|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Results 1 - 10 of 43 for mashed potatoes refrigerated
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Cook peeled (uncut) potatoes in salted water ... cream cheese and mash until smooth. Beat ... servings. This is also a good filler for twice baked potatoes.
Boil potatoes in salted water until tender. Drain and mash well (use electric ... the amount we need for 1 meal in dish and heat in microwave until hot.)
To the scalded ... lukewarm, then add mashed potatoes and yeast which ... rolls. It will take 3 hours for rolls to rise. When baked, brush top with butter.
Cook peeled potatoes in boiling salted water until tender. Mash until smooth. Add ... amount, heat in 2 quart casserole and dot with 3 tablespoons butter.
Peel and cook 5 pounds potatoes in water until tender, drain. Mash until smooth. Mix ... butter. Add to mashed potatoes and mix ... be made ahead of time.
Pare and quarter potatoes. Heat water ... or until tender. Mash as usual, adding ... Enough for 12-16 generous servings. They will stay fresh up to 2 weeks.
Mash the potatoes, mixed with ... ready to use, uncover, sprinkle top with paprika and dot with butter and bake, uncovered, for 45 minutes at 350°F.
Cook potatoes in boiling water ... tender. Drain well. Mash until smooth. Add all ingredients. Beat with potato masher until smooth ... they aren't freshly cooked.
Cook peeled and diced potatoes in salted water until tender. Drain and mash until smooth. Add ... 350°F about 30 minutes. Freezes well. 12 servings.
Cook peeled potatoes in boiling salted water until tender. Drain. Mash until smooth (no ... frozen, it will take a little longer. Makes 8 cups or 12 servings
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