mins.
Serve with creamy mashed potato. Sprinkle with parsley to garnish
eat, and mix in the mashed potato flakes. Let stand two minutes
s prebaking, combine milk and mashed potatoes in a microwave-safe
Add powdered sugar to mashed potato until it becomes liquid. Keep adding powdered sugar until it is like dough.
Roll out into a sheet.
Spread with peanut butter.
Roll jelly roll style and cut. Chill.
Ready to eat.
esired doneness.
For the creamy mushrooms, heat butter and oil
eatloaf is cooking, make the mashed potatoes. Place potatoes in a
spoon creamy mushrooms over steak. Sprinkle with chives. Accompany with mashed potato and
To make the creamy mashed potatoes, place the potatoes in
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
Preparation:.
For every recipe version: Bring a large pot
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
Serve with green beans and creamy mashed potatoes, if desired.
Cook broccoli according to package.
Put undrained broccoli in blender.
In small saucepan, heat milk and butter (do not boil). Stir in potato flakes and onion. Add milk mixture to broccoli and process briefly.
Return to saucepan. Add broth and salt.
Simmer 10 minutes on low heat.
For thinner consistency, add a little more milk.
Makes 6 half cup servings.
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
large bowl. Rub in mashed potato with fingertips.
Stir in
Melt 1 tbsp butter in a deep pan and saute mushrooms. Add flour and curry powder then add stock and cream. Add chicken pieces, peas and carrots and simmer for 5-8 mins. Season.
To finish the mashed potatoes, beat 3 1/2 tbsp butter into prepared mashed potato and season with nutmeg and a little salt.
To finish, melt remaining butter in a small saucepan until it foams and turns slightly brown. Remove from heat immediately. Transfer chicken and mashed potatoes to a serving plate and drizzle brown butter over potatoes.
Preheat oven to 350\u00b0.
Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well.
Spoon half the mixture into 2-quart baking dish.
Sprinkle with 2/3 cup French fried onions and 1/2 cup cheese.
Top with remaining potato mixture.
Bake 30 minutes until hot.
Top with remaining potato mixture.
Bake 30 minutes until hot.
Top with remaining onions and cheese.
Bake 5 minutes until onions are golden.
Mix together the cheese sauce, drained and flaked tuna, corn, chives and salt and pepper.
Pour into a shallow baking dish (I use a round non stick cake pan).
Top with mashed potato.
Sprinkle with grated cheese.
Bake in a 180 degree oven for 30 minutes or until brown on top and bubbly.
ins.
Meanwhile, for the mashed potato topping, cook potatoes in boiling
Preheat the oven to 400\u00b0F. Bring the milk and 2/3 cup water to the boil and add a pinch of salt. Remove from the heat and stir in the instant mashed potato powder.
Cook the peas in boiling salted water for 5 mins. Drain and refresh with cold water.
Beat the eggs into the potato mixture and season with salt and black pepper. Stir in the peas and parsley.
Heat the oil in a Dutch oven and saute the shallots for 2 mins. Pour in the mixture and bake for 10 mins.
Cut into wedges and serve hot or cold, garnished with parsley.