MASHED POTATO CALORIE RECIPES
MASHED POTATO SALAD RECIPE | ALLRECIPES
My mother used to make this on Easter to go with our ham and she used to make it for our get togethers whenever we were having a lot of company. We also like it at room temperature. Just do not leave it out any longer then you would regular potato salad. Served warm, it goes great with ham or fried chicken.
Provided by Linda
Categories Red Potato Salad
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cube potatoes, if desired you may peel them. Place potatoes in a large saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and place cooked potatoes in a large bowl.
- Mash potatoes with butter and salt and pepper to taste. Once mashed stir in the mayonnaise, mustard and sour cream, mixing well. Stir in the celery, onion, pickles and green pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 456.7 calories, CarbohydrateContent 56.8 g, CholesterolContent 25.6 mg, FatContent 23.6 g, FiberContent 6 g, ProteinContent 7.3 g, SaturatedFatContent 7.3 g, SodiumContent 420 mg, SugarContent 4.3 g
LOADED MASHED POTATO SOUP RECIPE | MYRECIPES
This is the perfect recipe for a novice, yielding delicious results with basic skills. If you aren't great with a knife, buy prechopped onion, grate or press the garlic, and snip the green onions and dill with kitchen shears.
Provided by Cheryl Slocum
Total Time 30 minutes
Yield Serves 6 (serving size: 1 cup soup, about 1 tablespoon cheese, 1 1/2 teaspoons bacon, and about 2 1/2 teaspoons green onions)
Number Of Ingredients 12
Steps:
- Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic and thyme; cook 2 minutes, stirring frequently. Add stock; simmer 20 minutes. Remove and discard thyme sprig. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
- Return stock mixture to pan; add pepper and potatoes, stirring with a whisk until combined. Bring to a simmer; cook 5 minutes. Remove from heat; stir in yogurt and dill. Ladle into serving bowls; top with green onions, cheese, and crumbled bacon.
Nutrition Facts : Calories 200 calories, CarbohydrateContent 19 g, CholesterolContent 31 mg, FatContent 9.7 g, FiberContent 2 g, ProteinContent 10 g, SaturatedFatContent 5.8 g, SodiumContent 588 mg
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