Tear 1 piece of aluminum foil 1 1/2-foot long for each person. Slice potatoes \"scallop style\" on each foil. Add butter and thinly sliced onion to each. Add moderate salt, pepper and garlic salt to each. Fold tinfoil over potatoes to cover. Cook at 400\u00b0 for 1 hour. Open and serve in foil.
o 425\u00b0F Rub the potatoes with olive oil, sprinkle with
op out core.
Clean potatoes, no need to peel, but
egrees F.
2. Peel potatoes and put into a bowl
/2 the paprika in food processor and process until finely
ell. Stir together buttermilk and food color. Mix flour, cocoa and
00b0F.
Scrub the sweet potatoes clean. Pat dry and prick
br>Boil, steam or microwave potatoes until tender then drain. Mash
n a a blender or food processor until well pureed.
hop shallot.
In a food processor puree tarragon, chives, and
br>Thoroughly wash the russet potatoes to remove all surface dirt
Cover potatoes with cold water by 2
br>Slice potatoes wafer thin, using vegetable slicer or food processor. Drop
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
Cook potatoes in boiling salted water for
Boil potatoes over medium heat, uncovered for
tbsp water in a food processor and blend until smooth
on stick pan and fry potatoes in batches each time using
Scrub the potatoes, then place , unpeeled, in a