Homemade Mashed Potato Bake Recipes

3-CHEESE MASHED POTATO BAKE

Steps:

• Preheat the oven to 400° F. Grease 9" x 13" with butter or cooking spray.
• Peel potatoes and cut into 1-inch pieces. Cook the potatoes in a large pot of well salted boiling water until they are soft and tender, about 10-15 minutes depending on the size and type of potato.
• Drain the potatoes and place in a large bowl or back into the same pot. Add sour cream, milk and melted butter. Mash the potatoes to your desired texture.
• Mix in the cheese, reserving about 1/4 cup of the parmesan for topping. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Sprinkle the remaining parmesan cheese and bread crumbs over the mashed potatoes.
• Bake, uncovered, until the cheese/bread crumb topping is golden brown, about 20 minutes.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• 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 potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Cream cooked potatoes, cream cheese sour cream and butter.
• Add onions, salt and pepper.
• Put in 13x9 inch baking dish which has been oiled.
• Top with parmesan cheese.
• Bake for 30 minutes.

MASHED POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream cheese, milk and butter; beat until smooth. Stir in the egg, pimientos, garlic and onion. Spoon into a greased 2-1/2-qt. baking dish. , Bake, uncovered, at 350° for 45-50 minutes or until heated through.

MASHED BAKED POTATOES

Steps:

• Preheat the oven to 500 degrees F. Place 6 medium russet potatoes directly on the oven rack and bake until soft, about 35 minutes. Split each potato in half and scoop out the flesh; transfer to a large bowl. Add 1½ cups warmed heavy cream, 1 stick cubed salted butter, 1 1/2 teaspoons kosher salt and a few grinds of pepper to the bowl and mash well. Top with more butter.

BAKED MASHED POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Drain on brown paper. Remove all but 1 tablespoon of fat from the pan. Place the bread slices in a food processor and pulse until coarse crumbs are formed. Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes. Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes. Set aside
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray.
• In a small saucepan over low heat, warm the milk and butter.
• Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes. When the potatoes are cooked through, drain them well, put them back into the pot, and mash them.
• Slowly mix in the warm milk and butter mixture until incorporated. Mix in the grated cheese and cream cheese. Don't over mix or the potatoes will become gummy. Season, to taste, with salt and pepper. (Reserve 2 cups mashed potatoes for Round 2 Recipe).
• Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs. Bake until heated through and golden brown on top, 25 to 30 minutes. Serve garnished with chives.

BAKED MASHED POTATOES

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.

MASHED POTATO CASSEROLE

Steps:

• Lightly grease a 9-inch-by-13-inch baking pan.
• In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
• Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
• In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
• Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

MASHED POTATO LAYER BAKE

Steps:

• Heat oven to 375°F.
• Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to potatoes in each bowl; mash until creamy.
• Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half of each the potatoes in 2-qt. casserole sprayed with cooking spray. Repeat layers.
• Bake 15 min. Top with remaining cheeses; bake 5 min. or until melted.

BAKED MASHED POTATOES WITH PARMESAN

Steps:

• Peel potatoes and rinse well.
• Place potatoes and garlic in a saucepan with water to cover. Add salt and bring to a boil. Simmer 15 to 20 minutes or until potatoes are tender. Drain and mash and place in a saucepan.
• Preheat broiler.
• Heat milk in a saucepan.
• Add butter and nutmeg to milk. Stir with a wooden spatula until butter melts. Add milk gradually to the potatoes, stirring with a spatula. Add salt, if desired, and pepper.
• Spoon potatoes into a heatproof serving dish measuring 1 1/2 by 6 1/2 by 10 1/2 inches.
• Smooth top with a spatula and sprinkle with cheese. Place potatoes under broiler until nicely browned.

MAKE AHEAD MASHED POTATO CASSEROLE

Steps:

• In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy.
• Drain and let cool slightly, peel.
• With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
• Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
• Transfer to 8 inch (2 L) baking dish, smooth top.
• Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

LOADED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, make both potatoes pouches as directed.
• Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown.
• Garnish with reserved crumbled bacon and green onions.

LOADED MASHED POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a small bowl, beat the potatoes, milk and butter until blended. Stir in 1/2 cup cheese, 3 tablespoons bacon bits, garlic powder and salt. , Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Top with onion and remaining bacon. Bake, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted.

BETTY'S BEST MASHED POTATOES

Steps:

• Place potatoes in 2-quart saucepan; and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).
• Mash potatoes in pan until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy. If desired, sprinkle with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives.