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1 ½ pounds russet potatoes peeled and cut into ½ inch cubes. ¼ – ½ teaspoon crushed red pepper. ... 2 ½ pounds russet potatoes. 4 cups chicken broth. 1 ½ cups half & half.
You'll need 1/2 pound of potatoes per person. So if you're making dinner for two, that's 1 pound of potatoes. But if you're cooking for a crowd, or say six people, that's three pounds of potatoes.
1 pound russet potatoes (2 large ones) 1 small fennel bulb. ½ yellow onion. 1½ cups Gruyère cheese. ... Then, add 1 cup of the Gruyère cheese, as well as salt and pepper.
1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender. 2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.
If you're making mashed potatoes, figure you will need 1/3 to 1/2 pound of potatoes per person. You may want to add a bit extra, however, as most people tend to pile on the mashed potatoes. With ...
4 pounds russet potatoes (5 large potatoes) 1 1/3 cups heavy whipping cream 1/2 cup salted cultured butter (such as Vermont Creamery) (4 ounces), plus more for serving
[1] [better source needed] According to a recipe in The New York Times, the cooking water contains salt in a ratio of one cup of salt to six cups of water, giving the dish its name, unique flavor, and texture. Other standard recipes focus the ratio on the potatoes, prescribing one pound of salt for every four pounds of potatoes. [6]
Use these guidelines, whether it's mashed, baked, or roasted. For premium support please call: 800-290-4726 more ways to reach us