Instant Potato Cookies Food

INSTANT POTATO COOKIES

Steps:

• Combine potato flakes with sifted dry ingredients. Combine butter, sugar, eggs and vanilla beat until fluffy. Combine potato flakes with flour, soda, cream of tartar and salt. Alternate dry ingredients and eggs (one at a time) until mixed well. Roll into small balls then roll into the 1/2 c. sugar. Place 2" apart on ungreased cookie sheet. Bake at 400 degrees F until edges are light brown.

POTATO COOKIES

Steps:

• 1. Mix first 5 ingredients.
• 2. Add package of instant potato and package of biscuit mix.
• 3. Drop mixture by 1/2 teaspoon on cookie sheet. (I just eyeball it if I want larger cookies.)
• 4. Bake 300 degrees until golden, not dark brown, may be light brown around edges. About 15 minutes.

GARLIC INSTANT POTATOES

Steps:

• In a large saucepan, combine the water, butter, garlic powder, salt and pepper. Bring to a boil. Remove from the heat; add milk. Stir in potato flakes with a fork.

MASHED POTATO COOKIES

Steps:

• In large saucepan heat molasses and butter til the butter melts.
• Stir in the potatoes mixing til smooth, add dry ingredients, mix well.
• Mix in walnuts.
• Drop onto greased sheet, bake at 375' 10-12 min.

QUICK POTATO GNOCCHI

Steps:

• Place 1 cup instant mashed potato flakes in a medium bowl. Pour over them 1 cup boiling water and stir to combine. Add 1 cup all-purpose flour, 1 large egg, ¾ teaspoon salt. Knead briefly until the mixture is smooth.
• Bring 4 inches of well-salted water to a simmer in a large pot. Have ready 3 tablespoons butter, melted, or extra-virgin olive oil. Roll about 2 tablespoons of the dough into a ¾-inch-thick log. Cut crosswise into ¾-inch pieces. Press each piece against the tines of a fork, rolling it as you do; this will naturally cause the gnocchi to curl slightly, leaving one side indented and the other ridged. Test the gnocchi by dropping a few into the simmering water and cooking until they float, about 2 minutes. They should hold a firm shape and be chewy to the bite. If they are too soft or disintegrate, knead into the dough up to 3 tablespoons more all-purpose flour and a little beaten egg.
• Test again. When the dough is right, roll the rest of the dough into three or four ¾-inch-thick ropes. Cut the ropes into ¾-inch pieces, shape the dough on the fork as directed above, letting them drop onto a lightly floured baking sheet. Bring the water back to a simmer. *Do not let the water reach a full boil. Drop one-third to half of the gnocchi into the pot and simmer, uncovered, until they float, then remove with a slotted spoon or skimmer to a wide bowl. Note: Never drain gnocchi by pouring the contents of the pot into a colander. Drizzle some of the melted butter or olive oil over the gnocchi. Toss to coat. Repeat until all the gnocchi are done.
• Spoon gnocchi into bowls and top as desired.