29887 russet skin mashed es Recipes

russet potatoes, half and half, butter, grated fontina cheese (about 6 oz), chopped fresh italian parsley, salt and pepper to taste, chopped scallions for garnish

head garlic, olive oil to coat garlic, russet potatoes, peeled , cut into 1-inch pieces, white cheddar cheese, grated and packed, cream cheese, room temp, butter, room temperature, chipotles, canned and finely chopped, heat oven to 350 degrees f.

celery root, peeled, cut into 1/2 cubes, russet potatoes, peeled, cut into 1 cubes, kosher salt, heavy cream, whole milk, chilled unsalted butter, cut into 1/2 cubes, freshly ground black pepper, good-quality hazelnut or walnut oil, coarsely chopped toasted hazelnuts, divided

ears corn, husks and silks removed, vegetable oil, russet potatoes, peeled and cut into 2-inch chunks, butter, whole milk, heated, drained canned chipotle chiles, minced, salt and fresh-ground pepper

yukon gold or russet potatoes, peeled and quartered, kosher salt, butter, buttermilk or whole milk, freshly ground black pepper, freshly grated nutmeg

yukon gold or russet potatoes, unpeeled and cut into 1-in. chunks, hazelnuts, coarsely chopped, unsalted butter, milk, warmed to steaming, plain low-fat greek yogurt, kosher salt, pepper

parsnips, russet potatoes, salt, sage leaves, divided, butter, sour cream, white pepper

irish or russet potatoes, peeled and diced, butter (lightly salted is ok), cubes chicken bouillon, granulated garlic, buttermilk, salt and black pepper to taste

sized ) russet baking potatoes peeled and cut into 1 1/2 inch chunks, butter, chopped mushrooms such as chanterelle , cremini morel, oyster and shiitake, bacon bits about 6 tbsp mix in, chopped green onions with some green tops, soft, spreadable cheese with garlic and herbs, shredded provolone, shredded fontina, grated fresh parmesan or asiago cheese, onion powder mix in, lemon pepper salt mix in, warm milk

white russet potatoes peeled and quartered, goat cheese, butter, evaporated milk plus more as needed, salt, white pepper, gravy, beef broth, worcestershire sauce, instant coffee, cornstarch, water, butter cut into large chunks, salt, freshly ground black pepper

whole potatoes , scrubbed and rinsed (i either use red or russet), cream cheese, softened, butter or margarine, softened, salt, pepper, bacon, cooked and crumbled, cheddar cheese, shredded, chives (when i freeze this recipe, i add this after it s defrosted and ready to serve), milk or sour cream, as desired.

potaotes (i like red russet) - use your choice, garlic (peeled ), heavy cream, butter, sour cream, grated parmesan, salt, parsley flakes, pepper (if desired)

head garlic, olive oil, russet potatoes, peeled and quartered, butter, softened, milk, salt and pepper to taste

chopped onion, minced garlic, olive oil, russet potatoes, sour cream, mayonnaise, whipping cream, butter or margarine, milk (optional), salt and pepper

unsalted butter plus 1/2 cup (1 stick) melted, russet potatoes peeled and cut into 1-inch pieces, whole milk at room temperature, mozzarella cheese shredded, parmesan cheese freshly grated, black pepper freshly ground, plain dried bread crumbs

olive oil, heads garlic (12 to 14 oz. total ), yukon gold or russet potatoes, a 3-oz. nd n 8-oz. p ck ge) neufch tel (light cre m) cheese or cre m cheese, fat-skimmed chicken broth or milk, salt and pepper

celeriac, peeled and cut into 1-inch pieces, russet potatoes, peeled and cut into 1-inch pieces, light stick butter, reduced-fat milk, salt, pepper

olive oil, chopped onion, fresh corn kernels, garlic cloves, minced, whipping cream, butter, saffron threads, russet potatoes, peeled , cut into 1 inch pieces