MASHED POTATO LAYER BAKE
Watch our Mashed Potato Layer Bake video recipe. This Mashed Potato Layer Bake is as easy to make as it is impressive to look at and taste. Get mashing.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 135 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 5 g
MASHED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 0
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.
LOADED MASHED POTATO BAKE
These comforting and creamy mashed potatoes from the Test Kitchen will warm up guests on a cold winter evening. Loaded with all the right "stuff," this side is an instant pleaser.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
BAKED MASHED POTATOES
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
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
LILLEY MASHED POTATO CASSEROLE
We (oops, I must say Bob- the kids wouldn't eat mine) always made a big pot of mashed potatoes once a week. The first night it was mashed potatoes. The second time they became this recipe. The third serving was fried potato cakes. Originally submitted to ThanksgivingRecipe.com.
Provided by Sally Oh
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the mashed potatoes with the green onions and spoon into one 8 inch square casserole dish.
- Bake for 30 minutes. Spread slices of cheese over the top of the casserole for the last 5 minutes of baking.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 28.5 g, Cholesterol 23.1 mg, Fat 7.6 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 793.4 mg, Sugar 2.7 g
MASHED WHITE/SWEET POTATO BAKE
Found this in the Kraft Food & Family and I thought this would be great for the holidays! I love the idea of the layers being visible through a clear casserole dish if possible.
Provided by TishT
Categories Yam/Sweet Potato
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Place white and sweet potatoes in separate bowls.
- Add half each of the cream cheese and sour cream to the potatoes in each bowl; season with salt and pepper.
- Mash with potato masher or fork until creamy.
- Stir half of the parmesan into the bowl of white potato mix.
- Mix half of the cheddar cheese into the bowl of sweet potatoes.
- Alternately layer half each of the white potato mixture and sweet potato mixture in a 2 qt clear glass casserole dish.
- Repeat layers.
- Bake 15 minutes.
- Sprinkle with remaining cheeses and continue baking 5 minutes or until cheeses are melted.
Nutrition Facts : Calories 143.8, Fat 8.4, SaturatedFat 4.8, Cholesterol 25.8, Sodium 262.2, Carbohydrate 14.1, Fiber 1.5, Sugar 2, Protein 3.5
LAYERED VEGETABLE CASSEROLE
I got this recipe from Canadian Living magazine a few years ago. It is a delicious layered casserole combination of creamy mashed potatoes, spinach and squash, that's a great comfort food laced with zingy fresh ginger. I often receive potluck invitatiions with the requests to bring "That layered thing."
Provided by MarieRynr
Categories Spinach
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes, cut in half.
- Place in a large saucepan and cover with boiling or hot water.
- Cover saucepan and bring back to the boil.
- Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
- Drain potatoes and mash.
- Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
- You should have about 6 cups.
- Squeeze handfuls of spinach until fairly dry.
- Coarsely chop if not already chopped.
- Place in a medium size bowl.
- Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
- Drain off any liquid from thawed squash.
- Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
- Preheat oven to 350*F.
- Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
- Spoon one third of the potato mixture into buttered dish and spread til smooth.
- Evenly spread with all of the squash mixture.
- Spread with half of remaining potatoes, then all of spinach mixture.
- Top with a layer of remaining potatoes, then sprinkle with cheese.
- Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
- To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
- Then withdraw knife and lightly touch to see if it has become very warm.
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- Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
- Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half eachof the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
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