ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Instant Mashed Potato Additions

Misc.
ADVERTISEMENT
Jane,My father in law always said he really liked my mashed potatoes,however for years he never knew they were instant untill he caught me. I think it makes a big difference if you use evaporated can milk. you might want to give it a try. Also, when there are leftovers I add a little chopped green onions,bacon bits,garlic powder or salt. Stir this all up with a little more milk and top with cheese and bake till brown on top. Its really tasty,alot like a twice baked potatoe without all the fuss. Hope this will please your family. Bonnie,Ohio


MsgID: 0059173
Shared by: Bonnie,Ohio
In reply to: ISO: Ways to doctor up instant potatoes,
Board: Cooking Club at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cod with New England Chowder Sauce
  • COD WITH NEW ENGLAND CHOWDER SAUCE 24 Manila or 16 littleneck clams, scrubbed 2 ounces slab bacon, cut into medium dice 1 teaspoon canola oil 1/2 cup finely diced onion 1/2 cup finely diced leek (about 1 small leek) 1...
  • Mexican-Style Chicken Tortillas
  • MEXICAN-STYLE CHICKEN TORTILLAS 4 boneless skinless chicken breast halves, cut into thin bite-sized strips 1 cup frozen corn 1 cup Old El Paso Thick 'n Chunky Salsa 1 (2 1/4 oz.) can sliced ripe olives, well-drained 8...
  • German Yeast Poppy Seed Roll (Mohnstriezel)
  • GERMAN YEAST POPPY SEED ROLL (MOHNSTRIEZEL) To make TWO (10-inch) loaves FOR THE DOUGH: 1/4 cup lukewarm water (110 to 115 F) 3 packages active dry yeast 1/2 cup plus 1/2 tsp. sugar 1/2 cup...
  • Grilled Pork tenderloin with Fresh Fruit Salsa
  • Hello! There's nothing as good as grilled pork tenderloin and when it is marinated in orange juice and garlic, the taste is incredible. Served with fresh fruit salsa it makes for a light summer dinner, alongside a sal...
ADVERTISEMENT
  • Spatzle (Swabian)
  • SPATZLE (SWABIAN) 2 1/4 cups flour 1 teaspoon salt 2 egg, well beaten 1/4 to 3/4 cup water Sift flour and salt into a bowl. Add egg and mix. Add water gradually until batter is stiff but smooth. Press dough flat on...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Instant Mashed Potato Additions
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!