Ron Christian's Mashed Potato Pizza

1/2 lb thick sliced bacon
2-4 ounces of sour cream
3-4 ounce cream cheese
4 tbsp Butter
Granulated garlic, onion
Large pizza doe
1-2 cups of mild cheddar
Chives

Preheat the oven to 375 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.

Spread pizza dough on pizza pan, bake 5-10 mins till lightly golden, then let cool for a few minutes. Then spread a light layer of sour cream over pizza.

Add milk, cream cheese, and granulated garlic, granulated onion, kosher salt to mashed taters.

Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.

Bake the pizza in the preheated oven until the cheese is melted and bubbly, 10-15 mins.
Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream. And chives (green oinions) if desirable.

Debbie Macomber's Mashed Potato Casserole

Debbie Macomber's Mashed Potato Casserole

Ingredients:

6 medium to large potatoes, peeled
1/4 cup butter, melted
1 package (3 oz) cream cheese, cut into cubes
1 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 1/2 cups sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 slices cooked, crumbled bacon

Preparation:

Cook potatoes in boiling water until tender. Drain. Mash potatoes with
remaining ingredients, except bacon. Spoon into greased, 2 quart
casserole. Bake in 350 degree oven for 30 minutes. Sprinkle with bacon.
Serves 6. Can be prepared 24 hours ahead and refrigerated. Do not bake
until serving time.

Golden Mashed Potatoes, Cauliflower and Carrots

Golden Mashed Potatoes, Cauliflower and Carrots

Core Recipe
Servings | 8
Preparation Time | 18 min
Cooking Time | 20 min
Level of Difficulty | Easy

Yukon Gold potatoes have a naturally creamy, buttery
taste and texture making them a smart choice for
skinny mashed spuds.

We also added carrots and cauliflower for very
low calorie color, volume and flavor.


Ingredients

* 6 small Yukon Gold potato(es), peeled,
cut into 1-inch chunks (about 1 1/4 lb)
* 1 pound cauliflower, florets
* 3/4 pound baby carrots, sliced in half lengthwise
* 4 medium garlic clove(s), peeled
* 1 1/2 tsp table salt, divided
* 1/2 cup fat-free skim milk
* 1/4 cup fat-free sour cream
* 1/2 oz Butter Buds Powdered Mix, or similar product
* 1/4 tsp black pepper, freshly ground
* 1/4 cup scallion(s), sliced

Instructions

* Place potatoes, cauliflower, carrots, garlic and 1
teaspoon of salt in a large saucepan.
Add enough water to cover ingredients; bring
to a boil. Boil until vegetables are tender,
about 15 minutes. Drain; return to saucepan.


* Stir in milk, sour cream, Butter Buds, remaining
1/2 teaspoon each of salt and pepper. Whip with mixer
until creamy and stir in scallions. Transfer to bowl
and serve. 3/4 cup per serving

Notes

You can make this recipe one day in advance and then
reheat it in the microwave.

Slow Cooker Mashed Potatoes 4-4 1/2 hours

Ultimate Slow Cooker Mashed Potatoes

• 5 lb baking potatoes, peeled, cut into 1-inch chunks
• 1 1/2 cups chicken broth
• 1/4 cup butter, cut into chunks
• 1 cup sour cream (I used light sour cream)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper, if desired (I left this out)
• 1/2 to 1 cup milk, warmed

1. In 4- to 5-quart slow cooker, place potatoes, chicken broth and butter.
2. Cover; cook on High heat setting 4 hours to 4 hours 30 minutes or until potatoes are tender.
3. Add remaining ingredients except milk. Mash, crush or smash potatoes using potato masher, or beat with electric mixer on low speed until well blended. Do not overmix. Stir in enough milk for desired creamy consistency.
4. Cover and keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving and you may need to mix in additional milk if potatoes have stiffened while on the warm or low setting.

Perfect Crockpot Potatoes 8-9 hours

Ingredients:

Servings:

6 6

6

Servings Size

• 1/4 lb diced cooked bacon
• 2 medium thinly sliced onions
• 4 medium thinly sliced potatoes
• 1/2 lb shredded cheddar cheese
• salt and pepper
• butter

Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 1/2 day

1. Line crock pot with aluminum foil, leaving enough to overlap potatoes when finished.
2. Layer half of the bacon, onions, potatoes and cheese in crock pot.
3. Season with salt and pepper and a dot of butter.
4. Repeat layers of bacon, onions, potatoes and cheese.
5. Dot with butter.
6. Overlap with remaining foil.
7. Cover and cook on LOW setting for 8 to 9 hours.

