Make Ahead Garlic White Cheddar Mashed Potatoes Recipes

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MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES



Make Ahead Garlic White Cheddar Mashed Potatoes image

This may be made up to 24 hours in advance which makes this perfect to serve at a holiday meal or dinner party, if you are not an onion-lover you may omit. --- prep time does not include cooking the potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

12 medium russet potatoes (peeled but leave whole, or use yukon gold potatoes)
1 large head of garlic (broken into cloves, peeled and left whole)
1/3 cup butter (can increase to 1/2 cup)
1/2 cup sour cream (may use low-fat)
1/2 cup whipping cream (35% cream)
1 cup shredded white cheddar cheese
1 -2 large green onion, chopped
1/2 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1/2 cup grated parmesan cheese

Steps:

  • Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
  • Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
  • Cook until the potatoes are fork tender.
  • Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
  • Mash the potatoes and the garlic.
  • While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
  • Season with fresh ground black pepper to taste.
  • Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
  • At this point you may cool completely then refrigerate for up to 24 hours or until needed.
  • Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).

WHITE CHEDDAR MASHED POTATOES



White Cheddar Mashed Potatoes image

Make and share this White Cheddar Mashed Potatoes recipe from Food.com.

Provided by appleydapply

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, peeled and cut into chunks
3 teaspoons salt (divided)
1/4 cup unsalted butter, at room temperature
1/4 cup sour cream
1/4 teaspoon white pepper
1 1/2 cups white cheddar cheese, grated
1/2 cup whipping cream

Steps:

  • Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
  • Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7

MAKE AHEAD GARLIC MASHED POTATOES



Make Ahead Garlic Mashed Potatoes image

This is a wonderful recipe I found in a Betty Crocker magazine. It is a great comfort food with the added make ahead benefit. It is great with any roast or poultry dish.

Provided by Kate in Ontario

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs potatoes, peeled and cut into chunks (about 9 medium)
6 cloves garlic, peeled
3/4 cup milk
1/2 cup whipping cream
1/2 cup butter
1 dash salt & pepper

Steps:

  • Place potatoes and garlic in medium saucepan with enough (salted if desired) water to cover.
  • Cover and heat to boiling, reduce heat and simmer until tender (about 20 minutes).
  • Drain and shake potatoes to dry over low heat.
  • Mash potatoes and garlic in pan until lump free (my personal preference is to use a potato ricer).
  • Heat rest of ingredients stirring over low heat until butter melts.
  • Reserve 1/4 C of mixture.
  • Add rest of milk mix in small amounts stirring after each addition until light and fluffy (amount needed depends on type of potato used).
  • Grease a 2 quart casserole and spoon in potatoes.
  • Cover and refrigerate up to 24 hours.
  • Heat oven to 350.
  • Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot.
  • Stir before serving.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES



Garlic, White Cheddar and Chipotle Mashed Potatoes image

Great side dish that can be served at barbecues, with lamb, beef or chicken. From Bon Appetit. ZWT Western region (Idaho potatoes).

Provided by lazyme

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

36 garlic cloves
1/3 cup olive oil
5 lbs russet potatoes, 1 inch pieces
2 cups white cheddar cheese, grated
4 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 teaspoons chipotle peppers, minced

Steps:

  • Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).

MAKE-AHEAD CHEESY MASHED POTATOES



Make-Ahead Cheesy Mashed Potatoes image

These three-cheese mashed potatoes can be made up to two days ahead up to the point of baking. I adapted the original recipe to make it a little healthier. They are convenient and delicious.

Provided by Chris from Kansas

Categories     Potato

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 9

5 lbs white potatoes, peeled and cut into 1-inch pieces
1 (3 ounce) package cream cheese, softened
1 cup shredded light cheddar cheese
1/2 cup shredded parmesan cheese
1 (8 ounce) container light sour cream
1 teaspoon garlic salt
milk (optional)
1/4 teaspoon paprika
1 teaspoon chopped fresh chives (optional)

Steps:

  • Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
  • Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
  • Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
  • (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
  • Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

Nutrition Facts : Calories 126.1, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 309.7, Carbohydrate 20, Fiber 1.9, Sugar 0.9, Protein 4.5

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON



Garlic Mashed Potatoes with Roasted Garlic Cheddar and Bacon image

Mashed potatoes with Cheddar and cream cheese, sour cream, and bacon make a rich, delicious side dish.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 10

Number Of Ingredients 9

5 pounds russet potatoes
10 slices Dietz & Watson Gourmet Smoked Bacon
1 (8 ounce) package cream cheese, room temperature
½ cup unsalted butter, melted
1 cup sour cream
¼ cup minced chives
2 ½ cups Dietz & Watson Roasted Garlic Cheddar Cheese, grated
2 teaspoons kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
  • Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
  • Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
  • Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Nutrition Facts : Calories 628.8 calories, Carbohydrate 42.7 g, Cholesterol 121.7 mg, Fat 40.8 g, Fiber 3 g, Protein 24.2 g, SaturatedFat 23.2 g, Sodium 1113.7 mg, Sugar 1.5 g

MASHED POTATOES WITH CHEDDAR



Mashed Potatoes with Cheddar image

Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 5

3 pounds potatoes, peeled and cubed (about 6 cups)
1 to 1-1/4 cups half-and-half cream
3 tablespoons butter
1 teaspoon salt
3 cups shredded extra-sharp cheddar cheese

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.

Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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