xiaoxl/recipe_data huggingface dataset:
Hidden Valley ® Holiday Turkey


Ingredients:
unsalted butter, turkey

Directions:
Preheat the oven to 350°F.
In a small bowl, mix the butter together with one of the packets of seasoning mix until well blended.
With clean hands, carefully separate the breast skin from the breast by moving your hand underneath the skin. Spread the butter mixture evenly under the skin. Sprinkle the remaining packet of seasoning mix all over the turkey.
Roast the turkey covered for 3 hours, then uncover and cook for another 30 minutes or until juices run clear and an internal temperature of 165°F is reached.
Creamy Dill Dip II
Category: appetizers-and-snacks
By LIQUIDFREQUENCY

Multipurpose dip for veggies, chips, etc.. and no mayonnaise!  Easy to double, or halve. If you do not have fresh dill, use 1/3 the amount of dried dill.

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 tablespoons finely chopped green onions
½ teaspoon salt
2 tablespoons chopped fresh dill weed
½ teaspoon minced garlic  (Optional)
2 tablespoons milk  (Optional)

Directions:
In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 16 servings

Calories: 81.1
Fat: 7.9 g
Saturated fat: 5 g
Carbohydrates: 1.2 g
Sugars: 0.2 g
Protein: 1.6 g
Cholesterol: 21.9 mg
Sodium: 122.9 mg
Marinated Grilled Pork Tenderloin
Category: meat-and-poultry
By Donna Leigh

This is a wonderful tenderloin that tastes best when marinated for 24 hours.

Ingredients:
¼ cup honey
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoons brown sugar
4 teaspoons minced fresh ginger root
1 tablespoon ketchup
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 (12 ounce) pork tenderloins

Directions:
Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours. Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade. Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 day
Yields: 4 servings

Calories: 313
Fat: 8.3 g
Saturated fat: 3 g
Carbohydrates: 28.1 g
Sugars: 25.2 g
Dietary fiber: 0.4 g
Protein: 31.5 g
Cholesterol: 94.7 mg
Sodium: 1120.6 mg
Banana Cheesecake with Banana Cream Pie Topping
Category: desserts
By Michelle K.

This simple recipe is a combination of banana cheesecake and banana cream pie all rolled into one dessert! It uses an Oreo®-cookie crust instead of the traditional graham cracker crust, adding a bit of a chocolate accent. Plus, it uses fat-free cream cheese, but proves to taste rich and creamy for a banana-y treat! Garnish with whipped cream and sliced bananas, if desired.

Ingredients:
2 cups crushed chocolate sandwich cookies (such as Oreo®)
1 tablespoon butter, melted
3 (8 ounce) packages fat-free cream cheese, softened
¾ cup white sugar
3  eggs
½ cup mashed banana
1 teaspoon vanilla extract
2 ½ cups cold milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup fat-free frozen whipped topping, thawed
1  sliced banana, or more to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix cookie crumbs and butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan. Mix cream cheese and sugar together in a bowl using an electric mixer until smooth and well blended. Add eggs 1 at a time, mixing after each addition. Stir in mashed banana and vanilla extract. Pour mixture into crust in the springform pan. Bake in the preheated oven until center is almost set, 50 to 60 minutes. Cool completely, at least 1 hour, before removing from pan. Whisk milk and pudding mix together in a bowl until thoroughly combined. Fold in whipped topping. Arrange sliced bananas on top of cooled cheesecake. Spread pudding mixture on top. Chill at least 3 hours before serving.

Prep time: 40 mins
Cook time: 50 mins
Total time: 5 hrs 30 mins
Yields: 10 servings

Calories: 372
Fat: 9.7 g
Saturated fat: 4.8 g
Carbohydrates: 57.7 g
Sugars: 43.1 g
Dietary fiber: 1.1 g
Protein: 14.7 g
Cholesterol: 69.1 mg
Sodium: 776.9 mg
Houston's Honey Mustard


Ingredients:
olive oil, cider vinegar, Dijon mustard, mayonnaise, honey

Directions:
Combine all the ingredients and mix well., Refrigerate for at least 4 hours before serving.
Beach Juice


Ingredients:
"triple sec"

Directions:
Mix equal parts of ingredients together.
For a single serving the measure is 1/3 cup each **for girls night we doubled the tequila**.
Serve over ice.
Garnish with a strawberry or mint.
Emily's Easy Sausage and Spicy Tomato Dip
Category: appetizers-and-snacks
By Emily 

This easy dip is great during football season! Serve it warm with tortilla chips.

