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.
Preheat oven to 375 degrees F.
>Preheat the oven to 350 degrees F
he potato.
Peel the potatoes and cut into medium slices
Preheat the oven to 400 degrees F. Coat
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
e bottom of the dutch oven, enough to make 1/
Coat a glass baking dish with nonstick foil.
Dice potatoes in small cubes and place in dish.
Drizzle with oil. Mix with hands to coat potatoes lightly in oil.
Sprinkle contents of seasoning packet over potatoes and mix to coat.
Bake 45 minutes at 450 degrees F.
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.
Clean potatoes well and remove any bruised
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Preheat oven to 375 degrees.
Slice potatoes into 1\" cubes and place
Peel potatoes.
Cut into thin slices, but not all the way through.
Use handle of spoon to prevent knife from cutting all the way.
Put potatoes in baking dish and fan slightly.
Sprinkle with salt and drizzle with butter.
Sprinkle with herbs.
Bake at 425\u00b0 for about 50 minutes.
Remove from oven.
Sprinkle with cheeses. Bake another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside.
Check with fork.
Arrange slices of potatoes in flat casserole.
No need to butter dish.
Salt and pepper to taste.
Pour cream over potatoes, so they are completely covered.
Cover casserole with foil and bake in moderate oven 45 minutes.
Uncover and continue baking for 15 minutes or until potatoes are slightly brown and tender.
Butter a
square or rectangular glass baking dish.
Peel potatoes and cut crosswise in thin slices.
Arrange overlapping slices in rows
in
baking dish.
Pour butter over potatoes and sprinkle with salt
and
pepper.
Bake, uncovered, in 500\u00b0 oven until potatoes are tender, about 20 to 30 minutes.
Remove from oven and sprinkle
with
cheese and bacon bits.
Return to oven until cheese is melted (about 5 minutes).
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth.
When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes.
2.Grind coarsely in a mixer and keep aside.
3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute.
4.Add the potatoes and salt and toss well.
5.Serve hot.
Preheat oven to 400 F, Spray a
In a
Dutch
oven,
layer
sliced
potatoes,
cream
of mushroom soup,
Cheddar
cheese soup, small pats of butter and sliced onions.
Add
about
1/2 can of beer for liquid.
Check occasionally for moisture.
Leave some headspace so it doesn't overflow.
You can cook this at 325\u00b0 in the oven or with coals from the campfire.
Cook until potatoes are tender.