340 mashed sour cream milk butter Recipes

potatoes, milk, margarine or 1/2 cup butter, onions, chopped, sliced mushrooms, drained ,liquid reserved, sour cream (can use light ), salt and pepper, paprika

yukon gold potato, peeled and cut into 1-inch cubes (or white potatoes), milk, butter, chives, sour cream, shredded cheddar cheese, crispy cooked bacon, crumbled (oscar mayer ready bacon works great), salt & fresh ground pepper, to taste

potatoes, peeled and either quartered or cut into 2-inch chunks (russet, yukon gold, red or white skin), sour cream (might need a tad more), a good splash of 2% or homoginized milk, grated fresh horseradish (sometimes difficult to find in your local grocery store) or good quality jarred horseradish, garlic clove, minced, butter, cut up, salt, fresh parsley, chopped

thick cut applewood smoked bacon, green onions, russet potatoes, sour cream, whole milk, butter, smoked gouda cheese, divided

potatoes, peeled and sliced, salt, pepper, plain low-fat yogurt or 1/2 cup sour cream or 1/2 cup nonfat sour cream or 1/2 cup plain fat-free yogurt, low-fat milk, butter (optional), fresh spinach or 10 oz frozen spinach, cooked and drained, chives, chopped, dill weed (optional), low-fat cheddar cheese or 1 -1 1/2 cup cheddar cheese, shredded

frozen mashed potatoes (such as ore ida steam n mash), chopped fresh chives, creme fraiche or sour cream, fat-free milk, butter, freshly ground black pepper

potatoes, peeled and cooked for mashing, cream cheese, butter, sour cream, salt, pepper, milk, onion, chopped, eggs

water, unsalted butter (1 1/2 sticks), garlic salt, onion salt, cream cheese (cubed and softened ), pet evaporated milk, sour cream, hungry jacks instant mashed potatoes (9 cups), paprika, bacon (optional) cooked and chopped, parsley (optional) chopped

warm mashed potatoes (without added milk and butter), cottage cheese, sour cream, grated onion, salt, pepper, butter, melted, sliced almonds, toasted

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...

potatoes, peeled and quartered, sour cream, low-fat milk, mayonnaise, butter, snipped fresh dill or 1/8 tsp dill weed, salt, pepper, frozen artichoke heart, thawed and chopped, green onion, chopped, bacon, strips cooked and crumbled, shredded cheddar cheese

potatoes, peeled and evenly chopped, miracle whip (not mayo), butter, milk, sour cream, eggs, boiled, salt, pepper, garlic powder

sized potatoes (new, peeled and quartered , about 2 1/2 lbs), sour cream, butter, divided, salt, pepper, green onion, diced, flour, milk, salt, ground red pepper, dry white wine, egg yolk, beaten, fresh lump crabmeat, drained

new potatoes, peeled and quartered (2 1/2 lb), sour cream, butter, divided, salt, pepper, chopped black truffles (optional), green onions, diced, all-purpose flour, milk, salt, ground red pepper, dry white wine, egg yolk, beaten, fresh lump crabmeat, drained, potato baskets (optional), red bell pepper cups (optional)

onion, diced, red bell pepper, diced, butter or margarine, leftover mashed potatoes, bacon, cooked and crumbled, whipping cream or milk, kosher salt and freshly ground pepper to taste, sharp cheddar cheese, grated, fresh chives, minced, sour cream

crisco original nonstick cooking spray, water, unsalted butter, garlic salt, onion salt, cream cheese, cubed and softened, milk, sour cream, hungry jack mashed potatoes, flakes (9 cups), paprika, cooked bacon, chopped (optional), chopped fresh parsley (optional)

water, unsalted butter, garlic salt, onion salt, cream cheese, cubed and softened, milk, sour cream, paprika, hungry jack mashed potato flakes, cooked bacon, chopped (optional)

potatoes, peeled and diced, butter or 4 tbsp margarine, sour cream, light cream cheese, salt, fresh ground black pepper, chopped fresh dill or 1/2 tsp dried dill weed, lightly crushed, milk or more sour cream, as needed to adjust consistency of mashed potatoes