Garlic White Cheddar And Chipotle Mashed Potatoes 15 Stars Recipes

SERIOUSLY AMAZING CHEDDAR MASHED POTATOES

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!

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).

WHITE CHEDDAR MASHED POTATOES

Steps:

• Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
• Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
• Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

CHIPOTLE-CHEDDAR MASHED POTATOES

Steps:

• Remove 1 chile and 1 tablespoon adobo sauce from can.
• (more if you wish, to taste) Chop chile to measure 1 tablespoon.
• Reserve remaining chiles and adobo sauce for another use.
• Place potato and garlic in a large dutch oven, cover with water and bring to boil.
• Cook 15 minutes or until potato is tender, Drain.
• Return potato mixture to the dutch oven.
• Add chopped chile and adobo sauce, cheese, and remaining ingredients.
• Mash to desired consistency with a potato masher.
• Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.

BEN'S GARLIC CHEDDAR MASHED POTATOES

Steps:

• Peel potatoes and boil whole until tender, approximately 45 minutes. Drain and mash.
• Melt butter over very low heat in a medium saucepan. Add crushed garlic and continue cooking while stirring for 1 minute. Do not allow garlic to brown. Stir in milk. Add salt and pepper and graualy add grated cheese, stirring, constantly. Allow cheese to melt and pour over mashed potatoes. Beat potatoes to desired consistency.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• 1. Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• 2. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

CHIPOTLE-WHITE CHEDDAR MASHED POTATOES

Steps:

• Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES

Steps:

• Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
• Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
• Cook until the potatoes are fork tender.
• Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
• Mash the potatoes and the garlic.
• While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
• Season with fresh ground black pepper to taste.
• Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
• At this point you may cool completely then refrigerate for up to 24 hours or until needed.
• Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).

GARLIC MASHED POTATOES WITH ROASTED GARLIC CHEDDAR AND BACON

Steps:

• Preheat oven to 350 degrees F. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, (remove comma) and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.
• Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
• Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
• Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.