5 LB MASHED POTATO RECIPE RECIPES

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MASHED POTATO STUFFED MEATLOAF RECIPE - BETTYCROCK…



Mashed Potato Stuffed Meatloaf Recipe - BettyCrock… image

A meat-and-potato lovers’ delight—tasty meatloaf stuffed with cheesy mashed potatoes!

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
1 cup water
1/2 cup milk
1 1/2 lb lean (at least 80%) ground beef
3/4 cup Progresso™ Italian style bread crumbs
1/2 cup ketchup
1/4 cup chopped green onions (4 medium)
2 eggs

Steps:

  • Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening. Make potatoes as directed on box except omit butter and use 1 cup water, 1/2 cup milk and Cheese Sauce pouch. Set aside.
  • In large bowl, mix Meatloaf ingredients until well blended. Firmly press half of beef mixture into pan. Spoon potatoes over beef mixture to within 1/4 inch of edges of pan. Spoon remaining beef mixture over potatoes; press gently.
  • Bake 60 to 65 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let loaf stand 10 minutes; remove from pan.

Nutrition Facts : Calories 380 , CarbohydrateContent 28 g, CholesterolContent 135 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 26 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 7 g, TransFatContent 1 g

BEST MASHED POTATOES RECIPE - HOW TO MAKE CREAMY MASHED



Best Mashed Potatoes Recipe - How to Make Creamy Mashed image

A little half and half makes these creamy mashed potatoes just right. Bonus: You can make this recipe ahead of time and simply warm when ready to serve.

Provided by Ree Drummond

Categories     Thanksgiving    comfort food    dinner    side dish    snack

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 6

5 lb. russet or Yukon Gold potatoes
3/4 c. butter
1 package (8 oz.) cream cheese, softened
1/2 c. (to 3/4 cups) half-and-half
1/2 tsp. (to 1 teaspoon) Lawry's Seasoned Salt
1/2 tsp. (to 1 teaspoon) black pepper

Steps:

  • Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
  • Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
  • Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
  • Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

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