Josh loves this one, but it’s a bit time-consuming.
ready in about 50 minutes;
serves 6
You might need to buy:
- potatoes
- milk
- butter
- egg
- Parmesan cheese
- Mozzarella cheese
- Salt to taste
- Pepper to taste
- Parsley flakes to taste
serves 6
You might need to buy:
- olive oil
- fresh lemon rind
- fresh oregano
- fresh thyme
- paprika
- fresh ground black pepper
- small red potatoes
serves 4
You might need to buy:
- olive oil
- lemon juice
- dried oregano
- salt and pepper
serves 6
You might need to buy:
- milk or 2/3 cup buttermilk
- butter or 2 tablespoons margarine
- freshly grated parmesan cheese
- paprika
serves 6
You might need to buy:
- olive or vegetable oil
- melted butter
- onion soup mix
- dried thyme
- dried marjoram
- minced fresh parsley
serves 8
You might need to buy:
- milk
- butter or margarine
- white pepper
Make it ahead: refrigerate the mashed potatoes for up to 2 days. To reheat, place ina double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust consistency until heated through, 15-20 minutes
ready in about 50 minutes;
serves 8
You might need to buy:
- Kosher salt
- half and half
- unsalted butter
- small sprigs rosemary
- black peppercorns freshly grated or ground nutmeg for serving
serves 6
You might need to buy:
- olive oil
- freshly ground black pepper
- balsamic vinegar
Potatoes,
ready in about 45 minutes;
serves 6
You might need to buy:
- butter or margerine
- chopped fresh parsley leaves
- freshly grated lemon peel
- slat