Creamy Whipped Potato Bake Recipes

AMAZING WHIPPED POTATOES

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, about 20 minutes. Drain and transfer to a large bowl.
• Beat butter and cream cheese into the potatoes with an electric mixer until butter is nearly melted. Add milk and sour cream; beat until smooth. Season with salt and black pepper.

WHIPPED CREAMY MASHED POTATOES

Steps:

• peel and cut potatoes into even sized pieces
• place in a pot and cover with cold water
• add 1 teaspoon salt
• place pot over heat and bring to a boil
• reduce heat to a rapid simmer and cook until potatoes are very tender when pierced with a knife
• drain potatoes
• pour potatoes into the bowl of your mixmaster and use the unattached beater to roughly mash the potatoes, then connect the beater
• gently heat the cream in a small saucepan
• add the butter and gradually add the cream and whip on medium until smooth and lump free
• add 1 teaspoon salt and the pepper and mix until combined
• spoon into a serving plate and sprinkle with chopped chives and a drizzle of butter
• serve and enjoy!

CREAMY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
• Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

CREAMY WHIPPED POTATO BAKE

Steps:

• Boil potatoes with salt until soft.
• Whip 1/2 pint whipping cream (beat only 1/2 pint!).
• Mash the potatoes and mix with remaining 1/2 pint UNWHIPPED whipping cream until thick, smooth and creamy.
• Add in salt and pepper to taste, and about 1/4 - 1/2 cup grated cheese; mix well to combine.
• Transfer to a 13 x 9-inch baking dish.
• Spread the WHIPPED cream over potatoes.
• Top with the remaining grated cheddar cheese.
• Bake at 300 degrees for 1 hour and 15 minutes.
• **NOTE** This is the method I use to bake the casserole, otherwise I find that sometimes the cheese gets hard on top.
• I cover loosley with foil,.
• Bake at 300 degrees for 1 hour.
• Remove foil and bake for another 15-20 minutes, you may want to try this method, or you can most certainly bake it without using any foil.
• Delicious!

CREAMY POTATO BAKE

Steps:

• Preheat your over to 300°F In a flat bottomed baking dish spread out the mashed potatoes to cover the bottom of the dish. Top these with the sour cream. Sprinkle over the crumbled bacon and the green onion, then top with the shredded Cheddar cheese. Bake for 30 minutes or so.

CREAMY MASHED POTATOES

Steps:

• Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until the potatoes are cooked through, 30 to 35 minutes. (When they're cooked through a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.)
• Preheat the oven to 350 degrees F.
• Drain the potatoes thoroughly in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.
• Turn off the heat and add the butter, cream cheese and about 1/2 cup of half-and-half. Mash, mash, mash! Next, add about 1/2 teaspoon seasoning salt and 1/2 teaspoon black pepper. Stir well, and then taste and add more half-and-half, seasoning salt and pepper if needed.
• Transfer the potatoes to a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through.

WHIPPED POTATO CASSEROLE

Steps:

• Heat oven to 350. Coat a 13x9" glass baking dish with cooking spray.
• Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 - 20 minutes or until fork tender, drain.
• In a large bowl, mash potatoes with a hand mixer. Add butter, half & half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on med-high speed until very smooth. Spoon into prepared baking dish.
• Bake at 350, uncovered, for 30 minutes. Sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned. Let stand 15 minutes before serving.

TWICE BAKED MASHED POTATOES

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, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

WHIPPED CREAM POTATOES

Steps:

• The day before, put potatoes in a glass casserole or baking dish.
• Pour in heavy cream and season with onion salt and black pepper (*Dontuse onion powder and salt it's just not the same!) to taste.
• cover and refridgerate overnight.
• The day of, start in a cold oven (don't want to shatter your glass) bake at 350 to 375 degrees for about an hour or until top is browned.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.