210215 make potatoes without cream sour cream Recipes

potatoes, margarine, cream of chicken soup or 1 can cream of mushroom soup, sour cream, salt, green onions, chopped, pepper, grated sharp cheddar cheese, corn flakes, crushed

potatoes , scrubbed and chopped, butter, cream cheese, sour cream, dried basil, garlic powder, salt and ground black pepper to taste

bacon, cut up, chopped onion, cubed potatoes, water, cream of chicken soup, sour cream, milk, frozen green beans, thawed, pepper, chopped parsley

potatoes (about 4 1/2 lbs.), butter, cream of chicken soup, cheddar cheese, grated, green onion, chopped, sour cream, corn flake crumbs

potatoes, jalapeno peppers, sour cream, plain yogurt, cream cheese, shredded colby-monterey jack cheese, bacon bits, butter, milk, swiss cheese

potatoes (12 medium), pepper, cream cheese, chopped chives, sour cream, paprika, garlic salt, butter

potatoes, garlic cloves, cream cheese, sour cream, butter, prepared horseradish, milk, salt and pepper

cubed yukon gold or baking potato (about 1 1/2 lb), cubed peeled turnip, cubed peeled sweet potato, butter, light sour cream, low-fat milk, salt, freshly ground black pepper

water, progresso vegetable classics creamy mushroom soup, margarine or 2 tbsp butter, betty crocker homestyle creamy butter mashed potatoes (1 pouch potatoes and seasoning), sour cream, green giant frozen spinach , made as directed on package and very well drained, cheddar french-fried onions or 1 1/3 cups original french-fried onions

chicken stock, thyme, salt and freshly ground black pepper, baking potatoes , like russets, yellow onions, whipping cream, baked potato, cheddar, shredded, sour cream, for garnish, scallions, for garnish, bacon, cooked and crumbled, for garnish

cream of potato soup, tub sour cream, garlic salt, water, hash browned potatoes, cheddar cheese shredded, parmesan cheese, chives

potatoes, butter, cream of chicken soup, green onion, chopped, sour cream, shredded cheddar cheese, crushed corn flakes, butter

potatoes, condensed cream of chicken soup, sour cream, cheddar cheese, butter, melted, chopped onion

cream of potato soup, undiluted, sour cream, melted butter, paprika, garlic powder (can use more ), country-style frozen hash browns, green bell pepper, seeded and chopped, red bell pepper, seeded and chopped, onion, finely chopped, green onions, finely chopped, jalapeno pepper, seeded and finely chopped, chopped cooked ham, seasoning salt, black pepper (or use white salt), grated parmesan cheese (can use more ), grated old cheddar cheese, divided

potatoes cooked, cream cheese at room temperature, sour cream at room temperature, garlic crushed, salt, white pepper, chopped chives, paprika, butter

potato buds, cream cheese softened, sour cream onion dip, butter, salt, freshly ground black pepper

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.

hashbrown potatoes, onion, cream of chicken soup, shredded cheese or velveeta, carton sour cream, melted margarine, salt