-quart Dutch oven combine potato, sweet pepper, garlic, and black
o hold the wings and smashed potatoes.
Remove wings from
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.
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.*.
ooked earlier and, using a potato masher, push down on each
hem a few times with potato masher; stir in butter. Season
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
Cook the potatoes in boiling salted water for about 13-15 minutes or until just fork-tender (do not over cook the potatoes or your smashed potato mixture will be very soft, cook only until fork-tender!) drain well and place in a large bowl.
While the potatoes are still hot add in butter and lightly mash.
Add in the sour cream and whipping cream; mash but leave chunks in the potato mixture.
Add in the chopped green onions (if using) mix to combine.
Season with salt and lots of pepper to taste.
teas. tarragon into warm smashed potatoes.
Season to taste
level cup of prepared Recipe #453973 (without added flour).
otatoes. (I use my automatic \"Potato\" setting.).
Line cookie sheet
Wash potatoes and remove eyes and bad spots. Do not peel. Cut in half or large chunks. If using garlic, peel clove and place in pot with potatoes.
Cover with salted water and bring to a boil. Cook on medium-low for 20 minutes or until potatoes are fork-tender.
Drain potatoes and put back into pot. Add remaining ingredients and mash in the pot using a hand-held potato masher.
Add additional milk, salt and pepper as needed. Add optional spices if desired.
Top with paprika and either parsley or chives.
Combine first 7 ingredients in a 5-quart slow-cooker.
Cover and cook on high for six hours, or low for 8-10 hours--or, cook until potato is tender.
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in half-n-half, cheese, and chives.
In each individual bowl, top with a dallop of sour cream, if desired, and sprinkle with bacon and cheddar cheese before eating.
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
Combine buttermilk, garlic and salt and pepper in a shallow dish.
Place the potato flakes in another shallow dish.
Dip fillets in buttermilk mixture, dredge in potato flakes.
Melt the butter in a large nonstick frypan over medium high heat.
Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork.
Serve with lemon wedges.
creating a bowl. Place the potato skins flesh-side up on
egrees C).
Place white potato slices on a baking sheet
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID