White Cheddar And Chipotle Mashed Potatoes Recipes

Steps:

• Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

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.).

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.)

Steps:

• Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, and cook, covered, on high until the potatoes are tender, about 4 hours. (They may have browned lightly in spots, but that is OK.)
• Add the sour cream and 1 1/2 cups of the warm milk to the potatoes, and smash them with a potato masher until they are mostly smooth. If they need to be thinned out, stir in the remaining 1/2 cup warm milk. Add most the Cheddar and all the horseradish, and stir to combine. Season to taste with salt and pepper. Garnish with the remaining Cheddar and the chives.

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.

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.).

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.

Steps:

• Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

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).

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

Steps:

• In a kettle combine potatoes with enough salted cold water to cover by 2 inches and boil potatoes until very tender, about 30 minutes. Drain potatoes in a colander, and, when just cool enough to handle, peel potatoes. Return warm potatoes to kettle and with a potato masher mash potatoes with milk over very low heat. Chop chiles and mash into potatoes with sour cream and salt and pepper to taste. Potatoes may be made up to this point 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes and season with salt and pepper. Chop cilantro and stir into potatoes.