Best 6 Creamy Beef Potatoes Recipes

CHEESY BEEF & POTATOES CASSEROLE

Steps:

• Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
• Brown ground beef and onion; drain
• Mix the soup, garlic powder, pepper, stock and cream in a bowl
• Layer half of the potatoes in the bottom of the prepared baking dish.
• Pour half the soup mixture over the potatoes.
• Top with half the ground beef mixture
• Sprinkle half of the cheese on top
• Repeat with second layer.
• Cover with aluminum foil and place in pre-heated oven.
• Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
• Remove from the oven and let casserole stand for about 10 minutes.
• Slice it lasagna style and serve.
• SLOW COOKER DIRECTIONS
• Brown ground beef & onions as in main recipe; drain.
• Layer as in main recipe, but in a large slow cooker.
• Omit covering with foil as it will be covered with the cooker's cover
• Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.

CHEESY GROUND BEEF AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

CREAMY BEEF AND POTATOES

Steps:

• Dice the potatoes into small cubes, cut the carrots into thin slices, and mince 3 cloves of garlic. Set to the side. * The smaller the cube and slice size, the faster the potatoes and carrots will cook.
• Using a large and deep pan or cast-iron skillet, brown the ground beef over medium heat until it is no longer pink. Season to preferred taste. Drain the grease from the pan and transfer the ground beef to a bowl or plate until ready for use.
• Once the grease has been removed and the ground beef set aside, heat the olive oil and butter in the same pan over medium-high heat. Add in the onions and then garlic. Cook until softened and fragrant. Next add in the potatoes, carrots, peppers, onion, cooked ground beef, and only 2 teaspoons of Worcestershire sauce. Add 2 tablespoons of butter, then sprinkle with salt and pepper.
• Taste test and add the remaining 2 teaspoons of Worcestershire sauce, if needed, to increase the flavor. Pour in beef broth. Keep the potatoes and carrots covered with the liquid to soften quickly.
• Reduce the heat to simmer and cook uncovered for about 10 to 15 minutes, or until the carrots and potatoes are soft and tender but not squishy or mashable.
• Remove from heat. Stir in the sour cream, cream cheese, and 2 cups of shredded cheese until melted. Top the dish with the remaining ½ cup of shredded cheese and serve.

SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES

Steps:

• Preheat oven to 400°.
• Combine the beef stock and water in a saucepan; bring to a simmer.
• Place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender.
• Remove beef from cooking liquid; cover and keep warm.
• Strain cooking liquid through a sieve into a bowl.
• Place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top).
• Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
• Bring liquid to a boil; reduce to simmer.
• Cook 20 minutes or until reduced to 1 cup.
• Remove from heat and stir in thyme, salt, and pepper.
• To make the potatoes: put the potatoes in a saucepan; cover with water.
• Bring to a boil; lower heat and cook 12 minutes or until very tender.
• Drain; return potatoes to pan.
• Add in milk and next 3 ingredients.
• Mash with a potato masher to desired consistency.
• Cook 2 minutes or until heated through.
• Serve with beef.
• Serve sauce over beef; garnish with thyme.

CREAMY BEEF AND POTATOES (SLOW-COOKER)

Steps:

• Placed browned beef into a slow cooker; add potatoes, carrots and onion. Stir together remaining ingredients; our over top. Cover and cook on low for 7 to 8 hours.

CREAMY BEEF AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, melt 2 tablespoons of the butter and oil.
• Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
• Add zucchini, salt and pepper.
• Cook until the zucchini is tender.
• Spoon the vegetable mixture into a 13 x 9 inch baking dish.
• Set aside.
• In a skillet, cook the onion with the Italian seasoning until the onion is tender.
• Add ground beef, cook and stir until the beef loses its pink colour.
• Stir in the tomato sauce and 1/2 cup of milk.
• Spoon the meat mixture over the vegetable layer in the dish.
• Melt the remaining butter, stir in the flour and cook for 1 minute.
• Gradually whisk in the remaining milk.
• Cook and stir until the sauce comes to a boil and thickens.
• Stir in the cheese.
• Pour the sauce over the meat layer.
• Bake for 20 to 25 minutes or until golden brown.
• Let stand for 10 minutes before serving.