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.
ilk then stir in the instant mashed potato powder. Continue to cook until
A skewer inserted into a potato should easily pierce the center
eat, and mix in the mashed potato flakes. Let stand two minutes
reamy foam. Stir in the instant mashed potato flakes, and mix well.
he heat. Mix in the instant mashed potato flakes until smooth. Leave to
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.
ith the sauce. Stir the instant mashed potato flakes into the reserved water
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.
eef, 1 1/3 cups instant mashed potato flakes, 1 cup milk, egg
nion to rolling boil; add potato flakes and set aside.
Preheat oven to 350 degrees F (175 degrees C). Grease one 2 1/2 quart casserole dish.
Blend together milk, cream cheese, onion dip and eggs.
In a saucepan over medium heat, combine water, margarine and salt. Bring to a boil and add instant potato mix; mix well. Add cream cheese mixture, mix well and pour into prepared dish.
Dot the top with margarine and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes, add sour cream, and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
Bake until cheese is melted and bubbling, 15 to 20 minutes.
(200 degrees C). Prepare instant mashed potatoes according to package directions
In a saucepan, saute the green onion & garlic in butter over medium low heat.
Add milk, salt, pepper and instant potato flakes.
Heat to almost boiling, stirring constantly.
Remove from heat.
Garnish with shredded cheese.
Place the potato cubes, celery, and onion into
Prepare instant mashed potato as label directs. Preheat oven to 350\u00b0.
Add Parmesan to potatoes and eggs.
Beat until well blended.
Spoon potatoes into 1 1/2-quart casserole dish. Sprinkle with Cheddar cheese.
Bake slightly puffed and golden. Makes 6 or 7 servings.
Prepare instant mashed potato mix as per directions on box. Add peas, cheese and onion powder.
Mix ingredients together. Open crescent roll. Place spoonful of mixture in center of opened crescent roll.
Fold in the corners to create a \"bundle.\"
Place on cookie sheet and bake until golden brown at 375\u00b0.
nd water. Add cornstarch and mashed potato flakes. Season with salt, pepper
Prepare instant mashed potatoes (serving for 12) as on box. Blend in rest of ingredients.
Top with grated Cheddar cheese. Bake at 350\u00b0 for 20 minutes.