Ingredients

Garlic butter

2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary

Potatoes
2 1/2 pounds cubed Yukon gold or red potato

1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350F.

To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350F for 45 minutes; cool 10 minutes.

Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp, butter, shallots, and rosemary.

To prepare potatoes, place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add broth and buttermilk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir in garlic butter, parsley, salt, and pepper.

Makes 8 servings

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Ingredients

8 large (8 ounces each) red potatoes
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tbsp chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Directions

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Preheat oven to 450 F. Carefully slice each potato thinly without cutting all the way through.

day the earth stood still the dvd download Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Makes 8 servings
Prep Time 10 minutes
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Cook Time 37 minutes

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Ingredients

2 large potato(es), Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
1/3 cup reduced-sodium chicken broth
2 Tbsp red wine vinegar

Directions

Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes; drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Saute 2 minutes. Add chicken broth and vinegar; cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.

POINTS value: 2
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min

2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 teaspoon dried Italian seasoning
6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks

Directions

Mix all ingredients except potatoes in small bowl.

Place potatoes in greased 13×9x2-inch baking pan; pour mustard mixture over and toss.

Bake at 425F for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Makes 6 servings

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Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream

1/2 cup milk

4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes

Note
Makes 8 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Ready In: 1 Hour 30 Minutes

Ingredients

1/2 teaspoon salt, or to taste
1 bunch green onions, thinly sliced
1 cup milk
2 pounds potatoes, peeled and halved
1/4 cup butter
1 pinch freshly ground black pepper to taste

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Directions

Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.

Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)

Meanwhile, heat the milk and green onions gently in a saucepan, until warm.

Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes

Ingredients

3 medium potatoes, thinly sliced (1 lb)
3/4 cup nonfat milk
1/2 tsp paprika
1/4 cup grated Parmesan cheese

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day after tomorrow the download free Spray a 2-quart casserole with nonstick cooking spray.

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Microwave on HIGH 10 to 12 minutes, rotating dish 3 times.

Makes 4 servings