61386 covered lathered potatoes Recipes

potatoes, onions, minced, carrot, diced, stalks celery, diced, olives, chopped, eggs, hard cooked, sliced, bacon, diced and fried, heaping flour, sugar, eggs, beaten, heaping dry mustard, vinegar, salt, pepper, water

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.

potatoes, cubed, water (enough to cover potatoes), chopped onion, milk, chicken bouillon cubes, flour, salt , pepper,garlic to taste, chopped bacon or cut up sausage or meatballs

idaho potatoes, peeled and diced, carton chicken broth (or enough to cover the potatoes), water, chopped garlic cloves (approx 4-5 cloves), chopped yellow onion (1 large onion), chopped celery (4 stalks ), olive oil, chopped flat-leaf italian parsley, heavy cream, buttermilk, salt and pepper, crumbled bacon , and shredded sharp cheddar for topping

potatoes - peeled and cubed, carrot, chopped, water to cover, stalks celery, chopped, onion, chopped, margarine, milk, salt and pepper to taste, chicken soup base, processed cheese food, cubed, cornstarch, milk

potatoes, boiling water, to cover, sour cream, scallions, thinly sliced, sharp cheddar cheese, shredded, salt, pepper, paprika

potatoes, onion, eggs, flour, oil (this is a general amount- need enough to cover bottom of frying pan)

all-purpose flour, coarse salt, ground pepper, egg whites, grated parmesan cheese, sweet potatoes (about 2 lb), scrubbed and quartered lengthwise

potatoes or 3 large , peeled and sliced, onion, sliced, mushroom, fresh, sliced, salt, pepper, tarragon, whipping cream, parsley

potatoes, reduced-fat cream of potato soup or 1 can cream of chicken soup, salt, pepper, shredded low-fat sharp cheddar cheese, seasoned bread crumbs

potatoes, grated and either pressed between layers of paper towel or place in a sieve and press any liquid out., a change, i like to use 3 large potatoes and 1 yam/sweet potato, onion , finely grated on a box grater or a rasp, which takes forever, egg, beaten, all-purpose flour, garlic powder or 1/2 tsp. onion powder, salt (optional), vegetable oil for frying

potatoes , (and/or sweet / pumpkin) thinly sliced, ham, chopped, sachet of french onion soup, extra light sour cream, water, chopped parsley, breadcrumbs or bran, grated parmesan cheese, olive oilspray

potatoes, shredded or 8 potatoes, cut in thin slices, white onions, peeled and sliced thin, green peppers, cored, seeded and diced, olive oil, mccormick all seasoning, black pepper, american cheese or 8 slices velveeta cheese, spicy nacho cheese sauce (optional), sour cream, curd cottage cheese (optional)

gingered sweet potatoes, spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins., sweet potatoes, peeled, green onions, chopped (white only ), heavy cream, dried ground ginger, light corn syrup, brown sugar, chopped raisins, worcestershire sauce, salt, ground black pepper, dry mustard, preheat oven to 325of., cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside., in a medium saucepan over medium heat , combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened., in a 2-quart casserole , arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8

big potatoes (washed & cut into 4 pieces each with skins on ), shredded mozzarella cheese (, to layer over potatoes), salt, black pepper, olive oil, bread, salted peanuts or 1 tbsp almonds, coarsely crushed

red potatoes, peeled and diced (approximately 1/2-3/4-inch cubes ), frozen baby peas, thawed, prosciutto, diced fine, scallions, diced fine, chicken broth, enough to cover the potatoes, fresh parsley, fine chopped, olive oil , add more if necessary (extra virgin if possible), ground black pepper, salt, parmesan cheese, olive oil

potatoes, sliced, head broccoli, florets, blanched, broccoli cheese soup, milk, approx, to cover, shredded cheese

potatoes (i like new for this), shiitake mushrooms, brie cheese, heavy cream, garlic clove, minced, dried thyme, grated parmesan cheese, fine dry breadcrumb