Easiest Ever Mashed Potato Torta Mashed Potatoes With Cheese Recipes

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MASHED POTATOES WITH CREAM CHEESE



Mashed Potatoes with Cream Cheese image

This mashed potatoes with cream cheese recipe has traveled from coast to coast via family members who try it and fall in love. It's simple and delicious and is great for dinner or something more special like Thanksgiving.

Provided by Cake Lady

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 5

5 medium russet potatoes, scrubbed and quartered
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 tablespoon salted butter
salt to taste

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 bowl.
  • While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 32.2 g, Cholesterol 46.6 mg, Fat 15.2 g, Fiber 3.9 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 136.9 mg, Sugar 1.7 g

CHEESY MASHED POTATOES



Cheesy Mashed Potatoes image

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

6 large potatoes, peeled and quartered
1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/3 cup chopped onion
1 large egg
2 teaspoons salt
1/2 teaspoon pepper
Additional shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.

EASIEST EVER MASHED POTATO TORTA ( MASHED POTATOES WITH CHEESE)



Easiest Ever Mashed Potato Torta ( Mashed Potatoes With Cheese) image

Wanna make an amazing side dish for Thanksgiving without really having to work at it? Boy, do I have one for you! It's from the Betty Crocker website, and I have made it three Thanksgivings in a row now. It is a classic in our house--we can't have a Thanksgiving without it. May I suggest you double it? :)

Provided by CorriePDX

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons butter or 2 teaspoons margarine
16 medium green onions, sliced (1 cup)
1 medium bell pepper, chopped (use either a yellow or an orange pepper... you'll need about 1 cup chopped)
3 cups hot water
1 cup half-and-half or 1 cup milk
1/4 cup butter or 1/4 cup margarine
1 (3 5/8 ounce) package instant roasted garlic mashed potatoes (2 packets)
1 1/2 cups shredded cheddar cheese (6 ounces)

Steps:

  • Heat oven to 350°F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
  • In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
  • Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
  • Bake uncovered about 30 minutes or until hot.

Nutrition Facts : Calories 322.7, Fat 23.1, SaturatedFat 14.6, Cholesterol 68.3, Sodium 283.1, Carbohydrate 19.9, Fiber 2.6, Sugar 2.2, Protein 10.7

THE CREAMIEST, BUTTERIEST, TASTIEST MASHED POTATOES EVER



The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h30m

Yield 8 portions

Number Of Ingredients 10

5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
Kosher salt
6 ounces cream cheese
1 stick (8 tablespoons) butter, softened, plus more for greasing dish
1 cup half-and-half, warmed
1/2 tablespoon cracked black pepper
2 cloves garlic, zested
1/2 stick (4 tablespoons) butter, melted
1/4 cup minced fresh chives
2 tablespoons fresh parsley, minced

Steps:

  • For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with water. Bring to a boil and cook over medium-high heat until fork-tender, about 15 minutes. Drain the potatoes and set aside to dry.
  • Whip together the cream cheese and butter in a large bowl with a hand mixer on medium speed until thoroughly blended, about 2 minutes. Add the still-warm potatoes alternating with the half-and-half. Whip until blended. Add in the pepper and garlic and season with salt to taste.
  • Grease a 9-by-14-inch glass baking dish with butter and pour the potato mixture into it. Bake right away, or cover and refrigerate for up to 2 days.
  • When ready to bake and serve, preheat the oven to 350 degrees F.
  • For the topping: Pour the melted butter over the potato mixture and bake until bubbly and slightly golden, about 45 minutes. Garnish with the chives and parsley. The potatoes can be kept warm in a 200-degree oven or tented with foil until ready to serve, up to 2 hours.

MASHED POTATOES



Mashed Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds russet potatoes (about 4 medium)
1 1/2 teaspoons kosher salt, plus more for cooking the potatoes
4 to 8 tablespoons unsalted butter
3/4 to 1 cup whole milk
Freshly ground black pepper

Steps:

  • Lightly scrub the potatoes. Put them in a large saucepan with cold water to cover by about 3 inches and season generously with salt. Bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook until the potatoes are fork tender, about 40 to 45 minutes.
  • Drain the potatoes in a colander in the sink. Let the potatoes cool just until you can handle them--hot potatoes make better mashed. Meanwhile, melt the butter in the pan over low heat.
  • Hold the potatoes in a towel or in a kitchen glove and gently peel the potato skins off with a knife or your fingers. Quarter the potatoes and put then in the pan.
  • Heat the milk in a microwave-safe measuring cup or bowl until hot. Mash the potatoes with the butter with a fork or potato masher if you have one, until most of the lumps are gone and the potatoes are smooth and fluffy. Then stir in the milk, until the mashed potatoes are light and smooth, if there are still lumps paddle them smooth with a wooden spoon. Season with 1 1/2 teaspoons salt or to taste, and pepper, to taste. Serve immediately.

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