xiaoxl/recipe_data huggingface dataset:
Heavenly Lemon Bread Pudding


Ingredients:
lemons, zest of, sugar, butter, salt, eggs, fresh lemon juice, confectioners' sugar

Directions:
Preheat oven to 325°F.
Butter the bottom only of a 2-quart casserole or soufflé dish.
Combine bread cubes and lemon zest in large bowl.
Set aside.
Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
Over medium heat, cook until butter melts, stirring occasionally.
Pour over bread mixture, and toss.
Allow to cool.
Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
Set aside.
Beat egg whites in large bowl of electric mixer until stiff peaks form.
Do not overbeat.
Gently fold egg whites into bread mixture.
Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
The top of the pudding should be golden brown.
Cool on a wire rack for 10 minutes.
Dust with confectioner's sugar, if desired.
Serve warm, at room temperature or chilled.
NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
Tangy Tarragon Shrimp Salad


Ingredients:
shrimp, mayonnaise, sour cream, fresh tarragon, fresh lemon juice, tarragon vinegar, celery, scallion, coarse salt, fresh ground white pepper

Directions:
In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed]. Shake colander to drain any excess water.
In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Holly Taters - Seasoned Baked Potatoes


Ingredients:
potatoes, flour, parmesan cheese, onion powder, pepper, garlic powder, chili powder, margarine

Directions:
Preheat oven to 375. Melt stick of margarine in METAL baking pan(glass pans seem to make the taters soggy] .  Wash and quarter the potatoes - keep the skin on.   In a plastic zip-loc bag put all the dry ingredients.  Coat the potatoes and place in a single layer in pan.  Bake for 45 minutes.
I keep the mix in the fridge for making one or two potatoes.
Pink Lemonade


Ingredients:
water, granulated sugar, red currants, raspberries, lemon rind

Directions:
Combine all ingredients in a large saucepan, bring to a boil, reduce heat to medium low and simmer, stirring continuously, until the sugar has dissolved, about 5 minutes.
Remove from heat, stir in 1 1/2 cups lemon juice and strain through a fine meshed sieve, pressing out the liquids, into a sterilized jar; let cool.
To Serve: Dilute 1 part syrup with 3 parts cold water and serve in a tall glass over ice.
Griddle Scones


Ingredients:
all-purpose flour, shortening, baking powder, egg, salt, milk, granulated sugar

Directions:
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.].
Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly.
Whisk egg with 1 cup of the milk.
Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch.
With a sharp knife, cut into small triangles.
Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
Serve hot.
Indian Tomato Rice


Ingredients:
butter, onions, serrano chili, garlic paste, ginger paste, basmati rice, tomato puree, tomato sauce, clove, garam masala, red chili powder, sugar, salt, water, spring onion, fresh cilantro

Directions:
Wash and soak rice for 30 minutes.
Heat butter or oil in pan and add garlic and ginger pastes. Stir and add onions and green chile. Cook until onion is well cooked.
Add rice. Stir, and add dried clove, garam masala, chilli powder, sugar, tomato puree, tomato sauce, salt. Bring to a boil.
Add water, taste for seasoning and bring to a boil.
Cover and lower heat to simmer. Simmer until rice is almost done.
Very gently fold in chopped spring onions and cilantro about 5 minutes before rice is done.
Russian Black Bread (For the Bread Machine)


Ingredients:
water, cider vinegar, bread flour, salt, margarine, dark corn syrup, brown sugar, instant coffee granules, caraway seed, active dry yeast

Directions:
Place ingredients into the bread machine in order suggested by the manufacturer., Use the whole wheat, regular crust setting., Remove bread from pan and allow to cool on rack.
Shoreside Lobster Bisque


Ingredients:
live lobsters, olive oil, onion, celery, carrot, garlic, tomatoes, fresh tarragon, fresh thyme, bay leaves, black peppercorns, brandy, dry sherry, bottled clam juice, tomato paste, cornstarch, water

Directions:
Bring large pot of water to boil.
Add lobsters head first and boil until cooked through, about 8 minutes.
Using tongs, transfer lobsters to large bowl.
Reserve 2 cups cooking liquid.
Cool lobsters.
Working over large bowl to catch juices, cut off lobster tails and claws.
Crack tail and claw shells and remove lobster meat.
Coarsely chop lobster meat; cover and chill.
Coarsely chop lobster shells and bodies; transfer to medium bowl.
Reserve juices from lobster in large bowl.
Heat olive oil in heavy large pot over high heat.
Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
Add onion and next 8 ingredients (celery through peppercorns].
Mix in brandy and Sherry.
Boil until almost all liquid has evaporated, about 4 minutes.
Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
Simmer 1 hour.
Strain soup through sieve set over large saucepan, pressing firmly on solids.
Whisk tomato paste into soup.
Simmer until soup is reduced to 3 cups, about 15 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.] Add cream to soup and simmer 5 minutes.
Dissolve cornstarch in 1 tablespoon water.
Add to soup and boil until slightly thickened, about 2 minutes.
Mix lobster meat into soup and stir to heat through.
Ladle soup into bowls.
Ricotta-Filled Brownie Squares


