Best Cheesy Mashed Potato Recipes

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.

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY

Steps:

• Cut cheddar cheese block into small cubes.
• Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
• With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
• In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
• In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
• Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
• Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
• Enjoy!

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY MASHED POTATO CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes with sour cream, cottage cheese and milk; stir in onions. Transfer to an 8-in. square baking dish coated with cooking spray; sprinkle with cheddar cheese. Bake at 375° for 5-10 minutes or until heated through and cheese is melted.

MASHED POTATO AND CHEESY HOT DOG BAKE

Steps:

• 1. Preheat oven 350 degrees. Grease a 3 qt casserole dish. Mix the milk with the cheddar cheese soup. Add the hot dogs, corn and onion. Pour into casserole dish.
• 2. Boil the water and butter on stove top. Remove from heat. add the potato flakes. Mix the milk and egg and add to potato mix. Stir in chives. Top the hot dog mixture with the potato mixture. Bake 30 minutes.
• 3. Add the shredded cheese and bake another 10 minutes until melted and bubbly

CHEESY MASHED POTATO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Prepare mashed potatoes according to package directions.
• Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
• Remove stems from clean mushrooms and stuff caps with potato mixture.
• Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
• Sprinkle shredded cheddar over the top of the mushrooms.
• Bake for 20-25 minutes.

MAMA'S FAMOUS CHEESY MASHED POTATO CASSEROLE

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, 15 to 20 minutes.
• While the potatoes are cooking, preheat the oven to 350 degrees F (175 degrees C).
• Drain potatoes and return to the pot. Mash while hot. Add sour cream, butter, Parmesan cheese, cream cheese, Cheddar cheese, green onions, salt, and pepper; beat until well blended. Transfer to a 3-quart casserole.
• Bake in the preheated oven for 45 minutes. Serve piping hot.

CHEESY MASHED POTATO CHICKEN CHOWDER

Steps:

• In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES

Steps:

• Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
• Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
• At this point you may refrigerate for 1-2 hours.
• Shape about 3 tablespoons of mixture into a ball.
• Roll into the cracker crumbs and place on a baking sheet.
• Press down with hands to flatten just slightly.
• Repeat with remaining mixture.
• Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

CHEESY-TOPPED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 375°F. In ungreased 1-quart casserole, mix hot water, milk, 2 tablespoons butter and the mashed potato mix. Cover with plastic wrap, turning back one side to vent steam. Microwave on High 2 to 4 minutes or until moistened.
• Whip potatoes with fork until fluffy; stir in chives. Smooth top of potato mixture with rubber spatula.
• Crush crackers. In small bowl, mix crushed crackers, cheese and 2 tablespoons melted butter; sprinkle over top of potatoes.
• Bake 10 to 15 minutes or until potatoes are hot and topping is crisp.

CHEESY MASHED POTATO PANCAKES

Steps:

• Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties.
• n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time.
• Place a heaping tablespoonful of potato mixture between your palms and form into a round, ⅓" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes.
• Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed.
• Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.

CHEESY MASHED POTATO PUFFS

Steps:

• 1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
• 2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
• 3. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
• 4. Bake for 20 minutes, or until the potato cups are set, browned on top, and heated through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
• 5. Make-Ahead Notes You can bake these and refrigerate for up to 3 days. To reheat and re-crisp: arrange the puffs on a baking sheet and bake at 400°F for about 15 minutes (depending on size). I assume these also freeze well, but I haven't experimented with this yet myself. If I froze them, I would thaw overnight in the refrigerator then follow the reheating instructions above.
• 6. More Flavoring Ideas for Mashed Potato Puffs Loaded Baked Potato: Cheddar cheese, cooked bacon, chopped green onions, served with sour cream and chives Curried Potato Puffs: 1 teaspoon curry powder (or to taste), chopped red onion, chopped jalapeño pepper, served with yogurt and cucumber. Goat Cheese & Spinach: Fine chopped spinach, minced garlic, crumbled goat cheese. Italian-Inspired: Finely chopped sun-dried tomatoes, chopped basil, finely chopped shallots, served with a smear of tomato sauce.

CHEESY MASHED POTATO MUFFINS

Steps:

• Mix dry ingredients.
• In separate bowl, beat eggs well; then add milk, potato, half of the cheese and shortening.
• Blend and add to dry mixture.
• Spoon into greased or paper lined muffin tins. 6 large muffins or 12 small.
• Sprinkle half the remaining cheese on the muffins.
• Bake at 400 for 25 minutes or until done. (in large muffin tins this may be longer. they are done when firm to the touch and when the knife comes clean).
• When almost done baking sprinkle rest of cheese on top.
• Enjoy!

