Boil potatoes, and drain leaving a little water in them.
Mash the potatoes and set aside.
Combine the rest of the ingredients together and add to the mashed potatoes in small amounts, mixing well as you go.
Put party potatoes into a baking dish and dot the top with chives and butter.
Bake at 375\u00b0 for 30 minutes.
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.
Combine all ingredients in a baking dish. I typically use a casserole dish of sufficient size to hold all the ingredients.
Bake uncovered for 30 minutes at 350.
NOTE: My family generally puts shredded cheese on top of the potatoes before baking so that there is a nice layer of melted cheese on top of the potatoes.
NOTE: Serving size/amount is a guess. I know that a halved recipe more than sufficiently feeds 4 people with quite a few leftovers.
Prepare mashed potatoes as you normally would, but do not use salt.
Add the package of Ranch dressing mix to your potatoes.
Heat butter and soup; stir in sour cream, onion and cheese. Add potatoes and toss.
Sprinkle with salt and pepper.
Grease a 6 x 10-inch casserole and fill.
Toss 1/4 cup corn flakes with melted butter and sprinkle over top.
Bake at 350\u00b0 for 45 minutes.
Serves 6. Double recipe for 10 to 12.
Add cream cheese, sour cream and garlic salt to mashed potatoes.
Mix until fluffy.
Pour into a casserole.
Dot with butter and sprinkle with paprika.
Bake in 350\u00b0 oven for 30 minutes.
ith a lid. Steam the potatoes until the water evaporates, about
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Place potatoes and water in 3-quart casserole.
Cook, covered, on power 20 to 25 minutes, or until potatoes are tender.
Stir halfway through cooking.
Drain.
Beat together cream cheese, onion dip, salt, pepper and garlic salt in large mixing bowl until well blended.
Add hot potatoes one at a time, beating until light and fluffy.
Spoon potatoes in 2-quart casserole.
Dot with margarine as desired.
Heat, covered, on full power 4 to 6 minutes or until heated through.
Sprinkle with paprika as desired before serving.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder.
Turn into a greased 2-quart casserole. Combine bread crumbs with butter.
Sprinkle over top of potatoes. Bake at 350\u00b0 for 50 to 60 minutes.
Top with cheese and serve immediately.
Dish can be prepared a day ahead of time and baked before serving.
Serves 10 to 12 portions.
One hour before baking, put potatoes in 9 x 13-inch pan (2-quart).
Combine soup, sour cream, onion, salt, pepper and Cheddar cheese.
As potatoes thaw, stir this mix into potatoes. Sprinkle with paprika.
Bake at 350\u00b0 for 1 to 1 1/4 hours.
Boil potatoes.
Drain.
Mash.
Combine cream cheese and sour cream and add to potatoes.
Add enough milk to make creamy consistency.
Add 1/4 to 1/2 teaspoon garlic salt and onion if desired.
Put in 2-quart casserole.
Bake 45 minutes at 350\u00b0.
May be frozen.
Thaw before baking.
May sprinkle cheese on top.
Will keep two weeks in refrigerator.
Prepare mashed potatoes as you normally would, but do not use salt.
Add the package of Ranch dressing mix to your potatoes.
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder.
Turn into greased 2-quart casserole. Combine bread crumbs with butter; sprinkle over potatoes.
Bake at 350\u00b0 for 50 to 60 minutes.
Top with cheese.
Serve immediately.
Peel potatoes and cut into quarters. Cover with water and bring to a boil. Boil for 20 minutes or until tender. Drain potatoes and mash with sour cream, cream cheese and chives. Grease large casserole dish, add potato mixture and sprinkle with grated cheese and paprika. Bake at 350 degrees for 35-40 minutes. Can be frozen before baking for up to 3 months.
Stir 1/4 cup of the butter into the hot mashed potatoes.
Whip cream cheese with sour cream until smooth and fluffy in the blender.
Add cream cheese-sour cream mixture, salt and pepper to hot potatoes and mix well.
Spoon into buttered casserole.
Melt remaining butter and spread on top.
Sprinkle with paprika.
Bake at 325\u00b0 for 30 minutes.
Cook potatoes until tender; drain.
Beat softened cream cheese and sour cream at medium speed until well blended.
Add hot potatoes gradually, beating constantly until light and fluffy. Season to taste with salt.
Spoon mixture into 2-quart greased casserole dish.
Peel, cook and drain potatoes.
Beat sour cream and cream cheese until well blended.
Add gradually to hot potatoes, beating constantly, until light and fluffy.
Add seasonings to taste.
Mash hot potatoes.
Add cream cheese in small pieces.
Add butter and sour cream.
To milk, add beaten eggs, then add to potatoes.
Add salt, pepper and onion salt and beat until fluffy. Place in a greased casserole dish and refrigerate overnight. Bring to room temperature before putting in 350\u00b0 oven for about one hour, uncovered, until lightly browned.
Serves 12.