Cheddar Dill Mashed Potatoes Recipes

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.

CHEDDAR DILL POTATOES

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; gently stir in remaining ingredients.

BUTTERMILK MASHED POTATOES WITH MIXED HERBS AND CHEDDAR

Steps:

• Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
• Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
• Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.

MASHED POTATOES WITH DILL

Steps:

• Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.

DILLED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cook for 10-15 minutes or until tender; drain. , Transfer to a large bowl. Add the cheeses, butter, dill and salt; beat until smooth and fluffy. Freeze option: Place cooled mashed potato mixture in a freezer container and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe bowl until heated through, stirring twice and adding a little milk or cream if necessary.

CHEDDAR AND CHIVE MASHED POTATOES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl. , Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives. Transfer to a 13x9-in. baking dish. Refrigerate, covered, overnight., To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats., Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.

CHEDDAR CHEESE MASHED POTATO CASSEROLE

Steps:

• Peel and cook potatoes until tender.
• Mash potatoes with onion salt and sour cream.
• Add butter.
• Place in a 2 quart casserole dish and press down slightly.
• Top with cheese. Refrigerate overnight. Bake at 350°F for 1 hour.

DILLY MASHED POTATOES

Steps:

• In a saucepan, cover potatoes with water; cook until very tender. Drain; mash with milk. Stir in remaining ingredients.

DILLED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water; cover and bring to a boil over medium-high heat.
• Cook for 15-20 minutes or until tender, drain.
• Transfer to a large mixing bowl, add cheeses, butter, dill and salt; beat until smooth and fluffy.