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
SMASHED POTATOES AND CREAM CHEESE
Make and share this Smashed Potatoes and Cream Cheese recipe from Food.com.
Provided by StreetChef
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes.
- When potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half and half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Then add the chives or scallions.
- Season with salt & pepper.
Nutrition Facts : Calories 303.8, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 131.5, Carbohydrate 34.9, Fiber 4.2, Sugar 1.6, Protein 7.3
CHEESY SMASHED POTATOES
Age group: 12 to 16 years Skill level: intermediate
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
- When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
CREAMY AND TANGY MASHED POTATOES
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter.
- Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish.
- In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes.
- Rest the potatoes for 10 minutes, and then serve.
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
SOUR CREAM MASHED POTATOES
Steps:
- Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.
- Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.
- Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)
- Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.
- Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
BACON-AND-CHEESE SMASHED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
- Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.
BAKED FETA MASHED POTATOES
We took inspiration from the wildly popular baked feta pasta recipe of TikTok fame and reimagined it to create a big-batch thanksgiving side dish. The best part is no more boiling water and crowding your stovetop. Instead, we put all the ingredients together in one dish and then bake it in the oven. Cooking the dish covered helps simmer and steam the potatoes at the same time, making them smooth and fluffy when mashed. The baked feta bubbles and melts into the potatoes to lend a subtle and delicious tanginess.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
- Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
- Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.
CREAMY MASHED POTATOES
Provided by Ree Drummond : Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
- Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
SMASHED CREAM CHEESE POTATOES
My son and I saw this on a PBS cooking show (Test Kitchen) and thought that it looked good so we tried it and loved it. I would use this as a base recipe and then added whatever you want afterwards like a package of ranch or bacon. Hope you enjoy. Cooking time will vary.
Provided by 1hotpotato
Categories Potato
Time 2h10m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the whole potatoes in salt water.
- Remove them from the water and allow to dry (it will only take a couple of minutes) Do not pour out all the water. Save about 1/2 cup.
- While they are drying, mix the rest of the ingredients and the 1/2 cup of the potato water. I use a hand mixer for this and that really helps.
- Then, with a spatula or a wooden spoon, simply smash the potatoes. Just enough to break open to spud. Do not mash. Your goal is to have potato chunks.
- Fold the cream cheese mixture in with the potatoes.
- Season to taste.
Nutrition Facts : Calories 437.3, Fat 25.3, SaturatedFat 15.9, Cholesterol 74.3, Sodium 3006.2, Carbohydrate 46, Fiber 5.7, Sugar 2.1, Protein 8.8
SOUR CREAM AND CREAM CHEESE MASHED POTATOES
Make and share this Sour Cream and Cream Cheese Mashed Potatoes recipe from Food.com.
Provided by keaasen
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
- Simmer until potatoes are tender, about 20 minutes.
- Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
- Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
- When read to reheat potatoes, preheat oven to 350 degrees F.
- Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
- Bake for 30 minutes or until heated through.
- Use within 10 days.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.9, Sodium 89.6, Carbohydrate 33.1, Fiber 4, Sugar 1.5, Protein 5.5
MASHED POTATOES WITH SOUR CREAM
These potatoes are turned extra-special with the addition of green onions, cream cheese and sour cream! ENJOY!
Provided by WJKing
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In Dutch oven, place potatoes and enough water to cover.
- Cook over medium heat until fork tender (25-35 minutes); drain.
- In large mixer bowl, combine potatoes and all remaining ingredients.
- Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4 minutes).
Nutrition Facts : Calories 245.8, Fat 11, SaturatedFat 6.3, Cholesterol 33.8, Sodium 173.2, Carbohydrate 32.2, Fiber 3.8, Sugar 2.6, Protein 5.7
CHEESY MASHED POTATOES WITH SOUR CREAM
Feed a crowd in a hurry with Cheesy Mashed Potatoes with Sour Cream. Cheesy Mashed Potatoes with Sour Cream are perfect for almost any type of gathering.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 (1/2 cup) servings
Number Of Ingredients 5
Steps:
- Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
- Add sour cream, chives, butter and cheese.
- Whisk on medium speed for one minute, until smooth and creamy.
- Optionally, top with extra chives in a serving dish.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)
Make and share this Cream Cheese and Chive Mashed Potatoes (Low-Fat) recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
- Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
- Mash potatoes with electric mixer or potatoe masher. (Do not overbeat).
- Mix in cheese until melted.
- Mix in milk and chives.
- Season with salt and pepper.
- Stir gently over low heat just until heated through.
Nutrition Facts : Calories 247.2, Fat 7.1, SaturatedFat 4, Cholesterol 22.6, Sodium 117.3, Carbohydrate 39.4, Fiber 4.8, Sugar 3.7, Protein 7.7
CHEESY MASHED POTATOES WITH SOUR CREAM & BACON
Here's everything folks like on their baked potato-namely, sour cream and crumbled bacon-blended into hot mashed cheesy potatoes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix all ingredients until well blended.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MASHED POTATOES W/ CREAM CHEESE & CHIVES
Make and share this Mashed Potatoes W/ Cream Cheese & Chives recipe from Food.com.
Provided by Sandylee
Categories Potato
Time 27m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the potatoes in a large pot with cold water.
- Once the water comes to a boil, add a generous amount of salt.
- Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes.
- Drain the potatoes and return them to the hot pot to let them dry out a bit.
- Mash the potatoes with cream or half-and-half, cream cheese, chives, salt and freshly ground black pepper.
Nutrition Facts : Calories 474.9, Fat 25.8, SaturatedFat 16.1, Cholesterol 82.2, Sodium 196.9, Carbohydrate 52.2, Fiber 6.2, Sugar 2.4, Protein 10.8
MASHED POTATOES WITH CREAM CHEESE
This mashed potatoes with cream cheese recipe has traveled from coast to coast via family members who try it and fall in love. It's simple and delicious and is great for dinner or something more special like Thanksgiving.
Provided by Cake Lady
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 5
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, about 20 minutes. Drain and transfer to a bowl.
- While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 32.2 g, Cholesterol 46.6 mg, Fat 15.2 g, Fiber 3.9 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 136.9 mg, Sugar 1.7 g
MASHED CAULIFLOWER WITH CREAM CHEESE
Make and share this Mashed Cauliflower With Cream Cheese recipe from Food.com.
Provided by Andtototoo
Categories Cauliflower
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cauliflower and break into florets.
- Boil the florets in salted water until tender. Drain well.
- In the food processor put the butter, cream cheese, milk and black pepper. Put the hot cauliflower on top. Puree.
- Check to see if you need more milk.
- Check for salt.
- Put the mixture into a serving bowl. The cauliflower will look just like mashed potatoes.
- You can garnish this with fresh chives if desired to add some color.
- Variations: Add a little Parmesan cheese with the cream cheese.
Nutrition Facts : Calories 185.1, Fat 14.5, SaturatedFat 8.6, Cholesterol 40.1, Sodium 190.3, Carbohydrate 11.7, Fiber 4.2, Sugar 4.5, Protein 5.3
CREAM-CHEESY GARLIC SMASHED POTATOES
Milk and cream cheese are added to these garlicky smashed potatoes, making them super creamy and very cheesy. Bonus points for the shredded Cheddar on top!
Provided by My Food and Family
Categories Home
Time 40m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
- Return potatoes and garlic to pan; mash lightly with cream cheese and milk. Add peppers; mash just until blended. Spoon into serving bowl.
- Top with cheese.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 2 g, Protein 4 g
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