Cheesy Smashed Potatoes Recipes

CHEESE SMASHED POTATOES

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.

CHEESY SMASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and salt generously. Cover and bring to a boil over high heat. Cook until fork-tender, 20 to 30 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Return the potatoes to the pot and let dry in the still-hot pot, about 2 minutes.
• Meanwhile, in a small saucepan set over low heat, melt the butter. Stir in the half-and-half.
• Add the butter mixture and cream cheese to the potatoes. Season with salt and pepper. Smash with a potato masher or large fork. If the potatoes seem too thick, add some of the reserved cooking water, 1 tablespoon at a time. Taste and add more salt and pepper, if needed. Serve warm.

CRISPY CHEESY SMASHED POTATOES

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.

SMASHED CHEESY POTATOES

Steps:

• Rinse and gently scrub potatoes. Cook the potatoes in boiling water until fork tender, about 15 to 20 minutes.
• Heat oven to 450 degrees.
• While the potatoes are boiling, in a small mixing bowl combine the butter, black pepper, garlic and Old Bay Seasoning. Microwave until butter is melted and mix together well.
• Drain the potatoes and gently pat dry.
• Mix the olive oil and salt and pepper in a medium sized bowl. Roll each potato in the olive oil mixture until completely coated.
• Place the potatoes on a rimmed cookie sheet and gently flatten with the bottom of a drinking glass.
• With a pastry brush coat each smashed potato with the butter mixture.
• Bake for about 5 minutes. Then pull out of oven and top all of the potatoes using 1 tablespoon of chives. Then sprinkle cheese over all the potatoes, then sprinkle the other tablespoon of chives evenly over the potatoes.
• Bake in the oven for another 5 to 6 minutes.

ROASTED SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

CHEESY SMASHED POTATOES

Steps:

• Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return vegetables to pan.
• Add sour cream; mash until vegetable mixture is fluffy and ingredients are well blended.
• Stir in cheese.

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.

CHEESY MASHED POTATOES

Steps:

• Peel potatoes and cut in half. Place in a large saucepan and cover with water.
• Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
• Drain potatoes and mash, preferably with a potato masher.
• Stir in butter, sour cream, salt and pepper.
• Stir in cheese just until mixed.
• Pile into a heated serving dish.
• Potatoes can be covered and kept warm in oven for up to 30 minutes.
• Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.