242 mashed potato stock Recipes

mashed potatoes, potato, shredded, egg, buttermilk, granulated garlic, salt, pepper, flour, green pepper, sliced, red pepper, sliced, cumberland sausage, beer , shiner bock, beef stock, cheddar cheese, shredded, granulated garlic , to taste, salt , to taste, pepper , to taste

sweet potatoes, peeled and cut into chunks, butter, chicken stock , approximate, brown sugar, chipotle chile in adobo, chopped (seeded for a milder flavor.), adobo sauce, salt, fresh ground black pepper

bulgur wheat, floury mealy potatoes , mashed smoothly, eggs, butter, melted, ground cumin, ground coriander, grated nutmeg, salt , to taste, pepper , to taste, oil (for deep frying), ground lamb, onion, chopped, pine nuts, dried apricots, chopped, grated nutmeg, ground cinnamon, fresh coriander, chopped, lamb stock

potatoes, gouda cheese (medium aged ), onion (medium sized ), bouillon (just use a beef stock cube), milk, butter, salt (to taste), white pepper (to taste)

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

olive oil, ground lamb, onion, diced, minced garlic (or two cloves minced), carrots, diced, white mushroom, diced, salt, black pepper, tomato paste, all-purpose flour, cold water, beef stock (or lamb stock if available), worcestershire sauce, thyme, bay leaf, mashed potatoes (instant work fine), frozen peas, grated parmigiano-reggiano cheese

dried red kidney beans , soaked overnight, rinsed, and cooked until tender, italian sausage (raw, *not* the smoked kind, hot or mild, to your taste ), ground beef (as lean as you like it), extra virgin olive oil , if necessary, onions, chopped, garlic, minced (or to taste), chili powder (hot or mild as per your tastes), cocoa, cumin, chipotle chiles in adobo (1 small can), blackstrap molasses, tomato paste, crushed tomatoes, good-quality beef stock, divided, salt , to taste, liquid smoke , to taste, velveeta cheese (do not use store brand as it does not work as well) (optional), beef stock, potato flakes (mashed potato mix), fresh minced cilantro, crumbled cooked bacon, sliced green onion, shredded cheddar cheese, tortilla chips, sour cream

potatoes, mashed, onion, chopped, stalks celery, chopped, olive oil, vegetable stock, chicken stock, sour cream (lowfat or fat-free works well, too), fresh parsley, finely chopped, fresh ground black pepper, salt , to taste

potatoes, boiled and mashed, beef mince, onions, red pepper, chopped, green pepper, chopped, garlic, beef stock, flour, salt & pepper, oregano, butter

potatoes , for mashing, butter, olive oil, sweet onions, sliced in thick rings, garlic, minced, parsley flakes, chicken stock, liquid crab boil, cayenne pepper, salt, whipping cream, milk , you may not use it all, green onion, chopped

chicken stock or 4 cups water, garlic, peeled and halved, yukon gold potatoes, peeled and cut into 2 inch dice, celery root, peeled and cut into 1 inch dice (celeriac), parsnips, peeled and cut into 1 inch dice, olive oil, grated horseradish (optional), chopped fresh parsley, chopped fresh mint, whipping cream (optional), salt & freshly ground black pepper, leek, dark green leaves removed,to garnish, vegetable oil (for frying ), salt

sweet potatoes, butter, chicken stock, salt and pepper, ground cinnamon, bananas , thinly sliced on an angle, dark brown sugar

potatoes, links cumberland sausage ( italian sausage may substitute), oil, onion, flour, chicken stock, cream, butter, creme fraiche, grainy mustard , plus mustard for dipping, salt and pepper

mashed potatoes, ground lean pork, onion, finely chopped, garlic cloves, minced, stalk celery, finely chopped, mushroom, diced, chicken stock, salt, pepper, thyme, cinnamon, bay leaf, all-purpose flour, salt, butter or 1/2 cup margarine, cold, lard, cold, egg, vinegar, ice water

unsalted butter, olive oil, chopped yellow onions, carrots, peeled and chopped (about 1 cup), essence or creole seasoning , recipe follows, salt, freshly ground black pepper, minced garlic, mushrooms, stemmed , wiped clean, and sliced, chopped fresh thyme leaves, bay leaf, all-purpose flour, tomato paste, chopped or shredded roast turkey (white and/or dark meat), chicken stock or canned chicken broth, green peas, leftover mashed potatoes or basic mashed potatoes, recipe follows, grated sharp or medium cheddar, chopped parsley leaves, for garnish, potatoes, peeled, quartered, cut into 1-inch wedges, salt, milk, unsalted butter, heavy cream, ground black pepper

sauteed steak with a green peppercorn sauce, steaks, bone-in (or de-bone ), salt and pepper, vegetable oil, for sauteing, shallot, minced, red wine, chicken stock, green peppercorns , in brine, heavy cream, butter, sauteed asparagus, red-skinned mashed potatoes, buttered sauteed asparagus, stalks asparagus, sliced mushrooms, butter, salt and pepper, red-skinned mashed potatoes, red-skinned potatoes, several chives, finely chopped, butter, milk, salt and pepper, chopped smoked salmon, scallions, minced

root beer, reduced veal stock, double-cut bone-in pork chops, essence , recipe follows, olive oil, recipe bourbon-mashed sweet potatoes , recipe follows, recipe caramelized onions , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, sweet potatoes, heavy cream, bourbon whiskey, light brown sugar, molasses, salt, unsalted butter, yellow onions, peeled and thinly sliced

olive oil, pork tenderloin, salt, new mexican spice rub , recipe follows, bourbon-ancho sauce , recipe follows, sweet potato tamale with pecan butter, recipe follows, ancho chile powder, light brown sugar, pasilla chile powder, chile de arbol, ground cinnamon, allspice, olive oil, red onion, finely chopped, bourbon, ancho chiles, soaked, seeded, stems removed and pureed, homemade chicken stock, apple juice concentrate, thawed, whole black peppercorns, light brown sugar, dried corn husks, fresh or frozen corn kernels , preferable fresh, onion, coarsely chopped, head roasted garlic, cloves removed, chicken stock or water, unsalted butter, vegetable shortening, yellow cornmeal, honey, salt and freshly ground pepper, sweet potato , roasted at 375 degrees for about 1 hour or until soft, then peeled and flesh mashed, ground cinnamon, ground allspice, maple syrup, pecan butter , recipe follows, unsalted butter, softened, toasted pecans, finely chopped, maple syrup, cinnamon, salt and freshly ground pepper