Mashed potatoes recipe

Recipes that will teach you how to make mashed potatoes and other potato meals..


Roasted Garlic Scalloped Potato Recipe

Roasted Garlic Scalloped Potato Recipe
 
Serves: 8
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A great recipe for a holiday celebration! This roasted garlic and scalloped potato dish is a delectable meal for every holiday or even for every typical evening in your home. This has an amazing twist of garlic roasted to the brim and Cheddar cheese liquefied to perfection; the ever-delicious, ever-tasty potatoes were perfectly baked and layered and topped with cheese. The roasted garlic gave the dish its strong, bold flavor; while the cheese gave it its rich creamy blend; and of course, the potatoes gave this recipe its exquisite satisfaction! Try this and you’ll surely love its blend of unique flavors in one delectable meal!
Ingredients
  • 1 canned creamy potato with roasted garlic soup (19 oz)
  • ½ cup heavy cream (120 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 6 large potatoes, peeled and sliced
  • 2½ cups shredded Cheddar cheese, divided (280 g)
Instructions
  1. Preheat the oven to 350° Fahrenheit or 175° Celsius
  2. In a blender, mix in the soup, cream, thyme, and pepper; process until smooth and even. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish.
  3. Layer potatoes with cheese ending with potatoes and reserving ½ cup cheese.
  4. Pour the soup mixture over the potatoes and sprinkle with the reserved cheese.
  5. Bake in the oven for 70 minutes.
  6. Remove from oven and let it cool for a couple of minutes.
  7. Serve and enjoy!

 

White cheddar cheese






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Swiss Cheese and Scalloped Potato Recipe

Swiss Cheese and Scalloped Potato Recipe
 
Serves: 6
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Swiss cheese has always been a favorite kind of cheese by everybody. Not only does the cheese tastes great but the infamous large holes that are found in every single slice make it a visually stimulating cheese. The bacteria which gives the cheese its trademark holes also helps give this Swiss cheese its unique nutty yet sweet taste. This Swiss cheese and scalloped potato recipe is a totally perfect dish that fits every holiday. This isn’t just enticingly delicious, but it has a unique nutty taste due to the Swiss cheese added as well. With its deliciously baked potatoes and rich cream layers topped with the liquefied cheese, the aroma it emits while in the oven is absolutely tempting! Much more taste its creamy layers! Try this and you’ll surely can’t get enough of it.
Ingredients
  • 1 teaspoon unsalted butter (2 g)
  • 4 cups heavy cream (930 g)
  • 2 teaspoons salt, divided (4 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 3 to 3¼ pounds Idaho potatoes, peeled and cut into ¼-inch slices (1575 g)
  • 8 ounces Swiss cheese, grated (225 g)
Instructions
  1. Preheat the oven to 400°Fahrenheit. Polish a 2-quart baking dish with butter and set aside for later use.
  2. In a large deep saucepan, pour in the heavy cream and simmer over medium-high heat. Add 1 teaspoon of salt and pepper, stirring constantly to allow the flavors to blend. Mix in the potatoes, adding more cream if necessary to completely submerge the potatoes.
  3. Lower the heat to medium-low and stew until the potatoes are barely fork-prick tender, or for about 10 to 12 minutes. Then, remove from heat.
  4. Using a huge ladle, transfer ⅓ of the potatoes with some of the cream to the prepared baking dish, forming an even layer on the bottom; top with ⅓ of the Swiss cheese.
  5. Continue layering the potatoes and topping with cheese. Place on a baking sheet and bake in the preheated oven until golden brown and bubbly for 30 minutes.
  6. Remove from the oven and let it cool for 5 more minutes before serving.
  7. Serve warm and enjoy!

 

Cubes of Swiss cheese

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French Scalloped Potato Recipe

 

