Add half of
the cooked russet potatoes to a large mixing bowl along with the remaining tablespoon of butter, the garlic mixture and one - half cup of whole milk.
Olive oil + caramelized onions and garlic + chopped
cooked russet potato + leftover smoked brisket, roughly chopped + pickled sunchokes, roughly chopped + salt and pepper + 4 eggs
Not exact matches
1 1/2 cups mashed or riced
cooked potatoes (I used
russet) 1/2 cup butter, room temperature 2 cups buttermilk, room temperature or slightly warmed 1 1/2 Tbsp.
potatoes (I prefer Yukon gold, but redskins and
russets work just fine)
cooking spray 1/2 batch pesto (recipe follows) 1 Tbsp.
What's in them: 1 medium
russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
4 medium
russet potatoes, scrubbed and dried 1 stick butter, softened 2 tablespoons minced chives 1 tablespoon minced Italian parsley 1/2 cup
cooked, crumbled bacon
In my experience, this dish works best with
russet potatoes, since they are starchier and soften nicely during
cooking.
2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1 large
russet (baking) potato,
cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium
russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups
cooked wild or brown rice (I used brown rice) 2 tsp.
Non-stick
cooking spray 2-1/4 pounds
russet potatoes, peeled and cut into 3 - inch by 1 / 4 - inch by 1 / 4 - inch batons 3 tablespoons canola oil 1 teaspoon kosher salt plus more for serving 1 teaspoon black pepper plus more for serving 4 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped
8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large)
russet potatoes 1 tablespoon butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid from jalapeño jar 1/2 pound crispy
cooked bacon, chopped 1.
Idahoan ® Signature ™
Russets Mashed Potatoes taste delicious
cooked simply according to package directions.
1 large
russet potato, cut in 1/2 - inch square batons, ends trimmed flat 2 teaspoons canola oil 1/4 teaspoon kosher salt
Cooking spray
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups carrots, peeled and sliced on an angle 3/4 cup celery, cleaned and sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups
cooked kidney beans 1-1/2 cups
cooked navy beans Sea salt and pepper to taste 4 - 5
russet potatoes, peeled, cubed and
cooked Unflavored soymilk (try Eden Soy original)
1 1/2 pounds
russet potatoes, peeled and cubed,
cooked in salted water until just falling apart, drained well in a colander, add back to hot pan to dry out some *
Where
russets tend to taste more starchy and have almost a translucent, yellow tint to them after they're
cooked.
, leftover
cooked ground beef from Taco Tuesday, some
russet potatoes, a jar of sun - dried tomatoes, and some Parmesan cheese that I cut up into cubes.
Eliana Bedel - Hi Steph: I've tried with yellow potatoes,
russet potatoes; I even tried to
cook them with the skin and without the skin, no luck
Wegan's secret weapon here is
cooking hearty
russet potatoes in the rendered bacon fat for golden, crispy, meaty bites.
I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2 small
russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot, thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1 small Napa cabbage, sliced 2 handfuls leftover
cooked protein (I had
cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.
Ingredients: 4 medium
russet potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2 cup sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and dice potatoes then add to the pressure
cooker -LSB-...]
2 1/4 teaspoons instant yeast 6 cups bread flour 1/4 cup sugar 1 large
russet (baking) potato,
cooked 3/4 cup milk 1/4 cup butter, melted and cooled 2 teaspoons kosher salt 2 large eggs 1 cup sourdough starter, room temperature
So, it's pretty easy for me to peel my
cooked Yukon Golds, the
Russets are a little harder and I can't see peeling a baked pot.
What's in them: 1 medium
russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
Print Slow
Cooker Baked Potatoes Course Dinner, Lunch, Side Dish Prep Time 5 minutes
Cook Time 8 hours Total Time 8 hours 5 minutes Servings 4 people Calories 261 kcal Ingredients 4
russet potatoes 3 tbsp olive oil Instructions Lay a square of aluminum foil on your work surface and set a potato on top...
and
russet potato rounds with olive oil and
cook in a single layer on a sheet pan, then serve with your favorite dip
Brush the sweet potato and
russet potato rounds with olive oil and
cook in a single layer on a sheet pan, then serve with your favorite dip — or enjoy solo for a low - calorie snack.