Beas Caesar Mashed Potatoes Recipes

CAESAR POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
• Bake in the preheated oven until tender, about 10 minutes.
• Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

CREAMY CAESAR MASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 min. or until tender.
• Drain potatoes; return to pan.
• Add remaining ingredients; mash to desired consistency.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Idahoan Baby Reds following package instructions.
• Stir in pickles, radishes, hard-boiled egg, celery and red onion.
• Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
• Season to taste with salt and pepper and celery seed if using.

BEA'S CAESAR MASHED POTATOES

Steps:

• Cook potatoes in water until tender.
• Drain potatoes.
• Mash potatoes.
• Mix potatoes with remaining ingredients.
• Serve.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Baby Reds® Flavored Mashed Potatoes following package instructions; transfer to large bowl. Fold in radishes, celery, egg, pickle and red onion.
• In separate bowl, combine mayonnaise, stone ground mustard and yellow mustard; mix into mashed potato mixture. Season with salt and pepper to taste. Stir in celery seed (if using).
• Tip: For gluten-free lifestyles, note that some prepared mayonnaise contains gluten, so read the label carefully.

BAKED MASHED POTATOES WITH PEAS, PARMESAN CHEESE AND BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
• For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
• For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
• Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
• For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
• Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

BEA'S MASHED POTATO SALAD

Steps:

• Prepare Idahoan® Baby Reds® following package instructions.
• Stir in pickles, radishes, hard-boiled egg, celery and red onion.
• Combine mayo and mustards in a separate bowl and mix into mashed potato mixture.
• Season to taste with salt and pepper and celery seed if using.