Best White Cheddar Mashed Potatoes Recipes

WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

WHITE CHEDDAR MASHED POTATOES

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.

RED LOBSTER WHITE CHEDDAR MASHED POTATOES RECIPE

Steps:

• Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
• Mix potatoes with an electric mixer until smooth.
• When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• Preheat oven to 350°F Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.).

CHIPOTLE-WHITE CHEDDAR MASHED POTATOES

Steps:

• Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.

MAKE AHEAD GARLIC WHITE CHEDDAR MASHED POTATOES

Steps:

• Place the whole potatoes and peeled garlic cloves in a large pot; cover with cold water.
• Add in 1 tablespoon salt to the water; cover then bring to a boil over medium-high heat.
• Cook until the potatoes are fork tender.
• Drain the cooked potatoes and garlic cloves over a strainer, then place in a large bowl.
• Mash the potatoes and the garlic.
• While still warm mix in butter, sour cream, whipping cream, white cheddar cheese, onion and salt.
• Season with fresh ground black pepper to taste.
• Transfer/spread into a greased 13 x 9-inch baking pan (or any size to fit the potato mixture).Sprinkle with grated Parmesan cheese.
• At this point you may cool completely then refrigerate for up to 24 hours or until needed.
• Cover with foil and bake at 325 degrees F for about 20- 25 minutes or until just heated through (if you are baking this from cold then the baking time will need to be increased slightly).

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES

Steps:

• 1. Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop.
• 2. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

WHITE CHEDDAR MASHED POTATOES

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.

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

Steps:

• Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
• Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.).
• Preheat oven to 375°F Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

GARLIC, WHITE CHEDDAR AND CHIPOTLE MASHED POTATOES (1.5 STARS)

Steps:

• Preheat oven to 350°F. Toss garlic with oil in baking pan. Cover with foil; bake 30 minutes. Uncover; bake until garlic is tender, about 15 minutes. Cool; peel and chop. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Transfer potatoes to large bowl. Add garlic and remaining ingredients. Using electric mixer, beat mixture until smooth. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm, stirring constantly, before serving.)

WHITE CHEDDAR GREEN CHILI MASHED POTATOES

Steps:

• In large pot of boiling, salted water cook potatoes and garlic until tender. Drain.
• In medium skillet over medium heat, saute bacon until crisp. Drain.
• In 2 t drippings saute onion until softened. Stir in green chilis. Cook 1 minute. Set aside.
• Mash potatoes. Beat in butter. Beat in milk and cheese. Season with salt and pepper. Fold in green chili mixture and bacon.

MASHED SWEET POTATOES WITH WHITE CHEDDAR CHEESE

Steps:

• Preheat oven to 425 degrees F; scrub potatoes and prick with a fork.
• Place potatoes on a foil lined baking sheet and bake until tender, about 40 minutes, remove from oven and let cool slightly; reduce oven temperature to 325 degrees F.
• Once potatoes are cool enough to handle, scrape pulp from skins into a bowl and mash; add 2 tablespoons butter, 3/4 teaspoon salt, stir in cheese,bourbon (or juice), cream, and 2 tablespoons of the brown sugar while mashing.
• Transfer to a buttered 1 1/2 quart casserole; cover, bake until heated through, about 30 minutes.
• Meanwhile, in a microwave safe 2 quart casserole, combine remaining butter, brown sugar, and salt; add onions.
• Microwave on high until onion is crisp tender, about 3 to 4 minutes; add apples, cover and microwave until apple is tender, 2 minutes more.
• Stir in thyme and pepper; serve with sweet potatoes.

MASHED POTATOES WITH SAGE AND WHITE CHEDDAR CHEESE

Steps:

• Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes.
• Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer.
• Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill.)
• Preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

CHAR-ROASTED CAST-IRON FILET WITH WHITE CHEDDAR HABANERO MASHED POTATOES

Steps:

• For the mashed potatoes: Place the potatoes in a medium saucepot and add cool water to cover; generously salt the water. Bring to a boil and cover with a lid. Lower the heat and simmer until the potatoes are tender, about 12 minutes. Drain well, then return the potatoes to the saucepot. Add the Cheddar, mascarpone, cream, butter, scallions, chives, 1 1/2 tablespoons salt and 2 teaspoons pepper. Mash the potatoes with a wooden spoon. Keep warm.
• For the chimichurri: In a blender, combine the olive oil, lime juice, garlic, habanero, shallot, cilantro, parsley and 2 teaspoons each salt and pepper. Pulse until chunky.
• For the roasted bacon, mushrooms and Swiss chard: Preheat the oven to 425 degrees F. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and bacon; cook for 2 minutes. Add the mushrooms, chard and 2 teaspoons each salt and pepper; stir. Transfer the skillet to the oven for 8 minutes. Stir in the sherry vinegar. Keep warm.
• For the steak: Heat a large cast-iron skillet over medium-high heat. Drizzle the filets with the olive oil and sprinkle evenly with 3 teaspoons salt and 2 teaspoons cracked pepper. Sear the filets for 2 minutes on each side. Reduce the heat to medium low and add the butter. Cook for an additional 1 to 2 minutes on each side. Let rest for 3 minutes before serving.
• To serve, mound some mashed potatoes on a plate. Top with some of the mushroom mixture, followed by a filet. Spoon chimichurri over the filet. Garnish with pea shoots.

RED LOBSTER WHITE CHEDDAR MASHED POTATOES RECIPE

Steps:

• Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
• Mix potatoes with an electric mixer until smooth.
• When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
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RED LOBSTER WHITE CHEDDAR MASHED POTATOES

Steps:

• Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
• Mix potatoes with an electric....Full recipe: http://restaurant.recipes-network.net/red-lobster-white-cheddar-mashed-potatoes.html

WHITE CHEDDAR MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with water. Add about 2 teaspoons of salt to the cooking water. Bring to a boil and boil gently until the potatoes are tender, about 20mn. Drain well. Place teh hot potatoes in a large mixer bowl. Using an electric mixer, beat until smooth. Add the butter and sour cream and whip for about 20-30 seconds. Add the remaining 1 tsp of salt, white pepper & cheddar cheese. Whip to incorporate. Add the cream and continue whipping until smooth and all ingredients are incorporated. Serve Hot.

MASHED POTATOES WITH SAGE & WHITE CHEDDAR CHEESE

Steps:

• Butter 8-10 inch baking dish. Cook potatoes until tender. Melt butter in medium saucepan. Add 2 tablespoons sage and cook about 3 minutes. Add cream and milk, bring to simmer.
• Drain potatoes, return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture. Mash potatoes, stir in the cheese. Season with salt and pepper. Transfer to baking dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage.
• Bake at 375°F for 45-55 minutes uncovered.

DAVE AND BUSTER'S WHITE CHEDDAR MASHED POTATOES

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.