BOIL EM MASH EM RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

FAVORITE MASHED SWEET POTATOES RECIPE: HOW TO MAKE IT



Favorite Mashed Sweet Potatoes Recipe: How to Make It image

My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 5

3 pounds sweet potatoes (about 6 medium), peeled and cubed
3 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons maple syrup
1/4 teaspoon pumpkin pie spice

Steps:

  • Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding orange juice, brown sugar, syrup and pie spice to reach desired consistency.

Nutrition Facts : Calories 117 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 10mg sodium, CarbohydrateContent 28g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 2 starch.

DUCHESS POTATOES RECIPE - HOW TO MAKE DUCHESS POTATOES



Duchess Potatoes Recipe - How to Make Duchess Potatoes image

I made these duchess potatoes for PW Cooks in early November, but decided to wait to post them at Christmastime once I decided to make them on the Chr

Provided by Ree Drummond

Categories     Christmas    appetizers    dinner    side dish    snack

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 9

5 lb.

russet potatoes, peeled and boiled until fork tender

8

whole egg yolks

1

stick butter, softened

2 tsp.

salt, more or less to taste

plenty of black pepper

1/4 tsp.

nutmeg, plus more to taste

1 1/4 c.

heavy cream

1

whole egg

Steps:

  • Preheat oven to 375 degrees. Lay boiled potatoes on a baking sheet and place into the oven for 10-15 minutes, or until slightly dried on the surface. Remove the potatoes from the oven and process potatoes through a ricer or food mill. Allow to cool in a bowl for about 5 minutes. Add egg yolks, butter, a couple of generous pinches of salt, a generous pinch of pepper, a pinch of nutmeg and 3/4 cup cream. Stir with a rubber spatula to combine. Taste and make sure the potatoes have been adequately salted. Transfer to a large pastry bag and pipe through a large star tip in a circular/upward spiral motion. Make an egg wash by mixing 1 egg with 1/2 cup heavy cream. Lightly brush the piped potatoes with egg wash. (This is a little easier if you chill the piped potatoes for half an hour or so.) Bake at 375 until golden brown around the edges. Serve on a pretty platter! Make the potatoes ahead of time and store in the fridge, then bake them at the last minute!

More about "boil em mash em recipes"

EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES
Making your own flavoursome gravy is super easy – all you need to get going is meat and veg
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving
    1. To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
    2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
    3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
    4. To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.
See details


BEST BAKED MASHED POTATOES WITH CRISPY SHALLOTS RECIPE
Ree Drummond's baked mashed potatoes with crispy shallots couldn't be a more decadent side dish. It's perfect to serve at Thanksgiving, Christmas, or a weeknight dinner.
From thepioneerwoman.com
Total Time 1 hours 25 minutes
Category Christmas, Thanksgiving, winter, comfort food, side dish
  • For the mashed potatoes: Preheat the oven to 350°. Peel the potatoes and rinse them under cold water. Quarter the potatoes, place in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and return them to the pot. With the burner on low heat, mash the potatoes with a potato masher for about 5 minutes; the more steam that’s released while you mash, the better! Turn off the burner. Add 12 tablespoons butter, the cream cheese, half-and-half, heavy cream, parsley, chives, salt and pepper. Stir to combine and thin with more half-and-half if necessary. Check the seasonings and add more salt and pepper to taste. Spread the mashed potatoes in a casserole dish. Dot the surface with the remaining 2 tablespoons butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking until light golden around the edges, about 10 more minutes.
    Meanwhile, for the fried shallots: Heat 1/2 inch vegetable oil in a deep skillet over medium-high heat. Add 1 sliced shallot and fry, turning occasionally, until browned, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the other shallot. Sprinkle the fried shallots on top of the mashed potatoes. 
See details


HOW TO MAKE MASHED SWEET POTATOES FOR THANKSGIVING | KITCHN
A easy, step-by-step guide to making creamy mashed sweet potatoes sweetened with maple syrup.
From thekitchn.com
Reviews 4
Total Time 3000S
Category Dinner, Side dish
Cuisine United states
Calories 300 cal per serving
  • Whip the sweet potatoes. Add 1/4 cup maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.
See details


ULTIMATE MASHED POTATOES RECIPE BY TASTY
Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us.
From tasty.co
Reviews 97
Cuisine American
Calories 520 calories per serving
  • Enjoy!
See details