Ingredients:
1 (16 ounce) package pork sausage
1 (15 ounce) can diced tomatoes with mild green chilies, undrained
2 (8 ounce) packages cream cheese, room temperature

Directions:
Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

Cook time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 294.1
Fat: 28.3 g
Saturated fat: 13.7 g
Carbohydrates: 2.8 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 7.5 g
Cholesterol: 66.8 mg
Sodium: 413.1 mg
Panang Curry Paste
Category: side-dish
By Wiley

This batch curry paste recipe represents the Indian influences of southern Thailand, utilizing plenty of dry spices. The paste will keep in the refrigerator for several weeks. To make the paste, you can use a food processor, but the flavor is much better if you use a mortar and pestle. Use 3 to 4 tablespoons of the Panang curry paste in your curry depending on how spicy you like it.

Ingredients:
10  dried red chile peppers
4 large green chile peppers
1 tablespoon coriander seeds
½ teaspoon cumin seeds
4 pieces mace
2 pods cardamom
2  shallots, thinly sliced
5 cloves garlic, chopped
2 tablespoons thinly sliced lemongrass
2 tablespoons peeled and chopped cilantro root
2 tablespoons crushed black peppercorns
6  kaffir lime leaves, chopped
1 tablespoon peeled and chopped galangal
1 teaspoon shrimp paste
1 teaspoon salt

Directions:
Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain. Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes. Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.

Prep time: 20 mins
Cook time: 2 mins
Total time: 22 mins
Yields: 3 /4 cup

Calories: 53.7
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 11.9 g
Sugars: 3.1 g
Dietary fiber: 2.3 g
Protein: 2.3 g
Cholesterol: 0.5 mg
Sodium: 399.5 mg
The Best Veggie Tacos Ever


Ingredients:
cayenne pepper, olive oil, lettuce, tomatoes, sour cream

Directions:
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
Mushroom Omelet


Ingredients:
olive oil, fresh mushrooms, eggs, fresh ground black pepper

Directions:
HEAT oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 minute
ADD eggs and pepper; cook 2 to 3 minute or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.
Serving Suggestion: Serve with a side of fresh berries.
Substitute: Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten fresh whole eggs.
Nutrition Information Per Serving: 260 calories, 20g total fat, 7g saturated fat, 0g trans fat, 445mg cholesterol, 310mg sodium, 4g carbohydrate, less than 1g dietary fiber, 2g sugars, 16g protein, 20%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.
Gluten Free Crispy Fried Fish


Ingredients:
seltzer water, garlic powder

Directions:
In a deep frying pan, add oil to about 1 inch deep., Mix first 5 ingredients in a medium bowl., Wash fish and pat dry., Cut fish in half lengthwise., Dust with Bisquick., Dip each filet in the batter and place in hot oil., Do not crowd pan., Fry until golden brown.
Shrimp Teriyaki
Category: world-cuisine
By Kristi Celaya

A savory and sweet dish that is sure to impress your company. My husband always tops his with soy sauce, but I enjoy tasting the little hint of sweet.

Ingredients:
2 tablespoons olive oil
40  uncooked medium shrimp
2 cloves crushed garlic
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger
⅓ cup brown sugar
1 teaspoon sesame seeds
½ cup white wine
3 tablespoons teriyaki sauce, or more to taste
½ cup teriyaki marinade
2 (16 ounce) packages frozen deluxe stir-fry vegetables
2 cups hot cooked white rice

Directions:
Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ginger. Cook until shrimp are opaque, 3 to 5 minutes. Add brown sugar and sesame seeds. Blend in white wine, teriyaki sauce, and teriyaki marinade and bring to a boil. Add   and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are heated through and tender, 10 to 15 minutes. Serve stir-fry over a bed of rice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 354.2
Fat: 6.3 g
Saturated fat: 1 g
Carbohydrates: 53.4 g
Sugars: 16.8 g
Dietary fiber: 6.4 g
Protein: 19.5 g
Cholesterol: 101.4 mg
Sodium: 1457.8 mg
The Original Treats™
Category: trusted-brands-recipes-and-tips
By Rice Krispies

This classic, delicious snack has been making memories for kids and parents alike for generations.

Ingredients:
3 tablespoons margarine or butter
1 (10 ounce) package regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal

Directions:
In large saucepan melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Yields: 24 squares

Calories: 147
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 30.9 g
Sugars: 14.9 g
Protein: 1.3 g
Sodium: 178 mg
Naan Bread
Category: bread
By deanna

A yeast-raised Indian flat bread with a delicious chewy texture.

Ingredients:
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup warm milk
¼ cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nigella seeds (kalonji)  (Optional)

Directions:
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until  'charcoal' dots appear on the surface.  Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Prep time: 30 mins
Cook time: 20 mins
Total time: 5 hrs 5 mins
Yields: 6 pieces

Calories: 313.7
Fat: 8.9 g
Saturated fat: 5.3 g
Carbohydrates: 50 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 7.7 g
Cholesterol: 22.5 mg
Sodium: 493.9 mg
Pasteli - Greek Sesame & Honey Candy!


