Dutch Oven Mashed Potatoes Recipe Recipe For Banana

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CREAMY OVEN BAKED MASHED POTATOES



Creamy Oven Baked Mashed Potatoes image

These mashed potatoes are so simple to make!

Provided by RecipeGirl.com

Categories     Side Dish

Time 1h

Number Of Ingredients 6

10 large Russet or Yukon Gold potatoes ((peeled, washed & cut in half))
8 ounces cream cheese
1 cup sour cream
garlic salt, (to taste)
1 tablespoon butter, (chopped into small pieces)
chopped chives and paprika for garnish, (optional)

Steps:

  • Boil the potatoes in a large pot of water until tender. Drain, transfer to a large bowl and mash. Add all of the other ingredients and beat with an electric mixer until fluffy. Transfer the potatoes to a large, buttered casserole dish. Top with dots of butter, chopped chives and paprika.
  • Preheat the oven to 350 degrees F. Bake the potatoes for 15 minutes, or until they begin to brown on top.

Nutrition Facts : ServingSize 1 serving, Calories 186 kcal, Carbohydrate 17 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 97 mg, Fiber 3 g, Sugar 1 g

DUTCH OVEN POTATOES



Dutch Oven Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 pound bacon, cut into 1-inch pieces
1 small onion, chopped
2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks
1/4 cup chopped parsley leaves
1 tablespoon seasoned salt
Freshly ground black pepper
1/2 cup water
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat a wood fire or outdoor charcoal grill to medium heat.
  • In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes.
  • Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm.

BAKED MASHED POTATOES



Baked Mashed Potatoes image

Mashed potatoes that are lighter and fluffier. Cream cheese gives them a richer flavor. Can be made ahead of time!

Provided by Nancy F.

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 12

Number Of Ingredients 7

5 pounds Yukon Gold potatoes, peeled and cubed
½ cup butter
¼ cup milk
1 (8 ounce) package cream cheese, softened
1 onion, grated
1 egg
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
  • In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
  • Bake 1 hour in the preheated oven, or until puffy and lightly browned.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 35.6 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 6.2 g, SaturatedFat 9.2 g, Sodium 142.3 mg, Sugar 0.7 g

THE BEST MASHED POTATOES!



The BEST Mashed Potatoes! image

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Provided by Ali

Time 45m

Number Of Ingredients 7

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper

Steps:

  • Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
  • Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
  • Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
  • After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
  • Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
  • Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
  • One final time, taste the potatoes and season with extra salt if needed.
  • Then serve warm, garnished with any extra toppings that you might like, and enjoy!

STOVE POT ROAST WITH MASHED POTATOES



Stove Pot Roast With Mashed Potatoes image

Wonderful flavors make the meat the star of the dish by combining simple ingredients for a mouth-watering meal. Our southern family has passed this recipe down for many years and enjoyed many memories dining on this delicious home-cooked classic. Save broth from roast to make a delicious gravy using flour or cornstarch, whichever is preferred.

Provided by cmm511

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h30m

Yield 8

Number Of Ingredients 14

Pot Roast:
1 (3 pound) beef chuck roast
salt and ground black pepper to taste
4 (10.5 ounce) cans condensed beef broth (such as Campbell's®)
1 cup water
1 white onion, cut into large wedges
5 cloves garlic
1 (16 ounce) package carrots, peeled
1 sprig fresh rosemary
Mashed Potatoes:
5 pounds Yukon Gold potatoes, peeled and diced
1 (12 ounce) can evaporated milk, or as needed
½ cup butter
salt to taste

Steps:

  • Season chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
  • Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around the meat. Spread carrots atop roast and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
  • Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and half the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
  • Remove 1 or 2 cloves of garlic from skillet and mash cloves on top of the roast; serve with mashed potatoes.

Nutrition Facts : Calories 681.7 calories, Carbohydrate 62.6 g, Cholesterol 120.3 mg, Fat 34.6 g, Fiber 6.4 g, Protein 31.2 g, SaturatedFat 17.1 g, Sodium 756.7 mg, Sugar 7.5 g

BANANA-ORANGE SWEET POTATO BAKE



Banana-Orange Sweet Potato Bake image

Welcome fall with this simple side dish. It's a pleasant change of pace from the traditional casserole with marshmallows, and it's quite popular at potlucks. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 17

5 medium sweet potatoes (about 3 pounds), peeled and cubed
2/3 cup packed brown sugar
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon pepper
2 teaspoons grated orange zest
1/3 cup orange juice
1/4 cup orange liqueur, optional
3 medium ripe bananas, mashed
2 large eggs, lightly beaten
TOPPING:
1/2 cup granola cereal
1/2 cup chopped pecans, toasted
1/4 cup sweetened shredded coconut, toasted
2 tablespoons brown sugar
1/4 cup butter, melted

Steps:

  • Preheat oven to 350º. Place sweet potatoes in a large Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, covered, just until tender, 12-15 minutes. Drain; cool slightly. Return to pan; mash with brown sugar, butter, salt, cloves and pepper until smooth. Stir in orange zest, orange juice and, if desired, liqueur. Add bananas and eggs; mix well. Transfer to a greased 2-qt. baking dish. For topping, mix granola, pecans, coconut and brown sugar; sprinkle over sweet potatoes. Drizzle with melted butter. Bake, uncovered, until heated through, 35-45 minutes.

Nutrition Facts : Calories 355 calories, Fat 15g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 160mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 5g fiber), Protein 5g protein.

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