Load Mash Potatoes Recipes

LOADED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 4-quart saucepan, make both potatoes pouches as directed.
• Reserve 1 cup cheese, 3 tablespoons bacon and 1/4 cup green onions for topping. Stir cream cheese, remaining Cheddar cheese, bacon, green onions and pepper into potatoes. Spoon mixture into baking dish; sprinkle with reserved 1 cup Cheddar cheese. Bake 15 to 20 minutes or until heated through and top is slightly puffed and golden brown.
• Garnish with reserved crumbled bacon and green onions.

LOADED MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions., Transfer to a greased 3-qt. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

CREAMY MASHED POTATOES RECIPE

Steps:

• Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
• Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.
• With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

26 WAYS TO USE LEFTOVER MASHED POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a potato dish in 30 minutes or less!

TURKEY MEATLOAF WITH MASHED POTATOES

Steps:

• To make the meatloaf: Preheat the oven to 350 degrees F.
• Spray the ring mold pan with the nonstick cooking spray, set aside. Slice off the top 1/3 of the head of garlic. Place on a piece of aluminum foil and spray lightly with cooking spray. Place in the oven and roast for 45 minutes.
• While the garlic is in the oven, start the meatloaf: Heat the oil in a large skillet over medium heat. Add the onions, celery, and apples, cook until softened, about 5 minutes, stirring occasionally. Transfer the vegetables to a large bowl. Add the remaining meatloaf ingredients and mix well. Place the meatloaf mixture in the prepared ring mold. Bake until cooked through, about 30 minutes.
• Meanwhile: make the mashed potatoes: In a large saucepan, cover the potatoes with cold water and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat to maintain a simmer. Cook until fork tender, about 30 to 60 minutes depending upon the size of the potatoes. We've found that boiling the potatoes whole, with the skin on gives the potatoes more potato flavor.
• Halve the potatoes crosswise. Put the halves in a ricer cut-side down, and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Immediately add the buttermilk and roasted garlic, to taste, and combine well. Season with the remaining 1 teaspoon of salt and pepper, to taste.
• When the meatloaf is done, turn on the broiler. Invert the ring mold onto an ovenproof platter, or, if a baking sheet was used, carefully transfer meatloaf to the platter using a large spatula. Using a spatula, cover the meatloaf on all sides with mashed potatoes, as if frosting a cake. If using a pastry bag, add decorative swirls to the top. Place the platter under the broiler until potatoes are nicely browned, about 12 minutes.
• To make the chutney: Combine all the ingredients in a small bowl.
• Special Equipment: large ring mold pan, pastry bag and tip (optional) .
• *Cooks Note: Yukon gold potatoes have a great buttery appearance when mashed which is a great way to fool the eye when cooking and eating lower fat foods.

LOADED MASHED POTATOES WITH BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon strips in a single layer on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes. Drain bacon slices on paper towels. Leave oven on.
• While the bacon is cooking, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, place in a large mixing bowl, and mash with a fork or potato masher.
• Chop bacon and add to potatoes. Stir in sour cream, Cheddar cheese, green onions, salt, and pepper until well mixed. Transfer to a large casserole dish.
• Bake until potatoes are heated through and cheese is melted, about 45 minutes. Re-mix to blend cheese throughout and serve hot.

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

LOAD MASH POTATOES

Steps:

• Render bacon in pan until bacon is done, remove bacon bits. remove 4 tlbs of bacon fat to med non-stick pot.
• Add red pepper, sweet corn, Saute for 5 to 7 mins or until corn is done.
• Heat Mash potato in micro-wave,)according to package) add to red pepper and corn mixture fold in green onion and bacon bits, sea salt and pepper To Taste (seasoning).
• Serve.

LOADED MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt.
• Bring to a boil then reduce to a simmer and cook for 20 minutes.
• Drain the potatoes and put them back into the pot with the butter and sour cream.
• Mash them well and add in the remaining salt and the pepper.
• Scoop the potatoes into a 9x13 casserole dish and top with the cheese and bacon.
• Cook the potatoes for 5-10 minutes covered with foil, or until the cheese is fully melted.
• Garnish with green onions before serving.

LOADED MASHED POTATOES

Steps:

• Place the 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.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.