88 quick potato mashed potatoes Recipes

all-purpose flour, firmly-packed brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, no-sugar-added canned sweet potato, mashed, egg substitute, orange juice, margarine, melted (do not use reduced-fat margarine), chopped cranberries, sliced almonds

lean ground beef, ground veal (variation use ground turkey), ground pork, onions, finely chopped, garlic cloves, minced, extra virgin olive oil (evoo), diced tomatoes, sliced mushrooms, with liquid, frozen mixed vegetables (rinsed ), flour , wondra quick-mixing, mashed potatoes (prepared sam s club or costco), bay leaves, cinnamon stick, thyme, nutmeg, dill, parsley, fresh italian flat leaf, chopped (or more to your liking)

sweetpotatos, sliced thin for quick cooking, fresh orange juice, garam masala, extra virgin olive oil, salt to taste, white pepper to taste

ground sirloin, salt, divided, freshly ground black pepper, divided, canola oil, divided, vertically sliced onion, all-purpose flour, unsalted beef stock, sliced green onions (optional), quick chive mashed potatoes, smoky haricots verts and mushrooms

mashed sweet potatoes, milk, egg, beaten, butter, melted, all-purpose flour, whole wheat flour, quick oats, white sugar, light brown sugar, baking powder, cinnamon, nutmeg, salt, light brown sugar, chopped walnuts (optional), whole wheat flour, butter, cinnamon

mashed sweet potatoes (about 3 lb), eggnog, golden raisins, sugar, salt, king arthur unbleached all-purpose flour, quick-cooking oats, brown sugar, chopped pecans, butter, melted, ground cinnamon, ground nutmeg

simply potatoes mashed sweet potatoes, brown sugar, evaporated milk, eggs, melted butter or margarine, ground pumpkin pie spice, refrigerated pie crust (from 15 oz package)

sized sweet potatoes or 2 medium yams, sliced thin for quick cooking, fresh orange juice, garam masala, extra virgin olive oil, salt, white pepper

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...

egg, lightly beaten, o.) spicy hot v8 juice, seasoned bread crumbs, quick-cooking oats, chopped onion, chopped green bell pepper, chili powder, salt, pepper, very lean ground beef (85%lean), mashed potatoes, water, milk plus 2 tbsp., butter , divides, mashed potato flakes, ketchup and mustard

whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, grated, salt, raisins, washed and dried or 3/4 cup currants, instant quick-rising yeast (or 2 1/4 tsp if you buy yeast in bulk), sweet potato, cooked and mashed , reserve cooking liquid, margarine, melted or 1/4 cup butter, liquid honey, sweet potato water, from cooking, eggs, lightly beaten

chunk tuna (1 small tin), mashed potatoes (instant or pre-boiled ), green chilies, finely chopped, cilantro leaf, finely chopped, salt and pepper, egg, beaten, breadcrumbs, garlic paste (optional), coriander powder (optional), cumin powder (optional), curry powder (optional), bell pepper (finely chopped ) (optional), oil, to fry

cooked mashed sweet potatoes, melted butter (1 stick & 1 tbsp.), milk, all-purpose flour, sugar, baking powder, salt, melted butter, raisins, cinnamon, powdered sugar, milk, vanilla extract

quick-cooking grits, sweet potatoes, drained and mashed, salted butter, salt, fresh ground black pepper, shredded monterey jack cheese or 1 cup muenster cheese, thyme (dried )

quick-rising yeast, milk, scalded, salt, margarine, melted, eggs, sugar, mashed potatoes, nutmeg, flour, icing sugar, margarine, water

bread , day old with crusts cut diagonally, chicken breasts, minced, thai sweet chili sauce, egg yolk, onion, chopped very fine, instant mashed potatoes, powder or 2 mashed boiled potatoes, any hard cheese, grated, green chili pepper, chopped fine, cilantro or 3 sprigs parsley, chopped fine, breadcrumbs, salt & pepper, as per taste, corn oil, for quick frying

sweet potatoes cooked and mashed, brown sugar, sugar, egg, unsalted butter, all purpose flour, baking powder, cinnamon, nutmeg, quick cooking oatmeal, pecans, raisins