WHITE CHEDDAR MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
- Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
- Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.
MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES
This may be made up to 24 hours in advance which makes this perfect to serve at a holiday meal or dinner party, if you are not an onion-lover you may omit. --- prep time does not include cooking the potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
- Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
- Cook until the potatoes are fork tender.
- Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
- Mash the potatoes and the garlic.
- While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
- Season with fresh ground black pepper to taste.
- Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
- At this point you may cool completely then refrigerate for up to 24 hours or until needed.
- Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).
MAKE AHEAD GARLIC MASHED POTATOES
This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish.
Provided by Kate in Ontario
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place potatoes and garlic in medium saucepan with enough (salted if desired) water to cover.
- Cover and heat to boiling, reduce heat and simmer until tender (about 20 minutes).
- Drain and shake potatoes to dry over low heat.
- Mash potatoes and garlic in pan until lump free (my personal preference is to use a potato ricer).
- Heat rest of ingredients stirring over low heat until butter melts.
- Reserve 1/4 C of mixture.
- Add rest of milk mix in small amounts stirring after each addition until light and fluffy (amount needed depends on type of potato used).
- Grease a 2 quart casserole and spoon in potatoes.
- Cover and refrigerate up to 24 hours.
- Heat oven to 350.
- Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot.
- Stir before serving.
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
DO-AHEAD GARLIC MASHED POTATOES
Homemade mashed potatoes you can make ahead! It doesn't get much better. Mmm.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 8
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, mix potatoes and garlic; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry. Mash potatoes and garlic in pan with potato masher or electric mixer until no lumps remain.
- In 1-quart saucepan, heat milk, whipping cream, butter, salt and pepper over medium-low heat, stirring occasionally, until butter is melted; reserve and refrigerate 1/4 cup mixture. Add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
- Grease 2-quart casserole. Spoon potatoes into casserole; cover and refrigerate up to 24 hours.
- Heat oven to 350°F. Pour reserved milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot. Stir potatoes before serving.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg
GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON
Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
- Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
- Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
- Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g
MAKE-AHEAD MASHED POTATOES
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.
Provided by Carol Evans
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
- In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
- Cover, and bake for 50 minutes in the preheated oven.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g
CLASSIC MAKE-AHEAD MASHED POTATOES
These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! -Marty Rummel, Trout Lake, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings (3/4 cup each)
Number Of Ingredients 8
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with cream cheese. Combine the egg whites, sour cream, onion powder, salt and pepper; stir into potatoes until blended. Transfer to a greased 3-qt. baking dish. Drizzle with butter. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 220 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 316mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES
Steps:
- Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)
BEN'S GARLIC CHEDDAR MASHED POTATOES
Make and share this Ben's Garlic Cheddar Mashed Potatoes recipe from Food.com.
Provided by WiGal
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
- Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.
WHITE CHEDDAR MASHED POTATOES
Make and share this White Cheddar Mashed Potatoes recipe from Food.com.
Provided by appleydapply
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
- Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.
Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7
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- Peel and quarter potatoes. Cover with warm water and boil until tender (about 30 minutes). Drain really well. Mash the potatoes with a potato masher or press them through a potato ricer.
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