French Scalloped Potato Recipe
 
Serves: 8
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French cuisine has evolved extensively over the passing of centuries. Over the years, the styles of French cuisine have been given different names, and have been modified by various master-chefs. These legendary master-chefs moved toward fewer spices and more liberal usage of herbs and creamy ingredients such as Herbes de Provence, milk, cream, and cheese, signaling the beginning of modern French cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. Any cook will tell you that French food will not tolerate shortcuts in regard to the basic fundamentals. Because mastery of sauces and pastry dough is the center of culinary arts, French recipes themselves remain classic and constant. This French scalloped potato is made wonderfully enticing because of the variety of herbs found in Herbes de Provence, the creamy liquefied cheeses, and the tempting tang of white wine you’ll surely want to visit France and all its wonderful restaurants.
Ingredients
  • 2 pounds russet potatoes; thinly sliced (900 g)
  • ½ cup flour (60 g)
  • 2 tablespoons olive oil (15 ml)
  • ¼ cup onion; chopped (40 g)
  • 2 cloves garlic; minced
  • ¾ cup whipping cream (175 g)
  • ¾ cup chicken broth (170 ml)
  • ½ cup white wine (115 ml)
  • 1 teaspoon salt; add more to season (1 g)
  • 2 teaspoons Herbes de Provence (2 g)
  • 5 ounces goat cheese (145 g)
  • 4 ounces Gruyere cheese; grated (115 g)
  • ¼ cup Parmesan cheese; grated
Instructions
  1. Slice the potatoes gently into pieces and coat with flour; set aside for later use.
  2. In a large Dutch oven, heat the olive oil; sauté the onions and garlic until transparent and slightly browned, or for about 5 minutes.
  3. Stir in whipping cream, broth, and wine to pot/Dutch oven and bring to a boil. Reduce into simmer for a couple of minutes. Add Herbes de Provence, goat cheese, and Gruyere cheese and whisk until liquefied and evenly blended.
  4. Add the flour-coated sliced potatoes to the cheese mixture and boil. Reduce heat afterwards and simmer until broth is thickened.
  5. Preheat oven to 350° Fahrenheit; transfer the mixture using a wooden ladle into a greased 9x13 inch casserole dish. Sprinkle with grated Parmesan cheese.
  6. Cover with a tight-fitting lid and bake for 30 minutes; remove cover and bake for 30 more minutes.
  7. Remove from oven and let it cool for 5-10 minutes.
  8. Serve and enjoy the French delicacy!

Aged Parmigiano-Reggiano

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Hungarian Potato Casserole Recipe

Hungarian Potato Casserole Recipe
 
Serves: 6
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Hungarian or Magyar cuisine is the traditional dishes of the nation of Hungary, primarily, the ethnic group Magyars. Their cuisine is primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses, and honey. The authentic Hungarian dishes are definitely not for people on a diet. Their food might be a little bit too fatty; however their rich flavor, aroma, and exquisite texture would definitely make a good compensation for the slightly excessive calorie intake. This Hungarian Potato Casserole recipe is based on centuries-old traditions of spicing and preparation methods. With its finely steamed fresh potatoes and strong-flavored onions, it would absolutely take you back to Hungary where it all began!
Ingredients
  • 5-6 large potatoes
  • 1 large onion
  • 3 tablespoons butter or canola oil for frying (45 ml)
  • 2 cups heavy cream or sour cream (460 g)
  • 1½ teaspoon salt (3 g)
  • 1 teaspoon paprika (2 g)
  • ¼ teaspoon black pepper (0.8 g)
  • OPTIONAL: 2 hard-boiled eggs, shelled and sliced
  • 3.5 ounces yellow cheese (100 g)
Instructions
  1. In a large deep saucepan, place a medium amount of water and put to a boil; add the potatoes with the skins and all. Let it simmer; then reduce heat and cover with a tight-fitting lid.
  2. Let it simmer for approximately 35 minutes; test doneness of potatoes by pricking it with a fork. Drain and set aside to cool.
  3. Chop up the onions. In a medium-sized frying pan, melt the butter or oil and sauté onions until transparent and tender. Set aside for later use.
  4. Preheat the oven to 350° Fahrenheit (180° Celsius); and then grease a baking dish.
  5. Peel and cut potatoes carefully into ¼ inch slices in a layer. If desired, layer hard-boiled eggs slices on top of the potatoes and then yellow cheese on top of the eggs. Then, cover with the rest of the potatoes and sprinkle paprika on top.
  6. Bake uncovered, at 350° Fahrenheit (180°Celsius) for 45 minutes.
  7. Serve warm and enjoy!



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Ham and Potato Casserole Recipe

 

Ham and Potato Casserole Recipe
 
Serves: 8
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The casserole, as we know it, is a relatively modern invention. The "original" casserole made its appearance in the early 18th Century, but used rice that was pounded, pressed, and filled with meats or sweet breads. Nowadays, the casserole has had a lot of revolutions and today’s casserole has been, by far, the most delicious, most especially if there’s potato for its main ingredient. A flavorful, time-saving dinner dish for the whole family, this ham and potato casserole is absolutely enticing because of its unique blend of flavors; with its meaty, chunky ham; and its deliciously steamy potatoes, you would surely want to make this your everyday dinner meal.
Ingredients
  • ½ cup flour
  • ¼ teaspoon pepper
  • 2 teaspoon salt
  • ½ cup butter or margarine - 1 stick
  • 3 cups milk
  • 4 cups ham - chopped
  • 5 cups potatoes - thinly sliced
  • 3 cups cheese - cheddar, shredded
  • 1 onion - chopped
  • 1 green bell pepper - chopped
Instructions
  1. Mix together flour, pepper, and salt in a large deep bowl (omit salt if you think that the ham and cheese are salty enough).
  2. In a saucepan, melt the butter and add the flour mixture. Cook over medium heat for one minute, stirring constantly to blend the flavors; then remove from heat and stir in milk. Return to heat and simmer until thick enough.
  3. In a very large mixing bowl, stir in the remaining ingredients with the sauce. Place in a tightly-covered casserole dish and bake in 350 degrees F for 90 minutes. Remove the cover after the first 30 minutes.
  4. Let it cool for 15 minutes before serving.
  5. Serve and enjoy!


