Melt butter in a large saucepan. Add quartered potatoes and saute over medium heat until slightly browned on outside but not cooked through. Add garlic and parsley and saute for about a minute more. Add milk, water, salt and pepper. If liquid does not cover the potatoes, add more water and milk until potatoes are covered. Bring to a full boil, then reduce heat and simmer lightly until potatoes are tender and sauce is thickened. When finished, sauce should not be at all 'soupy', but just thick enough to cling to potatoes when served.
Preheat oven to 375°F. Cook cauliflower in microwave or on stovetop until it is VERY done - fall-apart fork tender. Drain well and mix cauliflower with all other ingredients except cream in food processor or with a powerful mixer (hand or stand). Mixing with mixer will give "lumpier" results than a food processor, but some people feel the lumps make it seem even more like mashed potatoes. Add cream slowly and mix again. (You must be careful adding liquid. If you add too much, you are in for trouble. Your dish may take a tiny bit more or less than the called for amount of cream.) Spray an ovenproof dish with cooking spray and put mixture in. Add pats of extra butter or margarine on top if you like an extra buttery potato, and a bit of paprika sprinkled on top adds nice color as well. Bake 15 - 20 minutes until hot. For those of you who think they would not like this dish because they are not fans of cauliflower, I implore you to try it - you'll be hard pressed to tell it from mashed potatoes - it does not taste like cauliflower at this point. Really. Makes 4-6 Servings. 5-7 carbs per serving.
Cut the potatos and soak in water. Mix the egg white, seasoning and tabsaco in a large bowl. Drain the potatos and add to the egg mixture. Mix well and add the flour making sure the flour is mixed in well. Evenly spread over a Pam sprayed metal pan. Coat the top of the fries with Pam. Bake for 40 min. or until browned.
Place potatoes and garlic in pot with enough water to cover and cook until potatoes are tender. Drain and mash, then stir in yogurt, sour cream, and salt and pepper. The recipe actually called for light sour cream, and nutritional analysis was: 270 cals, 2 g. fat, 8 milligrams cholesterol, 185 milligrams sodium, 7 g. protein, 60 g. carbohydrate.
Fix potatoes as instructed on package. Whip in cheese (I like to add a pan full of chopped chives, too). Whip in onion dip. Put in oven, uncovered, at 300 degrees to 325 degrees for 1/2 hour or until slightly browned on top. For dinners, it can be transferred to a crock-pot and kept warm indefinitely until time to be served.
Preheat oven 350 F. Grease 9x13" glass baking dish.
Microwave bacon, remove.
Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions.
Pour into prepared baking dish. Bake until center is set, about 45 minutes. Cut into squares.
In a large skillet over high heat, heat olive oil and saute onion for 2 minutes. Add potatoes, water, capers, and olives. Cover, lower heat to medium and cook, stirring occasionally, until potatoes are barely soft, about 7 minutes. Remove cover and cook until all liquid evaporates.
Dissolve sugar in vinegar and pour over potatoes. Serve warm or chilled.
Flavor is enhanced is the dish is refrigerated for a couple of days.
Scrub the potatoes, cut them into chunks and boil them until soft. Drain and mash.
Combine mashed potatoes with butter, salt, pepper, and onion. Mix well.
Using a spoon and/or rubber spatula, sculpt a crust.
Bake 45 minutes; halfway through the baking, lightly brush the entire surface with oil.
It's not necessary to cool the crust before filling and rebaking.
Combine potatoes, onions and bread pieces into large casserole dish. Salt and pepper to taste. Melt margarine and cheese together. Pour over mixture. Bake at 350 degrees, 45 minutes or until bubbly, hot, and brown.
Cut potatoes into 1/4 inch thick slices; pat dry with paper towels. Combine next 5 ingredients in a large zip-top plastic bag. Add potatoes, shaking well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 425 for 20 minutes. Yield: 5 servings (about 104 calories per 1/2 cup serving).
Preheat oven to 300 degrees. In a small bowl, mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.
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