Mashed potatoes recipe

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


Cream Cheese Potato Soufflé Recipe

 

Cream Cheese Potato Soufflé Recipe
 
Serves: 12
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This is another easy to prepare dish with guaranteed delish results. It’s loaded with rich mashed potatoes blended with sour cream and cream cheese. This is a truly great combination to produce a delicious dessert. With few and simple ingredients used, you can easily have this potato soufflé within your reach. The cream cheese lightens up the potatoes and complements with the sharp taste of sour cream. The total time in preparing this dish is fair enough, and it serves a lot of people. Try this easy recipe and serve this as a delightful dessert and your family will surely bug you to make this over and over again. Now, here’s how to make it.
Ingredients
  • 6 russet baking potatoes (3 lbs or 1365 g)
  • 2 (4-ounce) containers of whipped cream cheese with chives (240 ml)
  • ¼ cup sour cream (60 ml)
  • ½ stick unsalted butter, melted (1/4 cup or 57 g)
  • 2 large eggs, beaten lightly
Instructions
  1. Preheat oven to 400°Fahrenheit and lightly grease a 2-quart soufflé or baking dish.
  2. Peel potatoes and cut into chunks. Place them in a large saucepan filled with salted cold water by 1-inch and simmer potatoes until tender, for about 20 minutes.
  3. Drain potatoes and while they are still warm, mash through a ricer or in a food mill. Transfer mashed potatoes in a large bowl.
  4. Stir in remaining ingredients with salt and pepper to taste. Stir until combined well.
  5. Pour potato mixture into prepared soufflé dish and bake for 40 to 45 minutes, or until top is lightly golden.
  6. Serve warm.
Notes
In a saucepan, heat a small amount of cream or milk and cook some green onions and scallions, and then mix these spices into mashed potato mixture to enhance flavor.






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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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Irish Potato Soufflé Recipe

 

Irish Potato Soufflé Recipe
 
Serves: 8
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Try this quick and easy recipe for a delightful dessert. Potato soufflés are easy to prepare but they have the tendency to fall quickly when they aren’t served immediately, but even if they do, they would still taste delicious, so no need to worry about this. Particularly, this potato soufflé is based from an Irish recipe. Like most Irish dishes, this has a light and delicious flavor from the combination of mashed potatoes, fresh herbs, onion, cream and other seasonings. Another tip that this recipe offers is to beat the egg whites thoroughly right just before adding them into the potato mixture so that stiff peaks from the eggs won’t deflate. This would make the soufflé rise perfectly when baked. After baking the soufflé, immediately serve it as a dessert that’s fresh from the oven. Now, here’s how to make this.
Ingredients
  • 2 lbs boiling potatoes, peeled and cut into 2 inch pieces (909 g)
  • 3 tablespoons butter (45 g)
  • 1 small onion, finely chopped
  • 2 tablespoons sour cream (30 g)
  • 2 eggs, separated
  • ¼ cup cream (60 ml)
  • Salt and pepper
  • 3 tablespoons minced fresh herbs, parsley, thyme, tarragon (45 g)
  • 1 cup parmesan cheese, shredded (100 g)
Instructions
  1. Cook potatoes in salted water until tender when pierced with fork. Drain well and mash in a large bowl.
  2. Preheat oven to 350 degrees Fahrenheit. Grease a 6 cup soufflé dish with butter.
  3. In a sauce pan, melt the butter and cook the onion over medium heat until soft, for 4 - 5 minutes.
  4. Stir in buttered onions into mashed potatoes. Add the egg yolks and cream.
  5. Add salt and pepper to season. Stir in herbs and Parmesan cheese, and mix until smooth.
  6. In a small bowl, beat the egg whites until stiff, glossy peaks form. Add 2 tablespoons of egg whites into the mashed potato to make the mixture thin and moist, and then fold in the rest of the egg whites.
  7. Pour the mixture into the buttered soufflé dish, and bake until golden brown for 20 to 30 minutes. Start checking the soufflé after 15 minutes.
  8. Remove from the oven and serve immediately.
Notes
To serve best, sprinkle with extra Parmesan cheese and ground paprika on top of the soufflé.  


