Muenster Mashed Potatoes Recipes

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BEST MASHED POTATOES RECIPE



Best Mashed Potatoes Recipe image

The Best Mashed Potatoes Recipe is a simple and cheesy side dish. With our tips to make your potatoes fluffy, not pasty, we are sure you will LOVE this recipe!

Provided by Sommer Collier

Categories     dinner     Side Dish

Time 50m

Number Of Ingredients 7

5 pounds Yukon Gold potatoes
4 cloves garlic, (minced)
1 cup unsalted butter
1 cup half & half
2 cups shredded fontina cheese (+ 1/2 cup if baking)
Salt (and pepper)
Chopped chive (for garnish)

Steps:

  • Set out the cold ingredients to bring to room temperature. Set a large pot of cold water on the stovetop. Peel the potatoes and cut into 1-inch cubes. Add them to the cold water immediately so they do not brown. Add the garlic and 1 tablespoon salt to the water and bring to a boil. Once boiling, lower the heat and simmer for 10-14 minutes, until you can easily cut the potatoes with a butter knife.
  • Drain the potatoes and immediately mash. Do this with a potato masher, or by placing them in the bowl of an electric mixer and beating. Mash the potatoes until almost completely smooth. Do not over-mash.
  • Place the butter and half & half in a microwave-safe bowl and warm so that the butter melts into the half & half.
  • Once the potatoes are mashed, add the butter mixture to the potatoes and mix to incorporate. Then mix in the cheese and salt and pepper to taste. Serve the hot fluffy mashed potatoes as-is or bake. (Baking makes them even better!)
  • Baking instructions: For a crispy top, preheat the oven to 350 degrees F. Scoop the mashed potatoes into a large sauté pan. Sprinkle with an additional 1/2 cup shredded fontina cheese, and bake for 20 minutes. Once out of the oven sprinkle with chopped chive and serve warm.

Nutrition Facts : ServingSize 0.5 cup, Calories 358 kcal, Carbohydrate 25 g, Protein 11 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 73 mg, Sodium 205 mg, Fiber 4 g

OUR FAVORITE HOMEMADE MASHED POTATOES



Our Favorite Homemade Mashed Potatoes image

Our favorite way to make mashed potatoes. Think of this as an everyday recipe - one that you can adapt based on what you have in the fridge. We call for 1 cup of liquid to be added to the potatoes. At home, we usually use equal parts milk to chicken stock. You could use all milk or all stock (chicken or vegetable). Or, replace some milk with heavy cream or sour cream for extra decadent potatoes. A tablespoon or two of cream cheese wouldn't hurt, either. The trick to great mashed potatoes is seasoning up front. Adding a hearty amount of salt to the water seasons the potatoes while they cook - we use at least 1 tablespoon. This is similar to salting pasta water.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 35m

Yield Makes approximately 6 servings

Number Of Ingredients 6

2 pounds yellow, red, or white potatoes
Salt
1 cup milk, stock or a combination, see our homemade chicken stock recipe or our vegetable stock recipe
3 tablespoons butter or use olive oil
1/4 teaspoon fresh ground black pepper
Splash of cream or a dollop of sour cream, optional

Steps:

  • Scrub then dice potatoes, making sure they are similar in size. (We often leave the skin on the potatoes, but it is completely up to you).
  • Drop potatoes in a large saucepan, add a tablespoon of salt and cover with water. Bring to a boil over medium-high heat then reduce to a low simmer. Cook until the potatoes fall apart when pierced with a fork, 15 to 20 minutes.
  • Heat the milk or chicken stock, and the butter until warm and the butter has melted. Drain then return the potatoes to the saucepan and cover with a clean dishtowel. Leave them for about 5 minutes to absorb excess steam that can make mashed potatoes watery.
  • Pour in the warm butter mixture then mash the potatoes until creamy. (Don't worry if the potatoes seem a bit thin at first, they absorb the liquid after a minute or two). Stir in the pepper and splash of cream or sour cream (if using).
  • Taste for seasoning and adjust with additional salt and pepper. Let stand for 5 minutes so that the potatoes thicken, and then serve.

Nutrition Facts : Calories 182, Protein 4 g, Carbohydrate 28 g, Fiber 3 g, Sugar 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg

CREAMY MASHED POTATOES RECIPE



Creamy Mashed Potatoes Recipe image

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 40m

Number Of Ingredients 5

4 lbs (12 medium) russet potatoes, peeled
1 1/4 cups hot milk ((use 1 to 1/4 cups) we used whole milk)
16 Tbsp unsalted butter (2 sticks) (at room temperature (not melted))
1 1/2 tsp salt (or to taste (we used sea salt))
1 Tbsp fresh parsley or chives (finely chopped for garnish (optional))

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.

