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.
Place frozen potatoes in baking dish or pan. Bake 10 minutes at 400\u00b0. Brown hamburger.
Add broccoli, mushrooms and 1/2 can onion rings.
Mix together celery soup, milk and cheese. Add to hamburger. Bake at 400\u00b0 for 20 minutes.
Just before serving, top with rest of onion rings.
tick oil spray.
Layer frozen potatoes and cheese, making three layers
o 400 degrees.
Place frozen potatoes in microwave and cook on
ith a lid. Steam the potatoes until the water evaporates, about
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
nd season again. Bake the potatoes according to the package instructions
6 repeating until all potatoes are cooked. Check for
o baking sheets.
Spray potatoes generously with non-stick cooking
Grease a 1-quart casserole dish.
Cook frozen onion until tender.
Stir in soup and cream cheese cubes.
Cook, stirring constantly, until smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender.
Remove from oven and sprinkle with shredded cheese. Makes 5 servings.
Preheat oven to 400\u00b0.
Butter a 1-quart casserole dish.
In 1-quart saucepan, saute in butter over medium heat, the frozen Ore-Ida chopped onions and garlic until tender.
Stir in undiluted soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream cheese sauce, ending with a sauce layer.
Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.
Yield:
4 to 5 servings.
he olive oil.
Add frozen potatoes in a single layer. Cook
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
et aside.
Cook the potatoes in a large pot of
Place frozen potatoes and onions in 1 1/2-quart casserole. Cover and microwave on High 8 to 10 minutes.
In a small bowl soften cream cheese by microwaving 30 to 40 seconds.
Stir in soup.
Stir mixture into potatoes.
Cover casserole and microwave on High 6 to 8 minutes or until center is hot.
Stir once during cooking.
Top with shredded cheese and let stand 5 minutes.
Butter a 9 x 13-inch cake pan.
Spread frozen potatoes across pan.
Salt and pepper, if desired.
Chop onion and crumble on top next, then spread all the cheese over evenly.
Pour whipping cream over top.
Drizzle melted butter around.
Bake in a 350\u00b0 oven for 1 hour.
(Cover with foil first 1/2 hour or so, then remove foil and continue baking until cheese is melted and golden brown.) May be made ahead and frozen.
Pour frozen potatoes into a 1 1/2 or 2-quart casserole.
Heat soup and cream cheese together until smooth.
Stir in sour cream. Pour over potatoes.
Bake, uncovered, for 1 1/4 hours.
Sprinkle generously with grated Cheddar cheese and continue baking for 10 to 15 minutes or until cheese melts in 350\u00b0 oven.
Serves 6 to 8.
Preheat oven to 400\u00b0.
Grease a 1 qt. casserole dish.
In 1 qt. sauce pan over med heat, cook frozen onion until tender.
Stir in soup and cream cheese cubes; cook, stirring constantly till smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream sauce ending with a sauce layer.
Cover and bake 45 minutes, or until sauce is bubbly and potatoes are tender.
Remove from oven and sprinkle with shredded cheese.
Yield:
4-5 servings.
Preheat oven to 400\u00b0.
Grease a 1-quart casserole.
In saucepan, over medium heat, cook frozen onion until tender.
Stir in undiluted soup and cream cheese cubes. Cook, stirring constantly, until smooth and hot.
In casserole, alternately layer frozen potatoes and hot cream sauce, ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese.