Cheesy Bacon Mashed Potato Balls Spiced Rum Fashioned Recipe By Tasty

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

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.

CHEESY BACON MASHED POTATO BALLS & SPICED RUM-FASHIONED RECIPE BY TASTY

Steps:

• Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
• Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15-20 minutes more. Transfer to a plate until ready to use.
• Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
• Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
• Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
• Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
• Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
• Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4-6 minutes. Transfer to a paper towel-lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
• Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
• Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
• Enjoy!

CHEESY MASHED POTATOES WITH BACON

Steps:

• Cook potatoes in large saucepan of boiling water 20 min. or until tender; drain potatoes. Return to saucepan.
• Mash potatoes. Add dressing, bacon, garlic powder and pepper; mix well.
• Stir in cheese.

SPICY MASHED POTATOES

Steps:

• Place potatoes in a pot with enough water to cover. Bring to a boil; cook until tender, about 15 minutes.
• Meanwhile, combine cilantro and jalapeno in a food processor. Process until finely chopped, about 30 seconds. Add sour cream and cream cheese. Blend for another 30 seconds.
• Drain potatoes and transfer to a bowl. Mash with a potato masher. Beat in jalapeno mixture and butter. Season with salt.

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.

FRIED MASHED POTATO BALLS

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

CREAMIEST MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
• Dice the potatoes into 1-inch (2-cm) cubes.
• Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
• Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
• Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the melted butter and stir to incorporate, then season with salt to taste.
• In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
• Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
• Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
• Serve warm.
• Enjoy!

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

LOADED MASHED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, andcrumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add theonion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.