View allAll Photos Tagged MashedPotatoes
Po-tay-toes! Boil 'em, mash 'em, stick 'em in a stew! Lovely big golden chips with a nice piece of fried fish. Even you couldn't say no to that!
I haven't actually watched that movie the quote is from, I just know the quote from memes.
And we're talking about the incredible, edible, dirt-covered rock- potatoes over in We're Here! today. My personal favorite form of potatoes is the French fries. Tater tots are also agreeable. Dammit, now I wish I had some tater tots.
She took my picture for a staff page...so I took her picture back...you know, an eye for an eye type thing...
Special: Grilled pork chop topped w/mango pepper jelly glaze -served on homemade mashed potatoes and garlic green beans
INGREDIENTS:
1 lb extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso® Thick ‘n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) Green Giant® Mexicorn® corn, drained
1 pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3 cups water
2 tablespoons butter or margarine
1 cup milk
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired
DIRECTIONS:
1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
2. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until bended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
3. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.
Baked Trader Joe's turkey breast tenderloin with Trader Joe's Brussels sprouts, Trader Joe's mashed potatoes, Trader Joe's gravy, and Trader Joe's Everyday Seasoning. The only thing not Trader Joe's is the Saint Lucifer Spice I added to the turkey.
If I had known it would take a couple of overnights to defrost a couple of tenderloins, I'd have had Thanksgiving dinner on Thanksgiving instead of Saturday.
Yes, The Plate is back. Gush away.
Pan Seared Salmon Covered in Honey Dijon Sauce with Mashed Potatoes at Fairmount Eats in Hackensack,New Jersey
Inspired by a recipe on the internet (www.sussex.ac.uk/wellbeing/eatingwell/recipes/potatoandch...) and some ingredients I had in the fridge/cupboard, I decided to give this a try:
CHICKPEAS:
Using dried chickpeas soaked overnight, I put them in a little pot with a clove of garlic (peeled and de-germed) and two little bay leaves, covered them with water, and simmered for about 20 minutes. I drained them (saving the water for soup stock), removed the bay leaves, and set aside.
MASH:
I skinned the celeriac (until only white was left), chopped it and 4 small potatoes into 1" (2.5cm) pieces, put them in a pot, covered with water, and simmered until nice and soft. Drained them, added a splash of cream and a good pat of butter, mashed them all up, set aside.
SAUCE:
Meanwhile, on another heat source, I sautéed 1/2 white onion, 1 big clove of garlic (finely diced), a finely diced chilli, in a good splash of olive oil, and once the onion translucent, added 3 diced fresh tomatoes, seasoned it all with salt, a splash of Maggi sauce, and a bit of sage. I added a couple of secret ingredients — not really secret, just hard to find — 'Ozzie Outback Seasoning', and GFresh 'New York pepper'. Added a good splash of V8 juice (forgot the tomato paste, which would have been nice), a splash of dry sherry, a good tbsp of turmeric, a tsp of curry powder (for depth), and let the whole lot cook down into a nice thick sauce, stirring often to prevent sticking and burning.
Fry 5 slices of fake (vegetarian) 'bacon', stack, and chop into 1cm bits. Add to the sauce, along with the chickpeas, so that the flavours blend.
So, now!
Take a nice gratin dish (mine happened to be a Le Creuset 23cmx29cm cast iron, which is a nice size), oil it; I used olive oil, but I suppose any oil you like would do.
Add the mash, and mush it around to make a 'well' or flat, hollowed-out portion, in the centre, leaving maybe a centimetre of mash exposed around the edge. Add the sauce/chickpea mixture. Smooth it out, so it's about level (or a little less) than the edge of mash.
Sprinkle grated cheese — I used 'Extra Tasty' cheddar, but Parmesan or something else you like would do just as well — over the top in a thin layer, and sprinkle with a bit of smokey paprika.
Pre-heat an oven to 200°C (390°F) and put the dish in for ±10 minutes.
Warm your plates (maybe on top of the oven while the dish is heating?) and serve with a nice big flat serving spoon (like the one in the image) or spatula.
I hope you make lots of variations on this dish, and that I've helped you enjoy! :-)
Dinner on my flight with Air France from New York, JFK to Paris, Charles de Gaulle.
Meny:
Edamame and pastrami
Sauté of beef served with balsamic vinegar sauce, mashed potatoes, vegetables
Cheese
Entrements
Chocolate raspberry cake
Red wine: Vin de Pays d'Oc 2009 La Baume
There once was a young
rainbow trout
whose future filled him
with doubt.
He was eaten by Todd
who usually ate cod
After Todd's bait got caught
in his snout.
