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#Potato Recipies
fixing-bad-posts · 1 month
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spam in hash so fun. this is wild btw
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fragileizy · 6 months
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[visibly vibrating in my seat] it is monday but i want soup
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ragingtwilight · 1 year
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the want to make a big tasty meal, but the executive dysfunction trying its best to convince me otherwise
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ninsiana0 · 3 months
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I was exhausted, cold & wanted soup last night, but didn't have much in the way of groceries. So, I present to you...
Last Night's No-Spoons Crockpot Potato Chowder
INGREDIENTS:
1 bag of frozen Potatoes O'Brien
1 bag of frozen cut okra
1 can of black-eyed peas, drained
1 28 oz. can of green enchilada sauce
1 12 oz. can of evaporated milk
Nutmeg (measure with your heart)
Salt to taste
Pepper to taste
Throw everything in the Crockpot, and cook on high until the potatoes are tender.
Serve with nutritional yeast on top, for extra protein.
The base of this is the potatoes, enchilada sauce & evaporated milk, and is otherwise incredibly customizable. I used to make a variation of this chowder with canned corn when I worked at the domestic violence shelter. This is just what I had on hand last night. Feel free to add whatever else you'd like. I've made variations of this with corn, black beans, lentils, browned ground sausage, diced tomatoes. I think greens would be great. Cumin & coriander would be tasty spices to add. Just... throw in whatever you have on hand, or whatever sounds good.
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sister-hawk · 1 year
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ok because i cannot literally serve you all mashed potatoes through your phone and computer screens, here is my recipe because these things are so good
Cheesy Garlic Mashed Potatoes
Tools:
Medium pot for potatoes
Small pot or pan for milk
An oven and stove-top, duh
Knife and cutting board
Big spoon
Potato masher
Oven-safe serving dish
Ingredients (to serve about 4 to 5 people, adjust proportions as necessary):
4 medium russet potatoes (it’s important to use russets because of their low starch content, which allows the final product to be lighter and fluffier
1 tablespoon mayonnaise (I use Duke’s brand, I’m not sure how other brands may affect the taste. You can use cream cheese if you prefer)
1 tablespoon butter
about 1/2 cup milk (this doesn’t have to be an exact amount, you’ll use however much of it you want)
1 teaspoon Better Than Bouillon Roasted Chicken Base (reduced sodium preferred)
2 cloves of garlic, minced as fine as possible
1/2 teaspoon salt
1/4 teaspoon black pepper
About 1 tablespoon of chopped parsley or parsley flakes (the exact amount isn’t important)
About 1/8 cup shredded cheese of your choice (I just use the Mexican style blend from Kroger but use whatever you can find and like) or grate your own if you prefer
Process:
Start about an hour before you plan to serve. Rinse and wash the potatoes with water, but do not peel them. Cut off any sprouts or dark spots. Cut potatoes up into about 1x1 inch cubes or maybe a little smaller. Try to keep them mostly the same size so they cook evenly.
Rinse the potatoes in a colander to remove starch, then put them in your cooking pot and fill with enough water so the potatoes are fully submerged.
Place pot on stove and turn to high heat. Allow water to come to boil and leave them to cook about 40 minutes. The goal is to get them nice and soft, but you don’t need a hard rolling boil. Just get the water bubbling. Don’t worry about over-doing them. But this will take a while which is why you have to start early.
In a separate and small pot, pour in the milk and place on medium heat, add in butter and chicken base. Heat these until they are melted together and then you can leave them on low heat.
Heat oven to 400 degrees F.
Once the potatoes are soft (test them by sticking a knife in a few, there should be almost no resistance), turn off the heat and drain the water off either with a colander or just pour from pot using the lid to hold the potatoes in.
Use a potato masher to do the obvious. Mash them thoroughly so there are no stiff chunks.
Add in the mayonnaise.
Pour in a small amount of the milk-butter combo. Do not pour too much at once. Stir together with potatoes and evaluate thickness. How stiff or smooth your potatoes should be is a matter of personal taste. If the potatoes are still too thick/stiff, add a bit more milk and stir again. Do this until desired thickness is reached.
Add in salt, pepper, garlic, and cheese.
Add in parsley. The exact amount isn’t important, this does add flavor but is mostly for decoration so add until the desired effect is achieved.
Stir potatoes and ingredients together, and spoon them into oven-safe serving dish. Place in oven and leave for 5 minutes. This step is not strictly necessary, but it does help ensure the potatoes are thoroughly heated, as they will have cooled while working with them.
Remove potatoes from oven and serve.
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allgrandmomrecipes · 6 months
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Potatoes with Meatballs And Cheese
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Smashed Potatoes is easy to make with potatoes and spices.
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Get Full Recipe Here ⬇️
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littleredcare · 8 months
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pepperbowl · 4 months
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It is time to be in the high spirit, Instant pot potato curry. This Indian-style curry is loaded with potatoes in a thin, spicy onion, and tomato sauce, balanced well with red chili powder, coriander powder, and turmeric powder. Ready in 15 minutes effortlessly makes it worth trying on busy weeknight dinners.
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Dinner Salad ideas
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Video
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Даже остыть не успеет! Просто натрите 3 картофелины и немного колбасы! В...
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frogbitsalad · 1 year
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don't forget the soups and breads in question always look so so cool
wjfjfsjw youre so kind ;;
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ghostie-gengar · 1 year
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i'm late on this but happy birthday legends arceus!! i'm working on a drawing and i might post some pla fics i wrote, we'll see
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I promised I'd continue sharing the potato recipes I didn't get around to writing up, whenever I eat them in everyday life. So here's one I ate a ton of during the second half of the experiment:
Fat-Free Oven Chips
Ingredients:
Potatoes
Recipe:
Chop the potatoes into chips
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Roast them in the oven for 20-30 minutes or so. Maybe stir them once or twice so they don't stick.
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Serve with your choice of condiments (in my case, salt and vinegar.)
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Results:
Are they any good? Yeah, they're a great salt-and-vinegar delivery mechanism, they make a great light snack. A lot like eating a packet of crisps.
Are they as good as if you used cooking oil? Depends on your mood, honestly. They're less greasy, which can be a good or a bad thing - I found it easy to get sick of greasy food during the experiment.
(They are a little bit more likely to stick to the pan, but less than you might think.)
Are they healthier than if you used cooking oil? I dunno. I lost more or less exactly the same amount of weight in the second half of the experiment, where I was aiming to use less cooking oil (in part through "healthy" snacks like this), as I did in the first half.
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recipeformula · 3 days
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Roasted Potatoes Recipe
Get Full Recipe
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cookingtidbit · 3 months
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Roasted duck stuffed with fermented cabbage. Recipe in YouTube video description section. Click on the image to get there.
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