MASHED POTATOES WITH JARLSBERG CHEESE
A great way to kick up those leftover mashed potatoes. Just add cheese for goodness some spice and bake. Walla comfort food!
Provided by Rita1652
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Mix the hot milk into the cold potatoes to soften add 1 1/4 cup cheese.
- Place into a butter casserole pan.
- Top with the remaining cheese, brush the oil over the top and sprinkle salt.
- Place in over for 20-30 minutes. Then place under broiler to brown the top if desired.
Nutrition Facts : Calories 201.4, Fat 7.8, SaturatedFat 4.5, Cholesterol 24.1, Sodium 430.5, Carbohydrate 24.3, Fiber 1.9, Sugar 2.2, Protein 8.5
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
- Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.
CHEDDAR CHEESE MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
"MOCK" GARLIC MASHED POTATOES
Puree cauliflower instead of actual potatoes for a "Mock" Garlic Mashed Potatoes recipe from Food Network to get the same creamy comfort without the carbs.
Provided by Food Network
Categories side-dish
Time 21m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a stockpot of water to boil over high heat.
- Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
- In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Nutrition Facts : Calories 149 calorie, Fat 11.5 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 170 milligrams, Carbohydrate 8 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
CLASSIC MASHED POTATOES
Provided by Ina Garten
Time 28m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
- Preheat the oven to 350 degrees F.
- Drain the potatoes thoroughly 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 the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
- Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.
MASHED POTATOES
Tyler Florence's Mashed Potatoes recipe from Food Network is foolproof: Butter and cream guarantee richness, while the bay leaf and chives add herbal notes.
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.
BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
MASHED POTATOES WITH CREAM CHEESE
I was surprised I couldn't find this recipe here. It is the only mashed potato recipe I use for the holidays,as it is even better made a day ahead. Not only is it delicious, but it's one less pot to wash when you want to enjoy your company. This also makes a nice potluck dish.
Provided by Chef Dee
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes into large cubes and boil in salted water until tender.
- Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
- Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
- Spoon into a casserole dish or a 9x13 pan.
- You may cover it and refrigerate for 24 hours, or proceed to baking right away.
- Bake covered with foil at 350 for 45 min's.
- Increase the time if the dish has been chilled.
Nutrition Facts : Calories 308.8, Fat 11, SaturatedFat 6.2, Cholesterol 32.6, Sodium 91.1, Carbohydrate 47.9, Fiber 4.2, Sugar 3.3, Protein 6.2
MASHED-POTATO GRATIN
Baking mashed potatoes with creamy cheese sauce creates a side dish no one can refuse. Afterall, potato gratins are a favorite for a reason.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Butter a shallow, 1 1/2-quart baking dish. In a large pot, cover potatoes with water by 1 inch; add 1 tablespoon salt. Bring to a boil; reduce heat. Simmer until easily pierced with a paring knife, about 20 minutes. Drain. Wipe pan; return potatoes.
- Add butter; mash with a potato masher until creamy. Cool slightly. Fold in egg yolks, milk, 1 1/4 cups cheese, and 2 teaspoons salt. Spread in prepared dish.
- Top with remaining cheese. Bake until golden brown in spots, rotating dish halfway through, about 30 minutes.
Nutrition Facts : Calories 305 g, Fat 15 g, Fiber 2 g, Protein 12 g
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
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
SCALLOPED POTATOES JARLSBERG
Make and share this Scalloped Potatoes Jarlsberg recipe from Food.com.
Provided by RecipeNut
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, cook leeks in 1/4 cup butter until tender.
- Stir in flour, salt and pepper.
- Gradually stir in milk.
- Cook, stirring constantly, until thickened.
- In 2-quart buttered baking dish, layer half of the potatoes, half of the leek sauce and half of the cheese.
- Repeat layers.
- Bake, covered, at 375°F for 45 minutes.
- Uncover.
- Blend bread crumbs and 1/4 cup melted butter.
- Sprinkle around edge of casserole.
- Bake 15 minutes longer.
BASIC MASHED POTATOES
If you love good, old fashioned mashed potatoes this is the perfect recipe. Simple and delicious.
Provided by Esmee Williams
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 43.7 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 3.7 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 76.1 mg, Sugar 4.6 g
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
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.
CREAMY MASHED POTATOES
This decadent mashed potato uses clever substitutions to reduce fat and calories but maintain a rich creaminess
Provided by Angela Nilsen
Categories Side dish
Time 25m
Number Of Ingredients 4
Steps:
- Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
- Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.
Nutrition Facts : Calories 225 calories, Fat 4.1 grams fat, SaturatedFat 2.4 grams saturated fat, Carbohydrate 40.5 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 3.3 grams fiber, Protein 6.3 grams protein, Sodium 0.1 milligram of sodium
SHAKER POTATOES
The BEST WAY to serve leftover mashed potatoes. We always make sure we have leftover potatoes at our house. These are sure to be a hit with your picky eaters. Really easy to vary ingredients with this dish.
Provided by Baby Kato
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Spread mashed potatoes in greased pan.
- Pressed the cubed cheese into the potatoes.
- Next spread the onions on top then sprinkle on bread crumbs, parmesan cheese, salt and pepper.
- Top with butter cubes.
- Bake at 350 degrees for 30- 45 minutes.
- *Variations: add 3 slices lightly cooked bacon crumbled, 1 clove minced garlic, 1 cup swiss cheese, jarlsberg cheese, monterey jack cheese or fresh herbs.
Nutrition Facts : Calories 358.4, Fat 25.6, SaturatedFat 16.1, Cholesterol 72.2, Sodium 724.3, Carbohydrate 21.2, Fiber 2.5, Sugar 2.4, Protein 11.8
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