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Bring to a boil and then cover and cook until the potatoes are fork tender. ... Remove from the heat and add the shredded cheeses, then the diced poblano. Season to taste with salt and pepper.
Add potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press to compact the potatoes. Cook until the bottom and sides are golden brown, about 15 minutes.
Using the Wrong Type of Potato. The two best types of potatoes for mashing are russets and Yukon golds. Both are high in starch and mash up exceptionally well. Russet potatoes tend to be a little ...
Return the hot potatoes to the pan and mash until smooth with a potato masher. Gradually add ¾ cup of the hot milk, butter, salt and pepper while continuing to mash the potatoes until fluffy. Add ...
Peel & slice your potatoes, set aside. In a med. sauce pan, melt the butter and cook the onion until tender. Stir in the soup & milk, season with s&p. When that’s combined mix in 1 1/2 cups of the shredded cheddar (reserve the remaining 1/2 cup) until it’s melted and combined. Set aside.
Garten's rosemary roasted potatoes couldn't be easier to make. All you need are small red and white-skinned potatoes, fresh rosemary leaves, garlic, and olive oil. ... Garten uses diced instead of ...
This silky soup starts with frozen shredded potatoes. Get the recipe: Crock Pot Ham and Potato Soup. Related: Patti LaBelle's Easy Candied Sweet Potatoes Capture the Essence of Soul Food.
shredded sharp cheddar cheese (about 4 ounces) 1/4 c. sour cream. 2 tbsp. chopped chives. Directions. ... Serve the potatoes with the cheddar, sour cream, bacon, and chives, for topping.