-quart Dutch oven combine potato, sweet pepper, garlic, and black
Boil potatoes with skins until fork tender.
Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
Squeeze the roasted garlic out of the skin into the smashed potato.
Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
*NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
o hold the wings and smashed potatoes.
Remove wings from
otatoes, salt, black pepper and red pepper.
Heat to boiling
arge bowl add boiled and smashed potato, chopped onions, chopped tomato, chopped
nd mustard; add to the potato mixture and toss to combine
Preheat oven to 375\u00b0.
Place potatoes in a saucepan, cover with water.
Cook 20 minutes or until tender.
Drain potatoes reserving 1 cup cooking liquid.
Return potatoes and liquid to pan.
Mash with potato masher until slightly chunky.
Add chopped broccoli and next 6 ingredients to pan.
Stir well.
Spoon into an 11 x 7 inch baking dish coated with cooking spray.
Bake at 375\u00b0 for 35 minutes.
Sprinkle with cheddar cheese.
Bake an additional 5 minutes or until cheese melts. 6 servings.
Mash potatoes slightly with a potato masher. Stir in whipping cream
coat thoroughly.
transfer the potato slices to a sheet pan
Chop red potatoes into bit sized pieces,
Bring to a boil, add potato and simmer, covered, for 10
Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender.
Drain potatoes, reserving 3/4 cup of cooking liquid.
Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky.
Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream.
Spoon mixture into sprayed casserole dish.
Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.
eef, and top with whole red potatoes.
Optional: Place rice
Heat oil in a 9-inch nonstick skillet on medium heat. Saute onion 2-3 mins, until beginning to caramelize.
Add potatoes. Cook 8-10 mins, stirring occasionally, until tender. Stir in pepper and cook a further 3-4 mins.
Whisk eggs, milk, cheese and parsley in a medium bowl. Season to taste. Pour over potato mixture.
Cook 8-10 mins on low, until mixture is almost set.
Place pan under a preheated broiler 1-2 mins, until the top is set and golden. Top with prosciutto and serve in wedges with a mixed salad.
Clean potatoes and cut into bite size chunks. Steam potatoes until tender, approximately 20 minutes. When finished, place in large bowl and allow to cool.
When potatoes are cool, add red onion and red pepper to bowl. Stir to mix and set aside.
In a smaller bowl, mix vegan mayo, white wine vinegar, brown mustard, and spices (EXCEPT paprika). Mix well and fold into potato mixture. Sprinkle with paprika (or, if you like some heat, cayenne pepper) and serve.
uttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and
bout 30 minutes.
Toss potato with remaining 1 tablespoon olive
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
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.
-Preheat oven to 350\u00b0F.
-Wash and dry red potatoes.
-Cut half or quarters.
-Treat a 2-qt casserole dish with nonstick cooking spray.
-Toss potato chunks in olive oil, and place evenly in dish.
-Distribute sour cream over vegetables.
-Sprinkle with chives and salt-n-pepper to taste.
-Cover with foil or lid and bake for 45-50 minutes.
-Stir and enjoy.