Mozzarella Mustard Mashed Potatoes Recipes

PARMESAN MOZZARELLA POTATOES

Parmesan Mozzarella Potatoes image

Cheesy potatoes baked with a crispy coating! DELICIOUS is the word! Best side dish to go with any baked or grilled dinner. Easy preparation!

Provided by Seasoned Cook

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 large potatoes
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter, melted

Steps:

Peel potatoes and slice 1/4 inch thick.
In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

Nutrition Facts : Calories 766.8, Fat 33.9, SaturatedFat 20.9, Cholesterol 94.1, Sodium 1282.2, Carbohydrate 94.2, Fiber 10.7, Sugar 4.1, Protein 24

MUSTARD MASHED POTATOES

Mustard Mashed Potatoes image

Categories Mustard Potato Side Easter Thanksgiving Quick & Easy Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 4

Ingredients

2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
6 tablespoons (3/4 stick) butter, room temperature
2/3 cup (or more) whole milk
3 tablespoons Dijon mustard

Steps:

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well. Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.

ROASTED VEGETABLE MEATLOAF WITH MUSTARD MASHED POTATOES

Roasted Vegetable Meatloaf with Mustard Mashed Potatoes image

Categories Beef Mustard Onion Potato Vegetable Bake Dinner Ground Beef Bell Pepper Zucchini Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Ingredients

3 small zucchini, diced
3 red bell peppers, diced
2 medium-size red onions, diced
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary, divided
2 pounds ground beef chuck (20% fat)
2 cups coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1 1/2 cups panko* (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper
1 cup ketchup, divided
2 large eggs
1/4 cup dry red wine
Mustard Mashed Potatoes

Steps:

Preheat oven to 450°F. Combine zucchini, peppers, and onions in medium bowl. Add oil and 1 tablespoon rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
Preheat oven to 375°F. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
Spoon 1/2 cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
*Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.

MUSTARD MASHED POTATOES

Mustard Mashed Potatoes image

I recreated this recipe from some mashed potatoes I had at an Irish restaurant, but they also go great with German dishes. You can alter the amount of mustard to your taste.

Provided by Tara Renner

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

5 red potatoes, scrubbed and halved
2 tablespoons butter
¼ cup milk
salt and pepper to taste
¼ cup whole grain mustard

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.

Nutrition Facts : Calories 281.7 calories, Carbohydrate 51.9 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 234.5 mg, Sugar 3.1 g

MOZZARELLA MASHED POTATO REMIX

Mozzarella Mashed Potato Remix image

Here's a yummy way to finish off extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly to create spud heaven. Your family will love this mashed potato casserole!-Rosemarie Weleski, Natrona Heights, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons dry bread crumbs
2 medium onions, chopped
1 celery rib, chopped
2 tablespoons chopped green pepper
3 tablespoons canola oil
1 garlic clove, minced
3 cups mashed potatoes (with added milk and butter)
1-1/4 cups cubed part-skim mozzarella cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

Grease a 1-1/2-qt. baking dish and sprinkle with bread crumbs; set aside., In a large skillet, saute the onions, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mashed potatoes and cheese cubes. Transfer to prepared baking dish and sprinkle with shredded cheese., Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 319 calories, Fat 19g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.

MUSTARD MASHED POTATOES

Mustard Mashed Potatoes image

Categories Dairy Mustard Potato Side Thanksgiving Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

3 pounds Yukon Gold potatoes
1 1/2 cups milk
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons whole-grain or coarse-grain mustard

Steps:

In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

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