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.
Boil first 6 ingredients together until onion is transparent. Add potato buds, making a very stiff mashed potato mixture.
Add sour cream and cheese; combine well.
Pour into buttered casserole.
Bake 45 minutes at 350\u00b0.
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.
Prepare Betty Crocker mashed Potato Buds for 8 servings, except decrease salt to 1/2 teaspoon and add 1/2 teaspoon garlic salt.
Stir parsley and cheese into potatoes.
Put into 1 1/2-quart casserole.
Mix remaining ingredients and sprinkle over potatoes.
Bake at 325\u00b0 for 20 minutes.
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.
.
Spread mashed potatoes evenly on bottom of casserole dish.
Preheat the oven to 375\u00b0F. Dust veal lightly with flour.
Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook veal in batches, 5 mins, until browned. Remove from pan.
Heat remaining oil in same pan. Cook pancetta, garlic and sage 2 mins, until fragrant. Return veal to pan with wine and stock. Bring to a boil; cover.
Bake 1 hour. Add mushrooms; bake further 30 mins, until veal is tender.
Meanwhile, for the gremolata, combine all ingredients in a small bowl. Sprinkle over veal casserole. Serve with mashed potato.
egrees. Butter a 9 inch casserole dish (2 1/2 quarts
Preheat oven to 375\u00b0F.
In skillet, brown the ground beef and saute with onion.
Drain beef.
Stir in tomato sauce, salt, pepper, and celery salt.
Pour mixture into a 1.5 quart (8x10) dish.
Spread mashed potatoes over the beef mixture.
Sprinkle top with cheese.
Bake at 375\u00b0F for 30-35 minutes.
In ungreased 9 x 13-inch baking dish, blend potato flakes with sour cream and 1/2 cup water.
Mixture should be crumbly.
If not, add more potato flakes.
Pat firmly into bottom of pan.
Brown beef (with onion if using fresh); add to meat the second 1/2 cup water and remaining ingredients, except cheese.
Spoon beef mixture over potatoes.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 to 30 minutes.
This recipe is easily doubled.
Serves 6.
Saute med potato and carrot in bacon grease
50\u00b0F.
Place the mashed potato and swede into a large
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.
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.
To the mashed potatoes, add the remaining ingredients.
Mix well.
Bake at 350\u00b0 for 45 minutes.
This recipe can be assembled the night before and baked the day of.
If the dish has been refrigerated, remove about 1 hour before baking.
Serves 10 to 14.
Grease 8 x 8-inch pan with oleo, use largest recipe on back of the instant potatoes and prepare potatoes as directed.
Top with sour cream after potatoes have cooled.
Top with bacon and the green onions, cover with Cheddar cheese.
Bake, uncovered, at 325\u00b0 or 350\u00b0, approximately 30 minutes, until bubbly and cheese is melted.
large bowl. Rub in mashed potato with fingertips.
Stir in
eatloaf is cooking, make the mashed potatoes. Place potatoes in a