French Onion Beef Over Garlic Mashed Potatoes Food

FRENCH ONION MASHED POTATOES

Steps:

• To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
• In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
• Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
• Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
• Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

GROUND BEEF STEW OVER GARLIC MASHED POTATOES

Steps:

• Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary.
• Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender.
• Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.

GARLIC-ONION MASHED POTATOES

Steps:

• Dice potatoes. Cook in ample water and salt until tender (circa 10 mins).
• Slice onions. Chop garlic. Melt butter in small saucepan and wilt onions and garlic. Heat milk.
• Mash potatoes (I like a slightly chunky texture, but that is personal). add onion/garlic mixture. Gradually add hot milk while stirring/ Season with salt and plenty of pepper.

FRENCH GARLIC MASHED POTATOES

Steps:

• Dissolve 1 teaspoon salt in water in a saucepan and add potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan.
• Mash butter, French onion dip, and garlic into potatoes, using a potato masher or fork. Mix milk into potatoes, 1 teaspoon at a time, until potatoes are your desired consistency. Season with salt and black pepper.

CHEESY FRENCH ONION MASHED POTATOES

Steps:

• Cube potatoes into bite-sized pieces. Place into medium-sized saucepan and cover with water. Cook until tender, about 15 minutes.
• When done, drain and return to pan or to a medium-sized bowl.
• With a mixer on medium speed, mix until all potatoes are broken up.
• Add dip, mixing until smooth.
• Add milk, mixing well.
• Add margarine, salt (may not need it with the salt in the dip) and pepper.
• Mix until margarine melts. Add cheese and mix well.
• You might have to add more milk to get it to the right thickness or thinness you want.

CREAMY ONION & GARLIC MASHED POTATOES

Steps:

• Peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily.
• Meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don't allow to brown or burn.
• Set aside.
• Drain potatoes and return to pan, add onion-garlic mixture and all other ingredients.
• Mash with potato masher for lumpier potatoes or use your mixer for smoother texture.
• Serve hot.

MASHED GARLIC & ONION POTATOES

Steps:

• Cook potatoes until fork tender (about 30 min).
• While potatoes are cooking, heat olive oil in a medium skillet over medium heat.
• Add garlic and onions, cook, stirring frequently until soft and golden (about 10 min).
• Drain potatoes, reserve 1/4 cup liquid.
• Cool potatoes until you can handle them to slip off the skins.
• Cut potatoes into quarters and return to the saucepan.
• Add 1/4 cup potato water, milk, salt & pepper.
• Heat mixture until heated through (about 5 min).
• Mash potato mixture until smooth.
• Stir in onion/garlic & thyme.
• Spoon potatoes into a serving dish; drizzle with butter and serve.

GARLIC MASHED POTATOES & BEEF BAKE

Steps:

• In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.
• Pour off fat.
• In 2-quart shallow baking dish mix beef, 1/2 can soup, Worcestershire and vegetables.
• STIR remaining soup into potatoes.
• Spoon potato mixture over beef mixture.
• BAKE at 400°F for 20 minutes or until hot.

FRENCH ONION MASHED POTATOES

Steps:

• In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from heat; gradually stir in the potato flakes.
• In a mixing bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt.
• Transfer to an ungreased 13x9 baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
• Let stand for 5-10 minutes before serving.