Marvelous Recipes

Smooth, creamy and delicious, this easy-to-make mashed potato side goes great with any meat main dish!

2 cups water
3 tablespoons butter or margarine
3/4 cup milk
1-1/2 cups instant mashed potato flakes or buds
1 (10-3/4 oz) can condensed cheddar cheese soup
1/3 cup sour cream
1 teaspoon minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup French-fried onions*

1. In a 2-quart saucepan over high heat, bring water and butter or margarine to a boil; remove from the heat. Stir in the milk; slowly stir in the potato flakes or buds.

2. Add the soup, sour cream, minced onion, salt and pepper to the potato mixture; stir to blend. Transfer mixture to a 1-1/2-quart casserole. Sprinkle with the French-fried onions.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and onions are golden brown.

* You may omit the French-fried onions, if desired.

Emily

Tender chicken, wholesome vegetables, creamy mashed potatoes and savory sauce; yummy!

1 pouch roasted garlic mashed potatoes (from 7.2 oz box)
1 cup hot water
1/2 cup milk
3 tablespoons butter or margarine
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup chopped onion
1-1/2 cups frozen mixed vegetables
1 (12 oz) jar home-style chicken gravy
2-1/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

1. Spray a 2 quart shallow casserole with cooking spray. Make mashed potatoes according to directions on box for 4 servings-except use 1 cup hot water, 1/2 cup milk and 2 tablespoons butter or margarine.

2. Melt the remaining 1 tablespoon butter or margarine in a 12-inch nonstick skillet over medium-high heat. Cook chicken and onion in butter, stirring frequently, until chicken is no longer pink in center, about 5 minutes.

3. Stir in vegetables, gravy, 2 teaspoons of the paprika, salt and pepper. Cover and cook over medium-low heat for 5 minutes, stirring frequently. Stir in sour cream.

4. Spoon mixture into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with the remaining 1/4 teaspoon paprika.

5. Bake at 350 degrees F for 25 to 35 minutes or until bubbly around the edges. Makes 4 servings.

Emily

These rich, creamy and delicious mashed potatoes go well with any meat entrée.

9 medium red or white potatoes, peeled and cut into pieces
6 cloves garlic, peeled
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper

Place potatoes and garlic in a 3 quart saucepan. Add enough water to cover; reduce heat to medium. Cover and cook 20 to 25 minutes or until potatoes are tender. Drain and return to saucepan.

Dry potatoes by heating over medium heat for 1 minute, shaking pan often to avoid sticking and burning. Mash potatoes and garlic in saucepan with potato masher until no lumps remain.

Heat milk, whipping cream, butter or margarine, salt and pepper in a 1 quart saucepan over medium-low heat. Stir occasionally until butter is melted; reserve and refrigerate 1/4 cup mixture.

Gradually add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. Spoon potatoes into an 11×7-inch baking dish sprayed with cooking spray. Cover and refrigerate up to 24 hours.

Remove from refrigerator, uncover and pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot; stir before serving. Makes 8 servings.

Emily

A cheesy delicious change of pace from plain mashed potatoes. Dress up your dinner with this flavorful side.

1 tablespoon butter or margarine
3/4 cup chopped green onion
3/4 cup chopped red bell pepper
3 cups hot water
1 cup half-and-half
4 tablespoons butter or margarine
1 (7.2 oz.) box roasted garlic instant potato flakes (2 pouches)
1-1/2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. Grease or spray with cooking spray, a 2 quart casserole dish.

2. In a 10 inch skillet over medium-high heat, cook onions and bell peppers in butter or margarine for 1 minute. Remove from heat and set aside.

3. In a 2 quart saucepan over medium-high heat, heat water, half-and-half and 4 tablespoons butter or margarine to boiling; remove from heat. Stir in both pouches of potato flakes just until moistened. Let stand 1 minute or until liquid is absorbed. Beat with a fork until smooth.

4. Spoon 1-1/3 cups of the potatoes into bottom of casserole; top with 1/2 the onion mixture and 3/4 cup of cheese. Spoon another 1-1/3 cups potatoes over the cheese and carefully spread to cover. Sprinkle evenly with remaining onion mixture and top with remaining potatoes; spread to cover. Sprinkle with remaining 3/4 cup of cheese.

5. Bake uncovered, 30 minutes or until heated through. Makes 8 servings.

Your family will enjoy delicious goodness in every bite, with this simple but tasty meal. Even the picky eaters!

1 pound ground beef chuck
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon beef bouillon granules
1/2 cup boiling water
1 tablespoon cornstarch
1/2 cup sour cream
4 cups mashed potatoes, prepared with butter and milk
1 cup shredded cheddar cheese

In a large skillet over medium heat, cook beef chuck and onion until meat is no longer pink; drain and return to the skillet. Stir in corn, peas, ketchup, Worcestershire sauce and garlic powder. Reduce heat and simmer covered for 5 minutes.

In a small bowl, dissolve bouillon in boiling water. Combine cornstarch and sour cream until smooth; stir into the beef mixture until blended. Add bouillon mixture and bring to a boil. Reduce heat, cook and stir until thickened.

Spread mashed potatoes over the top and sprinkle with cheddar cheese. Cover and cook until the potatoes are heated through and the cheese is melted. Serves 6.