|The Great Potato Book|
|by Florence Fabricant|
Rescued from infamy by Sir Walter Raleigh in the 16th century, the potato has long since become the world's ultimate comfort food.
Results 1 - 10 of 266 for baked mashed potatoes
Do not use salt when preparing mashed potatoes. Preheat oven ... 1/4 cup cheese. Bake 40 minutes. Top ... bake additional 5 minutes or until cheese melts.
Peel potatoes and cook in water until tender. Drain. Mash potatoes with potato masher. Add desired ... with cheese and bake in oven at 350°F until cheese melts.
Peel, boil and drain the potatoes. In large ... baking. Spread the potato mixture in the ... go ahead and bake the potatoes or ... refrigerator). Serves 10 to 12.
Peel, boil and then mash potatoes. Add sour ... taste. Mix and put into greased casserole overnight. Next day, bake at 350 degrees for 1 hour with lid on.
Beat into hot mashed potatoes, egg yolks ... whites lightly into potato mixture. Shape mixture into balls. Bake on a lightly ... crisp. Turn to brown evenly.
Mash potatoes in large bowl ... Mix well and add salt to taste. Transfer potato mixture to an 8x12x2 inch baking pan and bake for 35-40 minutes. Serves 8.
Mix mashed potatoes with butter. Beat ... potatoes. Beat until fluffy. Now place combination into a well greased pan. Put in oven. Let bake for 15 minutes.
Preheat oven to ... 1/4 cup cheese. Bake 40 minutes. Top ... cheese is melted. Makes about 8 servings. (Do not use salt when preparing hot mashed potatoes.)
Mash potatoes and mix until ... sprinkle with paprika. Bake uncovered at 350 degrees for 30 minutes. When finished baking blend in butter if still on top.
Mash potatoes until light and ... sprinkle with paprika. Bake at 350 degrees ... the day before and refrigerate. In that case, bake just before serving.
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