Prepare instant potatoes according to packaged directions for 8; add one beaten egg and mix well.
Add cream cheese, softened, and mix well with electric mixer.
Add onion.
Pour mixture into casserole; dot with butter and sprinkle with paprika.
Bake at 350\u00b0 for 1/2 to 3/4 hour.
Serves 8.
Make instant potatoes according to package directions. Mix sour cream and cream cheese together, then add to potatoes. Mix all other ingredients and pour into casserole dish. Bake at 350\u00b0 for 25 minutes.
oat. Chill for 15 mins.
Meanwhile, for the potatoes, place potatoes in a
Boil together potatoes, celery and onion (if using instant potatoes, boil celery and onion).
Mash using a real masher; add bread crumbs, eggs and margarine. If dry, add a little milk.
Can be served as is, or refrigerated in casserole and heated in 325\u00b0 oven for 1 hour.
I have added 1/2 chopped cabbage and called in Colcannon.
For the roasted salt and pepper
Saute bacon with onions.
Drain fat and add celery.
Cook 5 minutes.
Add potatoes, nectar and water to cover.
Cook in roaster in oven for 1 hour.
Add clams.
Continue cooking until potatoes are done.
Thicken with instant potatoes.
Cream with evaporated milk.
Salt and pepper as desired.
This makes approximately 5 gallons.
Mix instant potatoes as directed.
Add all ingredients to potatoes.
Mix well!
Pour into buttered casserole dish.
Bake at 350\u00b0 for 1 hour.
Make instant potatoes according to directions on package (6 to 8 serving size).
After potatoes are cooked, add sour cream, 1 1/2 cups of shredded cheese and seasonings; mix well and put into a 2-quart casserole dish.
Sprinkle remaining cheese over potatoes; put into a 350\u00b0 oven for 20 minutes.
Makes 6 to 8 servings.
Follow directions for 6 cups instant potatoes.
Do not make them soupy; may want to cut back on water or milk just a little. When they are prepared according to package directions, add sour cream, cream cheese, margarine, salt and pepper.
Whip the sin out of them.
May add shredded cheese, chives, parsley, bacon bits or whatever seasoning you may like.
Bake in a 350\u00b0 oven for 1/2 hour or a little longer if they have been refrigerated prior to baking.
Boil potatoes; mash (or use recipe for instant potatoes for 10 servings).
Add sour cream, cream cheese and Parmesan cheese; whip with mixer.
Add salt and pepper to taste and 3/4 teaspoon garlic powder or more.
Put into baking dish.
Crumble pieces of crisp bacon.
Chop green onions.
Mix with bacon and sprinkle over top. Sprinkle with paprika.
Bake at 350\u00b0 for 1 hour.
Better to add butter the last 1/2 hour to prevent burning.
In saucepan, bring water, margarine and salt to a boil.
Add milk, cream cheese, sour cream, garlic powder and onion; stir in instant potatoes.
Spoon into a buttered baking dish.
Sprinkle with paprika.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Use only milk for portion for water and milk on instructions on box of instant potatoes.
Add sour cream and softened cream cheese. Mix in Cheddar cheese and seasonings.
This can be mixed in a 13 x 9-inch baking dish sprayed with Pam.
Sprinkle with paprika.
Bake 30 minutes at 350\u00b0.
Prepare instant potatoes as per package directions.
Add the next 4 ingredients to potatoes.
Blend until well mixed.
Pour into large casserole.
Drizzle with melted oleo.
Sprinkle with paprika.
Bake at 350\u00b0 for 1 hour or until hot and bubbly.
Serves 12.
Prepare potatoes as directed on package. For extra richness, use evaporated milk (the same amount as the required liquid in potato preparation).
Peel and chop potatoes, cover with water.
Boil until tender, do not drain.
Add margarine, sour cream, mayonnaise, salt and pepper and mash until very small lumps remain.
Add enough instant potatoes to mixture to absorb excess soup.
Whip with spoon until light and fluffy.
Serve hot.
Prepare mashed potatoes from scratch (or instant potatoes according to package), omitting salt.
Stir in Hidden Valley Ranch salad dressing mix (Original Ranch) and add butter.
Serves 4.
Heat butter, onions, salt, celery salt, pepper and milk to scalding.
Stir in potatoes.
Continue cooking until smooth, stirring constantly.
Soup should be consistency of heavy cream. Garnish with red pepper and parsley.
Preheat oven to 350\u00b0.
Add softened cream cheese to sour cream and mix with a mixer.
Add instant potatoes; blend well.
Pour into 9 x 13-inch baking dish.
Brush top with melted butter and sprinkle top with paprika and garlic salt.
Bake 1 hour at 350\u00b0. Makes 12 servings.
il, season well and griddle for 3 minutes on each side
The night before, cube the potatoes, and put them in a