4 tablespoons butter, melted
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 1/2 cups instant All Natural Creamy Mash® 
1/2 teaspoon salt
1 cup heavy cream
4 large eggs, separated
2/3 cup chopped baked ham or prosciutto (about 3 ounces)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cream of tartar
1/2 cup chopped ripe black olives (optional)
Small basil leaves, for garnish (optional)

Recipe created by the New York Women's Culinary Alliance.

Calories: 574	Carbohydrates: 27 g
Fat: 43 g	Fiber: 2 g
Cholesterol: 336 mg	Protein: 21 g
Sodium: 1,142 mg

2 tablespoons butter
1/2 cup chopped yellow onions
1 tablespoon minced fresh garlic
1 pound Russet Burbank potatoes, unpeeled, sliced
8 cups chicken stock
2 cups heavy cream or crème fraîche
Salt and pepper, to taste

In large saucepan, over medium high heat, melt butter. Add onions and garlic; cook until soft and golden, about 5 minutes. Add potatoes, cook for another 5 minutes. Add chicken broth; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork. Cool slightly and pour 1/2 potato mixture in blender container; add 1 cup cream and blend until smooth. Pour blended soup in a second saucepan. Pour remaining potato mixture and cream in blender; blend to desired consistency. Pour into first batch, stir well and season with salt and pepper to taste.

Garnish suggestions:

~ Add fresh tarragon or dill to soup just before blending.
~ Top with chopped crisped-cooked bacon or pancetta.
~ Top with minced chives or green onions.

Baked Potatoes Primavera

4 servings
Preparation Time: 10 Minutes
Cooking Time: 16 Minutes

4 potatoes (about 8 ounces each)
4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared Alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper
Salt and pepper, to taste

Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally. (Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.)

Calories: 402	Carbohydrates: 50 g
Fat: 21 g	Fiber: 7 g
Cholesterol: 63 mg	Protein: 11 g
Sodium: 476 mg

All Natural Creamy Mash®:
3 cloves garlic, minced
Roast beef and gravy:
1 can (10 1/4 oz.) beef gravy
1 teaspoon dried thyme
1/8 teaspoon pepper
12 ounces sliced deli roast beef

Prepare Creamy Mash® according to directions mixing in garlic while cooking.
Meanwhile, in 2-quart saucepan combine gravy, thyme and pepper; bring to simmer over medium heat. Add beef slices; heat through . Serve beef and gravy with All Natural Creamy Mash®.

Calories: 318	Carbohydrates: 36 g
Fat: 11g	Fiber: 4 g
Cholesterol: 60 mg	Protein: 26 g
Sodium: 1326 mg

Vegetable cooking spray
1 can (7 1/2 ounces) salmon, thoroughly drained
3/4 cup prepared instant All Natural Creamy Mash® (see below)
2 green onions, chopped
1 tablespoon plus 1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Corn flake crumbs, for coating
1 1/2 teaspoons olive oil
1 teaspoon zest and juice of 1 small lemon, plus lemon wedges for serving
1/2 teaspoon dried dill weed
1/2 package (6 ounces) fresh broccoli coleslaw (about 2 cups)

Preheat the oven to 375ºF. Spray a jelly-roll pan or baking sheet with nonstick cooking spray. Put the salmon into a large bowl and flake well with a fork. Add the potatoes, 3 tablespoons of the scallions, 1 tablespoon of mustard, 1/4 teaspoon of the salt and the 1/8 teaspoon of pepper; mix well. (The mixture will be soft.) Shape the mixture into 4 patties. (They do not have to be perfect.) Coat with the corn flake crumbs, reshaping the patties as you go; arrange in the prepared pan. Bake for 12 to 15 minutes or until heated through and crispy. Meanwhile, combine the oil, lemon zest and juice, dill weed and the remaining scallions, mustard, salt and pepper (to taste) in a large bowl; whisk until blended. Add the broccoli coleslaw and toss until evenly coated. Place the salmon cakes and lemon wedges on a platter and serve the broccoli slaw alongside.

All Natural Creamy Mash®: Prepare according to package directions but use 6 tablespoons water, 1 tablespoon butter, 1/4 cup milk and 2/3 cup instant potato All Natural Creamy Mash® to make firm potatoes.

Adapted from a recipe created by the New York Women's Culinary Alliance

Calories: 565	Carbohydrates: 40 g
Fat: 24 g	Fiber: 5 g
Cholesterol: 133 mg	Protein: 46 g
Sodium: 1950 mg

Dehydrated potato All Natural Creamy Mash® 
1 tablespoon country-style Dijon mustard
1 pound fully-cooked , reduced-fat smoked sausage, cut into 1/2 inch thick slices
1 bell pepper, cut into thin strips
1 cup halved cherry tomatoes
2 teaspoons soy sauce (optional)

1. Prepare All Natural Creamy Mash® potatoes following package directions for 4 servings, stirring in mustard when adding water.

2. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Cook and stir sausage, bell pepper, tomatoes and soy sauce (if desired), 3-4 minutes or until peppers are crisp-tender.

3. Serve over mashed potatoes.

Calories: 297	Carbohydrates: 19 g
Fat: 19 g	Fiber: 1 g
Cholesterol: 56 mg	Protein: 17 g
Sodium: 1016 mg

Danny's Salmon Dinner #27

6 servings
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes

Chef Danny Bearitich of Sun Valley, Idaho created this delightful and complete grilled salmon dinner just for us. It's fast, easy and oh so good!

3 packages All Natural Creamy Mash® 
2 tablespoons wasabi powder
1 tablespoon olive oil
2 packages cleaned spinach
6 - 8 oz. salmon fillets
1lemon cut into wedges
tamari (soy sauce) to taste
3 cloves garlic

De-bone Salmon and remove the skin. Rub with smashed garlic, rub with olive oil, lightly salt and ground pepper. Allow prepared Salmon to rest in the refrigerator.
Mix wasabi with water and let sit for 10 minutes. Prepare potatoes as directed, mix in wasabi to taste. (more wasabi for a spicier potato)
Sauté spinach in olive oil and ass Tamari to taste. Grill Salmon on hot grill.
On a warm plate, stack warm potatoes, then sautéed spinach with salmon on top. Garnish with lemon wedge.

Breakfast Burritos Anytime

Morning, noon or night, when your family craves a hearty breakfast, delicious dinner or savory snack in a hurry, whip up this recipe featured on potatohelp.com. Featuring Cowboy Brand ® hash browns, warmed flour tortillas, light sausage and tomato salsa, Breakfast Burritos Anytime can be prepared in less than 30 minutes, allowing you time to enjoy more of your morning, afternoon or evening.

4 Servings
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes

10 ounces (about 4 cups) country-style Cowboy Brand ® hash brown potatoes
3 tablespoons vegetable oil
Salt, to taste
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
4 (7- to 8- inch) flour tortillas, warmed
1/2 cup prepared tomato salsa

In large nonstick skillet cook hash browns in oil as package directs. Season with salt. In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet; cook and stir until eggs are set. To serve, spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.

Nutrition Information Per Serving

Calories: 479	Carbohydrates: 36 g
Fat: 29 g	Fiber: 2 g
Cholesterol: 256 mg	Protein: 20 g
Sodium: 1029 mg

BACK TO TOP