Place quartered potatoes in a bowl.
In a seperate small bowl, mix together garlic, olive oil, mustard, vinegar, salt, pepper and sugar. Pour this over potatoes and toss to coat.
Place potatoes in a baking dish and bake at 450 for about 45-50 minutes or until desired tenderness.
Or, roast on foil on the grill.
Put the potatoes in a large pot of
baking dish.
Add potatoes, remaining lemon juice, lemon slices
In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender.
Toss with olive oil and sage and season with salt and pepper.
Bring potatoes to a boil in a large pot, then reduce heat and simmer until done.
Drain and place on low heat for a couple minutes to remove excess moisture.
Add milk, butter, sour cream and chives.
Mash and add salt and pepper to taste.
Clean and dice red skin potatoes into 2\" pieces (do not
Mix creamer, flour, salt, paprika, garlic powder, pepper and onion.
Put
1
cup
potatoes in 2-quart casserole.
Cover with 1/3
of
the nondairy creamer mixture and dot with 1/3 of the butter.
Repeat.
Pour
boiling water over potatoes.
Bake at 350\u00b0 for 1 to 1 1/2 hours until potatoes are tender.
In a small bowl, combine creamer and water until smooth.
Peel and slice potatoes.
Combine cream, flour, salt, pepper, paprika, garlic powder and onion.
Layer potatoes, creamer mix and butter alternately in casserole dish.
Pour boiling water over potatoes.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
In a 1 1/2-quart size mixing bowl, dissolve water, Butter Buds and creamer; add potatoes.
Using an electric hand mixer, mix on whip speed until fluffy.
In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
Return potatoes to saucepan; mash. Stir in remaining ingredients.
More great recipes and their nutritional information can be found at Becel.ca.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow
Basic Creamer:
Combine the sugar and
Boil potatoes over medium heat, uncovered for
In a small bowl, place the creamer and drizzle the vanila over top, whisking it in as you go.
Add sugar or splenda and mix thoroughly.
Store in a jar with a tight fitting lid.
Add 2 tsp of this to your coffe cup.
Mix all dry ingredients together.
Place 1 cup potatoes in casserole
dish.
Then add 1/3 part of the dry mixture and 1/3
of the
butter.
Repeat
this
3
times.
Then
pour the boiling water
over
the potatoes and stir a couple of times. Bake at 350\u00b0 for 1 1/2 hours.
00 degrees F. Bake the potatoes for 1 hour. Let the
o 425\u00b0F Rub the potatoes with olive oil, sprinkle with
bout 50 minutes or until potatoes are golden and tender. Meanwhile
Peel and quarter the potatoes, then wash them thoroughly.