CHEESY MASHED POTATO BAKE

Steps:

• Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft.
• Drain the potatoes then mash with as much butter and milk as desired.
• Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper.
• Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides.
• Top with the remaining cheese, paprika for colour and some more herbs if desired.
• Grill/broil under a high heat until golden and bubbling.
• Serve immediately.

CHEESY MASHED POTATO CASSEROLE

Steps:

• Cook potatoes in boiling water until tender; drain.
• Mash.
• Stir in cream cheese, sour cream, onions, melted butter, salt, garlic powder and pepper.
• Place in a 2-quart casserole dish.
• Sprinkle with paprika and dot with butter.
• Bake, uncovered, at 375º for 20 minutes.

CHEESY BACON MASHED POTATO BALLS & SPICED RUM-FASHIONED RECIPE BY TASTY

Steps:

• Make the rum-glazed bacon: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Add the Captain Morgan® Spiced Rum, maple syrup, and brown sugar to a small bowl and whisk until the sugar is dissolved.
• Arrange the bacon in a single layer on the prepared baking sheet and brush the rum glaze over one side. Place in the oven for 6 minutes, then flip the bacon, brush the other side with the rum glaze, and return to the oven for another 6 minutes. Continue flipping and glazing until the bacon is crisp and browned, about 15-20 minutes more. Transfer to a plate until ready to use.
• Make the mashed potato balls: Chop 6 slices of rum-glazed bacon and add to a large bowl with the mashed potatoes and green onions, and mix until well combined.
• Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of the potato mixture into your hand. Place a cube of Monterey Jack cheese in the center, then top with another tablespoon of the potato mixture. Roll into a ball, completely encasing the cheese. Repeat with the remaining ingredients to make 12 stuffed potato balls.
• Add the bread crumbs, pepper, salt, and garlic powder to a shallow bowl and mix to combine. Beat the eggs in another shallow bowl. Add the flour to a third shallow bowl.
• Roll the potato balls in the flour, then the eggs, then coat in the bread crumbs.
• Heat the vegetable oil in a large, high-walled pan over medium-high heat until it reaches 375°F (190°C).
• Working in batches, gently add the potato balls to the hot oil and fry, turning frequently, until golden brown, 4-6 minutes. Transfer to a paper towel-lined plate to drain while you repeat with the remaining potato balls and make the Old-Fashioned.
• Make the rum Old-Fashioned: Add the granulated sugar, Captain Morgan® Spiced Rum, Angostura bitters, and 1 ice cube to a small rocks glass. Stir with a spoon until the sugar dissolves. Fill the glass with more ice and garnish with the orange peel and cherry.
• Thinly slice the remaining 2 strips of rum-glazed bacon, then sprinkle over the potato balls, along with the green onion. Serve alongside the Captain Morgan® rum Old-Fashioned.
• Enjoy!

CHEESY MASHED POTATO CUPS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. , In a large bowl, mash potatoes, milk, butter, salt and pepper until smooth. Stir in 1-1/3 cups cheese. Grease two 6-portion muffin pans; divide potato mixture between pans. Sprinkle with remaining cheese; top with parsley. , Cover and freeze one pan for up to 3 months. Bake the remaining pan, uncovered, at 350° for 15-20 minutes or until heated through and cheese is melted., To use frozen potato cups: Thaw in the refrigerator. Bake as directed.

CHEESY MASHED POTATO AND HAM SOUP

Steps:

• Heat butter in a large saucepan over medium heat; add in onion, garlic, thyme and chili powder; saute for about 3 minutes.
• Add in sliced mushrooms and saute until tender.
• Add in chicken broth and cooked ham; cook until heated through.
• Mix in mashed potatoes with a wooden spoon until smooth and no lumps remain; bring soup to a simmer over medium heat.
• If you find that the soup is too thick for your liking then add in more broth.
• Reduce heat to low and add in cheddar cheese until melted and smooth.
• Season with season salt and black pepper and add in more chili powder if desired.
• Mix in sour cream and table cream until heated through (DO NOT boil!).
• Ladle into bowls then sprinkle with chopped green onion and Parmesan cheese or grated cheddar cheese (if using).

CHEESY MASHED POTATO PUFFS

Steps:

• 1. Preheat oven 400 degrees and grease a muffin pan.
• 2. Whisk all the ingredients together and spoon into the muffin pan.
• 3. Bake for 20 minutes until browned and set.

CHEESY LEFTOVER MASHED POTATO PANCAKES RECIPE - (4.5/5)

Steps:

• In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick. Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour. Heat 3 to 4 tablespoons of vegetable oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt. Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.