|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.
1 - 10 of about 830 for creamed potatoes
Boil together potatoes and onions. Mash ... yolks in rich cream and stir into ... cooked. Cooked corn, creamed corn or peas ... to the soup, if desired.
Preheat oven to 400°F. Cook potatoes until fork-tender. Remove ... medium bowl. Add cream cheese and milk. ... pan, spreading the potato mixture evenly. Sprinkle ... 6.3g sugar, 11.5g protein.
This recipe can ... I rinse my potatoes first then microwave ... slowly add your cream to the mixture ... family LOVES this soup and its very easy to make.
Heat olive oil ... stir. Add the potatoes and cook for ... the artichokes, stock, cream cheese, and salt ... little chopped chives or scallion and serve!
Cut potatoes so that they ... full pour the cream over the potatoes, ... top is golden brown. This is the best version of Hasselback you will ever taste!
In a large ... pepper; gently fold in sour cream. Add potatoes, celery and ... lightly. Cover and chill at least 1 hour to blend flavors. Makes 6 cups.
Preheat oven to 325F degrees. Peel potatoes and cut into ... add butter, salt, cream cheese, sour cream, ... and bake at 325 degrees for 35-40 minutes. .B.
Boil potatoes in skins until ... degrees for 30 minutes. May not need all of the sour cream - don't let it get soupy. May be frozen and baked when needed.
Blend softened cream cheese, milk, mayonnaise ... onions. Make instant potatoes but omit milk ... 1/2 quart casserole dish for 45 minutes at 350 degrees.
Place potatoes in large baking dish, pour cream and milk over potatoes, add onions and seasoning. Bake at 350 degrees for 1 1/2 hours.
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