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Bring to a boil, then reduce the heat, cover and cook 15-20 minutes, or until tender. ... mashed potatoes: Freshly chopped herbs such as parsley, dill, sage and rosemary; roasted garlic; nonfat ...
Preheat the oven to 450°F. In a medium measuring cup, whisk together the butter, oregano, salt, and pepper. Peel the potatoes and trim the rounded ends. Cut the potatoes into 1-inch-thick slices ...
When you boil potatoes, pay attention to a few easy steps to make sure you're bringing out their creamy, delicious lushness.
The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream and schmand is used. The sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled eggs or roast beef brisket.
The potato is a starchy tuber that has been grown and eaten for more than 8,000 years. In the 16th century, Spanish explorers in the Americas found Peruvians cultivating potatoes and introduced them to Europe. The potato, an easily grown source of carbohydrates, proteins and vitamin C, spread to many other areas and became a staple food of
Mashed potato or mashed potatoes (American, Canadian and Australian English), colloquially known as mash (British English), [2] is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed ...
How To Make My Creamy Boursin Mashed Potatoes. For 8 servings, you’ll need: 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces. 3 tablespoons plus 1 1/2 teaspoons kosher salt, divided
A soft, calzone-shaped pie filled with boiled, spiced and mashed potatoes and other vegetables like green peas or chana dal, and fried. Aloo posto: West Bengal, India: Poppy seed paste and potato pieces cooked together with mustard oil and dry black chillis. Aloo tikki: North India: A spiced boiled potato croquette. Älplermagronen: Switzerland