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Baked Potato Soup Recipe

 

Baked Potato Soup Recipe
 
Serves: 6
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Everybody loves baked potatoes, how much more if it would be a baked potato soup? This is not just your typical soup for it has a unique blend of flavors because of the super delicious sour cream that added a touch of its distinctive taste. With its thick, creamy broth and the prominent Cheddar cheese, it would make you crave for more just to taste that remarkable potato soup. This recipe is great for a cold rainy evening to soothe and warm your stomach with its delightful balmy flavor and its stomach-growling scent. To make this delicious recipe, just follow the instructions below.
Ingredients
  • 12 slices bacon
  • ⅔ cup margarine (150 g)
  • ⅔ cup all-purpose flour (80 g)
  • 7 cups milk (1575 ml)
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1¼ cups shredded Cheddar cheese (125 g)
  • 1 cup sour cream (220 g)
  • 1 teaspoon salt (2 g)
  • 1 teaspoon ground black pepper (2 g)
Instructions
  1. In a large, deep skillet, put the bacon and cook over medium heat until golden brown. After the bacon is cooked, let it cool for a few minutes and crumble into several pieces. Set aside.
  2. Liquefy the margarine over medium heat in a huge pot or Dutch oven. Whisk in flour until smooth and evenly blended.
  3. Gradually whip in the milk, whisking constantly until thickened. Stir in potatoes and onions. Let it boil for a few minutes while stirring frequently.
  4. Reduce heat, and simmer for 10 minutes or until the soup is thickened. Blend the bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
  5. Serve hot and enjoy!
Notes
To heighten the flavor of this awesome soup, just add a clove of roasted garlic and it will be irresistible.


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Blue Cheese Potato Salad Recipe

 

Blue Cheese Potato Salad Recipe
 
Serves: 12
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If you’re planning to have barbecue or grilled steak for dinner, or a cool summer outdoor party, this recipe is here for a try. This easy recipe will result into a potato salad that has unique and good flavor from the mixture of white wine, sour cream and blue cheese. The wine plays a crucial part in this salad, so don’t skip adding it. The amount of the mayo and sour cream stated in this recipe is the adjusted amount based on the reviews of the original recipe. Many people have always tried this recipe and proven it to be a big hit! So, try this recipe for a nice twist of potato salad.
Ingredients
  • 5 lbs red new potatoes (2.3 kg)
  • ½ cup dry white wine (120 ml)
  • Salt and freshly ground pepper
  • ½ cup mayonnaise (110 g)
  • ½ cup sour cream (112 g, 120 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon cider vinegar (15 ml)
  • 1 lb blue cheese, crumbled (460 g)
  • 5 green onions, minced
  • 1½ cups chopped celery (150 g)
Instructions
  1. Place potatoes in a large pot with cold water. Cover and boil until tender. Drain well and set aside to cool.
  2. Peel potatoes. Cut into 1-inch pieces and place into large bowl.
  3. Add the wine, season with salt and pepper and toss to coat potatoes.
  4. Combine all the remaining ingredients. Mix well with potatoes and adjust seasoning.
  5. Cover and refrigerate for 30 minutes to an hour.
  6. Serve and enjoy!
Notes
You can sprinkle this salad with sliced hardboiled eggs and some bacons on top, and then serve with grilled steak or barbecue.


