Mashed Potatoes With Spinach Souffle Recipes

THREE-CHEESE POTATO SOUFFLE

Steps:

• In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.

MASHED POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
• Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
• In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
• In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.

MASHED POTATO SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
• Place potatoes into a large pot; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
• Whip potatoes, cream, cream cheese, and egg together in a large bowl; season with hot sauce, salt, and pepper. Fold scallions into the potato mixture and transfer to the prepared baking dish.
• Bake in the preheated oven until heated through and fluffy, about 45 minutes.

SPINACH MASHED POTATOES

Steps:

• Place the potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until very tender. Drain well and place in a bowl; mash. Add the sour cream, butter, sugar, salt, pepper and dill; mix well. Stir in spinach., Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or cheese is melted.

SALLY'S SPINACH MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
• In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

GARLIC MASHED POTATOES WITH SPINACH

Steps:

• Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
• Squeeze the water from spinach in a clean dish towel.
• Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

LEFTOVER MASHED POTATO SOUFFLé

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Beat the egg whites in a bowl until you can make peaks in them.
• Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
• Fold the egg whites into the potato mixture.
• Bake in a soufflé dish for 20 minutes or until lightly browned on top.
• Variations:.
• Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.

SPANAKOPITA LOADED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
• Meanwhile, heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic and oregano; cook, stirring, until hot, about 4 minutes. Remove from heat.
• Reduce oven temperature to 375 degrees F.
• Cut the potatoes in half and scoop the insides into a bowl. Place the skins in a 9-by-13-inch pan. Add cream cheese, pepper and salt to the bowl. Beat with a hand mixer or mash with a potato masher until smooth. Stir in the spinach mixture and 1/2 cup feta. Stuff each potato skin with about 3/4 cup of the filling. Top each with 1 tablespoon of the remaining feta.
• Bake until the filling is steaming and the feta is browned, 25 to 35 minutes.

MASHED POTATOES WITH SPINACH SOUFFLE

Steps:

• 1. Bring a large pot of salted water to a boil. Boil potatoes, uncovered until tender. Drain potatoes and return them to the pan and cover.
• 2. Meanwhile, melt butter in a separate pan and saute onion (optional) and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper and nutmeg to the onion mixture. Stir together and heat through - do not boil.
• 3. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place potatoes in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to use.

MASHED POTATOES WITH SPINACH SOUFFLE

Steps:

• Bring a large pot of water (add salt) and potatoes to a boil. Boil uncovered, until tender. Drain potatoes and return to warm pan - cover. Meanwhile, melt butter in a separate pan and saute onion and garlic until tender. Add cream (or half and half), spinach souffle, salt, pepper, and nutmeg to the onion mixture. Stir together. Heat, but do not boil. Mash potatoes with hand mixer. Add onion/spinach mixture to the potatoes while mashing. Taste for seasoning. Place in a serving bowl. Cover loosely with foil and keep warm in the oven until ready to serve.