Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
ith a lid. Steam the potatoes until the water evaporates, about
mound of Garlic Mashed Potatoes, topped with Green Beans and
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until
Peel potatoes and put into cold water.
Slice potatoes crosswise, being careful not to cut all the way through.
Roll cut potatoes in melted butter and set into well buttered baking pan that is large enough to hold them.
Bake at 350\u00b0 for 1 hour or until golden and tender.
Cook potatoes in jackets.
Butter 2-quart casserole dish. Cube cooked potatoes into dish. Melt Velveeta cheese in cream (either in double boiler or microwave) to make a smooth sauce. Add remaining ingredients to potatoes with exception of bacon.
Pour cheese sauce over potatoes and top with crumbled bacon. Bake at 350\u00b0 or 375\u00b0 for 20 minutes or until brown on top.
Cook potatoes, with peels on, until tender, but firm.
Peel and grate potatoes.
Melt margarine.
Add cream of chicken soup, onion and Cheez Whiz.
Remove from heat and add sour cream.
Mix sauce gently into grated potatoes.
Put in baking dish and bake, uncovered, at 350\u00b0 for 30 minutes.
Do not add salt!!!
Heat oven to 350 degrees.
Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese.
Heat milk and cream to boiling in saucepan, combine with potato mixture.
Place in casserole, sprinkle with remaining cheese and dot with butter.
Bake 1 hour.
If top not browned, broil until lightly brown.
Repeat first layers, ending with the potatoes.
Add 1 cup half and half.
Put in 425\u00b0 oven for 15 minutes.
Add 1 cup half and half and reduce temperature to 350\u00b0 and bake for approximately 1 more hour.
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
et aside.
Cook the potatoes in a large pot of
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.
Mix potatoes with an electric mixer until smooth.
When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.
1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes.
2.Grind coarsely in a mixer and keep aside.
3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute.
4.Add the potatoes and salt and toss well.
5.Serve hot.
about 5 minutes.
Pat potatoes dry.
Arrange layers of
OUR POTATOES. AFTER
Peel and thinly slice potatoes and place in a medium
Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1\" dice.
In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.
Preheat oven to 375\u00b0F. Heat 1 1/2 tbsp butter in a large frying pan and saute onion until softened. Meanwhile, place 1/2 the sliced potatoes in a buttered baking dish and top with 3/4 of the onions. Place anchovy fillets on top then cover with remaining potatoes and onions.
Bring milk and cream to a boil and season. Pour evenly over potatoes, top with crushed water crackers and dot with remaining butter. Bake for 45 mins until potatoes are tender and top is golden brown. Serve garnished with dill sprigs.