Best Cheesy Mashed Potatoes Andparsnips Recipes

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 POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes, rosemary and garlic in a large saucepan and cover with cold water. Add a handful of salt and bring to a boil over medium-high heat. Boil until fork-tender, about 15 minutes. Drain well and remove the rosemary sprigs.
• Working over the same saucepan, press the potatoes and garlic through a potato ricer. Add the warmed cream and olive oil. Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, Parmesan and 1/2 teaspoon salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture--this will take 5 to 10 minutes. Serve hot.

MASHED POTATOES AND PARSNIPS WITH CHEDDAR

Steps:

• In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
• Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.

MASHED POTATOES WITH PARSNIPS

Steps:

• Peel potatoes and parsnips. Trim off parsnip ends.
• Cut parsnips lengthwise in half. Cut each half crosswise into 1-inch lengths. There should be about 3 cups.
• Cut potatoes into pieces approxi mately the same size. There should be about 4 cups.
• Combine potatoes and parsnips in a casserole or kettle and add cold water to about 1 inch above the level of the vegetables. Bring to a boil and let cook about 15 minutes or until the pieces are tender. Drain well and put through a ricer or food mill.
• Put mixture in a saucepan and add butter, milk, salt, pepper and nutmeg. Beat well to blend. Serve hot.

PARSNIP POTATO GRATIN

Steps:

• Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

MASHED PARSNIPS AND POTATOES

Steps:

• In a large saucepan, melt 2 tablespoons butter over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 4 minutes. Add parsnips, and cook, stirring occasionally, until they begin to soften, about 5 minutes more. Add potatoes and 3 cups cold water; bring to a boil. Cover and reduce heat to a gentle simmer. Cook until parsnips and potatoes are very tender and begin to fall apart, about 20 minutes.
• Drain in a colander. Press hot parsnips and potatoes through a ricer back into saucepan over low heat. (Alternatively, mash by hand.) Add remaining 2 tablespoons butter and the milk, and combine well. Season with salt and pepper, and serve immediately.

MASHED POTATOES AND PARSNIPS

Steps:

• Put the potatoes and parsnips in a large pot with water, making sure that the water completely covers them. Bring to a boil, lower the heat to medium, then cover and simmer for 20-30 minutes, stirring occasionally with a spoon. Test the tenderness of the potatoes with a fork; they should pierce easily and be tender, yet firm. Drain any remaining liquid and mash the potatoes with a potato masher until there are no visible lumps. Add the milk and butter and continue to mash until the potatoes are smooth and creamy. Stir in the parsley, cayenne pepper, black pepper, and salt, and beat thoroughly with a wooden spoon until all the seasonings are completely mixed in. Cover and serve warm.