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Baked Potato Salad with Sour cream

 

Baked Potato Salad with Sour cream
 
Serves: 20
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In this recipe, potatoes are baked until tender instead of boiled. This is done in minimal mess, easy and hassle free because it’s baked. The sour cream, mustard and mayo combination makes a wonderful dressing that enhances the rich flavor of potatoes. All the wonderful taste you’ve been looking for a dish is right here in this salad. It’s creamy, with a little sour taste, starchy, sweet, meaty and cheesy. What more can you ask? This can even be served as your main course because of how fulfilling it is. Surely you want to try this now. Here’s what you need and how to make it.
Ingredients
  • 5 lbs small unpeeled red potatoes, cubed (2.3 kg)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon pepper (2.5 g)
  • 8 hard-cooked eggs, chopped
  • 1 lb sliced bacon, cooked and crumbled (460 g)
  • 2 cups shredded cheddar cheese (8 ounces or 224 g)
  • 1 sweet onion, chopped
  • 3 dill pickles, chopped
  • 1-1/2 cups sour cream (12 ounces or 360 ml)
  • 1 cup mayonnaise (220 g)
  • 2 to 3 teaspoons prepared mustard (30g -45 g)
Instructions
  1. Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper.
  2. Bake potatoes uncovered at 425° Fahrenheit for 40-45 minutes or until tender. Place baking pan on wire rack to cool.
  3. In a large bowl, mix together potatoes, eggs, bacon, cheese, onion and pickles.
  4. In a small bowl, combine the sour cream, mayonnaise and mustard. Pour this over the potato mixture and toss to coat.
  5. Serve and enjoy!


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Mashed Potato Soup Recipe

This potato soup recipe is extremely easy to make. It is so easy to make in fact that you can even use a blender or a food processor to do most of the work. Almost all of the ingredients are common items that most cooks already have in their kitchens and the culinary skills needed to make this soup are success are minimal. If you can flip a switch on a blender and stir a pot of potatoes then you can make this soup! This recipe is very unique because it allows you to take left over mashed potatoes and re purpose them into delicious potato soup. Throw in in a few special ingredients and you have a new favorite dish for your family. In fact, this dish is already a family favorite among many families in the south and it is growing increasingly popular as a comfort food item in colder northern states. (more…)


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Cheese and Mashed Potato Pie Recipe

Mashed potatoes are a favorite side dish that compliments numerous main course items. But what can you do when you have leftovers?  A cheese and mashed potato pie is a great way to use them. It can be made as a side dish to many meals. And it is totally simple to make. Mashed potato pie is also a very versatile recipe. (more…)


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Bacon and Cheddar Mashed Potatoes Recipe

This is another version of the popular cheddar mashed potatoes recipe. With this recipe we are adding bacon, so if you can not live without the meat taste – this is the recipe for you.

Bacon and Cheddar Mashed Potatoes Recipe
 
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Ingredients
  • 2½ pounds potatoes (Yukon gold or Russets are best for mashed potatoes)
  • 1 cup shredded extra-sharp cheddar cheese
  • 1 cup milk
  • 2 tablespoons reduced-fat sour cream
  • 4 bacon slices, cooked and crumbled
  • ½ cup chopped green onions
  • salt and pepper
Instructions
  1. Peel the potatoes. Cut them into big pieces. Big pieces suck up less water and mashed potatoes will taste better. Put them into a pot and cover them with cold water. Add salt and bring to boil. When the water boils you can turn the heat down (or your stove will be really messy) and let your potatoes simmer for fifteen or twenty minutes. When they are soft and tender they are done.
  2. Now drain them and return them to your pot. Put the pot back on low heat. Why? By doing this you will get rid of all the water and mashed potatoes will taste better. Just make sure you don't burn them.
  3. Now add cheese and milk and mash the potatoes. Put them back on fire and cook them until all the cheese melts. Make sure you keep stirring so you don't burn the potatoes. When the cheese melts you can add the rest of ingredients - sour cream, bacon, green onions, salt, and pepper. Using this much potatoes will feed around 8 people, so you can easily cut all the ingredients in half in you don't need so much mashed potatoes.
Notes
Also, if you like, you can replace bacon with prosciutto. This is the end of this bacon and cheddar mashed potatoes recipe. Enjoy your potatoes.

Bacon And Cheddar Mashed Potatoes


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