Baked Cheesy Mashed Potato Bites Recipes

BAKED MASHED POTATO BITES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a mini muffin pan (24 cups) with cooking spray.
• Bring a large saucepan of water to a boil. Cut the potatoes in half. Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve ¼ cup of the cooking water. Drain the potatoes and garlic into a colander. Transfer to a large bowl.
• Mash the potatoes and garlic cloves with the olive oil, pepper and salt until combined. They won't be completely smooth because of the potato skins. If the potatoes are a little dry, mash in some of the reserved cooking water.
• Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
• Using a spoon, place 1 ½ tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
• Bake until the potato bites are browned around the edges and starting to brown on top, 25 to 30 minutes. Let rest for 5 minutes. Using a small metal spatula, remove the potato bites from the muffin tin and transfer to a serving platter. Garnish with yogurt and parsley, if desired. Serve.

MASHED POTATO BITES

Steps:

• Preheat the oven and prep the pan. Preheat oven to 400°F. Prepare the muffin tin with nonstick cooking spray.
• ⭐️Steam the broccoli. Place chopped broccoli into a microwave-safe bowl. Add 2-3 tablespoons water, cover. Microwave for 40 seconds - 1 minute, or until softened and bright green.
• Combine the ingredients. Combine In a medium-sized bowl, combine mashed potatoes, eggs, cheese, and salt and pepper (if needed). Gently stir in steamed broccoli.
• Place into muffin tins. Divide mixture into 8 muffin tins for large bites, or 12 for smaller potato bites, or use a mini muffin tin.
• ⭐️Bake. Bake 400°F for 20 minutes. Serve immediately or freeze for later.

BAKED CHEESY MASHED POTATO BITES

Steps:

• Add potatoes to medium pot. Add enough cold water to cover potatoes. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes, or until potatoes are tender.
• Preheat oven to 400°F. Spray muffin tin with non-stick cooking spray. Set aside.
• Combine potatoes, eggs and cheese in medium bowl. Mash until smooth. Gently stir in broccoli. Season with salt and pepper, to taste.
• Divide into 6 muffin tins for large bites, or 12 for smaller potato bites. Use mini muffin tin if desired.
• Bake 20 minutes. Serve immediately or freeze for later.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

CHEESY LOADED POTATO BITES

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, combine the potatoes, oil and salt and pepper to taste and toss to coat. Transfer to a baking sheet and roast until tender and easily pierced with a fork, 20 to 25 minutes.
• Meanwhile, combine the milk, garlic and onion powders and cayenne in a small slow cooker or pot. Add the cheese and heat on high if using a slow cooker (or over low heat if using a pot) until the cheese is melted, 15 to 20 minutes. Whisk to completely blend the mixture. Stir in three-quarters of the bacon and chives (reserve the remaining bacon and chives for garnish). Stir in the roasted potatoes and gently mix until completely coated with the cheese sauce. Top with the remaining bacon and chives. Serve hot with cocktail picks.

LOADED MASHED POTATO BITES

Steps:

• In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits.
• Bake in preheated oven for 1 hour, or until hot and bubbly.

CHEESE-FILLED POTATO BITES

Steps:

• In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
• Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
• In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
• Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.

CHEESY MASHED POTATO BAKE

Steps:

• Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft.
• Drain the potatoes then mash with as much butter and milk as desired.
• Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper.
• Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides.
• Top with the remaining cheese, paprika for colour and some more herbs if desired.
• Grill/broil under a high heat until golden and bubbling.
• Serve immediately.

CHEESY POTATO BITES WITH RANCH DIP

Steps:

• In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls.
• In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels.
• In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
• While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
• Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
• Bake in the preheated oven for 45 minutes. Serve piping hot.