309 use mashed potatoes Recipes

russet potatoes, peeled and cooked, sweet onions (diced about 1/2-inch), butter, whipping cream (or use 18% tables cream), salt and pepper

baking potatoes, peeled and quartered (such as russet, about 5 -6 inches long each), low-fat sour cream or 1 cup sour cream, neufchatel cheese or 1 (8 oz) package cream cheese, softened to room temperature and cut into chunks, sweet unsalted butter, divided, minced onion flakes (or use fresh ), salt , to taste, sweet hungarian paprika, to garnish

butter (at room temperature ) or 3/4 cup margarine, plus extra for the dish (at room temperature), vegetarian chicken broth , i use mckays chicken seasoning mixed with water, russet potatoes, peeled and cut into 1 1/2 inch pieces, rutabagas, peeled and cut into 1/2 inch pieces, parsnips, peeled and cut into 1 1/2 inch pieces, garlic cloves, bay leaf, salt & pepper, to taste, dried thyme, onions, thinly sliced

olive oil, onion, chopped, flour, worcestershire sauce, whipping cream (i used part milk and cream(i think you could also use part milk without any problems), milk, green onions, chopped, fresh thyme, chopped, boneless skinless chicken breasts, buttermilk, flour, kosher salt or 1 tbsp other coarse salt, pepper, vegetable oil (for frying , i used canola oil), red potatoes, with skins , cut into 1 1/2 inch pieces, half-and-half, butter, sour cream

russet potatoes, peeled and halved, butter , cut into cubes, cream cheese, cut into cubes and softened, sour cream, hidden valley dry ranch dressing mix (start with 1/2 package adding in more to taste), milk (optional and as needed for extra creaminess, or use whipping cream) (optional)

yukon gold potatoes, peeled and quartered, coarse salt, unsalted butter, milk, fresh lemon juice , plus, grated lemon zest, capers, drained and coarsely chopped (i skipped the chopping part), coarsely chopped fresh flat-leaf parsley (fresh only !), fresh ground black pepper (i used white pepper)

yukon gold potatoes,washed and quartered, garlic, kosher salt, heavy cream,warm (i used non-fat half and half and 1% milk combination), cold butter,cut into 9 pats

organic chicken broth (i used my homemade chicken and vegetable broth), russet potatoes, cream cheese, butter, roasted garlic (more or less , to taste), milk, fresh chives, chopped, salt and pepper, to taste, fresh chives, chopped (for garnish )

salt cod fish, dried breadcrumbs, milk, mashed potatoes, melted butter, pepper, hot pepper sauce, vegetable oil, for frying, chopped fresh parsley, for garnish

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.

bacon, frozen mashed potatoes, milk, shredded monterey jack pepper cheese, light cream cheese , cut into cubes, salt, pepper, shredded cheddar cheese, divided, light sour cream, chopped green chilies, drained, shredded barbecued pork (i would use the grocery store container type, or from the deli) or 3 cups barbecued beef (i would use the grocery store container type, or from the deli), barbecue sauce, fresh parsley (to garnish )

water, butter, table salt, chicken bouillon powder, garlic powder (optional), potato flakes (box-type , i use chef karlin brand), whole milk, warmed, dry buttermilk, white pepper, mayonnaise

butter (8 tbsp or 1 (4-oz) stick, scallions, white parts only (use tender green parts for garnish below), finely sliced, potatoes, peeled and cut into chunks, salt, white pepper, sharp shredded cheddar, tender green parts from scallions above, finely chopped or 1/4 cup chopped fresh chives

russet (baking) potatoes (about 6 large), garlic head, separated into cloves and peeled (about 14 cloves), bay leaf, milk, unsalted butter, softened, fresh thyme leaves, a 5-lb whole chicken , giblets reserved for another use, unsalted butter, softened, shallots, peeled, garlic heads , outer skins discarded and heads intact, vegetable oil, carrots (about 1 lb), peeled and cut into 1-inch pieces, turnips (about 1 lb), peeled and each cut into 8 wedges, parsnips (about 1 lb), peeled and cut into 2-inch pieces, celery root (about 3/4 lb), peeled and cut into 8 wedges, fresh thyme sprigs, chopped fresh parsley leaves for garnish

russet potatoes, peeled , cut into 1-inch pieces, butter, melted plus 1 tbsp at room temp, whole milk, at room temperature, shredded mozzarella, freshly grated parmesan, divided use, pancetta, diced, cooked and drained of excess oil, salt and freshly ground black pepper, chopped fresh flat leaf italian parsley, plain dry bread crumbs

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

similar sized red skinned potatoes so they will cook at the same time and no cutting required, coarse salt - i use kosher, stock or chicken broth ( if you are vegetarian use vegetable ), store bought pesto from the refrigerated section, more cloves garlic to taste (optional)

mashed sweet potatoes (you can use fresh ones that have been baked and scooped out of their skin or you can use canned ones), butter, salt, orange juice (not concentrated), sugar, eggs, beaten well, milk, cinnamon, nutmeg, unbaked 9-inch pie shells