|In Praise of the Potato|
|by Lindsey Bareham|
Lindsey Bareham offers a feast of appetizers, soups, salads, lunch, side and dinner dishes, ideas of leftovers, stuffings, sauces, buns, cakes, br...
101 - 110 of 147 for black pepper mashed potato
Boil potatoes in ... with salt and pepper. Keep warm ... an inch of mashed potatoes on plate ... rosemary sprig in the middle of the lamb circle. Serves four.
Form into balls ... and 1/16 teaspoon pepper. Brown on ... stirring constantly, until medium thick. Serve meatballs and gravy with mashed potatoes. Serves 6.
Peel potatoes, quarter ... sit 5 minutes. Mash the potatoes, then ... with salt and pepper and more Butter ... and several gratings of nutmeg. Serves 4.
Peel and cube ... until tender; drain. Mash until smooth. Stir ... onion salt and pepper. Spoon into ... 350°F for 35 to 40 minutes. Yields 4 to 6 servings.
Mix salt, pepper and flour. Rub ... amount of water. Mash to the consistency ... roast over them, black pepper to suit ... fattening as creamed potatoes.
Cook the potatoes ... Put through a potato ricer in a ... butter, salt and pepper; blend well. ... are very hot, place under broiler until golden on top.
Cook the potatoes ... to cover in medium-size covered saucepan until tender. Drain potatoes; mash. Beat in ricotta, sour cream, parsley, salt and pepper.
Boil potatoes whole. Combine all ingredients and add to mashed potatoes.
Steam or microwave ... Puree in food processor adding the butter and half & half to taste. Season with salt and pepper. This has 5 grams carbohydrates.
In a large saucepan, bring salted water to a boil. Add potatoes; cover and cook until tender, about 20 minutes. Drain potatoes and place in mixing ...
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