51 smooth mashed Recipes

ripe bananas, mashed, white sugar, brown sugar, skim milk, fat-free vanilla yogurt, smooth peanut butter (not natural ), oil (i used a light olive ), vanilla, flour, whole wheat flour, baking powder, ground nutmeg, white chocolate chips, dried cranberries

quick-cooking oats, baking powder, salt, cinnamon, grated orange rind, chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 cup), diced apple , to make up the rest of the 1/3 cup, chunky mashed banana (coarsly mashed so there are still chunks), banana extract (banana flavour), brown sugar, egg substitute, skim milk, blueberries , can be subbed for other berries

softened butter, brown sugar, white sugar, mashed bananas, vanilla, smooth peanut butter, baking soda, rolled oats (or 2 cups quick cook oats), chocolate chips

peanut butter (preferably smooth ), white sandwich bread, ripe banana, mashed with a fork (about 1/4 cup), butter

white bread, smooth peanut butter, banana, mashed (ripe ), butter

flour, sugar, baking powder, sea salt, baking soda, bananas, mashed, peanut butter, smooth organic, milk, egg, peanut oil (for deep frying), chocolate, dark, whipping cream, water

sugar (about 4 cups), smooth, plain mashed potatoes, unsalted butter, vanilla extract, salt, sweetened shredded coconut, good-quality semisweet or bittersweet chocolate, chopped, vegetable shortening

milk, smooth peanut butter, mashed banana, flour, whole wheat flour, baking powder

pressure-cooker smashed red potatoes with garlic and chives, smashed potatoes are the rustic version of creamy , smooth-textured mashed potatoes. they have the same great flavor, but with a fraction of the work, since the potatoes don tsp need to be peeled. could we make our favorite version of smashed potatoes even faster in a pressure cooker here s what we discovered, cook the potatoes with garlic cloves and a bay leaf in a minimum of salted water over high pressure. drain the potatoes, and then return them to the pot and cook them briefly over medium heat to evaporate any extra moisture. the goal is to have the potatoes as dry as possible prior to adding the butter and cream., make sure to melt the butter before adding it to the potatoes for the silkiest texture.