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.
ith a lid. Steam the potatoes until the water evaporates, about
Cook
potatoes in skin.
Cool, peel and shred on coarse grater or potatoes may be cubed.
Combine cheese and 4 tablespoons margarine
in saucepan.
Heat and stir until cheese is almost melted.
Remove
from
heat
and
blend in sour cream, onions, salt
and
pepper.
Fold
in
potatoes and spoon into 2-quart casserole.
Dot
with 2 tablespoons margarine.
Cover and bake at 300\u00b0.
Cook
potatoes\tuntil
done,
but
not too soft.
Cool. Grate potatoes.
In
saucepan combine cheese and butter until melted. Remove from heat and add sour cream, salt, pepper and onion.
Fold in grated potatoes.
Dot with butter, chives and paprika.\tBake at 350\u00b0 until hot and bubbly.
Cook potatoes in skins.
In saucepan, heat cheese, oleo and soup until cheese melts.
Stir frequently.
Remove from heat and stir in sour cream.
Peel and finely chop potatoes.
Mix potatoes with onion and sauce.
Place in greased 9 x 13-inch pan.
Mix corn flakes and oleo and sprinkle over top.
Bake at 350\u00b0 for 45 minutes.
mound of Garlic Mashed Potatoes, topped with Green Beans and
Bake potatoes in their skins, then peel. Chop or grate coarsely. Combine cheese and only 4 tablespoons butter in large saucepan. Heat, stirring constantly, until cheese and butter melt. Remove from heat and blend in sour cream, onion, salt and pepper. Fold in potatoes and spoon into a greased 2-quart casserole dish. Dot with remaining 2 tablespoons of butter. Cover and bake at 300\u00b0 for 25 minutes or until bubbly. (If made ahead and refrigerated, bake longer, about 40 to 45 minutes.) Great with tenderloin! Serves 6 to 8. Can do ahead.
Cook potatoes in skins.
Let cool.
Peel and shred coarsely. Over low heat, cook onion in butter.
Add cheese and stir until almost melted. Remove from heat and blend in sour cream, salt and pepper.
Fold in potatoes.
Put in greased 2-quart casserole. Dot with butter and bacon.
Bake at 350\u00b0 for 25 minutes.
Peel and shred cool potatoes coarsely.
Melt butter over low heat.
Add cheese and stir until melted slightly.
Fold into potatoes with remaining ingredients.
Turn into casserole dish. Sprinkle with paprika.
Bake for about 25 minutes or until bubbly.
Cook potatoes in skins.
Cool, peel and shred coarsely.
In saucepan, melt butter over low heat.
Add cheese and stir until almost melted.
Remove from heat and blend in sour cream, salt and pepper.
Mix with shredded potatoes.
Bake in a 2-quart casserole and sprinkle with paprika for color.
Bake at 350\u00b0 for 30 minutes or until heated through.
Best if made day before and stored in refrigerator until ready to bake.
Cook potatoes in their skins.
Cool.
Peel and shred coarsely. Over low heat, combine cheese and 1/4 cup butter, stirring occasionally until almost melted.
Remove from heat and blend in sour cream, onions, salt and pepper.
Fold in potatoes and turn into a greased 2-quart casserole.
Dot with 2 tablespoons butter and bake at 350` for 25 minutes or until heated through.
Serves 6 to 8.
Peel potatoes, cut in cubes.
Place in pan, cover with water and salt to taste.
Cook until tender.
Peel and chop onion and garlic.
Drain potatoes and mash.
Add onion and garlic.
Mix sour cream and mayonnaise.
Add to potato mixture.
Add milk, if needed, to make mushy.
Pour in casserole dish and place in hot oven (400\u00b0).
Brown in peaks on top slightly.
If you wish to make it more colorful, add parsley flakes or (and) bacon bits.
Enjoy!!
Cook potatoes in skins, cool, peel and shred.
In a saucepan over low heat, combine 1/4 cup butter and cheese until almost melted.
Remove from heat and blend in sour cream, onion, salt and pepper.
Fold gently into grated potatoes and turn into greased 2-quart casserole.
Dot with butter.
Bake 30 to 35 minutes at 350\u00b0.
Cook potatoes in skins and let potatoes cool.
Peel potatoes and shred coarsely.
In saucepan over low heat, melt butter.
Stir in shredded cheese.
Stir occasionally until almost melted. Remove from heat and blend in sour cream, onions and seasonings. Pour over potatoes and fold in.
Turn into greased 2-quart casserole.
Dot with 2 teaspoons of butter.
Sprinkle with paprika.
Bake, uncovered, in a 350\u00b0 oven for 30 minutes.
Cook potatoes in skins; cool, pare and shred coarsely.
In saucepan, over low heat, melt butter and grated cheese, then remove from heat.
Blend in sour cream, salt, pepper and onions. Gently fold in potatoes and pour into greased 3-quart casserole. Dot with remaining 2 tablespoons butter.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes.
Serves 8.
Cook potatoes in skins.
Cool.
Peel and shred coarsely.
In saucepan over low heat, combine cheese and butter.
Stir occasionally until almost melted.
Remove from heat and blend in sour cream, onion, and seasonings.
Fold in potatoes and turn into a greased 2-quart casserole.
Dot with 2 tablespoons butter and sprinkle with paprika.
Bake, uncovered, in a 350\u00b0 oven for 30 minutes, or until heated through.
Can be frozen.
Beat cream cheese and sour cream with beater until blended. Add butter to hot mashed potatoes and gradually add potatoes to sour cream mixture.
Beat until fluffy.
Spoon into buttered casserole.
Add more butter and paprika.
Bake at 325\u00b0 for 30 minutes.
This can be made 2 days ahead and covered in refrigerator.
Just reheat until piping hot.
Cook unpeeled potatoes until tender.
Cool, peel and shred coarsely.
Heat butter in saucepan; remove from heat.
Add cheese, stirring until partially melted.
Blend in sour cream, onion, salt and pepper.
Fold in potatoes.
Place in greased 2-quart dish, dot with butter and sprinkle with paprika.
Bake, uncovered, at 350\u00b0 for 30 minutes or until nicely browned.
Cook potatoes in skins.
Cool, peel and shred coarsely.
In a saucepan, combine cheese and butter.
Stir until almost melted and remove from heat.
Blend in sour cream, salt and pepper.
Fold in potatoes.
Turn into a 2-quart casserole or 9 x 13-inch pan. Bake, uncovered, for 25 minutes at 350\u00b0.
Boil potatoes, but do not overcook.
Cool, peel and grate. Melt over low heat the butter or margarine and Cheddar cheese. Stir into cheese, then combine with potatoes the sour cream, chopped onion, salt and pepper to taste.
Spoon into buttered baking dish.
Dot with butter.
Bake, uncovered, at 350\u00b0 for 30 minutes.