|James McNair's Potato|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
Results 1 - 10 of 181 for potato pulp
From Chef Paul ... for the sweet potato filling). For the ... you can't return it to its former consistency, but if this ever happens, enjoy it on toast!)
Scrub potatoes and ... scoop out the pulp from inside, leaving ... seasonings. Mash the potato with the sour ... Place saved lid lightly on top and serve.
Preheat oven to ... top of the potato. (You may ... of the potato pulp as you can, ... about 10 minutes. Sprinkle with parsley and serve. Makes 6 servings.
Boil potatoes and mash. Mix in sugar, butter, eggs, bourbon and the cream. Put in a 9x13 baking dish. After each addition mix thoroughly. Use wire ...
For the dough: ... minutes. For the sweet-potato filling: Combine all ... the first 24 hours, then (in the unlikely event there is any left) refrigerate.
Boil sweet potatoes with skins. Skin and place in mixing bowl. Add other ingredients and mix with electric mixer. Top with topping and bake for 30 ...
Beat eggs slightly ... Add butter to pulp and add pulp ... for 10 minutes. Reduce heat to 300°F and bake for 30 to 40 minutes, until filling is firm.
1. Combine A in cuisinart (or blender or electric mixer) and puree until smooth 1 - 2 minutes. 2. Pour filling into pie crust, smooth top. 3. Combine ...
Mix above ingredients. If too thick, add small amount of milk.
Bake potatoes at 350 degrees for 60 minutes, until soft. Peel potatoes and mash well, removing all lumps. While hot add butter, sugar, eggs, cream, ...
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