CHEESY SMASHED POTATOES
Age group: 12 to 16 years Skill level: intermediate
Provided by Rachael Ray : Food Network
Categories side-dish
Time 17m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
- When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.
CHEESE SMASHED POTATOES
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. -Janet Homes, Surprise, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 292mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CRISPY CHEESY SMASHED POTATOES
I had a few ingredients and wanted to do something different with some baby red potatoes that I had. I love bacon, blue cheese, and green onions, so I threw them all together and this is what I came up with. The combination of the three together is absolutely fantastic!
Provided by Jessica E Wilson
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
- Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
- Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
- Top with green onions and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 27.4 g, Cholesterol 29.5 mg, Fat 11.5 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 5.3 g, Sodium 604.7 mg, Sugar 2.5 g
CHEESY MASHED POTATOES
Provided by Nancy Fuller
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
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 MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
MASHED POTATOES WITH CREAM CHEESE
This mashed potatoes with cream cheese recipe has traveled from coast to coast via family members who try it and fall in love. It's simple and delicious and is great for dinner or something more special like Thanksgiving.
Provided by Cake Lady
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 5
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, about 20 minutes. Drain and transfer to a bowl.
- While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.
Nutrition Facts : Calories 286.5 calories, Carbohydrate 32.2 g, Cholesterol 46.6 mg, Fat 15.2 g, Fiber 3.9 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 136.9 mg, Sugar 1.7 g
SMASHED POTATOES AND CREAM CHEESE
Make and share this Smashed Potatoes and Cream Cheese recipe from Food.com.
Provided by StreetChef
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender, 15 minutes.
- When potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
- Mash potatoes with half and half or milk using a potato masher.
- Add in the cream cheese and smash until the cheese melts into the potatoes.
- Then add the chives or scallions.
- Season with salt & pepper.
Nutrition Facts : Calories 303.8, Fat 15.7, SaturatedFat 9.8, Cholesterol 49, Sodium 131.5, Carbohydrate 34.9, Fiber 4.2, Sugar 1.6, Protein 7.3
SMASHED ROASTED POTATOES RECIPE BY TASTY
Upgrade your holiday dinner with these crispy, buttery smashed potatoes. They're roasted to perfection and paired with a creamy, tangy whipped feta dip.
Provided by Aleya Zenieris
Categories Sides
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
- Preheat the oven to 425°F (220°C).
- Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
- On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
- Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
- Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
- While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
- Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
- Enjoy!
Nutrition Facts : Calories 294 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
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