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.
n paper towels. Meanwhile, add potatoes, mushrooms, peppers and onions to
Preheat oven to 350\u00b0.
Place frozen hash browns in a buttered 9x13-inch pan.
In a medium saucepan over medium heat, combine half and half, butter and cheese cubes, stirring until cheese has melted and sauce is smooth.
Pour over the frozen hash browns, making sure all the sauce is incorporated into the potatoes.
Let stand at room temperature for one hour.
Bake, uncovered for one hour until potatoes are lightly browned and bubbly.
Melt mayonnaise and cheese over low heat or microwave 5 minutes.
Fry bacon until very crispy.
Crumble bacon into cheese sauce.
Mix frozen or thawed potatoes with cheese mixture and bake at 350\u00b0 for 1 hour or until golden brown.
Makes 2 (13 x 9-inch) pans.
Recipe may be cut in half.
Cut up potatoes in 1-inch cubes.
Place onion over potatoes. Dilute soup with milk and pour over potatoes.
Cube Velveeta and place on top.
I use a 2-quart casserole dish.
Bake at 350\u00b0 for 1 hour or until potatoes are done.
Peel and boil potatoes until slightly tender. Layer potatoes in casserole dish, then 4 slices of Velveeta, then another layer of potatoes and 4 more slices of cheese and 2 tablespoons of butter. Pour milk over top and cook in microwave until cheese and butter are melted, then serve.
Peel, cut and boil potatoes until tender.
Cook remaining ingredients slowly in double boiler until cheese melts.
Pour cheese sauce over potatoes in greased 9 x 13-inch pan.
Sprinkle with Parmesan cheese.
Bake 45 minutes at 350\u00b0.
For a spicier dish, use Mexican Velveeta.
Peel 6 to 10 red potatoes.
Slice into thick slices.
Boil in lightly salted water until fork-tender.
Drain.
Layer potatoes in an ovenproof dish with teaspoon of soft margarine and pieces of Velveeta cheese.
Put in hot oven long enough to melt margarine and cheese.
Gently stir to thoroughly coat potatoes with melted margarine and cheese.
Brown meat, drain.
Add water to skillet, boil.
Add noodles.
Reduce heat to medium low, cover and simmer for 8 minutes.
Add Velveeta, soup and pepper. Stir until melted.
Garnish with parsley.
Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink.
Stir in water. Bring to boil. Add pasta; stir. Cook, covered, 5 to 7 minutes, or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.
Take small red potatoes (new potatoes) and half them.
Boil in salted water until tender.
Take green onions and saute them in butter until tender.
Take Velveeta cheese and melt it into the butter and green onions.
Take the potatoes and drain them and pour the cheese mixture on top of them and serve warm.
Delicious!!!
Mix half and half with hash browns.
Melt butter and cheeses together.
Mix with hash brown mixture.
Cook on High in microwave for 15 minutes.
Stir well and cook for an additional 15 minutes. Serves 4 to 6 people.
Recipe can be easily doubled.
Parboil cubed potatoes. Mix sour cream, celery soup and cut up Velveeta cheese. Layer in crock-pot with potatoes. Cook on high until melted.
Preheat oven to 400\u00b0. Place half of the potato slices in glass 8 1/2 x 13 casserole dish. Next, put half of the Velveeta slices on top of the potatoes, followed by half of the onion slices. Place half of the butter pats on top of the onion slices. Salt and pepper and sprinkle with parsley flakes. Repeat with the remaining ingredients. Cover with foil and bake for 1 hour.
Peel and dice potatoes into approximately 1-inch cubes.
Place in boiling water for approximately 15 minutes.
On two separate pieces of tinfoil, spread out 1/2 stick of margarine.
Drain potatoes; place on tinfoil.
Cover with cheese; seal foil.
Cook on each side for approximately 4 to 5 minutes.
Cook and mash potatoes; add butter, onion, mushroom soup and milk to potatoes.
Cube Velveeta and add to mixture.
Spray casserole with Pam.
Bake at 350\u00b0 for 30 to 40 minutes.
Mix and press hamburger, mushrooms and onions in baking dish or pie plate (bottom and sides).
Bake at 375\u00b0 until brown.
Drain off grease.
Cook 5 to 6 average sized potatoes.
Mash with about 8 ounces Velveeta cheese (add more cheese if needed or add 2 tablespoons milk).
Put potatoes and cheese in middle of hamburger ring.
Boil potatoes until soft; cut into chunks. Mix with onion, mayo and Velveeta cheese. Grease 9 x 12 dish. Add potato mixture. Top with sliced green olives and crumbled bacon. Bake, uncovered, at 350\u00b0 for 30 minutes.
Boil potatoes until tender, cut in large chunks.
Layer in large baking pan.
Salt and pepper to taste.
Spread sour cream on potatoes and top with Hellmann's spread.
Crumble bacon and then top with thick slices of Velveeta.
Cover loosely with foil and bake at 350\u00b0 for 30 minutes.
Melt Velveeta cheese.
Stir in butter and half and half over low heat.
Pour over potatoes in 2-quart baking dish.
Let stand 1 hour or longer.
Top with shredded Cheddar cheese and bake in a 350\u00b0 oven for 1 hour.