203504 swedish creamed potatoes skansk potatis Recipes

cream of mushroom soup, lean ground beef, fine dry breadcrumb, egg, slightly beaten, chopped onion, salt (i omit this), nutmeg, sour cream

cream of mushroom soup, heavy cream, french onion dip, sliced mushrooms, beef bouillon granules, dried parsley, any drippings from meatballs or 2 tbsp butter

red potatoes (i always use reds because i think they have more moisture than russets and mash up better), butter (2 tbsp per potato), sour cream (2 tbsp per potato), cream cheese (1 tbsp per potato), chopped fresh chives (1 tbsp per potato), grated cheddar cheese or cheese of your choice (2 tbsp per potato), salt (1/4 tsp per potato), garlic powder (1/4 tsp per potato), dry mustard (just a dash per potato), a bit of half-and-half to thin the filling if it is too thick, but i rarely have ever needed this addition, bacon, fried crispy , drained well on some paper toweling, crumbled finely (2 slices per potato), grated cheese for topping

potatoes, reduced-fat cream of potato soup or 1 can cream of chicken soup, salt, pepper, shredded low-fat sharp cheddar cheese, seasoned bread crumbs

russet potatoes, peeled or 4 russet potatoes, left with skins on for a more rustic look, butter, melted, grated cheddar cheese, monterey jack cheese, grated onions, sour cream, salt

new red potatoes, quartered, cream of chicken soup (or cream of mushroom, if you prefer), sour cream (or more ), shredded cheddar (or whatever cheese you like), diced ham - i used 12.5 oz. can of premium diced ham (harvest creek from costco), dijon mustard (optional, i like the slight tang it gives to these ), roasted garlic and red bell pepper seasoning (mccormick s) (optional), salt and pepper to taste, paprika

russet potatoes, peeled or russet potatoes, left with skins on for a more rustic look, butter, melted, grated cheddar cheese, monterey jack cheese, grated onions, sour cream, salt

potatoes, peeled and sliced, chicken stock , plus more as needed, garlic, shredded sharp cheddar cheese , or a mixture of sharp cheddar and smoked gouda, chopped fresh chives, salt and freshly ground black pepper, heavy cream , half-and-half, or sour cream (optional), crumbled sharp cheddar cheese, for garnish

unpeeled baby red potatoes (new potatoes), mayonnaise, sour cream, fresh dill or 1 tsp dried dill, chopped fresh parsley, salt and pepper

potatoes, peeled and cooked, low-fat cream cheese, low-fat sour cream, low-fat milk, onion salt (or more to taste), pepper, paprika (optional)

potatoes, cream of mushroom soup or 1 (10 3/4 oz) can cream of asparagus soup, cheese whiz, water

frozen hash brown potatoes, thawed, cream of chicken soup, melted butter, sour cream, shredded cheddar cheese, dried onion or 2 tbsp minced onions

potatoes (about 1 1/2 lbs), butter, half-and-half cream, salt, fresh herb, finely chopped (dill, parsley, or chives, for example)

potatoes or 3 large , peeled and sliced, onion, sliced, mushroom, fresh, sliced, salt, pepper, tarragon, whipping cream, parsley

potatoes, peeled, ham, cubed, sour cream, light, cream of potato soup, reduced fat, salt, pepper, soft breadcrumbs , combined with, sharp cheddar cheese, shredded

potatoes, cream of mushroom soup or 1 (10 1/2 oz) can cream of chicken soup, sour cream, salt and pepper, onion, bay leaves, cheddar cheese, accent seasoning

sour cream-potato homestyle biscuits, cubed, peeled potatoes, low-fat buttermilk, low-fat sour cream, butter, all-purpose flour, baking powder, kosher salt, baking soda, preheat oven to 450f degrees. place potatoes in medium saucepan and cover with water. bring to a boil, reducing heat and letting simmer for 15 minutes. drain and return potatoes to pan., add buttermilk , sour cream and butter. mash until smooth with a potato masher., combine flour , baking powder, salt and baking soda in a large bowl. add potato mixture and stir until just moist. turn dough onto lightly-floured surface and knead lightly four times., dough to about 1/4 inch thickness and cut with a biscuit cutter. place biscuits 2 inches apart on baking sheet sprayed with non-stick spray., bake for about 15 minutes or until golden brown. serve warm with butter blended with real honey.

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.