Nutrition Facts : Calories 401 kcal, Carbohydrate 42 g, Protein 6 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 468 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

THE BEST MASHED POTATOES!



The BEST Mashed Potatoes! image

These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave. See notes above for tips and possible recipe variations. And also, feel free to halve this recipe if you would like to make a smaller batch.

Provided by Ali

Time 45m

Number Of Ingredients 7

5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper

Steps:

  • Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
  • Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
  • Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
  • After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
  • Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
  • Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
  • One final time, taste the potatoes and season with extra salt if needed.
  • Then serve warm, garnished with any extra toppings that you might like, and enjoy!

CREAMY MASHED POTATO



Creamy Mashed Potato image

Recipe video above. This is my essential mashed potato recipe I make 362 days of the year*. It's a must-have at holiday gatherings and Sunday Suppers, and it's the mash you've seen smothered by sauces and gravies in hundreds of recipes on my website! Easy, creamy, buttery, rich but not insanely so (we have Paris Mash for that). Serve with everything. (*The other 3 days of the year I make Paris Mash, KFC Potato and Gravy, and Creamy Cauliflower Mash)

Provided by Nagi

Categories     Sides

Number Of Ingredients 7

1.5 kg / 3 lb potatoes, peeled and cut into 2.5cm/1" cubes ((Preferably Sebago, Russet or Maris Piper, Note 1))
1 tbsp salt ((for cooking))
60g / 4 tbsp unsalted butter (, chopped)
1/3 cup milk (, preferably warmed)
1/2 tsp salt
Extra melted butter
Chives or parsley (, chopped)

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!

Nutrition Facts : Calories 208 kcal, Carbohydrate 29 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 320 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

STUFFING WAFFLE GRILLED CHEESE



Stuffing Waffle Grilled Cheese image

Turn your leftover stuffing into waffles then turn it into this tasty Thanksgiving leftovers grilled cheese!

Provided by grilledcheesesocial

Number Of Ingredients 5

2 cups stuffing mix
nonstick spray
2 tbsp mashed potatoes
1 tbsp of crappy cranberry jelly
3 slices Wisconsin muenster

Steps:

  • Spray a waffle press with nonstick spray and add 1 cup of stuffing mix and cook until crispy and golden.
  • Once the stuffing waffles are ready, smear mashed potatoes onto one side then smear cranberry onto the other.
  • Add the muenster and close up the sandwich.
  • Place the stuffing waffle grilled cheese in a pan and turn the heat to medium-low and cook for a few minutes until the cheese has melted and the stuffing waffle is golden brown.

ULTIMATE MASHED POTATOES



Ultimate Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

3 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
1/2 cup sour cream
1/4 cup chopped fresh chives
2 tablespoon butter
3 slices bacon, cooked and crumbled (reserve some for garnish)
Generous dash ground black pepper

Steps:

  • Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
  • Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
  • Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

THREE CHEESE MASHED POTATO CASSEROLE



Three Cheese Mashed Potato Casserole image

Make and share this Three Cheese Mashed Potato Casserole recipe from Food.com.

Provided by Lvs2Cook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 large potatoes, peeled and cubed
1 cup sour cream
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup shredded muenster cheese
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Cook potatoes in boiling water to cover 15 minutes or until tender.
  • Beat potatoes and next 3 ingredients until smooth. Stir in milk and remaining ingredients. Spoon into lightly greased 2 quart casserole.
  • Bake uncovered at 400º for 15 to 20 or until thoroughly heated.

Nutrition Facts : Calories 705.3, Fat 40.9, SaturatedFat 24.7, Cholesterol 117.9, Sodium 1306.3, Carbohydrate 69.4, Fiber 8.2, Sugar 5.8, Protein 18.2

SHEPHERD'S PIE WITH KIELBASA



Shepherd's Pie with Kielbasa image

Smooth out the mashed potatoes and bake for 45 minutes or until hot the potatoes are beginning to brown. If you would like the potatoes a bit more browned, leave in for a bit longer.

