Say “goodbye” to ordinary mashed potatoes and “hello” to this Creamy Double-Mashed Potatoes dish. With a tasty mix of both sweet potatoes and red potatoes, this dish takes the word “flavorful” to another level!
With aromatic dishes bursting with flavorful spices and herbs, Indian Cuisine can be quite a treat! If you’re foreign to Indian cuisine, familiarize yourself with this superb recipe– try these simple Tandoori Chicken Kabobs for an exotic dinnertime dish. Serve these skewers over a bed of cooked basmati rice for a complete dining experience.
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. tandoori paste
1 lb. boneless skinless chicken breasts, cut into 12 pieces
Instructions
MIX cream cheese and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min. to marinate.
HEAT broiler. Remove chicken from marinade; reserve marinade. Thread chicken onto 4 skewers; brush with reserved marinade. Place on rack of broiler pan.
BROIL, 6 inches from heat, 8 to 10 min. or until chicken is done, turning after 5 min.
Start off your first course with a bowl of deliciously warm Spiced Apple-Butternut Squash Soup. If you haven’t tried the PHILADELPHIA Honey Nut Cream Cheese Spread, then this soup recipe is a great excuse to do so! Blended with Granny Smith apples and butternut squash, this seasonal soup is a pleasure you’ll savor on those chilly evenings!
2 Tbsp. butter or margarine
1 medium onion, chopped
1/8 tsp. ground nutmeg
6 cups chopped peeled butternut squash
2 medium Granny Smith apples, peeled, chopped
3 cans (14-1/2 oz. each) vegetable broth
1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread
Instructions
MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.
COOL soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.
When they come together as one, white potatoes and sweet potatoes make an excellent team! Taste the super duo in this Mashed Potato Layer Bake. Brilliant for family dinnertime get-togethers, this dish can be made ahead of time. Here’s how:
Make Ahead
Assemble casserole as directed. Do not add the cheese topping. Cover and refrigerate casserole and cheese topping separately up to 3 days. When ready to serve, uncover and bake casserole as directed, increasing baking time as needed until casserole is heated through. Top with remaining cheeses and continue as directed.
4 large white potatoes, peeled, chopped and cooked
2 large sweet potatoes, peeled, chopped and cooked
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, divided
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
1/4 tsp. each salt and black pepper
1/4 cup KRAFT Shredded or 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Shredded Cheddar Cheese, divided
Instructions
PREHEAT oven to 375°F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy.
STIR half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-qt. clear glass casserole. Repeat layers.
BAKE 15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.
Great for your casual dinnertime experience, or even special occasion dinner parties, these Garlic Mashed Potatoes are the perfect accompaniment for various dishes. Using four cloves of garlic, these potatoes are bold and delicious!
At first glance, you might think these Creamy Citrus-Chive Asparagus spears came from an exclusive 5-star bistro. Truth be told, this good-looking dish is made possible with PHILLY Cream Cheese, lemon zest, chicken broth and water. Not including the asparagus spears, that’s just four simple ingredients you can probably find in your kitchen already!
2 lb. fresh asparagus spears, trimmed
1 Tbsp. water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 tsp. lemon zest
Instructions
PLACE asparagus in microwaveable casserole. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
MEANWHILE, heat broth in small saucepan. Add cream cheese spread; cook until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in zest.
February is National Sweet Potato Month! Kick off the celebration by cooking this Oat-Topped Sweet Potato Crisp. Cranberries, apples, oats and pecans are just some of the fun ingredients in this sweet potato treat…yum!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (40 oz.) cut sweet potatoes, drained
3/4 cup packed brown sugar, divided
1/4 tsp. ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup flour
1/2 cup old-fashioned or quick-cooking oats, uncooked
1/3 cup cold butter or margarine
1/4 cup chopped PLANTERS Pecans
Instructions
HEAT oven to 350°F.
BEAT cream cheese, potatoes, 1/4 cup sugar and cinnamon with mixer until well blended. Spoon into 1-1/2-qt. casserole; top with apples and cranberries.
MIX flour, oats and remaining sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit layer in casserole.
Putting together a crowd-pleasing menu can be a challenging task, especially when you’re in charge of all the cooking! If you’re in tricky situation, try serving these Crowd-Pleasing Scalloped Potatoes. After all, “crowd-pleasing” is in their name! But don’t just take our word for it –taste these heavenly potatoes yourself.
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups fat-free reduced-sodium chicken broth
1 cup milk
10 slices OSCAR MAYER Bacon, cooked, crumbled and divided
4-1/2 lb. Yukon gold potatoes (about 12), cut into 1/4-inch-thick slices
1 onion, thinly sliced
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese
Instructions
HEAT oven to 400ºF.
COOK cream cheese spread, broth and milk in saucepan on medium heat until cream cheese is melted and mixture comes to boil, stirring constantly with whisk.
RESERVE 2 Tbsp. bacon. Layer half each of the potatoes, onions and remaining bacon in 13×9-inch baking dish; repeat layers. Add cream cheese sauce; cover.
BAKE 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering and topping with shredded cheese and reserved bacon the last 10 min.
Just because Thanksgiving flew by, it doesn’t mean you have to say goodbye to sweet potatoes! Pair these Twice-Baked Sweet Potatoes with your favorite meats and/or veggies for a special dinnertime treat. If you’re in a rush, follow these steps for a shortcut:
Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed. Wasn’t that easy?!
Relax and get warmed up with a bowl of Potato Leek Soup. Smoothly blended PHILLY Cream Cheese, russet potatoes, and leeks make for a sensational starter. Or if you’re looking for a quick bite, enjoy this soup with a simple salad.
For an easy cleanup try this handy tip!
How to Clean the Blender:
To quickly and easily clean your blender, fill the blender container half full with warm water. Add a few drops of liquid dish soap, and then cover tightly. Turn the blender on high speed for 30 sec. Most of the food residue will pour out with the water. Rinse the blender container well, and then re-check. If necessary, repeat the process or spot clean. Voila! Now you have a squeaky clean blender.
2 Tbsp. olive oil
4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. black pepper
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives
Instructions
HEAT oil in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil; simmer on medium-low 15 to 20 min. or until potatoes are tender. Cool 10 min.
ADD leek mixture, in batches, to blender; blend until pureed. Return to stockpot. Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly.
ADD milk; cook until heated through, stirring occasionally. Sprinkle with chives. Serve with PREMIUM Multigrain Saltine Crackers.
