br>Whisk together mashed sweet potatoes, orange juice, and vanilla extract
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.
Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
Bake at 450 for 25 minutes.
Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Peel, slice, then boil potatoes.
Drain.
In 9 x 13 baking dish, lay half of potatoes in dish; sprinkle with shredded cheese to cover lightly, then sprinkle lightly with salt and pepper, then pour remaining potatoes.
Pour entire jar of Ragu cheese sauce, then another layer of shredded cheese and the 1 1/2 cups milk. Sprinkle salt and pepper to taste.
Bake in 350\u00b0 oven approximately 20 to 25 minutes.
Serve hot and enjoy.
et aside.
Cook the potatoes in a large pot of
alt to taste and boil potatoes for 5 minutes only.
Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese and season to taste with salt and pepper and dot with butter.
Repeat layers of bacon, onions, potatoes and cheese and dot with the butter.
Cover with remaining foil.
Cover the cooker and cook on low for 10 to 12 hours.
ALTERNATIVE - can be cooked in the oven - 200C for an hour, covered.
ith a lid. Steam the potatoes until the water evaporates, about
br>Fold the sliced potatoes into the cheese mixture.
Spread the
wash and peel potatoes.
cut in half and cook until almost soft.
shred potatoes coarsely.
in saucepan over low heat, combine cheese and 1/4 cup butter.
stir until almost melted.
remove from heat and blend in sour cream, or milk, onion and seasonings.
fold into potatoes and turn into a greased 2 quart casserole dish.
dot with butter and sprinkle with paprika.
bake for 30 minutes or until heated thoroughly in a 350 degree oven.
Preheat oven to 350 degrees.
In a large bowl combine potatoes, cubed goat cheese and bacon and stir to mix.
Salt and pepper to taste.
Pour mixture into a small casserole dish and bake for 20-25 minutes.
Meanwhile, combine sour cream, lemon juice, sundried tomatoes and garlic in a small bowl and stir.
Serve potatoes with a dollop of sour cream and top with green onions.
Microwave or boil the unpeeled potatoes until tender; drain.
Cook
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Feel free to use instant potatoes in this recipe, no one will know.
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth.
When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
Combine the cheese, potatoes and celery.
Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
lace the bacon, onion, and cheese in the bottom if the
br>To Make The Cream Cheese Filling: In the bowl of