Perfect Crock Pot Potatoes

Serving Size: 1 (244 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 379.4

Calories from Fat 185

48%

Total Fat 20.5 g

31%

Saturated Fat 10.6 g

53%

Monounsaturated Fat 7.0 g

35%

Polyunsaturated Fat 1.3 g

6%

Trans Fat 0.0 g

0%

Cholesterol 60.5 mg

20%

Sodium 681.3 mg

28%

Potassium 794.5 mg

22%

Magnesium 53.1 mg

2%

Total Carbohydrate 29.2 g

9%

Dietary Fiber 3.6 g

14%

Sugars 2.8 g

11%

Protein 19.6 g

39%

SOURCE: http://cheese.food.com/recipe/perfect-crock-pot-potatoes-67926

Crockpot Hidden Valley Ranch Potatoes 7-9 Hours

I would try to lighten this up with Neufchatel cheese and use reduced sodium cream of potato soup, but this sounds pretty yummy. I'd also try to find a reduced sodium dressing mix or make my own. A few chunks of turkey ham would be great in it as well. Add it in the final hour so they don't dry out.

Crockpot Hidden Valley

Ranch Potatoes

2 24-ounce packages frozen hash brown potatoes, partially thawed
2 8-ounce packages cream cheese
2 packets Hidden Valley Ranch Dressing mix
2 cans cream of potato soup

Put potatoes in crockpot.

Mix remaining ingredients in a bowl and add to
potatoes. Stir well. Cook on LOW 7-9 hours.

Stir before serving.

I'm going to make these with evaporated milk and put them in the crockpot to keep warm.

Make-Ahead Party Mashed Potatoes

Yield: 20 servings
Prep Time: 20 min | Cook Time: 0 min

Print Recipe

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 6 cups water
• 12 tablespoons ( 1 1/2 sticks) unsalted butter
• 2 teaspoons garlic salt
• 2 teaspoons onion salt
• 2 (8 oz.) packages cream cheese, cubed and softened or neufchatel for lower calories
  
• 2 cups milk or ff evaporated milk
  
• 1 (16 oz.) container ff sour cream
• 1 (15.3 oz.) package Hungry Jack® Mashed Potatoes
• Paprika
• Cooked bacon, chopped
• Chopped fresh parsley

Preparation Directions:

1. HEAT oven to 350°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepan. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2. STIR in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3. SPRINKLE with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley, if desired.
4. VARIATION
5. To make with Pet Evaporated Milk: Heat 7 1/2 cups water with butter, garlic salt and onion salt. Replace 2 cups milk with 1 (12 oz.) can Pet Evaporated Milk.
6. Before adding paprika and baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Sprinkle with paprika and bake as directed above.

Slow Cooker Potato Broccoli Soup

4 potatoes, peeled and
cubed
1 head broccoli, diced
1 onion, minced
7 cups milk ( I reconstitute non-fat dry milk-less expensive!)
2 tablespoons garlic powder
2 tablespoons minced fresh
chives
2 cups instant potato
flakes
1/4 cup dry bread crumbs

Combine the cubed potatoes, diced potatoes, broccoli,
onion, milk, garlic powder, and chives in a slow cooker; cover, and cook on
High for 4 hours. Stir the instant potato flakes and bread crumbs into the
soup. Reduce heat to Low and simmer another 30 minutes. Serve hot.

Meatballs in Potato Cups

This meal is just plain fun!!!

 From Pookies Surprise website.

Meatballs in Potato Cups

Yield: 4 Servings

POTATO CUPS--------------
2 cups mashed potatoes
1 Egg
MEATBALLS---------------
1/2 sm Onion; finely chopped
1 Stalk celery; finely chopped
2/3 lb lean core ground beef
1/2 c Quick oats
1/3 c Nonfat dry milk powder
1/2 ts Salt
1/4 ts Pepper


Combine potatoes and egg. Place 8 ice cream
scoopsful on a jelly roll pan sprayed w/Pam.

Combine meatball ingredients and shape into 8
balls. Place halfway into each pile of taters.
Bake at 350°. about 40 minutes until the potatoes
and meat are browned and cooked through.

Serve with fat free gravy from a jar if desired, it's low points.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

This dish is simple to make, but impressive enough you could serve it to company.





Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
(2) 1 packet dry Ranch Dressing Seasoning
(2) 10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.


Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves

SOURCE: Picky Plate