Time 55m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, and set aside. Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender. Drain, and transfer to a large mixing bowl. Mash until smooth. Stir in cream cheese, sour cream, onion salt, salt, and pepper. Beat until light and fluffy. Transfer to the prepared casserole dish, and dot with pieces of butter. Bake for 30 minutes in the preheated oven, or until heated through.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix potatoes, mozzarella cheese, sour cream, cream of chicken soup, butter, onion, salt, and black pepper together in a casserole dish. Bake in preheated oven until hot throughout and bubbly on top, about 30 minutes.
Time 55m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients, except the corn flakes and 1/4 cup margarine. Put in a 12x9-inch pan. Crush corn flakes and mix with margarine. Sprinkle on top. Bake for 45 minutes at 350°F or until bubbly.
Time 1h12m Number Of Ingredients 9 Steps:
Preheat oven to 350F. Add all the ingredients to a large bowl and stir to combine. Spread in a 9x13 baking dish. Bake for 1 hour. Turn the oven to broil on low. Broil for 1 minute or until the top starts to brown. Keep an eye on it because it will burn easily! Remove from oven and serve hot.
Time 1h15m Yield 12 servings Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving.
Time 45m Yield 14 Number Of Ingredients 8 Steps:
Heat oven to 375°F. In 3-quart saucepan, heat water, milk, and butter to boiling; remove from heat. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon into ungreased 2-quart casserole. Bake immediately, or cover and refrigerate up to 24 hours. Bake uncovered 20 to 25 minutes or until hot. Sprinkle with onions; bake 5 minutes longer or until onions are golden. Sprinkle with parsley.
Time 1h10m Yield 12-14 servings. Number Of Ingredients 8 Steps:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash the potatoes with butter, milk, salt and pepper until smooth. Add cream cheese and onion dip; mix well. , Spread in a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until heated through.
Time 1h5m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter; sprinkle over potatoes. , Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Preheat oven at 350 degrees. Mix all ingredients together, except for 1/4 cup of butter. Crush 2 cups frosted flakes with 1/4 cup melted butter and sprinkle on top. Bake for 55 min in a 9 x 13 pan.
Yield Makes 10 to 12 servings Number Of Ingredients 8 Steps:
Place the potatoes in a large saucepan and add cold water to cover by at least 1 inch. Add a good pinch of salt and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are very tender, 12 to 15 minutes. Drain the potatoes and return them to the pan over medium heat. Cook, shaking the pan and stirring so the potatoes don’t stick, for 1 to 2 minutes, or until the potatoes are floury and have formed a film on the bottom of the pan. Remove from the heat and break up the potatoes with a handheld mixer on low speed. Gradually drop in 6 tablespoons of the butter and beat until it is absorbed. Refrigerate the remaining 2 tablespoons butter. Gradually add the cream cheese and sour cream, beating well after each addition. Beat in the milk a little at a time. You want the potatoes to be fluffy and light. If they seem to be getting too wet, don’t add all the milk. Season with salt and pepper to taste. (If you don’t have an electric mixer, use a hand masher to start and then use a wooden spoon to beat in the butter, cream cheese, sour cream, and milk. Beat the milk into the potatoes one third at a time, beating vigorously after each addition.) Butter a 9-x-13-inch baking dish and spoon the potatoes into it. Smooth the top, then use a spatula or fork to swirl or score the surface to leave little peaks that will brown nicely during baking. Refrigerate, covered tightly with plastic wrap, for up to 2 days before baking. Preheat the oven to 350 degrees. Dust the top of the potatoes with paprika. Cut the remaining 2 tablespoons butter into small pieces and scatter them over the top. Bake until the potatoes are heated through and the top is lightly golden, about 1 hour. (Expect it to take only half the time if the potatoes haven’t been refrigerated.) Serve hot.
