Cheddar Scallion Mashed Potatoes Recipes

BACON MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
• Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
• Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions and the crumbled bacon.

SCALLION-CHEDDAR MASHED POTATO DONUTS

Steps:

• Preheat oven to 400°F. Lightly coat a 6-hole silicone donut pan (¼-cup capacity each) with nonstick spray.
• In a small saucepan, cover potatoes with cool water. Bring to a boil over high heat. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes. Reserve 2 tbsp cooking water, then drain potatoes.
• Place potatoes in a medium bowl; mash with a fork until smooth, adding reserved 2 tbsp cooking water. Stir in yogurt, then add egg. In a small bowl, stir together flour, salt, and cayenne. Stir flour mixture, cheese, and scallions into potato mixture. Spoon batter into a quart-sized zip-top plastic bag. Snip a hole in one bottom corner of bag; pipe batter evenly into donut pan. Bake at 400°F until lightly browned, about 20 minutes.
• Serving size: 1 donut

CHEDDAR & SCALLION MASHED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
• Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
• Season with salt and pepper to taste.

BACON-CHEDDAR MASHED POTATOES

Steps:

• Simmer 2 pounds small potatoes in salted water until tender, about 20 minutes; drain. Cool slightly, then peel. Heat 1 cup milk with 1/2 stick butter. Mash the potatoes with the hot milk and stir in 1 cup shredded cheddar. Top with crumbled cooked bacon and sliced scallions.

MASHED POTATOES WITH SCALLIONS

Steps:

• Preheat broiler.
• Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
• Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.

MASHED POTATOES WITH SCALLIONS

Steps:

• Peel the potatoes, and cut them into 1-inch cubes. There should be about 6 cups. Put the potatoes into a kettle, and add salt.
• Cover with water and bring to a boil. Cook 10 to 12 minutes or until the potatoes are tender. Remove from the heat.
• Drain the potatoes, and put them through a ricer or a food mill. Add the butter, and beat to blend. Stir in the milk, cream, scallions and pepper. Serve piping hot.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

CHEDDAR MASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with cold water by 1 inch; add 1 teaspoon salt. Bring to a boil; reduce to a simmer, and cook until potatoes are tender, 15 to 18 minutes.
• Drain and return potatoes to pan. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.
• In a small saucepan, bring milk and butter to a simmer over medium heat; pour half of milk mixture over potatoes. Mash potatoes until just smooth, gradually adding enough of remaining milk mixture to reach desired consistency. Mix in cheddar; season with salt. Garnish with more cheese, if desired.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SCALLION MASHED POTATOES

Steps:

• Peel and quarter potatoes, then cover with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter over moderately high heat in a large nonstick skillet and sauté scallion, stirring, until just tender, about 6 minutes.
• Drain potatoes in a colander and return to saucepan. Mash hot potatoes with milk using a potato masher until smooth, then stir in scallion, parsley, salt, and pepper.