Five Delicious Mashed Potato Bakes

Come on.  Who doesn't love mashed potatoes?  I know that when I make them at home for a weeknight dinner, I make them skinny...low fat milk, low fat butter etc.  But these five recipes are not for the faint of heart.  Slather um on and lather um up....all for your guests and a great taste.

Basic Buttermilk Mashed Potatoes:
Makes 6-8 servings

Peel 4 lb. baking potatoes; cut into 2 inch pieces.  Bring potatoes, 2 tsp salt, and water to cover to a boil in a large Dutch oven; boil 20 minutes or until tender.  Drain.  Return potatoes to the Dutch oven, reduce heat to low, and cook, stirring occasionally, 3-5 minutes or until potatoes are dry.  Mash potatoes to desired consistency.  Stir in 3/4 cup warm buttermilk, 1/2 cup warm milk, 1/4 cup melted butter, 1/2 tsp  pepper, and 1 tsp salt, stirring just until blended.

For these combos, prepare buttermilk mashed potatoes as directed but increase the buttermilk to 1 1/4 cup. Stir in one of the tasty combos below and then spoon the mixture into a lightly greased 1 1/2 quart baking dish or 8/10 oz ramekins.  Bake at 350 degrees for 35 min.

Smoky Sweet Potato:

1 cup mashed baked sweet potatoes and 1 1/2 Tbsp chopped canned chipotle peppers in adobo sauce.

Creamy Spinach:

1 (5 oz) package fresh baby spinach, cooked until wilted: 1 (5 1/2 oz) package buttery garlic and herb spreadable cheese; and 1/4 cup chopped toasted pecans.

Caramelized onions:

1 1/4 cup freshly grated Gruyere cheese, 1 cup chopped caramelized onions, and 2 Tbsp chopped fresh parsley.

Bacon and blue:

1 (4oz) wedge blue cheese, crumbles, and 8 cooked and crumbles bacon slices.

Tasty Tex Mex:

1 (4.5 oz) can chopped green chilies, 1 1/4 cups (5oz) shredded pepper jack cheese, and 1/2 cup finely chopped chorizo sausage.