CHEESY MASHED POTATO BAKE RECIPES

Steps:

• Preheat oven to 350° F. Heat a large oven-safe skillet over medium heat. Add water and butter and prepare mashed potatoes as directed on package.
• Once mashed potatoes are ready, cover with 2/3 of the shredded cheese. Next, make 4-6 wells in the mashed potatoes for the eggs. Crack eggs into the wells and sprinkle with salt and pepper. Cover with remaining cheese.
• Place entire skillet in oven and bake until whites of eggs are just set but yolks are still slightly runny, about 12 to 15 minutes. Top with bacon and sprinkle with green onions. Serve.

Steps:

• Place potatoes and 1 tablespoon of the salt in a Dutch oven with water to cover by 1 inch. Bring to a boil over high, and cook until potatoes can be pierced easily with a knife, about 15 minutes. Remove from heat. Drain well, and return potatoes to Dutch oven. Mash potatoes with a potato ricer or potato masher until very smooth. Stir in egg yolks, 1 at a time. Stir in cream, butter, both cheeses, white pepper, and remaining 2 teaspoons salt until smooth. (Cheese may not melt completely.) Transfer mixture to a lightly greased 13- x 9-inch broiler-proof baking dish, and let cool to room temperature, about 1 hour. While potatoes are still soft, smooth top with an offset spatula or create a decorative pattern with a spoon, if desired. Cover with aluminum foil, and chill until ready to bake, up to 1 day ahead.
• Preheat oven to 350°F. Remove casserole from refrigerator while oven preheats. Bake, covered, until heated through, about 45 minutes. Uncover and bake 15 minutes. Increase oven temperature to broil on HIGH, and broil until topping is browned, 3 to 4 minutes.