How To make Puked Up Potatoes
Ingredients
1
medium
carrot
4
medium
potatoes
3
each
celery stalks
1/2
cup
green beans, frozen
1
pinch
salt
12
ounce
prepared gravy, jar, chicken or turkey
3
tablespoons
butter
1/2
cup
milk
Directions:
Tools: carrot peeler, knife, cutting board, small saucepan, large saucepan, potato masher, two serving dishes
With an adult's help, carefully peel carrots and potatoes.
Chop the carrots and celery into small pieces and the potatoes into 1" cubes.
Place the carrots, celery and green beans in the small pan and the potatoes in the larger one. Cover both with water and add a pinch of salt to each.
With an adult's help, set thepans over medium heat until they come to a boil. Turn the heat to medium low.
Pour the gravy into the pan of carrot mixture. With an adult's help, cook over low heat until hot, stirring often.
Add the butter and milk to the potatoes and mash until they are fairly lump free.
Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy. Serves 6 hurlers.
Sicko serving suggestion: Almost any meal tastes better with you heave puke on it! To create a realistically splattered tableau, place a plate full of food in the sink. Then take a large spoonful of gravy and, with a flick of the wrist, fling it onto the food. Repeat until the desired effect is achieved.
How To make Puked Up Potatoes's Videos
Foil Baked Garlic Butter Steak and Potatoes
Deliciously made foil baked steak and potatoes with garlic butter, perfect steak and potato dinner. So delicious and packed with flavor.
INGREDIENTS
1 lb gold potatoes
1 and 1/2 lbs New York strip steak
1 medium onion, finely sliced
4 cloves garlic, minced
1 Tbs Italian seasoning
2 Tbs freshly chopped parsley
1/2 tsp smoked paprika
salt and pepper to taste
2 Tbs olive oil
4 Tbs butter, divided
BAKE at 425F for 20 mins
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How to Make Perfect Roast Potatoes
BOSH BOYS KITCHEN #1 - CHRISTMAS DINNER
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These are the ultimate roasties. Not a single one of us could stop eating them - and we made three batches. They will make a perfect accompaniment to your roast dinner!
Ingredients
1.5 kg Maris Piper potatoes
1.5 tbsp sea salt (for the water)
4 tablespoons olive oil
1.5 tbsp sea salt
2 tsp freshly ground black pepper
1 bulb of garlic (broken into cloves)
4 sprigs fresh rosemary
2 sprigs fresh sage
10 sprigs fresh thyme (approx)
2 fresh bay leaves
Method:
1. Preheat the oven to 220ºC. Peel the potatoes and place them in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process).
2. Drain the potatoes and tip them into a large pot. Cover the potatoes with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil. Once the water is boiling, set a timer for 8 minutes. When the timer goes off, pour the potatoes into a colander and drain off the water. Leave the potatoes to steam dry for 5 minutes
3. Pick up the colander and shake the potatoes to “chuff” them. Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust). Tip the potatoes into large tray (making sure they have a bit of room to move and they’re not touching. Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning
4. Put the potatoes in the oven and roast them for 30 minutes. Take the potatoes out of the oven and add the garlic, sage, thyme and rosemary. Use tongs to turn the potatoes so they’re well covered in flavour, oil and seasoning. Put the potatoes back in the oven and roast them for a further 40 minutes until the skins are incredibly crispy and and a deep, gold colour.
5. Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil. Serve alongside a full roast and all the trimmings!
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Full recipe on our website : bosh.tv
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Make These Instead Of Mashed Potatoes, You'll Thank You
Dauphinoise potatoes are the one potato recipe that will forever hold a place on my holiday dinner table.
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Dauphinoise potatoes:
3 1/2 pounds Yukon gold potatoes
6 cups heavy cream
3 tbsp unsalted butter
4 medium shallots
5 cloves garlic
14 sprigs thyme
4 sprigs Sage
2 sprigs Rosemary
2-3 tsp Rosemary salt
1/2 tsp nutmeg (optional)
1 tsp fresh ground black pepper
8 oz Gruyère grated on the largest setting of a box grater
4 oz Parmigiana Reggiano grated on the largest setting of a box grater
Bake at 375 for 25 minutes
Broil for 4-5 minutes
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Mama's Squash, Potatoes, and Onions
My favorite way to eat squash! Thanks to my mom, Mary Carolyn Roy for showing me how to cook this. So easy, So good, you can do this! #squash #sideofgrits #lifewithasideofgrits
DAZEY STRIPPER Vintage Gadget Test & FUNERAL Potatoes Recipe
Let's try out the Dazey Stripper, a vintage electrical peeler from the 1970s-1980s that promises to peel veggies with the flip of a switch. ???? And then we'll wrap things up with a dish of funeral potatoes. ???? New videos every Thursday and Saturday 8 pm EST.
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How To Make Roast Potatoes - Oil Free Recipe
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