Smashed Cheesy Potatoes Recipes

CHEESE SMASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.

SMASHED CHEESY POTATOES

Steps:

• Rinse and gently scrub potatoes. Cook the potatoes in boiling water until fork tender, about 15 to 20 minutes.
• Heat oven to 450 degrees.
• While the potatoes are boiling, in a small mixing bowl combine the butter, black pepper, garlic and Old Bay Seasoning. Microwave until butter is melted and mix together well.
• Drain the potatoes and gently pat dry.
• Mix the olive oil and salt and pepper in a medium sized bowl. Roll each potato in the olive oil mixture until completely coated.
• Place the potatoes on a rimmed cookie sheet and gently flatten with the bottom of a drinking glass.
• With a pastry brush coat each smashed potato with the butter mixture.
• Bake for about 5 minutes. Then pull out of oven and top all of the potatoes using 1 tablespoon of chives. Then sprinkle cheese over all the potatoes, then sprinkle the other tablespoon of chives evenly over the potatoes.
• Bake in the oven for another 5 to 6 minutes.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

CHEESY MASHED POTATOES

Steps:

• Peel potatoes and cut in half. Place in a large saucepan and cover with water.
• Cover saucepan and bring to a boil over high heat. Then, reduce heat to medium and boil gently, partially covered, until potatoes are tender, from 20 to 30 minutes.
• Drain potatoes and mash, preferably with a potato masher.
• Stir in butter, sour cream, salt and pepper.
• Stir in cheese just until mixed.
• Pile into a heated serving dish.
• Potatoes can be covered and kept warm in oven for up to 30 minutes.
• Serve sprinkled with chopped parsley or finely sliced green onions, if you wish.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Transfer the potatoes to a food processor. Add 8 ounces Cheddar cheese, milk, sour cream, butter, dill weed, salt, and pepper. Process until smooth. Pour mixture into the prepared baking pan. Sprinkle with the remaining Cheddar cheese, then cover with aluminum foil
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the cheese is lightly browned, 15 to 20 minutes more.

CHEESY MASHED POTATOES

Steps:

• Bring potato and water to cover to a boil in a large saucepan; reduce heat, and cook for 15 to 20 minutes or until tender. Drain and return to saucepan. Cook over medium heat for 30 seconds. Remove from heat.
• Add cheese and remaining 4 ingredients; beat at medium speed with an electric mixer until smooth. Spoon into a 2 1/2 qt baking dish.
• Bake at 350 for 15 minutes.

CHEESY SMASHED POTATOES

Steps:

• Cook potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return vegetables to pan.
• Add sour cream; mash until vegetable mixture is fluffy and ingredients are well blended.
• Stir in cheese.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY SMASHED POTATOES WITH GARLIC AND HERB

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
• Bake for 30 to 35 minutes or until tender.
• In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
• Remove the roasted potatoes from the oven and gently smash them with a potato masher.
• Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
• Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
• While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
• Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
• Bake in the preheated oven for 45 minutes. Serve piping hot.