Cheesy Mashed Potatoes:
Fill a large saucepan
combine.
For Potatoes:
Place potatoes into a large pot
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.
min together; add the cubed potatoes, seal the Ziplock, and
ith cooking spray; top with potatoes. Sprinkle paprika over chicken. Place
Place cubed potatoes in crock pot.
In a food processor or blender, puree the cottage cheese and sour cream until smooth.
Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well.
Pour over potatoes and mix well.
Cover and cook on low for 5-6 hours or until potatoes are tender.
Stir before serving and garnish with paprika and chives.
Slice potatoes and place in large baking dish.
Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
Heat until cheese and soup are well blended.
Pour over sliced potatoes.
Bake at 350\u00b0 for 45 minutes.
Spray cooker with Pam.
Place peppers in bootom, then potatoes. Sprinkle chicken with paprika, place on top of potatoes.
Cover with soup, then place lid.
Cook on low 6-8 hours.
Remove chicken & veggies to warmed platter.
Set cooker to High, add Velveeta & Worcestershire to remaining liquid.
Cover with lid & cook for 5 minutes.
Stir until cheese is melted & well blended.
Spoon over chicken & veggies.
Top with parsley.
Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
Add salt and pepper to taste and pour over potato cheese casserole.
Bake at 350\u00b0 for 1 hour or until potatoes are tender.
uart baking dish.
Arrange potatoes and onions over cheese sauce
If you are using unpeeled potatoes make certain to wash and
Clean potatoes and boil till tender but firm.
Keep the skin on and cube in bite size pieces.
Place in an ungreased casserole dish and toss with the onions, pimentos and seasonings.
Top with the cubed cheese.
Sprinkle with the bread cubes and drizzle the butter on top.
Bake uncovered in a 350\u00b0F oven until the cheese is melted and the bread is nicely browned.
Bake potatoes in oven or microwave until done.
Slice into an 8 x 8-inch pan.
Dot with butter or margarine.
Salt and pepper. Sprinkle with cheese.
Crumble bacon on top of cheese.
Bake approximately 10 minutes at 350\u00b0 until cheese is bubbly.
Serves 4 to 5.
Peel and slice potatoes.
Boil in salted water until tender, approx. 20 minutes. Drain.
Add 1/4 cup milk, 2 tbsp. margarine and beat with electric mixer until creamy.
Slice cheese into small chunks.
Add cheese and chopped onions back to potatoes and mix well over low heat until well blended.
Makes 4-6 servings.
Put hash browns in a greased 9 x 13-inch pan or 2 square pans. Put rest of ingredients in blender.
Pour over potatoes.
Bake at 350\u00b0 for 1 hour.
Serves 8 to 10.
Prepare white sauce by melting the margarine over low heat. Stir in the flour. Gradually add the milk and cook, stirring until sauce thickens. Add the salt and cheese.
Stir until melted and brown. Alternately layer potatoes and sauce in 2-quart casserole dish forming 3 layers.
Cover with plastic wrap.
Microwave at Medium heat for 15 minutes.
Let stand 5 minutes before serving.
add enough water to cover potatoes. Heat to boiling over high
Mix all ingredients together and serve warm.
Suggestion: Use your leftover mashed potatoes for this recipe. Simply warm them with a little extra milk before mixing the other ingredients inches.
Boil, steam or microwave potatoes until tender; drain.
Cut a cross in each potato, taking care not to cut all the way through. Gently squeeze potatoes open. Divide cheese among potatoes; top evenly with butter.
Place potatoes under hot broiler until cheese and butter melt. Sprinkle with parsley; serve with cornichons and onions.
Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.
Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.
Place in a serving bowl and sprinkle with paprika.
Serves 6 to 8.