Dis Easy Cheesy Make Ahead Mashed Potatoes Recipes

CHEESY MAKE AHEAD MASHED POTATOES

Steps:

• Coat a 13- x 9-inch baking dish with non-stick cooking spray.
• Bring a large pot of water to boil over HIGH heat. Add potatoes, cover, and return to a boil. Reduce heat and simmer for 15 to 20 minutes, or until tender all the way through when pierced with the tip of a sharp knife. Drain well.
• Add cream cheese, sour cream, about half of the milk, and the butter and mix with an electric mixer just until combined. Add as much of the remaining milk as needed to reach the desired consistency and mix again until no lumps remain but being careful not to overmix. Add seasoned salt, Havarti, and cheddar and stir with a spoon until well incorporated. Season to taste with additional salt (if needed) and fresh ground black pepper.
• Transfer potatoes to prepared baking dish and cover with foil. Bake immediately or refrigerate for up to two days.
• Remove dish from refrigerator about an hour before baking time to take the chill off. Preheat oven to 350 degrees F and bake, covered for 30 to 45 minutes, or until warmed through. Garnish with chives and serve.

MAKE-AHEAD CHEESY MASHED POTATOES

Steps:

• Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
• Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
• Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
• (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
• Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

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 & EASY MASHED POTATOES

Steps:

• Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan.
• Mash potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA.
• Sprinkle with the onions.

MAKE-AHEAD MASHED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
• In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
• Cover, and bake for 50 minutes in the preheated oven.

TO DIE FOR MAKE-AHEAD MASHED POTATOES

Steps:

• Boil potatoes until tender.
• Beat softened cream cheese and sour cream in mixing bowl.
• Add hot potatoes and beat until smooth, adding small amounts of milk as needed.
• Add butter, chives, salt, pepper and onion powder and beat until well-mixed.
• Add garlic, green onions, and marjoram and beat until well-mixed.
• Pour into either casserole dish or crockpot.
• Dot with additional butter and sprinkle with paprika.
• Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.
• Sprinkle with Bacon Bits or crumpled bacon just before serving.
• NOTE: Can be refrigerated overnight in either casserole dish or crockpot.

MAKE-AHEAD POTATOES

Steps:

• Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.

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.

DI'S EASY CHEESY MAKE-AHEAD MASHED POTATOES

Steps:

• Wash, peel, chop & cook potatoes in a large pot of boiling water until tender- NO lumps! Drain and mash until smooth. Add remaining ingredients, beat until light and fluffy. Season to taste. Allow to cool slightly, spread in large greased 9x12 casserole. Refrigerate or freeze (can stay 5 days in fridge). Take out of fridge about one hour before reheating at 325, uncovered, about 45 minutes