ake the mashed sweet potatoes, boil, steam or microwave sweet potatoes and potatoes, together
Cook potatoes until done. Drain water. Add butter, milk, salt, and pepper. Mash ingredients. Stir in cheese.
rill.
Dice up the red potatoes and place on heavy duty
o 400 degrees.
Slice red potatoes so they are about an
Cook potatoes with skin until well done. Drain and mash. Saut onion and butter in microwave. Layer potatoes, onion, sour cream and cheese. Save some cheese for top.
Combine potatoes and garlic in a large saucepan and pour in enough water to cover; set pan over high heat and bring to a boil.
Reduce heat slightly and boil until potatoes are fork tender, about 8 minutes; drain water from saucepan.
Add sour cream, milk and chives to pan; mix until combined.
Mash mixture with a potato masher until smooth (or leave some lumps if desired).
Season to taste with salt and pepper.
Yields about 1/2 cup per serving.
Place potatoes in 3-quart saucepan; add enough water (salted if desired) to cover. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender; drain. Shake potatoes in saucepan over low heat to dry.
Add butter, buttermilk, cheese, salt and pepper to potatoes. Lightly mash with fork or back of spoon keeping some larger pieces of potatoes.
Place potatoes and garlic in a large pot and cover with water.
Bring to a boil then cover and reduce heat.
Simmer for 20-25 minutes or until the potatoes are tender.
Drain well, then return potatoes to the pot.
Add the butter, milk and salt and mash well. Stir in Parmesan cheese.
Bring water to a boil in a large stockpot. Add the potatoes, 2 teaspoons of salt, and pepper and leave to a roiling boil for approximately 25 minutes or until fork tender. Strain the potatoes, reserving 1 cup of the liquid.
Return potatoes to the stockpot and mash lightly with a potato masher adding the reserved liquid, milk, remaining 1 teaspoons of salt, black pepper, and garlic powder. Stir to combine-being careful not to over-mash. At the last, fold in the melted butter and serve immediately.
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Cook potatoes in salted water until tender about 20 minutes.
Drain and dry in 350\u00b0F oven for 10 minutes.
Meanwhile, separate and peel garlic cloves.
Simmer garlic cloves with cream, milk and butter for 30 minutes until garlic is soft.
Using a blender, puree potatoes and garlic cream mixture.
Season to taste with salt and pepper.
Thin with more cream if necessary.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat;cover and cook for 15-20 minutes or until tender. Drain.
In a large mixing bowl,mash the potatoes. Add the cream cheese,sour cream, milk, 1 tblspn of the butter, parsley flakes and garlic salt;beat until smooth.
Spoon into a greased 2 qt baking dish. Dot with remaining butter;sprinkle with paprika. Bake, uncovered, at 350 for 30-40 minutes or until heated through.
Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
Sprinkle with the seasoning, and stir well.
Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
Keep warm.
Prepare mashed potatoes by boiling potatoes in water with 1
Put potatoes and garlic in lg pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.
Preheat oven to 350. Lightly grease/spray a casserole dish.
In a mixing bowl, mix together mashed sweet potatoes, sugar, vanilla, eggs and cream; mix well. Spread into prepared casserole dish.
In a seperate bowl, mix butter, brown sugar, flour, pecans and cinnamon. Mix until crumbly; sprinkle over the mashed sweet potato mixture.
Bake at 350 for 30 minutes.
Place the red potatoes in a microwaveable bowl, add
he mean time. Cut your red potatoes in to bite size pieces
Preheat oven to 375 degrees.
To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
Place on a baking sheet.
Cook potatoes until largest potatoes are soft, about 25-30 minutes.
While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
Add the roasted potatoes to bowl and smash potatoes to a coarse mash.