SERIOUSLY AMAZING CHEDDAR MASHED POTATOES
These are some seriously AMAZING cheddar mashed potatoes! Loaded with garlic, tangy sour cream, fresh chopped chives, and tons of shredded cheddar cheese. The perfect side for Thanksgiving or any night of the week!
Provided by Marzia
Categories Dinner
Time 40m
Number Of Ingredients 8
Steps:
- BOIL: Place the peeled potatoes in a large dutch oven. Add cold water to the pot so that the water rises about 2 inches above the potatoes. Add a tablespoon of salt along with the peeled garlic cloves. Turn the heat on to the highest setting and allow the potatoes to reach a boil. Then, turn it down so that it simmers but doesn't boil over. Cook the potatoes for 15-20 minutes or until a fork pierces through the potatoes very easily.
- MASH OR RICE: Drain the potatoes and garlic cloves, but don't rinse them! Using a ricer, rice the potatoes/garlic cloves into the dutch oven. If you don't have a ricer, add them back to the same dutch oven and use a masher to mash the potatoes. Add the cubed butter and stir to combine. Let the butter melt into the potatoes. Then add sour cream, cheddar cheese, and combine using a rubber spatula.
- MASHED POTATOES: Add 1/3 cup of half and half and stir to combine. Continue adding a few tablespoons of half and half until the potatoes reach your desired consistency. I needed the full 2/3 cup. If at any point the cheese isn't melting into the potatoes, you can kick the stove onto the lowest heat setting, this will help heat the pan just enough so everything combines. Taste and adjust with salt and white pepper as desired. Remove to a serving dish and sprinkle with chopped chives!
MASHED POTATOES WITH CHEDDAR
Who doesn't love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally., Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Nutrition Facts : Calories 348 calories, Fat 21g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 614mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
VERMONT CHEDDAR MASHED POTATOES
To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by David Tanis
Categories side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
- Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
- Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
- Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 452 milligrams, Sugar 1 gram, TransFat 1 gram
CHEDDAR & SCALLION MASHED POTATOES
Make and share this Cheddar & Scallion Mashed Potatoes recipe from Food.com.
Provided by CarrieB.
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in boiling salted water for 15-20 minutes, or until tender. Drain well. Return to pan and mash until smooth.
- Beat in scallions, butter and cheese over low heat, until combined and cheese is melted.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 397.6, Fat 21.1, SaturatedFat 13.3, Cholesterol 60.2, Sodium 274.4, Carbohydrate 41.7, Fiber 5.6, Sugar 2.5, Protein 12.2
CHEDDAR CHEESE MASHED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Cheddar. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
MASHED POTATOES WITH SCALLIONS
Provided by Moira Hodgson
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
- Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams
SHARP CHEDDAR SCALLOPED POTATOES
Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
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- Boil the potatoes until fork tender. Drain in a colander and transfer back to the pot set over low heat. If you want to make sure the potatoes are super hot when served, warm the milk and melt the butter in a small pot. You can also just pour the milk straight into the potatoes, and add the butter in chunks.
- Mash the potatoes, milk and butter together. When the mash is not quite yet to your desired consistency, add the parmesan and cheddar cheese, pepper, and salt. Continue mashing the potatoes to combine the cheese until melted.
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