Make recipe on instant Potato Buds box except short water by 1/4 cup for 12.
Add cream cheese, sour cream, Miracle Whip, egg and finely chopped onions and tops.
With mixer, mix until smooth. Spray casserole with Pam.
Fill with mixture; don't cover.
Bake at 350\u00b0 for 1/2 hour or longer if made ahead and refrigerated.
Make the Potato Buds for 12.
Add the cream cheese, chives, salt and pepper; mix with Potato Buds.
Add the eggs; beat into mixture.
Pour into buttered casserole and bake at 350\u00b0 for 30 minutes.
Heat oven to 350\u00b0.
Lightly mix ground beef, 1 1/4 cups mashed potato buds, the egg, salt, pepper, onion, catsup and milk. Spread mixture evenly in 9-inch pie plate.
Bake 35 to 40 minutes. Prepare mashed potato buds for 4 servings.
Pile mashed potatoes on baked meat loaf as for a meringue on a pie.
Sprinkle cheese over potatoes.
Bake 3 to 4 minutes longer or until cheese melts. Yields 4 to 5 servings.
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.
Slice carrots, onion, celery, and potatoes.
Boil until tender. Cube ham and add to vegetables.
Add 1 can evaporated milk.
Slowly add Potato Buds to thicken.
Add butter, salt and pepper to taste.
Heat water, milk, butter, salt, white pepper, sour cream and cream cheese to boiling in large saucepan.
Remove from heat. Stir in potato buds just until moistened.
Let stand about 30 seconds or until liquid is absorbed.
Whip with fork until fluffy.
Put potato mixture in 9 x 13 x 2-inch casserole dish.
Bake at 350\u00b0 for 30 minutes or put in crock pot, heat for 1 hour and serve from the crock pot.
Makes 18 to 20 servings.
Heat oven to 400\u00b0.
Mix Potato Buds and hot water; let stand until water is absorbed.
Mix flour, sugar, baking powder and salt; stir into potato mixture.
Stir in milk.
Turn onto well floured surface.
Pat dough to 1/2-inch thickness.
Cut with 2-inch biscuit cutter.
Place onto ungreased cookie sheet.
Bake until golden brown.
Makes 16 biscuits.
Bring first 5 ingredients just to a boil.
Remove from heat and stir in Potato Buds and cottage cheese.
Mix well and put into casserole dish.
Dot with butter and sprinkle with grated cheese and paprika.
Bake at 350\u00b0 for 45 minutes to 1 hour or until hot.
Heat oven to 350\u00b0.
Mix meat, 1 1/3 cups of the Potato Buds (dry), egg, salt, pepper, onion, catsup and milk.
Spread in ungreased pie pan, 9 x 1 1/2-inches.
Bake uncovered 35 to 40 minutes.
In saucepan, heat to scalding butter, onion, salt, pepper, and milk.
Stir in potato buds; continue cooking until smooth, stirring constantly (soup should be consistency of heavy cream) pour into dishes.
Garnish with paprika and parsley.
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.
Melt butter in hot water; add Potato Buds and mix.
Stir in egg.
Add sifted salt, baking powder and flour.
Knead until smooth.
Form into rope strips.
On floured board, cut into 1-inch pieces.
Make a finger indentation with finger and ready to cook or place on waxed-lined cookie sheet to freeze.
When frozen well, bag in plastic bags.
They keep well until ready to use.
Heat oven to 350\u00b0.
Lightly mix hamburger, 1 1/3 cups dry Potato Buds or flakes, egg, salt, pepper, onion, catsup and milk. Spread in 9-inch pie pan.
Bake 35 to 40 minutes.
Heat butter, onion, celery salt, salt and pepper, and milk to scalding. Stir in potato buds. Continue cooking until smooth, stirring constantly. (Soup should be consistency of heavy cream.) If desired, garnish each serving with paprika and parsley. Makes 4 1-cup servings.
Add water, pepper and beef flavor to stockpot.
Bring to boil. Turn heat down to low.
Stir in potato buds.
Cover and let stand 1 minute.
Add Beau Monde, cumin and butter.
Cover and simmer for 10 minutes.
Stir in Cheddar cheese soup.
Cover and allow to return to simmer.
Dissolve arrowroot in 1 cup of warm light cream.
Stir into soup.
Gradually add remainder of light cream and sour cream. Cover and heat thoroughly.
Do not boil.
Makes about 10 quarts.
Prepare Potato Buds as directed on package for 4 servings. Stir in eggs, pickle relish, onion, pimiento and vinegar; chill.
Saute butter and onions on low for 10 to 15 minutes in skillet; don't brown.
Add flour to onions and butter, cook 4 to 5 minutes; don't brown.
Mix chicken stock with Potato Buds; use a whip and blend until smooth.
Add stock mixture to roux; mix slowly, using whip.
Cook for 15 to 20 minutes.
Whip in half and half and cook for 10 more minutes.
Do not boil.
Season with broiler spice, basil and Tabasco.
Add 4 cups diced, cooked potatoes.
Prepare Potato Buds according to package directions, using water, milk, 2 to 3 tablespoons butter and 1 teaspoon salt. Add cream cheese, sour cream, soup, 1/2 teaspoon salt, onion salt, pepper and 2 tablespoons butter. Place in buttered baking dish. At this point, potatoes can be refrigerated several days or frozen until needed. Thaw frozen potatoes in microwave or refrigerator.
rizzle the mixture over the potato salad and stir in lightly
PUT the potato flakes or buds in a medium-size bowl