Best Dave And Busters White Cheddar Mashed Potatoes Recipes

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LOADED MASHED POTATOES



Loaded Mashed Potatoes image

This is like the best parts of a loaded baked potato and traditional mashed potatoes all rolled into one. For extra fun, take your leftovers, add some milk or cream, reheat, and you've got a kickin' loaded potato soup!

Provided by Jaime Lee C.

Categories     Side Dish     Vegetables

Time 45m

Yield 8

Number Of Ingredients 7

4 slices bacon, or more to taste
3 pounds potatoes, or more to taste, peeled and cut into chunks
½ cup butter
1 (16 ounce) container sour cream
8 ounces shredded Cheddar cheese
½ chopped fresh chives
salt and ground black pepper to taste

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
  • Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.

Nutrition Facts : Calories 493 calories, Carbohydrate 32.6 g, Cholesterol 90.2 mg, Fat 34.8 g, Fiber 3.7 g, Protein 14.1 g, SaturatedFat 21.3 g, Sodium 421.4 mg, Sugar 1.6 g

VERMONT CHEDDAR MASHED POTATOES



Vermont Cheddar Mashed Potatoes image

To some, Cheddar is synonymous with Vermont, even if it is produced in several other states, too. For most, mashed potatoes are an absolute essential for a proper Thanksgiving table. Combining them seems natural, whether customary or not. Using two-year-old aged Vermont Cheddar, which is deeply flavored but not too sharp, gives these creamy mashed potatoes a subtle Cheddar presence, neither overwhelmingly cheesy nor gooey. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 10

3 pounds medium russet potatoes, peeled and quartered
3/4 pound Vermont aged white Cheddar, grated
1/2 teaspoon baking powder
1 teaspoon kosher salt
Black pepper, to taste
Small pinch cayenne
Pinch of grated nutmeg
6 tablespoons unsalted butter, melted
3/4 cup heavy cream, heated
2 eggs, lightly beaten

Steps:

  • Boil potatoes in well-salted water until tender, about 15 minutes. Drain well in a colander and place in the bowl of a stand mixer with a wire whisk attachment. Beat at medium speed for 2 to 3 minutes to allow steam to escape.
  • Turn off mixer and add cheese, baking powder, salt, pepper, cayenne and nutmeg. Beat again for a minute or so.
  • Add butter and cream, mixing slowly, then increase speed to medium and drizzle in beaten eggs. Stop and scrape down bowl with rubber spatula to make sure ingredients are incorporated evenly. Beat at medium-high speed until mixture is smooth, 2 to 3 minutes.
  • Serve immediately in a heated bowl. Alternatively, transfer potatoes to a 2-quart baking dish, cover with foil and let stand at room temperature. Reheat for 30 to 40 minutes at 350 degrees, until piping hot. (If you want the top browned, remove foil halfway through baking. Otherwise give the potatoes a stir before serving.)

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 452 milligrams, Sugar 1 gram, TransFat 1 gram

WHITE CHEDDAR MASHED POTATOES



White Cheddar Mashed Potatoes image

Make and share this White Cheddar Mashed Potatoes recipe from Food.com.

Provided by appleydapply

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes, peeled and cut into chunks
3 teaspoons salt (divided)
1/4 cup unsalted butter, at room temperature
1/4 cup sour cream
1/4 teaspoon white pepper
1 1/2 cups white cheddar cheese, grated
1/2 cup whipping cream

Steps:

  • Cover the potatoes with water in a large saucepan and add 2 tsp salt. Bring to a boil and cook until potatoes are tender, about 20 minutes (check with fork). Drain well.
  • Place the hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for 20-30 seconds. Add the remaining 1 tsp salt, white pepper, and cheddar. Whip to incorporate. Add the cream and whip until the potatoes are smooth.

Nutrition Facts : Calories 433.7, Fat 28, SaturatedFat 17.5, Cholesterol 87.1, Sodium 1395.3, Carbohydrate 34.4, Fiber 4.2, Sugar 2, Protein 12.7

WHITE CHEDDAR MASHED POTATOES



White Cheddar Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 1/2 pounds red potatoes, washed well and quartered
Kosher salt
1 stick butter, cut into pieces
3 shallots, minced
1 cup whole milk
Freshly ground pepper
1/4 cup sour cream
2 cups shredded extra-sharp white Cheddar (7 ounces)

Steps:

  • Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander.
  • Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat.
  • Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary.

DAVE AND BUSTER'S WHITE CHEDDAR MASHED POTATOES



Dave and Buster's White Cheddar Mashed Potatoes image

Make and share this Dave and Buster's White Cheddar Mashed Potatoes recipe from Food.com.

Provided by Iron Woman

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs red potatoes, cut into 1 inch chunks
1 teaspoon salt, for water
2 ounces garlic butter
1/3 cup heavy cream
4 ounces aged white cheddar cheese or 4 ounces monterey jack cheese, shredded
1 teaspoon minced garlic
1 tablespoon oil
room temperature butter
1 teaspoon chopped fresh parsley

Steps:

  • Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.
  • Drain potatoes well. Place back in pot or in a mixing bowl.
  • Add cheese, cream, teaspoon of salt, pepper and garlic butter.
  • Beat until smooth with a whisk or potato masher.
  • Garlic Butter:
  • Sauté minced garlic in oil for approximately 2 minutes until softened.
  • Mix with room temp butter and chopped fresh parsley.

Nutrition Facts : Calories 377.3, Fat 20.4, SaturatedFat 11, Cholesterol 56.9, Sodium 778.9, Carbohydrate 37.3, Fiber 3.9, Sugar 2.5, Protein 11.8

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