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Hash Brown Potato Casserole Recipe

 

Hash Brown Potato Casserole Recipe
 
Serves: 8
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Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, or diced. This is a sensational children’s favorite because of its crisp, tasty flavor, and is also a good way of making use of your leftover potatoes in your fridge. This hash brown potato casserole dish is a delicious way of consuming your potato leftovers. An easy, time-saving, and exquisitely luscious casserole you just can’t help but wonder how on earth could this heavenly dish exist with such a low budget? Well, here’s how to easily make this delightful hash brown casserole.
Ingredients
  • 1 package frozen country-style hash-brown potatoes (910 g or 32 oz)
  • 1 ½ cup shredded Cheddar cheese (175 g)
  • 1 cup sour cream (230 g)
  • 2 cans Campbell's® Condensed Cream of Potato Soup (600 g or 10.75 oz)
  • ¼ cup chopped onion (40 g)
  • ½ cup grated Parmesan cheese (40 g)
  • Salt and pepper for seasoning
Instructions
  1. In a large, deep bowl, combine all the ingredients carefully; then pour into greased baking dish or casserole and cover.
  2. Bake at 350 degrees F for 1 hour and 30 minutes.
  3. Remove the cover and put under a broiler for 2 to 3 minutes to brown the top.
  4. Serve and enjoy!
Notes
If you prefer a healthier topping, you can use Kashi flake cereal.


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Cheesy Sour Cream Potato Casserole Recipe

 

Cheesy Sour Cream Potato Casserole Recipe
 
Serves: 8
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Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. Its taste is only mildly sour which is perfect for flavoring other delicacies to make it a really tasty flavorful satisfying meal for the whole family. This cheesy sour cream potato casserole is an ideal dinner for a typical entire family gathering because of its exquisite cheesy sharp tinge created from the delicious sour cream and aromatic melted cheese. With its wonderful blend of flavors you just can’t help but get the satisfaction you really wanted. Now, here’s how to make this delicious easy casserole right from the brim.
Ingredients
  • 3 medium all purpose potatoes
  • 1 cup medium cheddar, coarsely grated (100 g)
  • 1 cup sour cream (230 g)
  • ⅓ cup green onions, chopped ¼" (40 g)
  • ¼ cup, ½ stick butter (60 g)
  • 1 tsp. salt (2 g)
Instructions
  1. In a large deep saucepan, place the unpeeled potatoes and enough water; simmer until tender and cooked through. Leave and cool for a couple of minutes.
  2. Grate potatoes (skin and all) roughly and place them in a large casserole, be careful not to mash the potatoes or compress them.
  3. Mix in butter and cheese in a small heavy saucepan over very low heat; liquefy the cheese and butter.
  4. Stir in sour cream and green onions.
  5. Salt the potatoes.
  6. Pour cheese mixture over the potatoes and toss very lightly and carefully; bake at 350 degrees for 20 minutes, just enough to heat and melt the cheese.
  7. Serve warm and enjoy!


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Cheese Potato Soup Recipe

 

Cheese Potato Soup Recipe
 
Serves: 9
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Everybody loves cheese. Cheese in different shapes and sizes, cheese in variety of cuisine. It is definitely a universal favorite amongst all children and adult. This recipe creates a unique taste because of the melted cheese’s creamy combination to the delicious warm potatoes children would totally love. The potato blended amazingly well with the cheese that it creates a luscious tasty soup. The rich creamy broth made the soup really fragrant that no one could resist tasting. In other words, it is simply an irresistible meal every mom would like serving every dinner. Now, here’s how to make this cream delightful soup.
Ingredients
  • 6 tablespoons unsalted butter (90 g)
  • 1½ cups chopped onions (225 g)
  • 1½ cups chopped celery (150 g)
  • 4 cups water (950 ml)
  • 8 potatoes, peeled and cubed
  • 15 slices American cheese - broken into pieces
  • 4 tablespoons all-purpose flour (60 g)
  • 2⅓ cups milk (320 g)
  • 2 tablespoons chopped fresh parsley (30 g)
Instructions
  1. Melt the butter in a large saucepan over medium heat. Sauté the onion and celery together with the butter for 5 to 10 minutes or until tender.
  2. Mix in water and potatoes, bring to a boil and then simmer until the potatoes are cooked just enough. Add the cheese and stir until it is liquefied.
  3. In a separate small bowl, stir in the flour and the milk and thoroughly blend until the flour is mostly dissolved. Pour the mixture into the soup carefully, stirring constantly, until soup has thickened for about 5 minutes.
  4. Garnish with the parsley.
  5. Serve hot and enjoy!


