Mashed Sweet Potatoes With White Cheddar Recipes

YUKON GOLD & SWEET POTATO MASH

Steps:

• Place potatoes and sweet potatoes in a large saucepan and add enough water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
• Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.

MASHED SWEET POTATOES WITH WHITE CHEDDAR CHEESE

Steps:

• Preheat oven to 425 degrees F; scrub potatoes and prick with a fork.
• Place potatoes on a foil lined baking sheet and bake until tender, about 40 minutes, remove from oven and let cool slightly; reduce oven temperature to 325 degrees F.
• Once potatoes are cool enough to handle, scrape pulp from skins into a bowl and mash; add 2 tablespoons butter, 3/4 teaspoon salt, stir in cheese,bourbon (or juice), cream, and 2 tablespoons of the brown sugar while mashing.
• Transfer to a buttered 1 1/2 quart casserole; cover, bake until heated through, about 30 minutes.
• Meanwhile, in a microwave safe 2 quart casserole, combine remaining butter, brown sugar, and salt; add onions.
• Microwave on high until onion is crisp tender, about 3 to 4 minutes; add apples, cover and microwave until apple is tender, 2 minutes more.
• Stir in thyme and pepper; serve with sweet potatoes.

WHITE CHEDDAR MASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
• Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
• Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

MASHED SWEET POTATOES

Steps:

• Peel and cut sweet potatoes into 2-inch cubes.
• Place sweet potatoes in a large pot (6-quart) and cover with water by an inch. Season with 3 teaspoons salt and bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).
• Drain cooked potatoes, add in the butter, sour cream, garlic, remaining salt and parmesan.
• Mash with a potato masher until smooth, adding milk if desired for a smoother/lighter mash.
• Garnish with parsley, serve.

MASHED SWEET POTATOES WITH WHITE CHEDDAR

Steps:

• Preheat oven to 425 degrees F. Scrub potatoes and prick with fork; place on foil-lined baking sheet. Bake 40 minutes or until tender. Reduce oven temperature to 325 degrees F.
• When potatoes are cool enough to handle, scrape pulp from skin. Transfer to bowl. Mash with 2 tablespoons of the butter and 3/4 teaspoon of the salt. Stir in cheese, bourbon, cream, and 2 tablespoons of the brown sugar. Transfer to buttered 1-1/2-quart casserole. Cover; bake 30 minutes or until heated through.
• Meanwhile, in microwave-safe 2-quart casserole combine remaining butter, brown sugar, and salt. Add onion. Microcook on 100% power (high), for 3 to 4 minutes or until onion is crisp-tender. Add apples. Cover and microcook 2 minutes more or until apple is tender. Stir in thyme and pepper. Serve with sweet potatoes. Serves 8.

MASHED POTATOES WITH CHEDDAR

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.

WHITE 'N' SWEET MASHED POTATOES

Steps:

• Place russet potatoes and sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash the potatoes with the milk, butter, salt, cinnamon and nutmeg until potatoes reach desired consistency.

CHEDDAR CHEESE MASHED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain., In a large bowl, mash potatoes. Stir in the sour cream, thyme, salt, pepper and 1 cup cheese. Transfer to a 3-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through.

MASHED SWEET POTATOES

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
• Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.