Five Cheese Mashed Russet Potatoes Recipes

MASHED RUSSET POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
• Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
• In a small saucepan, heat milk and butter. Mix into potatoes, then add cream cheese, stirring until fully incorporated. Season with salt and pepper.

MASHED POTATOES WITH CREAM CHEESE

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.

MASHED & EXTRA CHEESY RUSSET POTATOES

Steps:

• Microwave potatoes as directed on package. (Do not mash.)
• Meanwhile, cook onions in large skillet sprayed with cooking spray on medium heat 2 min., stirring frequently. Add pasta sauce, thyme and garlic powder; mix well. Simmer 3 to 4 min. or until heated through, stirring frequently.
• Place potatoes in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Add cheese, bacon and pasta sauce mixture; mix well. Sprinkle with chives.

CREAM CHEESE MASHED POTATOES

Steps:

• Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain., With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions.

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

5 CHEESE RUSSET POTATO CASSEROLE

Steps:

• 1. Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.
• 2. You will need about 3 pounds of Russet Potatoes.
• 3. Peel Potatoes.
• 4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
• 5. Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.
• 6. Pour into colander to drain.
• 7. Chop peppers.
• 8. Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.
• 9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
• 10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
• 11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
• 12. Spray a 9X12X2 inch casserole dish with cooking spray.
• 13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
• 14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
• 15. Crumble corn Flakes in a zip lock bag.
• 16. Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.
• 17. Remove from oven and garnish with additional pepper rings if desired