Mashed Potato Bites And Cheesy Dip Recipes

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MASHED POTATO BITES



Mashed Potato Bites image

Mashed potato bites are a delicious potato recipe for kids. Mashed potato bites is a leftover mashed potatoes recipe loaded with cheese and broccoli then baked. This potato side dish has kids happily eating their vegetables! Gluten-free.

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Side Dish

Time 25m

Number Of Ingredients 5

2 cups mashed potatoes (✅)
3 large eggs
1/2 cup shredded sharp cheddar cheese (✅)
1/2 cup chopped broccoli
salt and pepper to taste

Steps:

  • Preheat the oven and prep the pan. Preheat oven to 400°F. Prepare the muffin tin with nonstick cooking spray.
  • ⭐️Steam the broccoli. Place chopped broccoli into a microwave-safe bowl. Add 2-3 tablespoons water, cover. Microwave for 40 seconds - 1 minute, or until softened and bright green.
  • Combine the ingredients. Combine In a medium-sized bowl, combine mashed potatoes, eggs, cheese, and salt and pepper (if needed). Gently stir in steamed broccoli.
  • Place into muffin tins. Divide mixture into 8 muffin tins for large bites, or 12 for smaller potato bites, or use a mini muffin tin.
  • ⭐️Bake. Bake 400°F for 20 minutes. Serve immediately or freeze for later.

Nutrition Facts : ServingSize 1 each, Calories 107 kcal, Sugar 1 g, Sodium 375 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 5 g, Cholesterol 69 mg, UnsaturatedFat 2 g

CHEESY POTATO BITES WITH RANCH DIP



Cheesy Potato Bites with Ranch Dip image

Progresso® plain bread crumbs provide a simple addition to these potato bites - a wonderful appetizer on the occasion of Halloween.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 24

Number Of Ingredients 9

1 container (24 oz) refrigerated mashed potatoes
1 cup shredded sharp Cheddar cheese (4 oz)
4 tablespoons chopped fresh chives
3 slices bacon, crisply cooked, crumbled
6 eggs
1 3/4 cups Progresso™ plain bread crumbs
Vegetable oil for deep frying
1 container (16 oz) sour cream
2 teaspoons dry ranch dressing mix (from 1-oz package)

Steps:

  • In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls.
  • In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.
  • In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels.
  • In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.

Nutrition Facts : Calories 264, Carbohydrate 10 g, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 778 mg

MASHED CHEESY POTATOES & GRAVY



Mashed Cheesy Potatoes & Gravy image

These are VERY CHEESY MASHED POTATOES! Be warned: there's so much cheese. In the best way possible.

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 pounds Yukon gold potatoes, peeled and cut into large chunks
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
3/4 cup heavy cream, plus more as needed
1/2 cup sour cream
8 ounces shredded Swiss cheese
Gravy, recipe follows
3 tablespoons bacon fat or meatloaf pan drippings
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 1/2 cups low-sodium beef stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • Put the potatoes in a pot with salted water to cover. Bring to a simmer over medium heat and cook until tender all the way through, about 10 minutes. Drain.
  • Combine the butter, heavy cream and 1 1/2 teaspoons salt in the same pot you cooked the potatoes in and melt over low heat. Use a masher to puree the potatoes right back into the pot while still hot. Stir in the sour cream. Add large handfuls of cheese and stir and fold the potatoes over themselves until the cheese melts, then add another handful. If it gets too thick and hard to stir before you've added all the cheese, add a few tablespoons of additional cream. Season with salt and pepper. Serve and add the Gravy on top.
  • Heat the drippings in a small saucepan (or the meatloaf pan) over medium heat. Whisk in the flour until smooth. Cook and stir until lightly toasted, 1 to 2 minutes. Stir in the thyme. Whisk in the beef stock until smooth. Bring to a simmer over medium heat and stir in the Worcestershire. Simmer until thickened, 4 to 5 minutes. Season with salt and pepper.

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled and cut into chunks
8 tablespoons (1 stick) butter
1/2 cup milk
Salt and freshly ground pepper
1 cup shredded cheddar

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.

MASHED POTATO DIP



Mashed Potato Dip image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking dish
2 1/2 cups prepared mashed potatoes
1/2 cup low-sodium vegetable stock
1/2 cup sour cream
One 1-ounce package onion dip powder
1/4 cup chopped fresh chives
8 strips cooked bacon, crumbled
Freshly cracked black pepper
3/4 cup shredded extra-sharp Cheddar
Kettle-cooked potato chips, for serving

Steps:

  • Preheat the oven to 375 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
  • Put the mashed potatoes in a large mixing bowl. Stir in the vegetable stock, sour cream, onion dip powder and half of both the chives and bacon. Season generously with freshly cracked black pepper.
  • Pour the potato mixture into the prepared baking dish. Sprinkle the cheese evenly over the top. Bake until the cheese is melted and slightly golden and the casserole is bubbling around the edges, about 20 minutes. Sprinkle with the remaining chives and bacon. Serve warm with potato chips.

MOLTEN MASHED POTATO BITES



Molten Mashed Potato Bites image

These crispy croquettes have a surprise gravy center.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h45m

Yield 8 servings

Number Of Ingredients 10

3/4 cup prepared beef gravy
1 3/4 pounds russet potatoes, peeled and cut into chunks
Kosher salt
3 tablespoons unsalted butter
1/4 cup heavy cream
Freshly ground black pepper
1 cup all-purpose flour
2 large eggs
3 cups stuffing mix, finely crushed
Vegetable oil, for frying

Steps:

  • Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
  • For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
  • Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
  • Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
  • Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

CHEESE-FILLED POTATO BITES



Cheese-Filled Potato Bites image

Turn mashed potatoes into a potluck appetizer recipe by baking them into cheesy mounds.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 24

Number Of Ingredients 11

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1 1/3 cups plain mashed potato mix (dry)
1 egg
1/4 cup chopped fresh chives
24 cubes (about 2 3/4 oz.) VELVEETA™ Original Cheese (from 8 oz. box)
1 egg
1 tablespoon water
1 cup plain mashed potato mix (dry)
Butter-flavor nonstick cooking spray

Steps:

  • In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
  • Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
  • In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
  • Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Looking for a delicious side dish? Then check out these cheesy mashed potatoes that are ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

1 package (1 pound 4 ounces) refrigerated mashed potatoes (3 cups)
2 medium green onions, thinly sliced (2 tablespoons)
1/3 cup fat-free (skim) milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1/2 cup shredded Edam cheese (2 ounces)

Steps:

  • Heat oven to 400°F. Spray 1 1/2-quart casserole or square baking dish, 8x8x2 inches, with cooking spray.
  • Mix mashed potatoes, onions, milk, salt, pepper, nutmeg and 1/4 cup of the cheese in large bowl. Lightly spoon into casserole. Sprinkle with remaining 1/4 cup cheese.
  • Bake uncovered 15 to 20 minutes or until potatoes are thoroughly heated and cheese is melted.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 2 g, TransFat 2 g

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE



Mama's Famous Cheesy Mashed Potato Casserole image

This is a favorite mashed potato casserole recipe handed down through the family. These cheesy mashed potatoes are the best you'll ever taste! Everyone is sure to love it. Mama usually just throws together whatever amounts she thinks taste good. But I did get her to give me a recipe with measurements.

Provided by Amy Eckel

Categories     Mashed Potatoes

Time 1h30m

Yield 10

Number Of Ingredients 9

5 pounds potatoes, peeled and cubed
1 cup sour cream
½ cup butter
½ cup grated Parmesan cheese
6 ounces cream cheese, softened
4 ounces extra-sharp Cheddar cheese, shredded
4 stalks green onions, chopped
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
  • While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
  • Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
  • Bake in the preheated oven for 45 minutes. Serve piping hot.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 42 g, Cholesterol 68.7 mg, Fat 25.1 g, Fiber 5.2 g, Protein 11.2 g, SaturatedFat 15.7 g, Sodium 506.7 mg, Sugar 2.1 g

LOADED MASHED POTATO BITES



Loaded Mashed Potato Bites image

Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 11

3 cups mashed potatoes
1-1/2 cups shredded sharp cheddar cheese
3/4 cup crumbled cooked bacon
1/2 cup chopped green onions
2 ounces Colby-Monterey Jack cheese, cut into eighteen 1/2-inch cubes
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
Oil for deep-fat frying

Steps:

  • In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

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