Kaasprak Cheese Mash Recipes

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CHEESY MUSTARD MASH

Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 5



Cheesy mustard mash image

Steps:

  • Boil the potatoes in salted water for 20 mins or until tender, then drain.
  • Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
  • Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.

Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium

1kg Maris Piper potato , cut into large chunks
4 tbsp low-fat crème fraîche
50g very strong cheddar , grated
2 tbsp wholegrain mustard
1 tbsp thyme leaf

CHEESY MASHED POTATOES

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9



Cheesy Mashed Potatoes image

Steps:

  • Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

KETO CAULIFLOWER BACON CHEESE MASH

You will never miss eating mashed potatoes again now that you can have this deliciously creamy, bacon-cheese- flavored mashed cauliflower instead!

Provided by Carol Castellucci Miller

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 40m

Yield 4

Number Of Ingredients 7



Keto Cauliflower Bacon Cheese Mash image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain on paper towels, reserving grease in the skillet.
  • Place cauliflower in a metal or silicone steamer basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water to the pot. Close and lock the lid. Select Steam function; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Drain cauliflower and transfer to a deep bowl. Add Parmesan cheese, butter, MCT oil, vinegar, and salt. Mix with an immersion blender until smooth. Stir in diced bacon. Add 1 to 2 tablespoons of the reserved bacon grease.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 12.2 g, Cholesterol 68.5 mg, Fat 32.2 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 19.8 g, Sodium 877.8 mg, Sugar 5.2 g

½ pound bacon, diced
1 large head cauliflower, cut into florets
1 cup shredded Parmesan cheese
4 tablespoons unsalted butter, at room temperature
2 tablespoons medium-chain triglyceride (MCT) oil
½ tablespoon apple cider vinegar
sea salt to taste

KAASPRAK (CHEESE MASH)

I was asked for a typical Dutch recipe and while I can't vouch for its authenticity it is a recipe that came from my grandmother and handed down to my mother down to me. Originally this recipe was used to use up leftover old cheese; as far as I know however no one did this in my family. This recipe is still a favorite in our family and I guess this mash is what's considered comfort food, in any case, it's easy to make and somehow I never seem to make enough. We eat it with a fried egg and pickles. The cheese we use is probably difficult or impossible to come by outside the Netherlands. We use "belegen" or "extra belegen" Gouda cheese. If you can get your hands on Gouda cheese go for the medium aged one (not the mild/young or old varieties). By the way, feel free to experiment with different kinds of cheese but do take one with a strong flavor, one that melds nicely and is rather salty (so called "American cheese" is wrong if you'd ask me). You can make this in advance, let's say in the morning, and store in your refrigerator.

Provided by Marc 2

Categories     One Dish Meal

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 8



Kaasprak (Cheese Mash) image

Steps:

  • Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast).
  • Cut the cheese in about half inch cubes.
  • Make a stock with the stock cube.
  • Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge).
  • Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well).
  • Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside.
  • Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through).
  • Serve with a baked egg and a gherkin.

500 g potatoes
150 g gouda cheese (Medium aged)
1 onion (medium sized )
500 ml bouillon (just use a beef stock cube)
50 ml milk
10 g butter
salt (to taste)
white pepper (to taste)

KABOCHA SQUASH MASH

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 0



Kabocha Squash Mash image

Steps:

  • Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Nutrition Facts : Calories 126, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 75 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams

TRUFFLED CHEESE MASH

Using the creamy sottocenare cheese lends richness and subtle truffle flavor that is not cloying or overwhelming.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6



Truffled Cheese Mash image

Steps:

  • Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside.
  • Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot.

2 pounds russet potatoes, scrubbed
Kosher salt
1 cup cream
4 ounces Sottocenare al Tartufo, grated (about1 1/2 cups)
8 tablespoons (1 stick) unsalted butter, cut into pieces
Freshly ground black pepper

LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH

This recipe is great for anyone on a low-carb diet and has that occasional mashed potato craving.

Provided by nunu

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Mashed

Time 30m

Yield 4

Number Of Ingredients 8



Low Carb Cheddar and Garlic Cauliflower Mash image

Steps:

  • Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
  • Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 8.6 g, Cholesterol 33.3 mg, Fat 12.1 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 7.6 g, Sodium 177.6 mg, Sugar 3.6 g

1 head cauliflower, chopped
2 cloves garlic
1 bay leaf
water to cover
½ cup shredded Cheddar cheese
2 tablespoons butter
2 tablespoons sour cream
salt and ground black pepper to taste

CHEESE SMASHED POTATOES

Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. -Janet Homes, Surprise, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 5



Cheese Smashed Potatoes image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 292mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

1 pound small red potatoes, quartered
1 cup fresh cauliflowerets
2/3 cup shredded reduced-fat cheddar cheese
1/4 cup reduced-fat sour cream
1/4 teaspoon salt

SPINACH AND CHEESE MASHED POTATOES

An Amish dish that is America's Midwestern comfort food at its very best. BF made this for supper with a few low fat substitutions and extra cheese:D Oh so fluffy potatoes with a chewy cheese crust. Make your kids love spinach! Yum! From Lehman's 50th Anniversary Cookbook (2005) based in northeast Ohio.

Provided by Kumquat the Cats fr

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10



Spinach and Cheese Mashed Potatoes image

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Peel and cook potatoes (slice 1/2-3/4 inch thick and boil for about 15 minutes) and put through ricer.
  • Add salt, pepper, yogurt or sour cream, milk and butter (if using) to potatoes. Beat well until fluffy.
  • Fold in spinach, chives and dill (if using).
  • Place in lightly greased 8x8 casserole dish or loaf dish, top with cheddar cheese and bake 25-30 minutes or until cheese is browned.
  • Recipe can be prepared a day ahead before final bake.

Nutrition Facts : Calories 254.5, Fat 3, SaturatedFat 1.7, Cholesterol 8.2, Sodium 853.6, Carbohydrate 43.4, Fiber 6.5, Sugar 4.7, Protein 15.4

4 potatoes, peeled and sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup nonfat sour cream or 1/2 cup plain fat-free yogurt
2 tablespoons low-fat milk
2 tablespoons butter (optional)
10 ounces fresh spinach or 10 ounces frozen spinach, cooked and drained
2 tablespoons chives, chopped
1/4 teaspoon dill weed (optional)
1 -1 1/2 cup low-fat cheddar cheese or 1 -1 1/2 cup cheddar cheese, shredded

LEEK AND CHEESE MASH

A good side dish for Monday's leftover cold roast meat. The quantities are deliberately vague because of the nature of leftovers. A recipe for which we must use our instinct.

Number Of Ingredients 4



Leek and Cheese Mash image

Steps:

  • Wash and chop the leek, then let it cook in a generous amount of butter, covered with a lid and a piece of wax paper if you wish, until soft. Season with salt and then scoop into a shallow ovenproof dish.
  • Tip the mashed potatoes on top of the leeks. Level them a little without packing them down too tightly. Dot small knobs of butter over the surface, cover with grated or crumbled cheese, then bake in a hot oven until the cheese has melted and the potatoes are heated through.

a large leek
butter
leftover mashed potatoes
cheese - anything you have around that needs using

CHEESE & CHIVE MASH WITH BACON

A simple and warming mashed potato dish with added crispy bacon, a complimentary match for pork dishes

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6



Cheese & chive mash with bacon image

Steps:

  • Put the potatoes in a large pan of salted water, bring to the boil and simmer for 15 mins or until completely tender. Drain well. Meanwhile, fry the bacon until crisp.
  • Mash the potatoes until smooth, then stir through the milk, cheese, nutmeg, bacon pieces and half the chives. Season, then sprinkle over the remaining chives to serve.

Nutrition Facts : Calories 345 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.09 milligram of sodium

1kg floury potatoes such as King Edward, cut into similar-sized chunks
4 rashers streaky bacon , chopped
100ml milk
100g mature cheddar , grated
pinch grated nutmeg
small bunch chives , finely chopped

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