62065 illustrated make potato Recipes

  • Cook's Illustrated Make-Ahead Potato Salad for a Crowd
    russet potatoes, peeled and cut into 3/4 inch cubes (abou... and
    12 More
    russet potatoes, peeled and cut into 3/4 inch cubes (about 9 medium), table salt, distilled white vinegar, mayonnaise, celery ribs, medium and chopped fine (about 1 cup), sweet pickle relish, red onion, minced, fresh parsley leaves, fresh and minced, celery seeds, mustard powder, ground black pepper, salt, hard-cooked eggs, peeled and cut into 1/4-inch cubes
    30 min, 13 ingredients
  • Potato Bread
    peeled potatoes , cooked until tender, mash in their liqu... and
    5 More
    peeled potatoes , cooked until tender, mash in their liquid to make potato water (you ll need to end up with approximately two cups of liquid), yeast, shortening, sugar, salt, flour
    3 hour 45 min, 6 ingredients
  • Make Your Own Sourdough Starter
    make and maintain your own sourdough starter and
    65 More
    make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough
    67 ingredients
  • Ultra Creamy Mashed Potatoes
    swanson chicken broth (regular, natural goodness or certi... and
    5 More
    swanson chicken broth (regular, natural goodness or certified organic), potatoes, peeled and cut into 1-inch pieces to make about 1 . 5 cups (about 2 1/2 lb potatoes), light cream, butter, generous dash ground black pepper, turkey gravy , heated according to package directions
    35 min, 6 ingredients
  • Make Ahead Mashed Potatoes
    potatoes (about 4 large), salt, butter or 2 tbsp margarine and
    6 More
    potatoes (about 4 large), salt, butter or 2 tbsp margarine, cream cheese, softened, sour cream, milk, salt, butter or 1 tbsp margarine, melted, paprika
    1 hour 15 min, 9 ingredients
  • Make Ahead Mashed Potato Casserole
    potatoes (about 3 1/2 lbs), cream cheese, butter and
    6 More
    potatoes (about 3 1/2 lbs), cream cheese, butter, chopped green onion, sour cream, minced fresh parsley, dried marjoram, salt and pepper, coarse fresh breadcrumb
    40 min, 9 ingredients
  • Make Ahead Mashed Potatoes for Crock Pot
    potatoes, sour cream, cream cheese, softened, butter and
    4 More
    potatoes, sour cream, cream cheese, softened, butter, chives, chopped, salt and pepper, butter, paprika
    30 min, 8 ingredients
  • Make Ahead Garlic Mashed Potatoes
    potatoes, peeled and cut into chunks (about 9 medium) and
    5 More
    potatoes, peeled and cut into chunks (about 9 medium), garlic, peeled, milk, whipping cream, butter, salt & pepper
    1 hour 15 min, 6 ingredients
  • Make-Ahead Mashed Potatoes For A Crowd
    potatoes, cooked and mashed (about 8 medium), sour cream and
    2 More
    potatoes, cooked and mashed (about 8 medium), sour cream, cream cheese, salt and pepper
    1 hour 40 min, 4 ingredients
  • Make-Ahead Mashed/Smashed Potatoes
    potatoes, cream cheese, softened, sour cream and
    6 More
    potatoes, cream cheese, softened, sour cream, salt and pepper, to taste, garlic cloves, minced (roasting first can also be delicious), fresh rosemary or 1 -2 tbsp dried rosemary, dried rosemary, parsley flakes, garlic powder
    46 min, 9 ingredients
  • Make-Ahead Mashed Potatoes
    potatoes, cream cheese, sour cream, onion, chopped fine and
    4 More
    potatoes, cream cheese, sour cream, onion, chopped fine, salt, pepper, margarine, margarine
    1 hour 25 min, 8 ingredients
  • Make Ahead Mashed Potatoes (Lower Fat)
    potatoes (about 4 large), salt, butter or 1 tbsp margarine and
    6 More
    potatoes (about 4 large), salt, butter or 1 tbsp margarine, neufchatel cheese, softened, nonfat plain yogurt, milk, salt, butter or 1 tbsp margarine, melted, paprika
    16 min, 9 ingredients
  • Make Ahead Mashed Potatoes
    potatoes, peeled and quartered, cream cheese, sour cream and
    4 More
    potatoes, peeled and quartered, cream cheese, sour cream, salt, black pepper, egg whites, slightly beaten, butter
    1 hour 10 min, 7 ingredients
  • Make Ahead Mashed Potatoes
    potatoes, cooked & mashed (without milk) and
    7 More
    potatoes, cooked & mashed (without milk), cream cheese, softened, butter, milk, onion salt, seasoning salt, pepper, salt
    45 min, 8 ingredients
  • Make Your Mashed Potato Recipe Ahead of Time!
    potatoes (or however many you usually use) and
    1 More
    potatoes (or however many you usually use), lemon juice (or white vinegar)
    25 min, 2 ingredients
  • Make-Ahead Garlic-Potato Soup(Cook's Illustrated) Make-Ahead Garlic-Potato Soup(Cook's Illustrated)
    unsalted butter and
    15 More
    unsalted butter, leek, white and light green parts halved lengthwise, washed, and chopped small (about 1 cup), garlic cloves, minced-pressed through a press (about 1 tbsp), heads garlic , rinsed-papery skins removed and top third of heads cut off and discarded, low sodium chicken broth or 6 cups vegetable broth, bay leaves, russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups), red bliss potatoes, unpeeled-cut into 1/2-inch cubes (about 3 cups), low sodium chicken broth or 1 cup vegetable broth, heavy cream, fresh thyme leaves, minced, ground black pepper, fresh chives, minced, olive oil, garlic cloves, sliced thin lengthwise, table salt
    1 hour 24 min, 16 ingredients
  • Cook's Illustrated Scalloped Potatoes With Thyme and Bay Cook's Illustrated Scalloped Potatoes With Thyme and Bay
    butter, onion, minced, garlic cloves, minced and
    8 More
    butter, onion, minced, garlic cloves, minced, fresh thyme leave, minced, salt, ground black pepper, russet potatoes or 5 medium , peeled and sliced 1/8-inch thick, low sodium chicken broth, heavy cream, bay leaves, cheddar cheese, shredded
    59 min, 11 ingredients
  • Make Ahead Creole-stuffed Potatoes Make Ahead Creole-stuffed Potatoes
    make ahead creole-stuffed potatoes, chopped onion and
    12 More
    make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.
    20 min, 14 ingredients




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