61869 buttery braised potatoes Recipes

red potatoes (amount varies according to your preference or the number of people who will be eating), butter (again , amount varies) or 2 tbsp margarine (again, amount varies), chives (enough to sprinkle on top of potatoes), salt and pepper, water (enough to cover potatoes and allow to boil)

russet potatoes (about 3 1/4 lb), butter, whole milk, chopped fresh parsley

russet potatoes, peeled and quartered, unsalted butter, at room temperature, heavy cream, whole milk, kosher salt, black pepper

sweet potatoes, drained and mashed, sugar, egg, butter, melted, ground cinnamon, salt, coarsely crushed butter-flavored crackers (about 25 crackers), brown sugar, butter, melted

butter, olive oil, winter squash, peeled and cut into 1-inch chunks - about 3 cups (i ve used butternut and red kuri), potatoes, cut into 1-inch chunks (yukon golds/fingerlings/reds work best but russets peeled are fine), shallots, peeled & sliced or chopped, dried rosemary, crumbled or 1 tbsp fresh rosemary, minced, sea salt, more or less to taste, black pepper , to taste, course grained mustard or grainy dijon, chicken stock or apple cider, or combo, white or rose wine

creamy, buttery, mashed potatoes, yukon gold potatoes, unsalted butter, cream cheese, salt to taste, freshly ground pepper to taste, hamburger gravy, hamburger, cornstarch, instant bouillon beef granules, granulated or powdered garlic, light cream or milk, divided, worcestshire sauce, maggi seasoning or liquid gravy seasoning, salt to taste, freshly ground pepper to taste

melt organic buttery spread, potatoes , scrubbed and thinly sliced, chopped green onions, chopped fresh parsley, chopped fresh dill, chopped fresh chives, grated parmesan cheese, salt, paprika, black pepper, bacon, cooked and crumbled (optional)

buttery herb cheese spread, assorted fresh herb sprigs and flowers

new potatoes unpeeled halved, water, butter, fresh garlic peeled, thyme, salt, lemon juice, pepper, chives fresh

potatoes, tabs olive oil, onions finely sliced, garlic crushed, good chicken stock

baking potatoes , scrubbed, butter or 2 tbsp margarine, melted, salt, vegetable oil, sour cream (optional)

chicken broth, water, extra-virgin olive oil, garlic cloves, split and germ removed, lemon zest, bay leaf, fresh rosemary (or 2 fresh sage leaves) or 2 sprigs fresh thyme (or 2 fresh sage leaves), salt, freshly ground black pepper, fingerling potatoes (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes) or 12 new potatoes, cut in half (or 1 1/4 lb. large yukon gold potatoes peeled and cut into 3-inch cubes)

unsalted butter, baking potatoes , scrubbed and sliced 1/8-inch thick, dry mustard, paprika, chili powder, onion, minced, salt

idaho potatoes, washed, skin on , cut into 1/2-inch slices, gray salt, fresh ground black pepper, extra virgin olive oil, fresh thyme, garlic cloves

yukon gold potatoes, skins on, olive oil, coarse salt, freshly ground black pepper, garlic, minced, fresh thyme, leaves chopped

idaho potatoes, washed, skin on , cut into 1/2-inch slices, gray salt and freshly ground black pepper, extra-virgin olive oil, fresh thyme, garlic cloves

buttery biscuit squares, self-rising flour, sugar, milk, butter, melted, all-purpose flour, make your own self-rising flour : place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. add enough flour to measure 1 cup., combine flour , sugar and milk; mix well. turn onto floured surface; sprinkle with all-purpose flour. pat into 1/2-inch thickness. dip a knife in flour and cut into 3 x 2-inch pieces., pour butter into ungreased 13 x 9-inch baking pan. dip 1 side of each square into butter , turning carefully to coat. bake, uncovered, in preheated 450* f. oven for 10 minutes or until golden brown., makes 15 biscuits .