Pork kidneys served with a vegetable stir fry and mashed potatoes.
As it's gone cooler we did eat it inside and of course it was a meal. Plus we ate if off plates like everyone else does not out of a dish.
Home alone.
Searching the fridge for something easy and edible.
Found homemade mashed potatoes, and a bowl of Bolognese sauce, and a chunk of Parmesan.
Not bad.
Not bad at all.
Well Mr. Kawasaki, this is all I had to work with, Gawd only knows when I'll make it to my folks' house to get a better kid pic but for now this is it.
However, this is my favorite picture of all time because it's the only one I have of my Grandma Betty Sullivan's restaurant in New Castle, Indiana. She had a great big house and in the house she ran a restaurant. People would come through the back door, in through the kitchen and out in this area here where the tables were. I was the jukebox kid, learning my letters and numbers by putting the nickels in the jukebox for the customers. My aunts were the waitresses and helped Granny in the kitchen.
The county sheriff and his men had their own little table in the kitchen itself and they would come in and just grab plates and spoon their supper right out of any assortment of pots and frying pans.
I do remember the front door was ALWAYS locked and it was a big commotion if someone knocked on the front door, for it was always the dreaded MEN IN SUITS. I was scared to death of these men, but Granny Betty sure wasn't, she would chase them off the porch and out of the front yard with her big cast iron skillet.
She passed away when I was 8 years old, right after I got my ashes on Ash Wednesday at my Catholic school. I was completely devastated because she was my world and I was hers. There was always laughter and love and friends and family in that house and I'm sure I'm the woman I am today because of her.
So my dream is to one day own a little diner, name it Dead Betty's in her honor and for her wicked sense of humor and feed everyone comfort food and fried goodies and be surrounded with love and laughter, friends and family.
Oh and the dreaded MEN IN SUITS?..I found out about 25 years later during an after Thanksgiving meal story telling time, that those men were either with the Zoning Board or the Health Department because what she was doing was totally illegal, running a full blown restaurant right out of her own home.
Bless her heart.
Okay the next five kids I tag will be:
Georgie_grrL
anniebluesky
favorite waste of time
Eric T. Funk
mquest foto
We celebrated our youngest daughter’s birthday dinner at House of Prime Rib (she chose the restaurant). It was fantastic, and I’m sure we’ll be back ! Many restaurants fail in a relatively short period of time, so the fact that this one has survived for 72 years is remarkable and a testament to their service and quality of the food. The restaurant was jam-packed at 5:00 on a weeknight, and we had made reservations months ago. (We did have to show our vaccination certificates to enter.)
My 365-2022: #26 of 365
To style mashed potatoes is a challenge. It is one of this comfortable food which taste heavenly but looks..hmm... definitely does not look stylish.
Ingredients:
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 package (8 oz) cream cheese, cut into cubes
1 teaspoon garlic salt
1/4 teaspoon pepper
4 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
Gravy or chopped fresh parsley, if desired
Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with wire whisk until blended. Add garlic salt, pepper and mashed potatoes (dry); mix just until blended.
2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, a couple tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.
Stove-Top Directions: In 4-quart Dutch oven, heat water, milk and butter to boiling. Stir in sour cream and cream cheese until blended. Remove from heat. Add garlic salt, pepper and mashed potatoes (dry); whip with fork just until moistened. If potatoes become to thick, stir in additional milk, a couple tablespoons at a time.
.
***
The goals you set for yourself and the strategies you choose become your blueprint or plan. Strategies are like recipes: choose the right ingredients, mix them in the correct proportions, and you will always produce the same predictable results: in this case financial success. The success strategies for managing money and building wealth are called Money Strategies. By learning to use money strategies as a part of your day-to-day life, financial frustration and failure will become a thing of the past.
"Charles J. Givens"
***
RECIPE is the topic for SATURDAY 21st April 2012
INGREDIENTS:
2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper Jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired
DIRECTIONS:
1. In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon.
2. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.
So I made a lot of mashed potatoes two days ago. Finally decided to make shepherd's pie. It was so delicious.
To satisfy my English brekkie cravings, we ended up at Paddington's (again!) These hearty pancakes are just what was needed for a lazy Sunday brunch :)
The husband is often skeptical of these new-fangled cookbooks that make their way into our home. And, not unlike many high school home-ec teachers, he prefers an older edition of The Joy of Cooking to all other cookbooks. But he dutifully thumbed through Vegan with a Vengeance and saw that it contains a recipe for biscuits, one that was veganized from an old school Betty Crocker recipe, so he thought he'd give it a go. He is the starch king after all, so he whipped up a batch of those, along with mashed potatoes...while I made the batter-fried seitan and gravy (one of our standards). Mmmmmm, starch-y. We will be making those biscuits again. But I do want to try something from the cookbook other than carb-laden goods. Next on the list, the white bean and roasted garlic soup.