Provided by wholesomefarmhouserecipes

Categories     Dinner     Main Course

Time 55m

Number Of Ingredients 5

32 oz. Kielbasa (2 16-ounce rings can also use ring bologna too)
8 Slices Swiss Cheese
16 Oz. Sauerkraut
8 Slices Muenster Cheese
6 Cups Mashed Potatoes

Steps:

  • Pre-heat oven to 350 degrees F. Slice up the Polish Kielbasa into about 1/2 - 1" pieces.
  • Spread over bottom of kettle or cake pan. Add the Swiss Cheese slices on top of the Kielbasa.
  • Drain the sauerkraut in a colander. Layer over the top of the Swiss Cheese.
  • Layer the Muenster Cheese on top of the sauerkraut.
  • Layer on the mashed potatoes.
  • Smooth out the mashed potatoes and bake for 45 minutes or until hot the potatoes are beginning to brown. If you would like the potatoes a bit more browned, leave in for a bit longer.

Nutrition Facts : Calories 472 kcal, Carbohydrate 28 g, Protein 21 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 1082 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

THREE-CHEESE MASHED POTATO CASSEROLE



Three-Cheese Mashed Potato Casserole image

Time 2h

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cubed
1 cup sour cream
1 package cream cheese (3 ounce size), softened
1/4 cup butter or margarine, softened
2/3 cup milk
1/2 cup Cheddar cheese, shredded
1/2 cup Muenster cheese, shredded
1 1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cook potatoes in boiling water to cover 15 minutes or until tender. Drain. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth. Stir in milk and remaining ingredients. Spoon into a lightly greased 2-quart baking dish. (Cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.) Bake, uncovered, at 400 degrees F for 15 to 20 minutes or until thoroughly heated.

CREAMIEST MASHED POTATOES RECIPE BY TASTY



Creamiest Mashed Potatoes Recipe by Tasty image

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Provided by Betsy Carter

Categories     Sides

Yield 4 servings

Number Of Ingredients 10

4 lb yukon gold potato
2 teaspoons kosher salt, plus more to taste
½ cup unsalted butter, 1 stick, melted
1 cup heavy cream
2 sprigs fresh rosemary
1 head garlic, crushed
butter, for serving
freshly ground black pepper, to taste
chive, finely chopped, for serving
gravy, for serving

Steps:

  • On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  • Dice the potatoes into 1-inch (2-cm) cubes.
  • Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  • Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  • Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  • Add the melted butter and stir to incorporate, then season with salt to taste.
  • In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  • Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  • Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 92 grams, Fat 49 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

SPINACH, CARAMELIZED ONION, AND MUENSTER AU GRATIN POTATOES



Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes image

A creamy cheesy au gratin potato dish with added spinach and caramelized onion goodness.

Provided by Mrs.Williams

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h45m

Yield 6

Number Of Ingredients 10

8 red potatoes, cubed
5 ounces fresh spinach leaves
¼ cup butter
1 onion, sliced
1 teaspoon minced garlic
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1 cup heavy cream
2 cups shredded Muenster cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Combine the potatoes and spinach in a 9x13-inch baking dish; set aside.
  • Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in the onion, and cook until dark brown, about 15 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add butter and when melted, add flour. Cook and stir until golden, 2 to 3 minutes. Season with salt, and stir in the milk and cream. Bring to a simmer over medium heat; cook and stir until the sauce has thickened, about 10 minutes. Stir in 3/4 of the Muenster cheese until melted, and pour over the potatoes.
  • Cover the potatoes with aluminum foil, and bake in the preheated oven 30 minutes. Uncover, and cook 20 minutes more, then sprinkle with the remaining Muenster cheese, return to the oven, and bake until the potatoes are tender and the cheese is bubbly, about 10 minutes more.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 17.2 g, Cholesterol 114.1 mg, Fat 34.7 g, Fiber 1.8 g, Protein 13.3 g, SaturatedFat 21.8 g, Sodium 538.9 mg, Sugar 3.8 g

MUENSTER MASHED POTATOES



Muenster Mashed Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 lb. red new potatoes, scrubbed and halved
4 Tbs. butter
3/4 cup heavy cream
1 cup muenster cheese, grated
salt and pepper to taste
salt and pepper to taste

Steps:

  • Cover potatoes in a pot with cold water and salt the water. Set over high heat and bring up to a boil. Lower and simmer gently for 15-20 minutes until tender. Drain potatoes through a colander and return them to pot. The heat from the pot will dry out any residual water on the potatoes. With a hand-held electric mixer, start to beat potatoes. Add butter, cream and cheese and continue beating until pretty smooth. Season to taste with salt and pepper. Garnish with fresh chopped chives if desired.

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