Use only Betty Crocker Potato Buds. Make only 1 batch at
Make the Potato Buds for 12.
Add the cream cheese, chives, salt and pepper; mix with Potato Buds.
Add the eggs; beat into mixture.
Pour into buttered casserole and bake at 350\u00b0 for 30 minutes.
Bring first 5 ingredients just to a boil.
Remove from heat and stir in Potato Buds and cottage cheese.
Mix well and put into casserole dish.
Dot with butter and sprinkle with grated cheese and paprika.
Bake at 350\u00b0 for 45 minutes to 1 hour or until hot.
Heat water, milk, butter, salt, white pepper, sour cream and cream cheese to boiling in large saucepan.
Remove from heat. Stir in potato buds just until moistened.
Let stand about 30 seconds or until liquid is absorbed.
Whip with fork until fluffy.
Put potato mixture in 9 x 13 x 2-inch casserole dish.
Bake at 350\u00b0 for 30 minutes or put in crock pot, heat for 1 hour and serve from the crock pot.
Makes 18 to 20 servings.
Preheat oven to 400\u00b0.
In large bowl, combine all ingredients. Stir and then melt 1/4 cup margarine and add to Potato Buds mixture and stir well.
Beat 1 egg in large bowl and add 1 tablespoon water.
Dip chicken into egg mixture and then roll in Potato Buds mixture to coat chicken.
Coats about 3 pounds of chicken.
Bake in buttered baking dish for 50 to 60 minutes until golden brown.
Peel and slice eggplant.
Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
(The batter should be a little thinner than for fried cornbread.)
Dip eggplant slices in batter, making sure each side is completely covered.
Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
Fry until brown.
Mix Potato Buds according to directions on box.
Add sour cream, cream cheese and garlic powder.
Pour into greased baking bowl and place pats of butter or margarine on top.
Bake at 350\u00b0 for approximately 1 hour or until golden brown on edges.
Make recipe on instant Potato Buds box except short water by 1/4 cup for 12.
Add cream cheese, sour cream, Miracle Whip, egg and finely chopped onions and tops.
With mixer, mix until smooth. Spray casserole with Pam.
Fill with mixture; don't cover.
Bake at 350\u00b0 for 1/2 hour or longer if made ahead and refrigerated.
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.
Wash and clean chicken breasts. Cut in half and tenderize.
Melt butter in bowl.
In separate bowl mix potato flakes, parmesan cheese, salt and pepper.
Dip chicken in butter and roll in potato mixture.
Place on baking sheet. Drizzle a little butter on top.
Bake 375 for 30-35 minutes (or until golden brown).
Mix all ingredients and pout in refrigerator for 2 hours.
Put dough the size of a marble on ungreased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes.
Mix potatoes, basil, onions, salt and pepper.
Dip fish into egg; coat with potato mixture.
Heat oil in 10-inch skillet until hot.
Cook fish over medium heat until golden brown, 5 to 7 minutes on each side.
Heat oven to 425\u00b0.
Grease (9 x 1 1/4-inch) pie plate. Prepare mashed potatoes as directed on package for 4 servings except decrease water to 1 cup and omit milk.
Stir in egg, green onions and sour cream.
Press potato mixture against bottom and sides of pie plate.
Prick bottom and side with fork.
Bake 15 minutes.
Heat oven to 425\u00b0.
Melt margarine in a 13 x 9 x 2-inch pan. Mix potatoes, cheese, salt and pepper.
Dip chicken pieces in egg; roll in potato mixture.
Place skin side up in pan.
Bake uncovered for 50 minutes or until thickest pieces are done and coating is crisp.
Bake approximately 1 hour.
Makes 6 servings.
In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired ...
Brown ground turkey. Meanwhile, chop the vegetables. Drain fat off meat. Rinse very well. Break into small peices.
Spray glass casserole dish with nonstick spray. Mix potato mix according to directions (milk, boiling water, margerine, potatoes and cheese mix). Add vegetables and ground turkey.
Bake at 400 for 20 minutes. I covered mine for the first 15 minutes (but I had company so I was making a double batch). Add cheese in last 5 minutes, stir.
Let sit before serving for 5 minutes so sauce will thicken.
Heat oven to 350\u00b0.
Lightly mix ground beef, 1 1/4 cups mashed potato buds, the egg, salt, pepper, onion, catsup and milk. Spread mixture evenly in 9-inch pie plate.
Bake 35 to 40 minutes. Prepare mashed potato buds for 4 servings.
Pile mashed potatoes on baked meat loaf as for a meringue on a pie.
Sprinkle cheese over potatoes.
Bake 3 to 4 minutes longer or until cheese melts. Yields 4 to 5 servings.
Boil first 6 ingredients together until onion is transparent. Add potato buds, making a very stiff mashed potato mixture.
Add sour cream and cheese; combine well.
Pour into buttered casserole.
Bake 45 minutes at 350\u00b0.
Slice carrots, onion, celery, and potatoes.
Boil until tender. Cube ham and add to vegetables.
Add 1 can evaporated milk.
Slowly add Potato Buds to thicken.
Add butter, salt and pepper to taste.
Heat oven to 350\u00b0.
Mix meat, 1 1/3 cups of the Potato Buds (dry), egg, salt, pepper, onion, catsup and milk.
Spread in ungreased pie pan, 9 x 1 1/2-inches.
Bake uncovered 35 to 40 minutes.