BEST BEST-EVER POTATO KNISHES RECIPES - HOW TO MAKE BEST ...
This potato knish recipe hits all the marks: flaky crust, creamy interior, TONS of flavor.
From delish.com
Reviews 3
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, autumn, Sunday lunch, winter, appetizers, baking
Cuisine American
  • Make dough: in a large bowl, whisk to combine flour, baking powder, and salt. In a medium bowl or measuring cup, combine vegetable oil or schmaltz with warm water, egg, and white vinegar. Make a well in the dry ingredients and pour liquid ingredients into the center. Stir to combine until a ball of dough forms. Transfer dough to a clean work surface and knead to ensure all flour is evenly incorporated, 1 to 2 minutes.  Return dough to bowl and cover with plastic wrap. Let rest for 30 minutes to 1 hour at room temperature. (Refrigerate dough if not using within the hour. Dough can be left in the fridge up to 3 days, bring up to room temperature before using.) Caramelize onions: In a large skillet over medium heat, combine butter or schmaltz and olive oil. When butter has melted, add onion and thyme if using. Season with salt and pepper and reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized and golden, 45 to 50 minutes.  Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning.  When onions are done, remove thyme stems if used, then transfer onions to bowl with potatoes and stir to combine. Taste for seasoning and add more salt and/or pepper if needed. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add butter and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Heat vegetable oil in a medium skillet over medium heat. Add coriander and cumin seeds and cook until fragrant, about 30 seconds to 1 minute. Next, add peas, chaat masala, and turmeric. Cook until fragrant, 30 seconds to 1 minute more, then add mixture to pot with mashed potatoes and stir to incorporate. Fold in cilantro. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Place knishes on prepared baking sheet and brush with egg and water mixture. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving. Steam potatoes: Fill a large pot with 1" of water and place a steamer basket inside. Bring water to a boil, then add potatoes and cover with a lid. Cook until potatoes are tender, 15 to 20 minutes. (We like to insert a paring knife into the thickest part of a piece of potato. If the potato slides off when the knife is lifted, they're good to go!) Carefully remove steamer basket and drain water from pot. Transfer potatoes to pot, add sour cream and season with salt. Mash until mostly smooth (some lumps are OK!) and taste for seasoning. Using a clean kitchen towel, squeeze all excess moisture out of spinach, then transfer to pot with potatoes. In a large skillet over medium heat, heat oil. Add green onions and cook until softened and translucent, 2 to 4 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Cook until fragrant, 1 minute more, then transfer mixture to bowl with potatoes. Add dill and lemon zest to bowl with potatoes and stir until all ingredients are evenly mixed. Gently fold in cubed feta and season to taste with salt and pepper if needed. Carefully pour sesame seeds onto a small shallow plate. Assemble knish: line a large baking sheet with parchment paper and preheat oven to 375°. Split dough in half, placing one half back under plastic wrap. (It’s normal for some oil to sweat out of the dough while it’s resting. Knead it a couple times in the bowl to reincorporate oil if needed.) Using your hands, shape dough into a rectangle, then roll out into a large rectangle that is about 1/8” thick and between 12” and 15” on the long side. (This dough is very forgiving and doesn’t easily stick to surfaces, so don’t worry about being too rough with it!) Transfer half your potato mixture to the dough, and create a 2” wide log parallel to the 12”-15” edge of dough closest to you, 1”-2” from the bottom edge. Lift the 1”-2” of excess dough over the potato mixture, then carefully roll potato mixture away from you until you reach the other end of the dough, like rolling a cigarette. Arrange so the seam is on the bottom, and adjust roll if needed so that potato filling is evenly distributed. Trim ends of dough so it is even with the potato filling. Using the dull side of a dinner knife, make light indentations every 2”-2 ½” so that your cylinder is divided into 6 equally sized pieces. Use the sharp side of your dinner knife to cut through each knish. To shape your knishes: to make the bottom, use your finger to gently press the filling inward, then stretch the dough over the filling and pinch to seal. Flip the knish over so that the bottom is touching a clean work surface. For the top, use your thumbs and pointer fingers to press the cut dough in towards the center, so there is a slight indent and some filling showing. Repeat with remaining knishes, then repeat entire process with second piece of dough. Dip the bottoms of each knish into sesame seeds, then place on prepared baking sheet. Brush the tops with egg and water mixture and sprinkle with remaining sesame seeds. Bake, turning pan halfway through, until golden, 45 to 50 minutes. Let cool at least half an hour before serving.
See details


