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Grandma's cheesy potato casserole recipe is comfort food at its best. Ready in about an hour, it's loaded with tender potatoes in a creamy mozzarella and Cheddar cheese sauce.
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Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.
Ingredients: potatoes, half and half, butter
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I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.
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Sweet potatoes are baked and the flesh is combined with cream cheese, brown sugar, margarine, vanilla extract and walnuts. Then the skins are filled with the mixture and baked again.
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: salt, potatoes, rosemary
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Sweet roasted garlic adds a sophisticated note to perfectly creamy mashed potatoes made better with our secret ingredient - chicken broth.
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Sweet potatoes are given a fresh twist with the addition of coffee-flavored liqueur that's sure to brighten up your Thanksgiving table.
Ingredients: yams, milk, brown sugar, butter, liqueur
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This is a simple side dish recipe for sweet potatoes roasted with sweet onion and garlic and finished with a drizzle of balsamic vinegar.
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I threw this potato dish together the other day with ingredients I had on hand. These turned out really good, hence the name.
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Sliced sweet potatoes coated in a spiced orange juice and brown sugar glaze are ready in just half an hour using your pressure cooker.
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Bite size new potatoes are wrapped in bacon and grilled until the bacon is nice and crispy. Serve this grilled appetizer with ranch dressing or BBQ sauce for dipping.
Ingredients: potatoes, bacon, ranch dressing
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.