Oven Baked Mashed Potatoes And Vegetable Gravy Recipes

CREAMY OVEN BAKED MASHED POTATOES

Steps:

• Boil the potatoes in a large pot of water until tender. Drain, transfer to a large bowl and mash. Add all of the other ingredients and beat with an electric mixer until fluffy. Transfer the potatoes to a large, buttered casserole dish. Top with dots of butter, chopped chives and paprika.
• Preheat the oven to 350 degrees F. Bake the potatoes for 15 minutes, or until they begin to brown on top.

CHEESY LEFTOVER HAM AND MASHED POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix 1/2 of the Cheddar cheese and 1/2 of the onions into the mashed potatoes. Spread potato mixture over the bottom and up the sides of a 2-quart casserole dish to form a shell.
• Combine ham, frozen peas and carrots, mushroom soup, mustard, garlic, and pepper in a bowl; mix well. Spoon mixture into the mashed potato shell. Cover loosely with aluminum foil.
• Bake in preheated oven for 45 minutes. Remove from oven and sprinkle remaining Cheddar cheese and onions over the top. Bake uncovered until cheese is melted, about 5 minutes. Remove and let rest for 5 to 10 minutes before serving.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350°F.
• Cream cooked potatoes, cream cheese sour cream and butter.
• Add onions, salt and pepper.
• Put in 13x9 inch baking dish which has been oiled.
• Top with parmesan cheese.
• Bake for 30 minutes.

OVEN-BAKED MASHED POTATOES AND VEGETABLE GRAVY

Steps:

• Begin by preparing the gravy: heat 2 Tbs. butter in a large saucepan over medium high heat. Add red onion, garlic and carrots, and cook for 3 minutes. Add bell pepper and tomato, and cook for another 3 minutes. Pour in equal parts vegetable stock and whole milk, then turn up heat to high. As the mixture comes to a boil, add the spinach, peas and broccoli. While still boiling, whisk in the flour gradually.
• Reduce heat so that the gravy is moderately but constantly simmering. Stir in the seasoning (thyme, oregano, black and cayenne pepper) and let simmer for about 10 minutes. Ladle out about 1/4 cup of gravy and very gradually whisk it (by small spoonfuls) in with the egg yolk. This gradual heating up prevents the egg yolk from cooking too quickly when added to the gravy. Once your egg yolk mixture is ready, stir into gravy, followed by the soy sauce. I recommend about 5 tablespoons of light soy sauce, however it may vary depending on personal taste.
• Let the gravy continue to simmer and thicken (the thicker, the better!) as you prepare the mashed potatoes. To prepare potatoes, peel back plastic at the corner of the package and heat on high for 3 minutes in the container. Remove plastic and stir, then continue to microwave for 1 minute. When potatoes are ready, season them with salt and pepper. Grease a large (at least 10" x 13" and 2" deep) casserole dish. Pour the mashed potatoes into the dish and smooth out into one even layer, and sprinkle with 1/2 cup of cheddar cheese. Pour gravy over the potatoes, sprinkle with the breadcrumbs and remaining cheese. Bake uncovered at 425 degrees for 20-30 minutes (check frequently after 20 minutes to ensure that the cheese does not burn), then remove from heat and allow to sit for at least 5 minutes.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.

GARLIC MASHED POTATOES AND GRAVY

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain, reserving 1 cup cooking water. Add water, olive oil, garlic and parsley to pan. With a mixer, beat potatoes until light and fluffy, 3-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside and keep warm., Meanwhile, heat meat drippings in a large saucepan. Combine cornstarch and water until smooth. Bring meat drippings to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon of pepper. Serve with mashed potatoes.