BAKED POTATO SOUP RECIPE - PILLSBURY.COM
Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!
From pillsbury.com
Reviews 4
Total Time 45 minutes
Calories 380 per serving
  • To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
See details


BANGERS AND MASH RECIPE | ALLRECIPES
Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 …
From allrecipes.com
See details


5 DELICIOUS FINGER FOOD RECIPES - DIYJOY.COM
Image Credit: Em’s Kitchen via YouTube. Potato Croquettes. Slice potatoes in small sizes then boil, mash them, and season with salt, black pepper, garlic powder, nutmeg, cheese, and egg. Mix it with …
From diyjoy.com
See details


7 SMART WAYS TO MASH POTATOES (WITHOUT A MASHER) - BAKING ...
Feb 15, 2021 · Potatoes can be prepared in all manner of ways, from baking and stuffing them for Thanksgiving to chopping and frying them for Fish and Chips to taking a page out of Samwise Gamgee’s recipe book and deciding to “Boil ‘em, mash ‘em, stick ‘em …
From bakingkneads.com
See details


SWEET POTATO CASSEROLE WITH MARSHMALLOWS - THE COZY COOK
Nov 15, 2021 · Sweet Potato Casserole. This casserole has definitely earned a spot on my top five favorite Thanksgiving recipes of all time.. Since there are so many Sweet Potato Casserole recipes …
From thecozycook.com
See details


COWBOY BEANS - KENT ROLLINS
Start ‘em up and let them come up to a good rolling boil. After 15 minutes of a good boil, get them simmering low. Now is the time to season. I’m using chili powder, smoked paprika, cumin and …
From kentrollins.com
See details


EASY WHITE CHICKEN CHILI | BUSH’S® BEANS
2 cans (15.5 oz) Bush's ® White Chili Beans, undrained ; 1 can (10 oz) diced tomatoes and green chiles, undrained ; 1 can (14 oz) reduced sodium chicken broth ; 1 can (10.5 oz) cream of …
From bushbeans.com
See details


LEITH55 (@LEITH55) ON FLIPBOARD
I love to cook, travel, and share recipes etc.! I live in California and volunteer for a large National philanthropic organization.
From flipboard.com
See details


HOW TO MAKE THE BEST MASHED POTATOES - FOODIECRUSH .COM
Whip ‘em with a mixer. The real secret to great mashers is how you mash them. I’ve used a ricer, but it’s a bit of a pain and my muscles never seem strong enough. I’ve used a masher, and get a …
From foodiecrush.com
See details


HOW TO MAKE THE BEST MASHED POTATOES - FOODIECRUSH .COM
Whip ‘em with a mixer. The real secret to great mashers is how you mash them. I’ve used a ricer, but it’s a bit of a pain and my muscles never seem strong enough. I’ve used a masher, and get a tasty mashed potato but always have a few potato chunks.
From foodiecrush.com
See details


RECIPES | BAD BYRON'S SPECIALTY FOOD PRODUCTS, INC.
Put the chicken back into the pan along with the thyme. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 35 – 45 minutes. Remove the chicken and thyme sprigs from the pan, turn the heat to high and bring the liquid to a boil.
From buttrub.com
See details


HEALTHY CHUTNEY RECIPES: HERE'S WHY YOU MUST EAT THESE ...
Dec 23, 2021 · Boil 100 gm tamarind in water. Remove the stones and just take its fleshy parts and make into a paste. Now, add 50 gm jaggery, black salt and black pepper to taste, a pinch of dried ginger powder and cook for a few minutes, and mash smoothly.
From fit.thequint.com
See details


BEST POTATOES FOR MASHING - TIPS FOR MAKING PERFECT MASHED ...
Nov 06, 2020 · Cover them with cold water, add salt, then boil and reduce to a simmer. If you start in hot water, they'll cook unevenly, with the outside falling apart before the inside is cooked.
From goodhousekeeping.com
See details


HOME BREWING KITS | MOREBEER
The Best Homebrew Starter Kits. Give yourself or a loved one the gift of beer brewing with an all-in-one Homebrew Starter Kit from MoreBeer!We offer a range of the best and most complete starter kits in the industry for new homebrewers, including the only …
From morebeer.com
See details


DEEP SOUTH DISH: RANCH STYLE COWBOY BEANS
Feb 10, 2009 · When done, remove 1 cup of beans and mash, return to the crockpot and stir in tomatoes; cover and cook another 5 minutes. Taste, add salt if needed and adjust seasonings. For the Instant Pot: Add dry pinto beans to pot and cover with water plus 2 inches …
From deepsouthdish.com
See details


