Let your leftover mashed potatoes cool,then roll into
Cook bacon, and set aside to crumble.
In a large saucepan, cook onion in butter or dripping until softened.
Add chopped mushrooms and cook until tender and onion is golden.
Add chicken broth, salt, pepper, and paprika, stirring to mix.
Blend in mashed potatoes, stirring until lumps are gone.
Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
heese with the potato (crushed as above, or leftover mashed potato).
Cover the
Melt butter. Add onion and ham.
Saute until onion is tender and golden.
Add cream of mushroom soup and milk.
Stir until blended.
Add mashed potatoes and cook until hot.
May add extra milk for your own consistency.
0 more minutes.
Add mashed potatoes stirring in till creamy
Dice up the potatoes and the onions.
Cook in a quart of water until done.
Then add 1/2 gallon of milk, then the parsley flakes and Cheez Whiz.
Salt and pepper to taste.
You may add leftover mashed potatoes if you have them.
Stir well for about 15 minutes.
Cook potatoes in boiling water, covered, for 15 minutes, or until tender; drain.
Saute onion in margarine in a Dutch oven until tender.
Stir in the next 5 ingredients.
Cook over low heat, stirring occasionally, until hot.
Remove from heat.
Stir leftover mashed potatoes and diced potatoes and serve.
Garnish as desired.
Melt butter over medium-low heat in a pot large enough to hold the soup.
Add the minced onions and saute for a 3-4 minutes until the onions are soft and translucent.
Add the remaining ingredients and simmer for about 10 minutes stirring occasionally.
The soup will keep for a day or two in the fridge.
Heat milk in a large saucepan over medium heat. Stir mashed potatoes into the warm milk until the mixture is smooth, adding more milk as needed to make it smooth; add ham and stir. Cook the mixture until the ham cubes are hot in the middle, 5 to 10 minutes; season with salt and pepper and top with Cheddar cheese.
Place the mashed potatoes in a mixing bowl and beat briefly until smooth.
Beat in the mayonnaise; blend thoroughly.
Add the remaining ingredients and mix until completely blended.
You can do the mixing with an electric mixer, set at low.
Serve at room temperature.
Heat oil in pot on medium. Add onion and cook onions until glassy.
Stir in milk.
Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
Mix in cheese and serve.
Beat all ingredients together.
Heat some oil in a skillet - aim for one which will allow your potato mix to fill it about 1-2\" deep. Tip your mash mix in and level it out.
Cook on medium heat until you can see from lifting the sides a bit that it's fairly brown underneath.
Stick your skillet under a hot grill until the top of your, hmm, let's call it a pie, is lightly browned.
Loosen the pie in the skillet, and tip it onto a plate. Eat! Goes nicely with some cherry tomatoes on the side.
To leftover mashed potatoes, add chopped onions.
Form into balls.
Roll in melted butter and then in crushed corn flakes. Heat thoroughly in oven.
Place the potato cubes, celery, and onion into
Mix cold mashed potato with the beaten egg yolk.
Mix in salt and pepper to taste.
Shape mixture into 1 inch balls.
Place the balls in a greased baking dish.
Make a depression on the top of each, putting a little bit of butter in each depression.
You do not have to use the whole stick of butter.
Brown in a 400\u00b0F oven for 15 to 20 minutes.
nd water. Add cornstarch and mashed potato flakes. Season with salt, pepper
To the leftover mashed potatoes, add some milk and a dash of horseradish.
Add some table mustard and a few fried bacon chips. Whip it up.
Spread a layer in the bottom of a greased casserole and grate some cheese over it.
Add the rest of the mashed potatoes over that and top with more grated cheese.
Bake it in the oven with a piece of foil over it until the potatoes are hot. Remove foil and let the cheese brown a bit.
Place ingredients in a large bowl and toss,shake, and stir to mix well.
Place in a suitable mix container (or containers).
You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl.
To make soup (to put on a card):
Place 1/2 cup Potato Soup Mix into a mug or bowl.
Add 1 cup boiling water. Stir well.
Let stand 3 minutes until thickened.
Cut bacon into small pieces and fry, spoon bacon into a bowl and reserve 3-4 tablespoons of grease.
In a large pan add onion, patatoes, carrot, and celery.
Just barely cover veggietables with water and simmer until tender.
Add bacon, grease, cr of potato soup, milk, cheese and wild rice.
Heat.
Salt to your taste.
Serve.
Boil potatoes, carrots, celery and onions. Cook until tender. Add evaporated skim milk, butter-flavored seasoning, salt, pepper and chives. Simmer 5 minutes. Stir in mashed potato mix. Add Canadian bacon and simmer 30 minutes. You may add more liquid if you prefer. Makes 6 to 8 servings.