Mashed Potato Dip Recipes

MASHED POTATO CHIP DIP RECIPE

Steps:

• Preheat oven to 400 degrees F and place rung onto top rack.
• In an oven safe/stove safe cast iron skillet, heat 1 tablespoon bacon grease.
• Once hot, add in jalapeno, green onions, and garlic.
• Cook 60 seconds and set aside.
• In a large stockpot, boil water.
• Once boiling, remove from heat and stir in potatoes.
• Let stand one minute, then stir in bacon, jalapeno mixture, mayo, sour cream, ranch seasoning, cheddar, and mozzarella.
• Place potato mixture into the oven safe/stove safe cast iron skillet.
• Top with remaining cheddar, mozzarella, and crushed potato chips.
• Bake in preheated oven for 10 minutes.
• Serve with more potato chips and crackers!

BAKED MASHED POTATO DIP

Steps:

• 1) Boil a large pot of water with about 1 Tablespoon of salt per gallon of water in it.
• 2) Peel and chop potatoes in chunks.
• 3) Once water is boiling, throw potatoes in and boil for about 12 minutes or until a knife very easily slices a larger piece.
• 4) Drain the potatoes and add them to a bowl.
• 5) While potatoes are cooking chop the scallions (remember to keep your scallions separated into white and green), cook the bacon, and grate the cheese.
• 6) Once potatoes are cooked, add onions, garlic, cream cheese, cream, and cayenne to the mashed potatoes and mix them up.
• 7) Taste for salt and pepper and adjust accordingly.
• 8) Add potatoes to a 9X9 baking dish that has been lightly buttered. Top with a good amount of shredded cheese, green scallions, and bacon.
• 9) Bake for about 30 minutes at 350 or until the cheese is gooey and bubbly.
• 10) Serve this with a variety of chips, toasted baguettes, or even just a few spoons.

FRENCH ONION MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from the heat; gradually stir in potato flakes. In a bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt., Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika. bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 5-10 minutes before serving.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

LOADED BAKED POTATO DIP

Steps:

• In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!