Ingredients:
butter, cocoa powder, eggs, sugar, vanilla, flour, baking powder, salt, ricotta cheese, butter, sugar, egg, flour, vanilla

Directions:
Melt butter and stir in cocoa., Set aside to cool slightly., Beat eggs, sugar and vanilla until light and fluffy., Add combined dry ingredients and mix well., Add chocolate mixture and stir thoroughly., Pour half of the batter into a greased 8" square pan., Layer will be very thin but smooth to edges., Drop Ricotta Filling on top and smooth to edges., Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover., Don't worry if ricotta is not entirely covered., Bake at 350° for 35-40 minutes or until toothpick tests clean., Let cool and cut into 2" squares., Ricotta Filling: Combine all ingredients and beat until creamy.
Refrigerator Garlic Dill Spears
Category: side-dish
By foodinjars (Marisa McClellan)

These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.

Ingredients:
6 cloves garlic, peeled
4 teaspoons dill seed
2 teaspoons whole black peppercorns
3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
2 ¼ cups apple cider vinegar
2 ¼ cups water
6 ¾ teaspoons pickling salt

Directions:
Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars. Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 days
Yields: 2 quarts

Calories: 18.9
Fat: 0.1 g
Carbohydrates: 3.4 g
Sugars: 1.3 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 788.7 mg
Raspberry Iced Tea


Ingredients:
water, gingerroot, tea bags

Directions:
In a 1 quart glass jar, combine water, gingeroot and tea bags.
Place in a sunny place for 3 hours or until tea is to your liking.
Remove the tea bags and gingeroot.
In a 2 quart plastic container (don't use metal], combine tea, concentrate and 2 cups lemon-lime soda.
Cover container and freeze for 8 hours or until icy.
Stir mixture at least two times during freezing process.
To serve, spoon 1/2 cup frozen tea mixture into each glass.
Add 1/2 cup chilled lemon-lime soda to glass and gently stir.
Chicken and Stuffing


Ingredients:
chicken breasts, chicken stove top stuffing mix, sour cream, mayonnaise, lemon juice, dill

Directions:
Preheat oven to 350.
Cook stuffing.
Mix sour cream, mayonnaise, lemon juice, and dill.
Mix in cream of chicken soup.
Lay chicken in baking dish; pour mix over top.
Top with stuffing.
Bake one hour and thirty minutes.
Sugar-Free Crispy Oatmeal Cookies


Ingredients:
Splenda sugar substitute, vanilla, salt, eggs, all-purpose flour, rolled oats, baking soda, pecans

Directions:
Thoroughly cream shortening and sugars: add eggs, vanilla and beat well. (until  fluffy]. Add flour, salt and soda to creamed mixture: add nuts and oats and mix well. Form dough in log rolls, 1 to 1 1/2 inches in diameter. Wrap logs in waxed paper, aluminum foil, or clear wrap, put in freezer until almost frozen.
With knife slice cookies about 1/4 inch thick. Bake on un-greased cookie sheet at 300°F until golden brown. (The slow baking makes a crispy cookie]. Enjoy.
Chai Latte


Ingredients:
cinnamon stick, cardamom seed, whole cloves, peppercorns, fennel seed, allspice berries, water, milk, fresh ginger, sugar, vanilla bean

Directions:
Toast whole or crushed spices in a saucepan over medium high heat until fragrant, about 2 minutes, shaking the pan occasionally.
Pour water over the spices.
Reduce heat to medium.
Add milk, sugar, ginger, vanilla and tea leaves. Stir.
Cover and heat until just to the simmer, about 6 to 8 minutes, stirring occasionally.
Reduce heat to lowest setting just to keep warm.
Let steep, covered for 5 to 10 minutes or longer, depending how strong you like your tea.
Strain before serving.
Easy Apple Curry


Ingredients:
granny smith apples, mango powder, tamarind extract, chili powder, whole green chili, cinnamon sticks, bay leaves, butter, gingerroot, salt, pecan nuts

Directions:
Heat butter.
Add cinnamon, bay leaf and green chilli. Stir for few seconds, then toss in mango powder and chilli powder.
Stir again briefly, then add apples and tamarind.
Add a few tablespoons of water and close lid. Cook on medium-high heat for about 5 minutes.
Add salt and pecan nuts. Cook apples till all liquid is evaporated, they should be soft.  Enjoy.
This dish would accompany any protein dish, like lentils or eaten with mashed potato for Ekadasi fasters.
Tip: Any other firm, slightly under ripe fruit can be used, like pears, pineapples and peaches. If your kids hate salad, its a gret way to serve them a 'cooked' salad.
Bacon-Wrapped Chicken in the Oven
Category: meat-and-poultry
By Zachary Hensler

Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.

