Step-by-Step Guide to Prepare Seasoned and cheesy smashed potatoes Award-winning





Delicious Buttermilk, fresh and tasty.

Seasoned and cheesy smashed potatoes. Drain and return potatoes to the hot pot. I hope you all enjoy this Creamy Cheesy Seasoned Mashed Potato recipe. Cheesy Smashed Potatoes are crisp on the outside with a creamy center.

Seasoned and cheesy smashed potatoes These Smashed Cheesy Potatoes have a pop of garlic flavor and topped with cheesy goodness! They turned out so delicious and make the perfect side dish to any dinner! While the potatoes are boiling, in a small mixing bowl combine the butter, black pepper, garlic and Old Bay Seasoning.

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Drain and return potatoes to the hot pot. I hope you all enjoy this Creamy Cheesy Seasoned Mashed Potato recipe. Cheesy Smashed Potatoes are crisp on the outside with a creamy center.

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Ingredients Seasoned and cheesy smashed potatoes:

  1. Require 6-8 - Yukon gold potatoes.
  2. Give 1/4 sweet onion.
  3. Give 4 of Garlic cloves.
  4. Provide 2 cups for Buttermilk.
  5. Require 2 oz - Aged cheddar cheese.
  6. Require 6 oz of sharp cheddar cheese.
  7. Give 1/4 bar of cream cheese.
  8. You need 1 tbsp Montreal seasoning.
  9. Provide 2 tsp dried chives.
  10. Provide 1 tsp granulated garlic.
  11. Need 2 tsp paprika.
  12. Give 1/2 stick for butter.

Experience cheesy goodness while eating smart with Cheesy Smashed Potatoes. These loaded smashed potatoes have all the flavours of loaded baked potatoes, in one easy, cheesy delicious skillet dish. All the flavours of baked potatoes in a quick and easy skillet dish. Bake in the oven or pop it on to your BBQ!





Seasoned and cheesy smashed potatoes instructions:

  1. Preheat oven to 300°.
  2. Rough chop the potatoes and boil until a knife slips in and out easily..
  3. Finely chop the onion and garlic and sweat until translucent. When done remove from the heat and stir in the cream cheese..
  4. When the potatoes are done drain thoroughly and let cool slightly in a colander..
  5. Add butter to the pot the potatoes were cooked in and return the potatoes to the pot..
  6. With a potato masher mix the potatoes, butter, onion-garlic-cream cheese and dry spices..
  7. Start stirring in the buttermilk, you may not need all 2 cups. While adding the buttermilk grate in the aged cheddar. More can definitely be used that is just all I had on hand..
  8. Once the consistency is to your liking transfer to a greased casserole dish and stir in the remaining cheddar..
  9. Bake covered at 300° for 45 minutes. Uncover move to the top rack and bake for another 12 or so minutes to get a little color..

I like these mashed potatoes because they are simply seasoned and creamy and go well with lots of meals. These can be made ahead and kept warm, covered, in the baking pan in the oven. Recipe is from Taste of Home. Ultra Crispy Smashed Potatoes are straight forward to make - boil, squish, drizzle, bake - but there are two little tips I've discovered along the way: Let the potatoes steam dry a bit after smashing them. Use butter and a touch of oil.

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