Mashed Potatoes With Mozzarella Tomato Basil And Pine Nuts Recipes

MASHED POTATOES WITH MOZZARELLA, TOMATO, BASIL AND PINE NUTS

Steps:

• Set a pan of water to boil.
• Peel the potatoes and chop them into eighths.
• Put them in the pan of hot water to boil for 15-20 minutes, until cooked.
• Meanwhile, chop the cherry tomatoes into eighths and set aside.
• Add the pine nuts to the tomatoes.
• Finely chop the fresh basil leaves into the tomato mixture.
• When the potatoes are cooked and soft, mash them.
• Stir the cream cheese and olive oil into the mashed potatoes. Season with salt and pepper to taste.
• Add the tomato mixture to the mashed potatoes and mix gently.
• Add the mozzarella cheese to the mashed potatoes and gently stir to mix. Do not stir too much as the mozzarella can become "stringy" if mixed too much.
• Serve hot!
• Note: These mashed potatoes can also be stored in the fridge and reheated in the microwave if you have leftovers!

CHEESY MASHED POTATOES WITH TOMATOES, BASIL AND PINE NUTS

Steps:

• Set a pan of water to boil.
• Peel the potatoes and chop them into eighths.
• Potatoes -- Peeled and rough chopped. Put in a large pot of salted boiling water and boil 15-20 minutes until soft.
• Tomatoes -- while the potatoes cook roast the tomatoes. In a small bowl toss the tomatoes cut in half and the shallot with just a little olive oil, salt and pepper. Place on a foil or parchment paper lined baking sheet and roast at 425 degrees for 10-15 minutes until the tomatoes just start to get soft and the onions start to brown and are soft. The last 2 minutes I added the pine nuts to the baking sheet to slightly roast. Then, remove and cool slightly chop the onions a bit more.
• Potatoes Step 2 -- Drain and put back in the pot so they can dry out a bit, just for a minute is all you need. Then mash with a potato masher to the consistency you like.
• Combine -- Add the cream cheese and chicken broth and mix well. Then add in the tomatoes with all the juice, shallots, parmesan, pine nuts, basil, parsley, salt and pepper and mix well.

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
• Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
• Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
• Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

MASHED POTATOES WITH MOZZARELLA RECIPE - (4/5)

Steps:

• Boil potatoes in salted water until tender. Drain and mash. Stir in butter, seasonings, and parmesan cheese. Add onion if desired. Stir in 1/2 bag mozzarella cheese. Add milk as needed to keep moist as you beat with a blender until smooth. Pour mixture into greased baking dish. Top with mozzarella cheese. (Can make day before needed and refrigerate. If you do, put mozzarella cheese on top after you start to bake it) Bake at 425 degrees for 20 to 25 minutes or until cheese is melted and lightly brown.