HOW TO MAKE DEVILED EGGS EVER: GRANDMA'S CLASSIC RECIPE
Mar 30, 2018 · Then add in 1/2 cup mayonnaise, 1 tablespoon dijon mustard, and 1/2 teaspoon hot sauce. Mash and mix up to create a creamy consistency. ... Serve 'Em Up! Erin Phraner ... If you hard boil eggs ...
From goodhousekeeping.com
See details


CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy alternatives and more.
From ehow.com
See details


RACHAEL RAY EVERY DAY | RACHAEL RAY IN SEASON
We love 'em as a side or a dessert. Check out all our favorite ways to mash up this tasty veggie. Berry & Thyme Cobbler. 10+ Easy Fruit Cobbler Recipes . Article . ... These easy-to-freeze recipes do double-duty for your dinner. Screen Shot 2019-08-07 at …
From rachaelraymag.com
See details


CROCK POT SHEPHERD'S PIE - RECIPES THAT CROCK!
Oct 07, 2016 · Boil your potatoes, drain and mash with 1 tablespoon of milk (OR prepare your instant mashed potatoes per package instructions and add additional 2 tablespoons of butter to make them spreadable) Mix together your beef mixture, brown gravy mixes, …
From recipesthatcrock.com
See details


HOW TO MAKE DEVILED EGGS EVER: GRANDMA'S CLASSIC RECIPE
Mar 30, 2018 · Then add in 1/2 cup mayonnaise, 1 tablespoon dijon mustard, and 1/2 teaspoon hot sauce. Mash and mix up to create a creamy consistency. ... Serve 'Em Up! Erin Phraner ... If you hard boil …
From goodhousekeeping.com
See details


CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy …
From ehow.com
See details


RACHAEL RAY EVERY DAY | RACHAEL RAY IN SEASON
We love 'em as a side or a dessert. Check out all our favorite ways to mash up this tasty veggie. Berry & Thyme Cobbler. 10+ Easy Fruit Cobbler Recipes . Article . ... These easy-to-freeze recipes do …
From rachaelraymag.com
See details


CROCK POT SHEPHERD'S PIE - RECIPES THAT CROCK!
Oct 07, 2016 · Boil your potatoes, drain and mash with 1 tablespoon of milk (OR prepare your instant mashed potatoes per package instructions and add additional 2 tablespoons of butter to …
From recipesthatcrock.com
See details


THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com
See details


KIDNEY BEAN SALAD RECIPE | ALLRECIPES
12 Slow Cooker Stew Recipes Under 300 Calories These healthy stew recipes have it all. They're top-rated favorites. They're easy to prep. And they're all under 300 calories. Simply add your ingredients to the slow cooker in the morning, and come home to so much deliciousness! Take a peek at our best slow cooker recipes …
From allrecipes.com
See details


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From foodnetwork.com
See details


111 BEST POTATO RECIPES (ROASTED, FRIED, MASHED, AND M…
Apr 29, 2020 · Discover the best potato recipes, including roasted potatoes, mashed potatoes, croquettes and other delicious side dishes. Check out 111 unique potato recipes!
From epicurious.com
See details


55 EASY POTATO RECIPES | MYRECIPES
Oct 28, 2019 · No matter how you like 'em—whipped, mashed, fried, smashed, grilled, baked, sautéed, stuffed, or scalloped—potatoes offer an endless array of possibilities. These starchy …
From myrecipes.com
See details


BEST CLASSIC EGG SALAD - HOW TO MAKE CLASSIC EGG SALAD ...
Dec 09, 2021 · Roughly chop hard-boiled eggs and transfer to a medium bowl. Mash slightly with a fork to break up yolks. Add mayonnaise, mustard, lemon juice, celery and chives and mix until …
From delish.com
See details


HOW TO QUICK SOAK BEANS | TASTE OF HOME
Oct 03, 2016 · Step 2: Cover and Boil. Place rinsed and sorted beans in a Dutch oven or other large pot and add enough water so the beans are covered by at least 2 inches. Bring the pot to a boil, and allow it to boil …
From tasteofhome.com
See details


RECIPE SEARCH - MEATHEAD'S AMAZINGRIBS.COM
Jul 16, 2021 · Baked potatoes are so good that they become even better by baking them twice! For this method, I bake the potatoes whole on the grill, then mash and mix the cooked potato with spiced …
From amazingribs.com
See details