Ingredients:
¼ cup brown sugar
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon onion powder
4 (4 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package bacon
1 tablespoon chopped fresh parsley

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts. Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top. Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve topped with parsley.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 chicken breasts

Calories: 385.1
Fat: 18.4 g
Saturated fat: 5.9 g
Carbohydrates: 15.2 g
Sugars: 13.6 g
Dietary fiber: 0.6 g
Protein: 37.7 g
Cholesterol: 105.6 mg
Sodium: 1212.4 mg
Grilled Curry Chicken on a Stick (Cambodia)


Ingredients:
chicken breast, garlic cloves, green onion, lemongrass, curry powder, honey, light brown sugar, soy sauce, fish sauce, fresh lime juice, paprika, black pepper, water

Directions:
Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours.
Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.].
Serve with mango salsa on the side.
Screaming Potatoes


Ingredients:
"kosher salt"

Directions:
Place the potatoes in the bottom of a large cast iron skillet.
Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt.
Cover tightly and place over low heat.
Cook for 40-50 minutes.
Do not lift the lid during this time.
Occasionally give the pan a shake.
Easy and Awesome Spinach Salad
Category: salad
By Lady Scrapalot

This is a very easy spinach salad to make. The dressing has some unusual ingredients but is very delicious. I never have leftovers at potlucks when I take this salad.

Ingredients:
4 slices bacon, or more to taste
1 (16 ounce) bag fresh spinach, stems removed
2  hard-cooked eggs, chopped
1 small red onion, finely chopped
½ cup white sugar
⅓ cup ketchup
¼ cup vegetable oil
¼ cup vinegar
2 teaspoons Worcestershire sauce

Directions:
Place the bacon into a skillet over medium heat, and cook until browned and crisp, turning often, about 10 minutes. Transfer the bacon to paper towels to absorb excess grease. Crumble the bacon when cool. Place the spinach into a large salad bowl, and sprinkle with the bacon, hard-cooked eggs, and onion. Gently toss the salad. In a bowl, whisk together the sugar, ketchup, vegetable oil, vinegar, and Worcestershire sauce until the sugar has dissolved. Pour the dressing over the salad, and toss thoroughly to combine all ingredients.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 tossed salad

Calories: 179.8
Fat: 10.3 g
Saturated fat: 2.1 g
Carbohydrates: 18.4 g
Sugars: 15.7 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Cholesterol: 57.9 mg
Sodium: 290 mg
Super Bowls from Bellalimento


Ingredients:
wonton wrappers, ground turkey, green onions, fresh garlic cloves, fresh ginger, low sodium soy sauce, pepper, mayonnaise, wasabi powder

Directions:
Make your wasabi mayo first. This will get stronger as it sets up so be mindful. Amounts will depend on your personal taste. You only need a small dollop of wasabi mayo on each super bowl.  Start by adding the powder mixing it together & tasting. Adjust as necessary. Place mayo in fridge when you’re satisfied with taste.
Preheat oven to 350 degrees to make wonton bowls. Spray a mini muffin tin with cooking spray. Place one wonton wrapper into each hole. Making sure it is pressed down to the bottom. Bake for 10-12 mins or until golden.
In a large bowl, combine turkey, onion, garlic & ginger. Season with pepper. Add the soy sauce. Mix together well (careful not to over mix or meat will be tough]. You want the mixture to be a nice light brown color.
Place a medium saute pan over medium heat. When your pan is hot, add the turkey mixture & cook until done (just a few mins].
To assemble: Place a small spoonful of the turkey mixture into each cooked wonton wrapper. Garnish with a small dollop of the wasabi mayo & a sprig of thinly sliced green onion (optional].
Sage-Scented Ziti With Broccoli, Pine Nuts, and Orange Zest


Ingredients:
broccoli florets, extra virgin olive oil, pine nuts, garlic clove, fresh sage, orange, zest of, orange, juice of, salt, fresh ground black pepper, ziti pasta

Directions:
Lightly steam broccoli until just tender, about 3-5 minutes.
Remove from heat and set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Add in pine nuts and cook until lightly toasted, about 1 minute.
Remove from heat and transfer to a small bowl.
Using the same skillet, heat the remaining oil over medium heat; add in garlic and cook until fragrant and slightly softened, about 30 seconds.
Stir in sage, orange zest, and salt/pepper to taste; add in orange juice and keep warm over low heat.
Cook the ziti in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 minutes.
When the pasta is cooked, drain it and place in a large serving bowl.
Add the sauce, broccoli, pine nuts, and toss gently to combine; serve immediately.
Quinoa with Chickpeas and Tomatoes
Category: side-dish
By sarahhouston

This delicious recipe was presented to me by a vegan friend.  The lime juice gives the quinoa a fresh flavor that can't be beat!

