Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Cut potatoes in half with skin on
Peel potatoes and boil for 30 minutes, until just tender.
Cool and grate into a greased 9x13 inch baking dish.
Heat oven to 350\u00b0.
Combine soup, sour cream, cheese, 1/2 cup melted butter and onion.
Gently blend into the potatoes.
Combine corn flakes and 2 tbsp melted butter. Sprinkle on top.
Bake for 30 minutes.
Preheat oven to 325% (165% C.).
Grease 9x13 casserole.
In a large bowl, whisk processed cheese, sour cream, mushroom soup, celery soup, water 1/2 of the margaine, salt and pepper.
Place potatoes in prepared dish, add soup mixture and mix well.
Mix crumbs with remaining melted margarine and sprinkle over top of potatoes.
Bake for 40-50 minutes or until crumbs are lightly browned and casserole is bubbling.
ind if reviewing :)*.
Boil potatoes with skin on and 1
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.
Place potatoes in prepared dish, add soup mixture and mix well.
Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.
Combine all ingredients and mix with:
6 cups diced cooked potatoes (Use 6-8 baked potatoes, or 2 lbs frozen diced potatoes).
Mix 2 cups bread crumbs (or crush corn flakes or potato chips) with another 1/2 cube melted butter. Sprinkle on top of potatoes and bake for 45 minutes at 350.
ell.
Add the diced potatoes to bowl and stir gently
Heat the potatoes and broth to a boil in a large pot.
Cover and cook over medium heat 15 minutes or until the potatoes are tender.
Drain and *reserve* cooking liquid.
Mash potatoes with 1/2 cup reserved cooking liquid/broth. Add more liquid if necessary for desired consistency.
Stir in chives or other herb of choice.
Season with white pepper.
Tip: save the remaining cooking liquid for another recipe.
Stir together margarine and soup.
Stir in sour cream, cheese and potatoes.
Spread evenly in a greased 13 x 9-inch casserole dish.
Bake in 350\u00b0 oven for 75 minutes.
Let stand 10 minutes. Serves 16.
ith a lid. Steam the potatoes until the water evaporates, about
eg Celsius.
Peel the potatoes and if large enough, slice
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
s mark 6; peel the potatoes and cut them into evenly
the water, and place the potatoes into the basket. Bring the
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
et aside.
Cook the potatoes in a large pot of
Boil potatoes in water about 20 minutes until fork-tender. Drain well. Return to pot. In saucepan beat milk and butter over low heat until butter melts. Stir in salt and pepper. Add to potatoes and mash with potato masher or mixer until smooth.
Cut the petite potatoes in halves. Set aside.