Creamywhippedpotatobake Recipes

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CREAMY WHIPPED POTATO BAKE



Creamy Whipped Potato Bake image

Add in some green onions and/or bacon also if desired, prep time does not include boiling the potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 4

8 large baking potatoes, peeled (Russets are best)
salt and pepper
1 pint whipping cream, divided (1 pint is whipped)
3 cups grated cheddar cheese (or to taste)

Steps:

  • Boil potatoes with salt until soft.
  • Whip 1/2 pint whipping cream (beat only 1/2 pint!).
  • Mash the potatoes and mix with remaining 1/2 pint UNWHIPPED whipping cream until thick, smooth and creamy.
  • Add in salt and pepper to taste, and about 1/4 - 1/2 cup grated cheese; mix well to combine.
  • Transfer to a 13 x 9-inch baking dish.
  • Spread the WHIPPED cream over potatoes.
  • Top with the remaining grated cheddar cheese.
  • Bake at 300 degrees for 1 hour and 15 minutes.
  • **NOTE** This is the method I use to bake the casserole, otherwise I find that sometimes the cheese gets hard on top.
  • I cover loosley with foil,.
  • Bake at 300 degrees for 1 hour.
  • Remove foil and bake for another 15-20 minutes, you may want to try this method, or you can most certainly bake it without using any foil.
  • Delicious!

Nutrition Facts : Calories 674.9, Fat 48.3, SaturatedFat 30.2, Cholesterol 168, Sodium 389, Carbohydrate 43.1, Fiber 3.6, Sugar 2.1, Protein 19.4

WHIPPED CREAM POTATOES



Whipped Cream Potatoes image

We call them whipped cream potatoes even though the cream is never whipped. These are like the best scalloped potatoes ever but so much easier. They're like for lazy people! We have these every Easter because they are wonderful with ham or lamb.

Provided by deanna c

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 package simply fresh potatoes (shredded) or 2 lbs par boiled and shredded potatoes (as if for latkes)
1 pint heavy cream (2 of the little ones!)
onion salt
black pepper

Steps:

  • The day before, put potatoes in a glass casserole or baking dish.
  • Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
  • cover and refridgerate overnight.
  • The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

Nutrition Facts : Calories 410.6, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.2, Carbohydrate 3.3, Sugar 0.1, Protein 2.4

WHIPPED POTATO CASSEROLE



Whipped Potato Casserole image

This is the best whipped potato casserole you will ever make. These are full of flavor and richness, and are wonderfully good with gravy on them. Just give them a try and let me know what you think!

Provided by BlueHyacinth

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

5 lbs potatoes, peeled & quartered (I prefer Yukon gold)
1/2 cup unsalted butter, softened
1 1/4 cups half-and-half cream
1 (8 ounce) container whipped cream cheese with chives
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup sliced almonds

Steps:

  • Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray.
  • Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 - 20 minutes or until fork tender, drain.
  • In a large bowl, mash potatoes with a hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on med-high speed until very smooth. Spoon into prepared baking dish.
  • Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned. Let stand 15 minutes before serving.

Nutrition Facts : Calories 436.2, Fat 22, SaturatedFat 10.5, Cholesterol 44.5, Sodium 34.2, Carbohydrate 53.5, Fiber 7.6, Sugar 2.9, Protein 9.4

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