POTATO MIXTURE:In a large bowl, combine the prepared mashed potatoes, cheddar cheese, parmesan, garlic, chives, paprika, and salt and pepper. Mix thoroughly with a silicone spatula until all the ingredients are combined. Using a cookie scoop, roll mixture into 1-inch balls. Place on a baking...
Continue mash the potatoes with a potato masher until you have smooth puree and ingredients are incorporated. Taste the mashed potatoes and add more salt and pepper if desired. Spoon the mashed potatoes into a 1 1/2 quart casserole dish. Then sprinkle the remaining cheddar cheese over the top...
Ingredients I Made It 342home cooks made it! Nutrition Facts(per serving) 203Calories 12gFat 16gCarbs 7gProtein Nutrition Facts Servings Per Recipe8 Calories203 % Daily Value * Total Fat12g16% Saturated Fat6g31% Cholesterol50mg17% Sodium428mg19% ...
Ingredients 20 small petite potatoes 2 Tablespoons olive oil 1 teaspoon salt 1 Tablespoon tandoori spice mix 1 teaspoon dried fenugreek leaves or thyme 1/2 teaspoon red cayenne pepper + Toppings Preparation Boil the potatoes in their jackets for about 8 minutes. They should be just cooked throu...
This casserole from has everything you would want in creamy mashed potatoes, but make it baked with cheese and bacon.
These ingredients that are optional. Depending on your preference add a little less or a little more of each for preferred flavor! After mixing ingredients into the mashed potatoes, they will go from hot to cool. I like to add my potatoes to a crockpot on warm heat to keep them warm fo...
Ingredients Nutrition 4 medium baking potatoes 2 tsp olive oil 2 rashers streaky bacon 75g soured cream 1 chopped spring onion or 2 tbsp finely chopped chives 75g cheddar coarsely grated Method step 1 Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick ...
Add the potatoes, vegetables and liquid to the slow cooker and set it on slow cooking for 6-8 hours. This will make all the ingredients cook evenly and become very tender. Using the Instant Pot: The Instant Pot is a great time saver. Use the pressure cooking function to quickly cook ...
Ingredients: [Print this Recipe] 6 small to medium sized russet potatoes, rinsed clean 8 oz of sharp cheddar cheese, shredded, or grate your own 8 slices of smoked, thick cut bacon, cooked and crumbled 1/2 stick of unsalted butter
Ingredients 1 puff pastry sheet for crust ½ cups crumbled cooked bacon (about 6 to 8 slices) 1½ cups fresh broccoli florets, lightly steamed but still firm 10 ounces Monterrey jack cheese, shredded 1½ cups shredded russet potatoes, freshly shredded in food processor 3 green onions, ch...