View allAll Photos Tagged MashedPotatoes
“I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure.” ―Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
It’s no illusion. Mashed Potato Pops are magically delicious.
Watch the video and get the recipe: www.averagebetty.com/recipes/mashed-potato-popper-pops-re...
Thanksgiving dinner buffet from the Student Government at Tunxis Community College in Farmington, CT.
Served with self-made mashed potatoes garnished with coriander, garlic and special gravy
Please tell me how you feel about this. ( as in the dish)
I made this myself
For Dinner on Tuesday 13th-January-2026 it was a home made Chicken Pie . Served up with Mashed Potatoes , Carrots , Peas , Broccoli and Gravy .
Harlow , Essex .
Tuesday 13th-January-2026
FGR invades "In Tarantino We Trust"
my best Pulp Fiction imitation, sorry, I have never seen the movie.
Check out the dance scene here
Explore #210
Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.
Baked Cod in a Saffron Broth over Mashed Potatoes with a Tomato and Black Olive Ragout
Tomato and black olive ragout:
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 pound very ripe plum tomatoes, peeled, cored, seeded and diced
1 tablespoon tomato paste
1/2 cup Kalamata olives, pitted and halved
1/4 cup basil chiffonade
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon sugar (optional)
In a saucepan heat olive oil and sauté onions until translucent, about 4 minutes. Add garlic and cook another 1 to 2 minutes. Add tomatoes, tomato paste and olives and cook until sauce is thick and most liquid has evaporated. Season with herbs and salt and pepper to taste, adding sugar if necessary to correct acidity.
Mashed potatoes and saffron broth:
2 quarts chicken stock
1 large pinch saffron (about 1/4-ounce)
Salt
5 large Idaho potatoes, peeled and cubed
1/3 cup unsalted butter, cut into pieces
1 1/4 cups warm milk
Freshly ground white pepper
3 large shallots, minced
1 tablespoon chopped garlic
2 tablespoons olive oil
1/2 cup finely chopped green onions
In a large saucepan combine chicken stock and saffron and bring to a boil. Add salt to taste, add potatoes and cook, covered, until fork-tender, about 15 to 20 minutes. Strain liquid into another large saucepan and reserve. Add butter to potatoes and stir and mash until completely melted. Add milk, stir well, and add salt and pepper to taste. Keep warm while making the Cod. In a saucepan sauté shallots and garlic in olive oil until wilted, about 3 minutes. Add reserved saffron stock and simmer for 10 minutes. Add green onions and simmer 5 minutes.
Keep warm until ready to serve.
Cod:
8 (6-ounce) Cod fillets
Creole seasoning
1/4 cup olive oil
1/2 cup saffron broth from above
Preheat oven to 425 degrees F. Season Cod fillets with Creole seasoning on both sides. Rub fillets with olive oil and place on a lightly oiled shallow casserole or baking sheet with sides and pour saffron broth around fillets. Cover filets loosely with parchment paper or aluminum foil and bake for 5 minutes uncover and bake another 5 minutes, or until flesh flakes easily.
Serve fillets in a large bowl on top of mashed potatoes with saffron broth ladled over all and fish topped with a generous helping of tomato and black olive ragout.
Took a detour to the Centreville Fair on my way home from work. Surprisingly, when surrounded by hundreds of turkeys, their ugliness becomes less repulsive and uniquely fascinating.
(St. Joseph County - Michigan)
- served with a thyme-stuffed baked apple, red cabbage and mashed potatoes.
Although this dish is called "Normandie" (because of the apple I presume) I would say that goose, red cabbage and mashed potatoes is a typical German dish, preferably eaten in late autumn and winter. (Additional information for GermanFoodCulture and Friday Food Fiesta - Regional Cuisine)
Recipe (serves 4):
- 4 haunches of goose (ca. 400 g each)
- salt
- pepper
- 2 small onions (eg. shallots)
- 400 ml sweet cider or apple juice
- 4 slightly sour apples (ca. 150 g each)
- 8 stems thyme
- 6 to 8 juniper berries
- 2 tsp sugar
Preparation:
Season haunches with salt and pepper. Heat a roasting tin and sear haunches on the side of the skin for about 8 - 10 mins. at lower heat to allow the fat to dissolve from the meat.
Turn haunches around and sear for another 8 mins.
Peel onions and cut into quarters lengthwise. Add to the haunches and fry for another minute. Decant the fat. Pour 200 ml cidre/apple juice and put into the preheated oven and roast at 200 °C (no fan!) for about 50 mins.
Meanwhile remove the apple cores and put thyme stems into the apples. Crush juniper berries. After 50 mins. of cooking time put apples into the roasting tin, sprinkle with sugar, add another 200 ml of cider/apple juice as well as the juniper berries and roast for another 20 - 25 mins.
(According to your oven it could be necessary to remove heat at this point.)
***
Gänsekeule "Normandie"
- serviert mit einem Thymian-gefüllten Apfel, Rotkohl und Kartoffelpüree
Rezept (für 4 Portionen):
- 4 Gänsekeulen à ca. 400 g
- Salz
- Pfeffer
- 2 kleine Zwiebeln, z.B. Schalotten
- 400 ml süßer Apfelcidre oder Apfelsaft
- 4 leicht saure Äpfel à ca. 150 g
- 8 Thymianstiele
- 6 bis 8 Wacholderbeeren
- 1 TL Zucker
Zubereitung:
Die Keulen mit Salz und Pfeffer würzen. Einen Bräter erhitzen und die Keulen auf der Hautseite bei niedriger Hitze für 8 bis 10 Minuten anbraten, um das Fett auszubraten.
Keulen wenden und weitere 8 Minuten braten.
Die Zwiebeln längs vierteln und zu den Keulen dazu geben, für eine weitere Minute mitbraten. Das Fett abgießen. 200 ml vom Cidre/Apfelsaft zugeben und im vorgeheitzten Backhofen bei 200 °C (Ober-/Unterhitze) ca. 50 Minuten braten.
In der Zwischenzeit die Kerngehäuse aus den Äpfeln entfernen und mit den Thymianstielen füllen. Die Wacholderbeeren zerdrücken. Nach 50 Minuten Bratzeit die Äpfel und die Wacholderbeeren in den Bräter geben, mit den restlichen 200 ml Cidre/Apfelsaft aufgießen und 20 bis 25 Minuten weiterbraten.
Je nach Backofen ist es an dieser Stelle nötig, die Hitze ein wenig zu reduzieren.
Served with baked beans, coleslaw, mashed potatoes with gravy and toast
Hager Heights Drive Inn
Hager City Wisconsin
July 14th 2013
Thanksgiving dinner at our house. Cranberry sauce, corn bread stuffing, turkey, mashed potatoes, and squash.
On a cold winter's day, there is of course a right way and a wrong way to have lunch. This would be the right way.
Composed mostly of leftovers, but it sure did work out nicely.
Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.
KFC-Style Fried Chicken (May Wah Chicken Legs), Mashed Taters and Gravy, Mac 'n Cheese
Recipe: (Unhealthy as Fvck) Vegan Fried Chicken
- Egg Replacer
- Soy Milk
- All Purpose Flour
- Lowry's Seasoned Salt
- Black Pepper
- Canola Oil
In small bowl:
Mix 5 egg replacers per recipe on box.
Add 1/2 cup soy milk and mix well
In separate bowl:
Mix 3 cups flour, 4 tbsp. Lowry's Seasoned Salt, 2 tsp. black pepper.
To prepare:
Dip pieces of chicken in flour and coat on all sides.
Dip flour coated chicken in egg mixture.
Then, dip it back in the flour mixture and coat it well.
Cook:
Fry chicken in hot canola oil until brown on all sides.
Lay on paper towels or parchment paper to drain.
A simple christmas dinner of mesquite-smoked spiral sliced ham, green bean casserole, cornbread dressing, mashed potatoes and gravy. Dessert (not pictured) pecan pie topped with ice cream
My wife and I spent Christmas at my mother in law's house. We had a wonderful meal of ham, carrots, broccoli, mashed potato casserole and homemade rolls.
I got the idea from a Dr. McDougall video I saw where he was explaining how diabetes can be reversed by eating (good) vegan foods.
He had mentioned that one of his favourite dinners was mashed potatoes mixed with corn and peas. It sounded so good, I decided to try it with a slight modification.
I steamed 3 medium sweet potatoes instead of white and mashed them with a speck of vegan margarine (he's not big on oils) and moistened them with a little unsweetened soy milk and a dollop of vegan sour cream (the way my Mother and Grandmother whipped their potatoes). To the mashed yams, I simply added half a tin each of corn and green peas and mixed them with a sprinkling of garlic powder, dill, parsely and black pepper. You may add a touch more soy milk or vegan sour cream to fluff it all up a bit.
I had enough for two quick small meals, but this amount was easily enough for three side servings. Next time I'm tempted to double the recipe and just live on it for a couple days :-)
Food prepared by Lane Prekker, Jay Whitcomb, Michaela Frokjer and myself. Music provided by Indulge.
Search for the Best Mashed Potatoes in T.O. Part 1: www.blogto.com/eat_drink/2007/08/best_mashed_potatoes_in_...
Terpaksa upload waktu malam untuk mengelakkan kontrevesi dikalangan muslimin (yang berpuasa). Hehe..
Anyway, this is Piccadilly Mixed Grill, serve at London Cafe, BP Mall for celebrating Akmal's Birthday. She eats all of that! I only have Full Monty set which is oni half of this. Hihi..
This set contains baked beans, grilled chicken slice, grilled chicken sausage, chicken wings, mashed potatoes and drinks.
I'd probally suggest you to choose ice lemon tea, soooo darn refreshing! All for RM14.80 only.
Full Monty set got 2 pieces of Grilled chicken sausage, 3 slice of grilled beef, and baked beans. RM8.20. We added Chips RM2.30, Scampi (udang goreng tepung) RM8, Chelsea Burger Grill RM3.10. Price a re not really accurate lah. All I can remember the total bill was RM30 not including Scampi which was ordered later for RM8. I noticed there was no 5% gov tax.. Hmm..
We actually doesn't have enough space to full all these. So we brought Scampi and Chelsea Chicken Burger home.
I'm not so familliar with K10d, some of the areas were OOF. I just want to show you how full we are. This is actually once-every-month-must-visit eating place for us :)
Delicious and cheap! Highly Recommended.