104156 campfire mash potatoes carrots Recipes

potatoes, peeled and quartered, carrot, chopped, chopped onion, heavy whipping cream, butter, salt, pepper, sugar

basic mashed potatoes, russet potatoes, peeled and diced, yukon gold potatoes, peeled and diced, butter, heavy cream, salt and ground black pepper, to taste, place both varieties of potatoes in a large pot ., add enough cold water to cover the potatoes by about 1 inch., bring to a boil over high heat, then lower to medium-high to maintain a low boil., cook until tender , about 25 minutes., meanwhile , during the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter and cream. once the butter melts, mix well and set aside., drain the potatoes. if you have a potato ricer , use it to rice the potatoes into the cooking pot. alternatively, use a large spoon to force the potatoes through the holes in the strainer, or return them to the pot whole and use a masher., season the potatoes with salt and pepper., use an electric mixer or whisk to lightly beat the potatoes. whip in half of the butter and cream mixture, then continue adding more to reach desired consistency., season with salt and pepper.

green cabbage, finely chopped, onion, finely chopped, water, cooked potatoes, mashed or 4 cups instant mashed potatoes, milk, butter, salt , to taste, pepper , to taste

potato, peeled (we used a mixture of russets and yukon gold), fresh jalapeno, finely minced, carrot, peeled and finely grated, sour cream , to desired creaminess, cheddar cheese, grated (we used white cheddar cheese), monterey jack cheese, grated, white pepper , to taste, white corn kernels (fresh or frozen. i used leftoer roasted fresh corn kernels.)

cream cheese, softened, sour cream, butter, softened, dried parsley flakes, crumbled, ranch dressing mix, salt and pepper, to taste, warm mashed potatoes (prepared without milk or butter, use leftover cooking water to mash), extra butter

prepared mashed potatoes, garlic (roasted and mashed), prepared pesto sauce, butter (sliced thinly), olive oil

potatoes peeled and cubed, white onion coarsely chopped, carrots peeled and cubed, butter at room temperature, salt, freshly ground black pepper, parsley, half and half, egg slightly beaten, butter melted, parsley for garnish

ground beef, beef gravy, water, leftover mashed potatoes or 4 cups simply potatoes mashed potatoes, shredded cheese, pam cooking spray, salt, pepper

butter or 2 tsp margarine, green onions, sliced (1 cup), bell pepper, chopped (use either a yellow or an orange pepper... you ll need about 1 cup chopped), water, half-and-half or 1 cup milk, butter or 1/4 cup margarine, instant roasted garlic mashed potatoes (2 packets), shredded cheddar cheese (6 oz)

prepared instant mashed potatoes (i like barbara s brand), grated cheddar cheese or 1 tbsp grated parmesan cheese, plain yogurt, celery seeds (not celery salt) or 1 dash dried parsley

red potatoes, carrot, sliced, water, gluten-free soy sauce, oil

sliced shitake mushrooms, butter to saute, cooked butternut sqaush, mashed and drained, cooked and mashed potatoes, butter, hot milk, salt and pepper to taste for sqaush and potatoes, chopped parsley for garnish

potato, peeled and cut into 1-inch pieces, parsnip, peeled and cut into 1/2-inch pieces, carrot , cut into 1/2-inch slices, milk, butter, brown sugar, salt

potato, mashed (mashed with milk and butter), sugar, egg, beaten, sour cream, vanilla extract, all-purpose flour, baking soda, baking powder, cooking oil , for deep-fat trying, sugar (optional)

simply potatoes traditional mashed potatoes, tomato puree, ginger-garlic paste, red chili paste, olive oil

simply potatoes traditional mashed potatoes, bacon, corn, all liquid removed, goat cheese, green onions, cheddar cheese, sour cream, mayonnaise

a twist on mashed potatoes s, baking potatoes, peeled and sliced, shredded monterey jack cheese, garlic seasoned bread crumbs, milk, butter, salt and pepper to taste, preheat the oven to 400* f. place the potatoes into a saucepan, and fill with enough water to cover. bring to a boil. cook for 5 to 10 minutes, just until soft. drain water, and mash potatoes. beat in the butter, and about half of the milk using an electric mixer. add more milk if needed to achieve the desired consistency of mashed potato. season with salt and pepper. spread potatoes evenly in a 9x13 inch baking dish, or desired casserole dish. sprinkle the bread crumbs and cheese over the top., bake for about 10 minutes in the preheated oven, until the cheese is melted and the top is browned. serve immediately.

whole chicken roasted, mashed potatoes mashed, roasted veggies roasted