Ingredients:
1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1  tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Directions:
Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 cups

Calories: 185.4
Fat: 5.4 g
Saturated fat: 0.5 g
Carbohydrates: 28.8 g
Sugars: 0.8 g
Dietary fiber: 4.5 g
Protein: 6 g
Sodium: 175.9 mg
Parmesan Chicken


Ingredients:
chicken breast, parmesan cheese, butter

Directions:
Mix the cheese, crumbs and seasoning together., Dip chicken into butter then coat with the crumb mix., lay on a greased cookie sheet., Bake 20 min in a 350 degree oven or until done.
Easy Pork Chop Casserole
Category: main-dish
By SHECOOKS2

This is delicious and easy to prepare. Serve with rice. You can also try baking it with other vegetables, or potatoes.

Ingredients:
1 (10.75 ounce) can  condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can  water
1 cup mushrooms, diced
4  pork chops
2 tablespoons vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms. In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture. Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 258.5
Fat: 17.7 g
Saturated fat: 4.2 g
Carbohydrates: 12 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 12.9 g
Cholesterol: 33.6 mg
Sodium: 1298.9 mg
Apricot Bran Muffins Fat Free


Ingredients:
fat-free buttermilk, unbleached flour, baking soda, brown sugar

Directions:
Combine the bran and non fat buttermilk and let sit for 25 minutes., Combine the flour, soda, brown sugar together., Add the bran to the egg whites, stir well., Add the wet ingredients into the dry ingredients just until all are moistened., Fold in the apricots., Spray your muffin tins with a cooking spray, and fill 3/4 with batter., Bake 350 degrees for 16- 18 minutes, or just until a tester comes away clean., Remove from oven and let sit on a rack for six minutes., Then remove muffins from tins to a wire rack.
Chicken Chow Mein
Category: world-cuisine
By Ruth A. Dawson

My grandmother got this recipe from a friend over 30 years ago, and I have made additions to it.  It's delicious!  Serve over cooked white rice or crisp noodles.

Ingredients:
¼ cup butter
½ cup chopped mushrooms
2 cups chopped celery
2  onions, chopped
¼ teaspoon garlic powder
2 ½ cups chicken broth
1 (15 ounce) can baby corn
½ cup green beans
2 teaspoons soy sauce
2 tablespoons cornstarch
⅓ cup cold water
3 cups cooked, cubed chicken meat

Directions:
In a wok or skillet, melt butter or margarine over medium heat.  Add mushrooms, celery, onions and garlic powder; cook until the onions have wilted.   Add chicken broth and baby corn.  Continue cooking until celery is cooked but still crisp.  Stir in the green beans or bean sprouts and soy sauce. Mix cornstarch and water together in a small bowl.  Slowly stir into vegetables.  Sauce should start to thicken a little.  Mix in chicken, and heat through.

Yields: 6 to 8 servings

Calories: 199.7
Fat: 8.8 g
Saturated fat: 4.8 g
Carbohydrates: 9.1 g
Sugars: 4.4 g
Dietary fiber: 5.7 g
Protein: 19.7 g
Cholesterol: 68.4 mg
Sodium: 275.6 mg
Meaty Arroz Con Gandules


Ingredients:
bacon, ham, onion, green pepper, garlic cloves, tomato sauce, water, rice

Directions:
Heat a large pot over medium heat.
Add bacon(ham], onions, green pepper and cook for 3 minutes.
Add garlic and cook for 2 minutes longer.
Add remaining ingredient, except rice and bring to a boil.
Stir in rice; cover.
Simmer for 2 minutes or until rice is tender.
Yummy Summer Pea Salad
Category: salad
By TabbyKat

Yummy summer salad!

Ingredients:
2 (6 ounce) packages frozen peas, thawed
1 pound cooked bacon, chopped
1 cup golden raisins
1 (8 ounce) package shredded Cheddar cheese
1  sweet onion, chopped
½ cup sunflower seeds
1 cup mayonnaise
2 tablespoons wine vinegar
¼ teaspoon white sugar, or to taste

Directions:
Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 454.2
Fat: 35 g
Saturated fat: 9.8 g
Carbohydrates: 22.1 g
Sugars: 12.9 g
Dietary fiber: 3 g
Protein: 15.3 g
Cholesterol: 48.3 mg
Sodium: 649.7 mg
Creamy Vegan Mashed Potatoes


Ingredients:
potatoes, vegan mayonnaise, plain soymilk, cayenne pepper, seasoning salt, onion powder, garlic powder

Directions:
Boil Potatoes until soft.
Drain and Mash the Potatoes.
Add all ingredients to the potatoes; mixing and tasting to desired flavor and thickness.