Cheesy Mashed Potatoes:
Fill a large saucepan
add enough water to cover potatoes. Heat to boiling over high
Place potatoes in a large saucepan; cover with water. Cover and bring to boil. Cook for 20 to 25 minutes or until very tender; drain well. In mixing bowl, mash potatoes. Add cream cheese, Cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Cover and bake at 350\u00b0 for 40 to 45 minutes or until heated through. Sprinkle with additional cheese, if desired. Yield: 10 servings.
Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Melt butter in saucepan over medium heat.
Add onion.
Cook until transparent.
Remove from heat.
Mash potatoes.
Add milk until consistency of mashed potatoes.
Stir in cheese and onions. Transfer potatoes to a buttered 13 x 9-inch baking dish.
Bake at 350\u00b0 for 40 minutes, covered in foil.
Uncover and bake an additional 20 minutes.
Boil potatoes until tender and drain.
Mash potatoes and add remaining ingredients.
Put into a greased casserole and cover. Bake at 350 degrees for 40-45 minutes.
Prepare potatoes to boil.
Cook until done.
Drain off water. Add margarine and American cheese.
Put lid on until cheese melts, about 3 minutes.
Add salt and pepper and mash potatoes.
Enjoy!
Peel and boil potatoes until fork-tender. Mash potatoes to get the lumps out. Add the remaining ingredients. (Reserve 1/4 cup cheese and 1 slice of bacon.)
Beat on medium-high until whipped. Transfer to your baking dish. Sprinkle remaining cheese and bacon on top. Refrigerate.
combine.
For Potatoes:
Place potatoes into a large pot
Place potatoes and onion in a steamer over boiling water; steam until the potatoes are tender.
Remove skins and mash potatoes with cooked onion, yogurt, chives and beaten egg.
Spoon into a nonstick casserole dish.
Bake in a 350\u00b0 oven for 20 minutes or until top is lightly brown.
Makes 4 servings.
Bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot; cover and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to the pot; reserve cooking stock for another use, if desired. Add milk, olive oil, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth.
Prepare mash potatoes per instructions on box for 6 to 8 servings.
Mix corn and peas or any combination of vegetables you like into potatoes.
Add cheese and ham.
Mix well.
Put into flat well-greased baking dish.
Bake for 30 minutes in a 325\u00b0 oven.
Boil potatoes until done.
Drain.
Mash potatoes with milk and sour cream; add Ranch dressing.
Blend well.
Add cheese and bacon.
Serve.
Cook and mash potatoes.
Add butter, some garlic salt, pepper, cream cheese and sour cream.
Mix well and store in refrigerator overnight.
Heat in oven at 350\u00b0 for 25 minutes.
Place potatoes in a large Dutch oven, cover with water.
Add 1/2 teaspoon salt; cook until tender.
Drain; mash potatoes until smooth.
In a saucepan, cook and stir butter, cheese, milk, and remaining salt until smooth.
Stir into potatoes; fold in eggs.
Pour into a greased 3-quart baking dish.
Bake, uncovered at 350 degrees for 40 minutes or until puffy and golden brown.
br>Boil, steam or microwave potatoes and celeriac, separately, until tender
Preheat oven to 220\u00b0C.
Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
Season to taste, stir in the leeks and turn into a large ovenproof dish.
Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
Preparation:.
For every recipe version: Bring a large pot
mound of Garlic Mashed Potatoes, topped with Green Beans and
Drizzle olive oil over garlic and roast in a 325\u00b0 oven for approximately 15-20 minute.
At the same time quarter your potatoes leaving skins on. Cover with water and boil until tender.
Allow garlic to cool slightly then remove cloves and mash in deep bowl.
Add potatoes, butter, milk salt and pepper.
Mash well adding milk as needed to create a creamy mash.