smooth the top of the potatoes with a spatula.
• Sprinkle with the cheese and place under the broiler until nicely browned.

Steps:

• Pour melted margarine into 13x9x2-inch baking pan.
• Sprinkle cheese over margarine.
• Place potatoes with cut side down, over cheese.
• Bake uncovered at 400°F for 40-45 minutes.

Steps:

• Lightly grease a 2 quart baking dish.
• Arrange potatoes in bottom of baking dish, then top with onions.
• Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
• Pour cream over and sprinkle with parmesan cheese.
• Cover and bake at 350° for 45 minutes to an hour or until tender.
• Garnish with parsley before serving.