Place potatoes in a medium saucepan with water to cover. Bring to boil over high heat.
Lower heat to a simmer and cook until potatoes are cooked through, about 10 minutes.
Drain, reserving 1/4 cup of the cooking water.
Place the pot over low heat.
Using a potato masher, roughly mash, adding the reserved water, milk, pepper, parsley and butter or oil.
Boil as many red skinned potatoes as necessary for 2 people. Drain when cooked.
Place back in pan and cook with diet margarine and lemon until coated.
Sprinkle with salt, lemon pepper, paprika and last, parsley flakes.
Add salt and soybean oil to 1 quart water.
Bring to a boil and add potatoes until fork-tender.
Remove potatoes and add butter, heavy cream, pepper and sour cream.
Mash.
Serves 4.
Toss together cooked cubed potatoes, celery, onions, peppers. In separate bowl blend mayo or salad dressing, milk, salts and seasonings.
Add sugar, vinegar, and whisk until smooth.
Pour over potatoes and gently mix until coated. Serve warm or chilled. Garnish with fresh parsley or sprinkle
with paprika. Makes 6 or 8 servings.
Wash and scrub the potatoes. Cut each potato into 1/2 to 1-inch cubes. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and cook about 20 minutes or until tender but still firm. Remove from heat and drain thoroughly. Cool and place in a large serving bowl. Add the celery and chives to the cooled potatoes.
Cook potatoes in boiling water until tender (10 to 15 minutes).
Drain.
Cut into thick slices.
Transfer to serving bowl.
Mix sour cream and yogurt together in small bowl.
Add dill and garlic.
Combine celery and scallions with potatoes.
Pour sour cream dressing over all and toss.
Garnish with fresh dill sprigs.
Serves 8.
*Preferably small new potatoes such as Yellow Finns, Yukon Gold, Bintjes or red-skinned potatoes.
o 450\u00b0F. For the red pepper sauce, place peppers, skin
o ahead:
Place all potatoes in large saucepan. Add enough
ven to 350\u00b0F. Wrap potatoes in foil. Bake directly on
Rinse and brush potatoes.
Cut into large chunks.
Place soup mix and potatoes and oil in large plastic bag.
Empty potato mixture onto nonstick cookie sheet.
Bake, stirring and turning occasionally to brown completely, for 40 minutes or until brown and tender, at 450\u00b0.
Serves 8.
Dust chicken with seasoned flour and shake off excess. Heat oil in a deep frying pan over high heat. Working in batches, cook chicken for 4 mins, or until browned. Set aside.
Reduce heat to low. Cook onion and garlic for 3 mins, or until just soft. Deglaze pan with wine, scraping browned bits. Add stock and thyme. Bring to a boil, return chicken to pan and simmer for 20 mins. Add potatoes and simmer for 15 mins. Add beans and simmer for 3 mins, or until chicken and vegetables are tender. Serve with bread and mixed greens.
Place potatoes in a large pot, cover with water, salt liberally, and bring to a boil over medium heat.
Reduce heat and simmer until tender, about 20 minutes.
Meanwhile, in another pot heat cream and butter over low heat; do not allow to boil.
Drain the potatoes, return to the pot and mash with a potato masher (do not over-mash or they will become gluey).
Continue mashing, adding cream and butter mixture, sour cream, salt and pepper.
Stir in scallions and serve.
inutes, check to see that potatoes tender. If not then microwave
In covered saucepan, cook potatoes, covered with water, 15 minutes or until tender.
Drain; rinse with cold water until cool. Quarter potatoes; place in large bowl with pears, celery, dressing, parsley, green onion and salt.
Toss until coated. Spoon into lettuce-lined salad bowl.
Cook potatoes until soft.
Add other ingredients. Chill.
When cold, ready to eat.
Cook potatoes in salted water to cover over medium heat until tender (about 15 minutes).
Heat margarine in skillet; add onion and cook until softened (about 5 minutes).
Stir in curry powder and honey; cook about 1 minute.
Drain potatoes; toss with peas to coat with onion mixture.
Serve hot.
Serves 4.
Peel potatoes and boil in a large pan until done.
Drain potatoes well.
Add sour cream, butter, salt, pepper and onions. Mix with electric mixer until you can't stand it any longer and you must stick your finger in and taste.
Add cheese and mix until blended.
Serve with your favorite gravy.
Mashed potatoes were not meant to be eaten without gravy.
Preheat oven to 425\u00b0.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in bowl until potatoes are evenly coated.
Empty potatoes into shallow baking or roasting pan; discard bag.
Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
Serves 4 to 6.
Preheat oven to 400\u00b0.
In glass pie plate or microwave-safe shallow dish, combine potatoes and water.
Cover with wax paper and then microwave on High 10 minutes, stirring once halfway through cooking.
Meanwhile, in 8 or 9-inch nonstick skillet, heat 2 teaspoons olive oil over medium-high heat.
Add garlic and cook 30 seconds.
Add onions and peppers; cook, covered, 10 minutes stirring occasionally.