Tonight I browned off some chicken thighs in the cast iron fry pan and then sautéed white onions in the pan juices. After the onions cooked down I added garlic, mushrooms, chicken stock, heavy cream, black pepper, and wee willy's spice blend
As the sauce was reducing I added the chicken thighs to the sauce to finish cooking. This turned out delicious
Mysterious process, isn't it?
This one started its life in the grocery store, when I wanted to have some different tastes in our vegetarian diet. I bought few beets ('beetroot', if you prefer), a turnip, and — as usual — celery, tomatoes, spuds, the staples of a pantry/fridge.
It had a few days' gestation period (I usually wake up in the morning thinking about what I'm going to fix for lunch, during which time I imagine flavour combinations, the processes involved in cooking a dish, and how the finished product will present and taste.)
So this is what I came up with over the last few days, and what was born today:
1 TURNIP and 2 BEETROOT, both chopped into ±1,5cm cubes and steamed.
LIMA BEANS (the dried kind), soaked overnight, and boiled in water until 'al dente'.
SAUCE:
Do this in a nice, big pot. I used a 3-litre cast Iron pot on an induction plate, but use anything you've got that saves energy and global warming.
Seeds: you can either roast these dry, or sauter them in oil (I used olive) as you like: black mustard seeds, fennel seeds, caraway seeds (VERY IMPORTANT) and cumin seeds.
Half an onion, diced; thumb-sized shallot, diced; chilli, finely diced to taste; diced celery, to taste. Add these to the oil after the seeds have started to 'pop', and sauter until translucent.
Tomato: 3 medium, finely diced, added to the pot.
Season the sauce: salt, ground pepper, Maggi, a good splash of V8 juice, herbs of your liking (I used Italian, tarragon, 2 kinds of curry powder (not too much, this isn't a curry, they're just for depth), and a good tablespoon of turmeric, just for health. Two heaping teaspoons of wholegrain mustard add a lot.
Add a good big clove of garlic (crushed) towards the end of the cooking time, along with the juice of 1/3 of a lime. Stir well, and let blend.
MASHED POTATOES: old 'n easy, just boil some walnut-sized potato chunks in some water, when they're tender (test with 'Granny's' fork) smush them with a good utensil, add a good slab of unsalted butter, salt & pepper, and set aside to warm in the oven.
When your sauce is done (you might want to taste, to make sure you've got it right), add the beans, the beetroot, and the turnip, stir well and simmer for a few minutes so that the flavours combine.
Warm your plates (1 minute in a full-whack microwave.)
Serve, laying down a bed of mash, and topping with the stew.
Delicious winter meal, and — depending on your quantities — great for leftovers reheated in the zapper!
The nice thing about this is that the veggie flavours remain independent, and are bound together by the sauce. You'll get a bit of turnip with sauce, a bit of beet with sauce, a bit of bean with sauce, and they're all delicious!
Well, Nobby's cooked the Burns Night Supper with help from his Dad, and here are the boys posing for a photo before sitting down to eat their fill. It looks tasty, and they each have a (small) tot of whisky to help it down! Bon Appetit!"
Burns Night, the anniversary of the birth of Scottish poet Robert Burns, is celebrated annually on 25 January.
The tradition of the Burns Night Supper was first held in 1801 by the poet's friends, five years after his death. Today, the day - otherwise known as Robert Burns Day - has become popular around the UK.
Widely regarded as the national poet of Scotland, Burns is the best known of the poets who have written in the Scots language. He also wrote in English and is regarded as a pioneer of the Romantic movement. After his death, he became a source of inspiration to founders of liberalism and socialism and greatly influenced Scottish literature.
His most recognised works include Auld Lang Syne, often sung at Hogmanay or New Year's Eve, and Scots Wha Hae, which became an unofficial Scottish national anthem.
Whisky is the usual choice of tipple on Burns Night, either malts or blends. It is traditional to pour a dram over the haggis, but most prefer not to as it changes the taste of the meat and can turn the meal soggy.
Historically, grace is said before a Burns Supper. As the main course was brought in - traditionally a haggis - the host would recite the poem Address to a Haggis.
INGREDIENTS:
2 cups milk
3/4 cup water
2 tablespoons butter or margarine
1 package (1 oz) Hidden Valley® The Original Ranch® salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) Betty Crocker® homestyle creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 tablespoons thinly sliced green onions
DIRECTIONS:
1. In 3-quart saucepan, heat milk, water and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth.
2. Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.