Ranch Mashed Potatoes and Cauliflower, Mustard Mashed Potatoes, Artichoke Mashed Potatoes, Cream Cheese and Onion Mashed Potato Casserole

Ranch Mashed Potatoes and Cauliflower

  • 1 lb. potatoes
  • 1 cup cauliflower florets
  • ¼ cup Ranch Dressing
  • salt & pepper to taste

Cut the cauliflower florets into bite-size pieces. Peel the potatoes and cut them into chunks. Fill a saucepan with enough salted water to cover the cauliflower florets and potatoes. Bring this to a boil over medium-high heat. Reduce heat, cover pan, and simmer for 20 minutes or until vegetables are tender. Drain the vegetables and reserve a little of the water. Return the vegetables to the pot or a mixing bowl and add the ranch dressing and salt and pepper. Mash the vegetables until they are light and fluffy. If more liquid is needed, add a little of the reserved water.

Mustard Mashed Potatoes

  • 5 red potatoes
  • 2 Tbsp. butter or margarine
  • ¼ cup milk
  • ¼ cup whole grain mustard
  • Salt & pepper to taste

Scrub the potatoes and cut them in half. Place the potatoes in a saucepan and cover with salted water. Bring water to a boil over medium-high heat. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Drain the potatoes and place them in a large mixing bowl. Mash the potatoes with the butter or margarine and milk and season with the salt and pepper. Using an electric mixer on medium speed, whip the potatoes until smooth. If potatoes are too dry, add more milk. Beat in the mustard and serve.

Artichoke Mashed Potatoes

  • 4 large baking potatoes
  • ½ cup hot milk
  • ¼ cup softened butter or margarine
  • 1 teas. minced garlic
  • 1 15 oz. can artichoke hearts in water, drained
  • salt & pepper to taste

Peel and quarter the potatoes. Place the potatoes in a pot and cover them with salted water. Bring the pot to a boil over high heat. Reduce the heat, cover the pan and cook the potatoes for about 20 minutes. Drain. Puree the artichokes, garlic and milk until smooth. Place the drained potatoes in a mixing bowl and mash. Add in the pureed artichoke mixture and the softened butter and mash and stir until the butter has melted and the potatoes are smooth. Stir in the salt and pepper.

Cream Cheese and Onion Mashed Potato Casserole

  • 1 8 oz. package cream cheese, softened
  • 4 potatoes
  • 1 small onion, finely chopped
  • 2 beaten eggs
  • ½ 6 oz. can French-fried onion rings, crushed
  • salt & pepper to taste
  • 1 Tbsp. flour Peel and chop the potatoes.

Place potatoes in a saucepan over medium-high heat and cover the potatoes with salted water. Bring water to a boil, cover pan, reduce heat and simmer until potatoes are tender, but still firm, about 15 minutes. Drain potatoes and mash. Preheat oven to 300 degrees F. Spray a 1 ½ quart casserole dish with cooking spray and set aside. In a large mixing bowl combine the mashed potatoes, cream cheese, chopped onion, flour and salt and pepper. Beat this mixture with an electric mixer on medium speed for a few minutes. Spoon the mashed potato mixture into the prepared casserole dish. Top the casserole with the crushed fried onions. Bake in preheated oven for 30-35 minutes.