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Broccoli and Potato Soup Recipe

 

Broccoli and Potato Soup Recipe
 
Serves: 8
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Broccoli became popular due to its seemingly never-ending health benefits. While this super-vegetable has gotten a bad reputation as being one of the most dreaded vegetables on a child’s dinner plate, there are actually many delicious ways to prepare the vegetable with its alluring green stalk and bushy top. And this recipe is definitely on top of the list. This broccoli and potato soup would surely become your child’s favorite because of its amazingly delicious tandem of both broccoli and potato combined with the remarkably rich creamy broth and its unique blend of flavors which your child just simply can’t resist!
Ingredients
  • ⅓ cup chopped onion (50 g)
  • ⅓ cup chopped celery (33 g)
  • 2 tablespoons butter or 2 tablespoons margarine (30 g)
  • ¼ cup flour (30 g)
  • 4 cups diced peeled potatoes (700 g)
  • 2½ cups chopped broccoli, steamed until crisp tender (270 g)
  • 3 cups chicken broth (710 ml)
  • 2 cups shredded cheddar cheese (200 g)
  • 2 cups skim milk (250 g)
  • ¼ teaspoon pepper (1 g)
  • 1 dash paprika
  • salt
  • Optional: minced fresh parsley
Instructions
  1. In a large deep skillet, melt the butter and sauté the onion and celery over medium heat until cooked and tender.
  2. Mix in the flour, pepper, salt, and paprika. Stir continuously until smooth and even.
  3. Add broth, milk, and potatoes, while stirring constantly. Let the mixture boil and thicken.
  4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are cooked just enough.
  5. Blend in the cheese and cooked broccoli and stew over low heat until cheese liquefies and the soup is thickened enough.
  6. Sprinkle each serving with parsley if desired.
  7. Serve warm and enjoy!
Notes
Serve in with warm crusty whole wheat rolls to savor this deliciously healthy soup.


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Asparagus Potato Soup

Asparagus Potato Soup
 
Serves: 7
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Asparagus is the most regal amongst all vegetables. Tall and slender with its crowned head held aloft, the asparagus almost demands that we dress for dinner because of its irresistible taste. The asparagus potato soup is a delightful, lip smacking dish that is both economical yet tastes like a hundred dollars! The bacon and cheese really elevate the superb appetizing blend of flavors in this otherwise mild soup. This recipe is definitely a comfort food perfect for a cold winter dinner with your family. Now here’s how to make this wonderful, mouthwatering asparagus potato soup. Just follow the procedures below.
Ingredients
  • 2 cups diced peeled potatoes
  • ½ pound fresh asparagus, chopped (250 g)
  • ½ cup chopped onion (75 g)
  • 2 celery ribs, chopped
  • 1 tablespoon chicken bouillon granules (15 g)
  • 4 cups water (900 ml)
  • ¼ cup butter, cubed (60 g)
  • ½ cup all-purpose flour (60 g)
  • 1 cup heavy whipping cream (245 g)
  • ½ cup milk (120 ml)
  • ½ teaspoon salt (2 g)
  • Dash pepper
  • 12 bacon strips, cooked and crumbled
  • ¾ cup shredded cheddar cheese (75 g)
Instructions
  1. In a huge soup kettle, combine the potatoes, asparagus, onion, celery, and bouillon. Add water just enough to stew the ingredients and bring to a boil.
  2. Reduce heat after a few minutes of boiling. Cover the kettle once again and simmer for 15 minutes or until vegetables are tender. Mix in the butter afterwards.
  3. While the vegetables are simmering, prepare a huge bowl to blend the flour, cream, milk, salt and pepper until smooth and evenly mixed
  4. Add the cream blend into the vegetable mixture and increase the heat on the stove until the mixture is boiling. Cook and stir for 2 minutes or until the liquid is thickened.
  5. Extinguish the fire and garnish with bacon and cheese.
  6. Serve hot and enjoy it in a cold evening!
Notes
If in case, you don’t have the whipping cream in your cupboard, you could just use more milk instead. To enjoy its delicious warmth, make sure to grab some French roll for dipping.

 


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