249303 stand pot smashed garlic potatoes Recipes

garlic cloves (sliced ), onion (diced ), potatoes, chicken broth, tomato paste, cumin, dill, thyme, barley, cottage cheese

potatoes, peeled and diced, whole garlic bulbs, separated into cloves and peeled, shredded cheddar cheese, cream cheese, cubed, eggs, lightly beaten, minced chives, salt, white pepper, diced sweet red, yellow and orange peppers , fresh rosemary sprigs and minced chives, optional

garlic, potatoes , depending on size,peel &,slice thin, salt, pepper, grated muenster cheese, cream

potatoes, peeled and sliced, onion, thinly sliced, celery leaves, dried parsley, butter, melted, all-purpose flour, salt, black pepper, evaporated milk, grated cheddar cheese (old or sharp), paprika

potatoes, chopped in bite-size pieces, chicken breasts, chopped in bite-size pieces, onion, chopped, cream of chicken soup

potatoes (red can be used), sour cream (about 3/4 container), milk, butter, onion, chopped garlic (or as much garlic as you like), salt and pepper, to taste

potatoes, butter or 2 tbsp margarine, sliced dried garlic, french french-fried onions (or other brand ), drops milk , if necessary

potatoes, peeled and sliced, onion, cut into small wedges, skinless chicken breast halves, dried tarragon, rubbed sage, salt (optional), pepper, garlic, olive oil

potato, sliced, oil, onion, sliced, turmeric, for seasoning, garlic clove, smashed (or salt)

red potatoes, cream cheese, softened, milk, butter, softened, spice islands dried dill weed, spice islands sea salt, thyme leaves, spice islands garlic powder, spice islands white pepper, ground

red potatoes, garlic, peeled, sliced, salt, butter, milk or half-and-half, salt and pepper, to taste

potatoes peeled and quartered, olive oil, white onion chopped fine, garlic, fresh basil

potato (1/2 lb), peeled and diced, garlic cloves, peeled, butter, softened, salt, pepper, king arthur unbleached all-purpose flour, baking powder, milk

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.

chopped fresh rosemary leaves, chopped fresh thyme leaves, garlic cloves, chopped, coarse salt, freshly ground black pepper, a 3-rib standing beef rib roast (about 8 1/2 lb), all but 1/4-inch layer of fat removed, vegetable oil, russet (baking) potatoes (about 10), portobello mushrooms , wiped clean, beef broth (a 15 1/2-oz can), water, a beurre manie made by kneading together 1 tbsp softened unsalted butter and 1 tbsp all-purpose flour, garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)

fingerling potatoes, washed, garlic clove, roasted, peeled, apple juice, basil leaves, flat leaf parsley, salt , to taste, fresh ground black pepper , to taste, extra virgin olive oil, low-fat yogurt, plain