Three Cheese Baked Mashed Potatoes Recipes

Steps:

• In a large saucepan, combine the broth, milk, butter and pepper; bring to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds; fluff with a fork. , Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with chives. Serve with sour cream if desired.

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Place potatoes in large bowl. Add milk, sour cream and red pepper; mash until ingredients are well blended and potatoes are mashed to desired consistency.
• Add cheeses; mix well. Sprinkle with chives.

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
• In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
• Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
• Pour the sauce over the pasta and top with the breadcrumbs.
• Bake for about 40 minutes, until the top turns a golden brown.

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

Steps:

• Preheat oven to 350.
• In a 2-qt casserole dish, combine warm potatoes, cheeses, bacon bits (reserving 1 Tbs), onion, salt and pepper to taste, and garlic powder.
• Stir until the cheeses start to melt.
• Combine melted butter, 1/4 cup parmesan cheese, reserved bacon bits, onion powder and bread crumbs in a small bowl.
• Sprinkle over the potato mixture.
• Bake for 30 minutes, or until top is golden brown.
• Yum!

Steps:

• Preheat the oven to 400 degrees F.
• Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
• Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
• After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp 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 with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. 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:

• In a large saucepan, combine the broth, milk, butter, salt and pepper; bring to a boil.
• Remove from the heat; stir in potato flakes.
• Let stand for 30 seconds; fluff with a fork.
• Transfer to a greased 1 quart baking dish.
• Top with the three cheese.
• Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted.
• Sprinkle with chives.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole, combine mashed potatoes, Cheddar cheese, American cheese, Parmesan cheese, bacon bits (reserving 1 tablespoon of the bacon bits for later use), onion, salt, pepper and garlic powder. Stir until the cheeses begin to melt.
• Combine melted butter, 1/4 cup Parmesan cheese, reserved bacon bits, onion powder and bread crumbs. Crumble mixture over the potato-cheese mixture.
• Bake in preheated oven for 30 minutes, or until the topping has browned.

Steps:

• Cook potatoes in boiling water to cover 15 minutes or until tender.
• Beat potatoes and next 3 ingredients until smooth. Stir in milk and remaining ingredients. Spoon into lightly greased 2 quart casserole.
• Bake uncovered at 400º for 15 to 20 or until thoroughly heated.

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender., Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole, combine mashed potatoes, Cheddar cheese, American cheese, Parmesan cheese, bacon bits (reserving 1 tablespoon of the bacon bits for later use), onion, salt, pepper and garlic powder. Stir until the cheeses begin to melt.
• Combine melted butter, 1/4 cup Parmesan cheese, reserved bacon bits, onion powder and bread crumbs. Crumble mixture over the potato-cheese mixture.
• Bake in preheated oven for 30 minutes, or until the topping has browned.

Steps:

• In a 6 quart saucepan place potatoes and add enough water to cover potatoes. Heat to boiling. Cook uncovered 15-20 min or until tender;drain. Mash potatoes.
• In a large bowl beat cream cheese, cheddar cheese and parmesan cheese w/mixer on low speed until smooth. Mix in sour cream and garlic salt.
• Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 Tbs at a time until desired consistency. Spoon into ungreased 13x9-inch baking dish.
• Bake uncovered 35-40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole, combine mashed potatoes, Cheddar cheese, American cheese, Parmesan cheese, bacon bits (reserving 1 tablespoon of the bacon bits for later use), onion, salt, pepper and garlic powder. Stir until the cheeses begin to melt.
• Combine melted butter, 1/4 cup Parmesan cheese, reserved bacon bits, onion powder and bread crumbs. Crumble mixture over the potato-cheese mixture.
• Bake in preheated oven for 30 minutes, or until the topping has browned.