Holiday Potato Bake Recipes

HOLIDAY POTATO BAKE

Steps:

• Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

HOLIDAY POTATO CASSEROLE

Steps:

• Put the quartered potatoes in a large saucepan and cover with water. Add about 1 teaspoon per quart of water. Cover the pan and place it over medium-high heat. Bring to a boil, reduce the heat to medium-low, and cook until the potatoes are tender. Drain, transfer to a large bowl and mash.
• Heat the oven to 350 F/180 C/Gas 4. Butter a 2-quart baking dish.
• Add butter and cream cheese to the potatoes. With an electric mixer, beat until well blended. Do not overbeat. Add 1/2 cup cheddar cheese and next 6 ingredients and stir to blend thoroughly.
• Spoon the potatoes into the prepared baking dish. Bake in the preheated oven for 25 to 35 minutes, or until the potatoes are hot and bubbling around the edges.
• Sprinkle with remaining 1/2 cup of cheddar cheese; bake for about 5 minutes longer, or until cheese melts.
• To make ahead, prepare the casserole the night before, except for the cheese topping.
• Cover and refrigerate overnight.
• Take the casserole out of the refrigerator about 30 minutes before baking time.
• Bake as directed until hot, adding the remaining 1/2 cup of cheese about 5 minutes before it's done.

HOLIDAY POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash.
• Add butter and cream cheese; beat at medium speed with and electric mixer until smooth.
• Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.
• Bake at 350F for 30 to 40 minutes, or until thoughly heated.
• Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.
• You may prepare the night before.

SANDY'S HOLIDAY MASHED POTATO CASSEROLE

Steps:

• Boil peeled potatoes until consistently is right for mashing.
• Mash potatoes with cream cheese, butter, sour cream, cream, and eggs.
• Add salt and garlic salt.
• Spread in greased 9x13 pan.
• Dot with butter and cool.
• Cover with foil and refrigerate overnight.
• Bake at 350F, covered, for 45 minutes.

HOLIDAY HAM AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a pot over medium heat. Add onions and sauté with a pinch of salt until translucent, about 5 minutes. Add flour and cook, stirring, just to take off that starchy, raw edge, about 2 minutes. Pour in heavy cream and whisk to combine. Whisk in milk. Cook, stirring, over medium-high heat until it just starts to simmer and thicken up. Add 1 teaspoon salt, pepper, and cayenne. Grate in nutmeg.
• Turn off heat. Stir in Worcestershire and fresh thyme leaves. Reserve until needed.
• Cover the bottom of a deep 10x15-inch casserole dish with about 25% of the reserved sauce. Add a layer of sliced potatoes, seasoning the tops with some of the remaining salt as desired; ladle over 1/3 of the sauce and sprinkle over 1/3 of the grated Cheddar cheese. Layer in ½ of the sliced ham.
• Place another layer of sliced potatoes on top and season with salt. Ladle over ½ of the remaining sauce; repeat layering with Cheddar cheese and ham.
• Place last layer of potatoes on top. Ladle over remaining sauce and spread out with a spatula. Sprinkle over remaining Cheddar cheese.
• Bake uncovered in the preheated oven until browned, bubbling, and potatoes are very tender, about 1 ½ hours. Let cool for 15 to 20 minutes before serving.

HOLIDAY MASHED POTATOES

Steps:

• Beat hot potatoes until all lumps are removed.
• Add cream cheese (in small pieces) and the butter.
• Beat well until cheese and butter are completely melted and mixed.
• Stir in sour cream.
• Add eggs and onion to milk and add this to the potatoes with salt and pepper.
• Beat until light and fluffy.
• Place in a greased 9-inch casserole.
• Refrigerate several hours or overnight.
• Bake at 350 degrees for 1 hour or until lightly rounded on top (puffy).

HOLIDAY SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
• Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
• Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
• Bake 20 to 25 minutes or until pecan mixture is just starting to brown.