38 roasted mashed potatoes fat Recipes

zucchini, diced, red bell peppers, diced, red onions, diced, olive oil, chopped fresh rosemary, divided, ground beef chuck (20% fat), coarsely grated whole-milk mozzarella cheese (about 8 oz), panko* (japanese breadcrumbs ), sliced fresh basil, chopped fresh marjoram, salt, ground black pepper, dried crushed red pepper, ketchup, divided, eggs, dry red wine, mustard mashed potatoes

garlic butter, whole garlic heads, butter, softened, chopped shallots, chopped fresh rosemary, potatoes, cubed yukon gold or red potato, fat-free , less-sodium chicken broth, buttermilk, chopped fresh parsley, salt, freshly ground black pepper

roasted garlic, russets potatoes, peeled and cut into 8, olive oil, low-fat milk, smart balance light mayonnaise, pepper, fresh cracked, salt, fresh cracked is best

potatoes, peeled and cubed (yukon gold are nice to use as well), low-fat cream cheese, low-fat sour cream, milk, onion powder or 2 -4 tsp garlic powder or 2 -4 tsp dried roasted garlic, salt and pepper, chopped scallions or chives, for garnish

whole garlic head, olive oil, peeled yukon gold or red potatoes, quartered, water, low-fat milk, salt, pepper

whole garlic bulb, canola oil, red potatoes (about 2-1/4 lb), cubed, reduced-fat cream cheese, cubed, milk, salt, pepper

whole garlic heads, cubed peeled yukon gold potatoes, chopped onion, plain fat-free yogurt or 2 tbsp nonfat sour cream, dried rosemary, chopped, salt, fresh ground black pepper

whole garlic heads, cubed peeled yukon gold potato, chopped onion, plain fat-free yogurt, dried rosemary, chopped, salt, freshly ground black pepper

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

fat-free milk, water, roasted garlic instant mashed potatoes, shredded reduced-fat sharp cheddar cheese, divided, freshly ground pepper

leek (about 1/2 lb), cubed yukon gold or red potato (about 3 lb), olive oil, divided, low-fat milk, salt, black pepper, carton low-fat sour cream

baking potatoes (about 2 lb), low-fat milk, margarine, salt, pepper

baking potatoes , cut into 1-inch pieces (about 2 lb), olive oil, dried rosemary, crushed, salt, freshly ground black pepper, water, chopped green onion, grated fresh parmesan cheese, garlic powder, low-fat sour cream

whole garlic heads, butter, softened, shallot, finely chopped, rosemary, finely chopped, red potatoes or 2 1/2 lbs yukon gold potatoes, cubed, fat-free chicken broth, buttermilk, fresh parsley, chopped, salt, black pepper, freshly ground

garlic heads, olive oil, baking potatoes, peeled and cut into 1-inch pieces, fat-free milk, reduced-calorie margarine, salt, pepper

head of garlic, potatoes, bay leaf, salt, fat-free buttermilk

head garlic , papery skin removed and top sliced off to expose cloves, potatoes, peeled and thinly sliced, bay leaf, bay leaf, salt, fat-free buttermilk

red potatoes, quartered, onion, finely chopped, bacon , bite size pieces, roasted garlic cloves, minced (roast in oven on 450 for approx. 30 min.), jalapeno, finely chopped (seeds and ribs included), low-fat milk, butter, butter, sharp cheddar cheese, shredded, salt and pepper, to taste, dried oregano, garlic powder, canola oil, extra virgin olive oil