62581 potato that edith make Recipes

potatoes, cubed and cooked (about 5 medium russets), hard-boiled eggs, mayonnaise (not miracle whip), oil (vegetable or canola we use), prepared mustard , plus, prepared mustard, salt, pepper, pickle juice, pickle relish (we prefer vlasic dill relish or a finely minced dill pickle), capers, black olives, minced, green onions, thinly sliced

potato, shredded american cheese (i use fat free), butter (i use fat free spray on ), rosemary, garlic salt

water, milk, butter, potatoes buds instant mashed potatoes (dry ), salt (or make your favorite mashed potatoes), sour cream, basil pesto, chopped drained roasted red peppers , from 7 oz jar, sliced ripe olives, chili beans , in sauce undrained, salsa-style diced tomatoes with green chilies, undrained, shredded colby-monterey jack cheese (2-oz), green onions, sliced (2 tbsp)

make a tray of 9 potato bread ), high protein flour (bread flour) sifted, salt, milk powder, instant yeast, sugar, bread improver (optional), boiled potatoes, peeled and mashed, egg, water used to boil the potittes, butter, softened, glazing, egg , lightly beaten wtih, salt, recommended creamy custard topping, custard powder, fresh milk, sugar, method for custard, put all the ingredients for custard in a small pot. mix well., place the pot over low heat and keep stirring till the mixture thickens., aside and pipe to make cross shape on buns when cool.

potatoes (about 3 1/2 lbs), cream cheese, butter, chopped green onion, sour cream, minced fresh parsley, dried marjoram, salt and pepper, coarse fresh breadcrumb

potatoes, sour cream, cream cheese, softened, butter, chives, chopped, salt and pepper, butter, paprika

potatoes, peeled and cut into chunks (about 9 medium), garlic, peeled, milk, whipping cream, butter, salt & pepper

potatoes, cooked and mashed (about 8 medium), sour cream, cream cheese, salt and pepper

potatoes, cream cheese, softened, sour cream, salt and pepper, to taste, garlic cloves, minced (roasting first can also be delicious), fresh rosemary or 1 -2 tbsp dried rosemary, dried rosemary, parsley flakes, garlic powder

potatoes, cream cheese, sour cream, onion, chopped fine, salt, pepper, margarine, margarine

peeled potato (any kind , make sure it s big), butter, milk, salt, pepper

potatoes (about 4 large), salt, butter or 1 tbsp margarine, neufchatel cheese, softened, nonfat plain yogurt, milk, salt, butter or 1 tbsp margarine, melted, paprika

potatoes, peeled and quartered, cream cheese, sour cream, salt, black pepper, egg whites, slightly beaten, butter

potatoes, cooked & mashed (without milk), cream cheese, softened, butter, milk, onion salt, seasoning salt, pepper, salt

potatoes (or however many you usually use), lemon juice (or white vinegar)

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

chicken broth, butter, heavy whipping cream, instant potato flakes

grated potatoe per person, grated onion per 4 to 6 potatoes, egg per 4 to 6 potatoes, tes. salt, matza meal or crushed saltines to make batter.