Ingredients:
honey, peanuts, lemon peel, rose water, sesame seeds

Directions:
In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel.
Place a large sheet of parchment on a flat work surface.
Carefully pour the honey mixture onto the paper to form a square or rectangle about 1/2" thick.  Lightly sprinkle the paper with rose water & cover with half of the sesame seeds.
Dip a spatula into rose water or oil and press down the pasteli then. Cover the surface with the remaining sesame seeds and press them into the pasteli with the spatula.
(Instead of pouring straight onto the paper you can use a lightly oiled jelly / jam roll tin, then follow the rest of the instructions.].
Allow to cool slightly - do not leave too long or it will become impossible to cut!. Once firm, cut into squares or diamonds and allow to cool properly.
Wrap each piece individually in small pieces of waxed paper and store in an airtight container.
Lee's Salmon Baste
Category: main-dish
By chef_fiizeru

This was a 'secret' recipe some guy in Michigan gave my parents. Too good not to share.

Ingredients:
¾ cup Catalina salad dressing
½ cup butter, melted
½  lemon, juiced
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 pinch dried dill weed
6 (4 ounce) fillets salmon

Directions:
Preheat grill for medium heat and lightly oil the grate. Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets. Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 471.5
Fat: 36 g
Saturated fat: 12.9 g
Carbohydrates: 12.8 g
Sugars: 9.8 g
Dietary fiber: 0.6 g
Protein: 24.3 g
Cholesterol: 116.7 mg
Sodium: 516.1 mg
Stroganoff Style Mushrooms


Ingredients:
button mushrooms, butter, margarine, dry sherry, half-and-half, garlic, sour cream, fresh parsley

Directions:
Add the mushrooms to a 4 quart slow cooker.
In a small mixing bowl, stir the butter, sherry, half-and-half, garlic, and soup mix until well blended.
Add soup mixture to slowcooker; gently stir to coat mushrooms.
Cover and cook on high for 2-3 hours or until mushrooms are tender and hot.
Add sour cream to the slow-cooker; stir gently to blend.
Sprinkle parsley over mushrooms right before serving.
May keep warm on low heat for 2 hours.
Bacon & Ranch Cajun Baby Cheeseburgers (For ZWT-9)


Ingredients:
paprika, kosher salt, fresh ground black pepper, garlic powder, dried oregano, lean ground beef, monterey jack pepper cheese, garlic, extra virgin olive oil, roma tomatoes, bacon, arugula leaves, lettuce

Directions:
Combine Cajun Seasoning ingredients in a sml bowl & mix well.
Place beef, seasoning, hot sauce & garlic in a large bowl & mix until just combined. Form the mixture into 8 equally-sized patties.
Place oil in a lrg skillet over med-heat. In batches as needed, place patties in hot skillet & cook until browned (about 3-4 min per side]. Place a quarter of cheese on top of ea burger to melt. When cheese melted, set burgers aside & keep warm.
Place buns (or rolls] split-side-down into same skillet until toasted (about 1 min].
Spread dressing onto insides of warm toasted rolls. Layer bottom roll w/arugula leaves (or lettuce of choice], add a burger, tomato slice & a halved bacon slice. Close w/top roll.
NOTE: The burgers will be tall & it was suggested to place a pick or sml skewer in ea burger to hold them together.
Eggless Date Cake
Category: desserts
By MGPaneer

A recipe I started making for my Muslim friends for when they celebrate Eid, and I was able to share with my Sikh grandmother who is vegetarian and doesn't eat eggs. I got the original recipe from an Indian cooking blog, but modified it to the recipe I currently use below. Now it's my most requested cake no matter what the occasion!  Delicious on its own, with a cup of tea, or warmed up and topped with vanilla ice cream!

Ingredients:
¾ cup milk
18  dates, pitted and left whole
½ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract  (Optional)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon  (Optional)
¼ cup chopped walnuts  (Optional)

Directions:
Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan. Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses. Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

Yields: 1 loaf

Calories: 319.9
Fat: 16.7 g
Saturated fat: 2.7 g
Carbohydrates: 41.3 g
Sugars: 26.5 g
Dietary fiber: 2.3 g
Protein: 3.4 g
Cholesterol: 1.8 mg
Sodium: 171.4 mg
Libby's Flicky


Ingredients:
ham, flour, eggs, salt, butter, water, milk, butter, ham bone

Directions:
Place ham in a food processor.
Add flour, 6 eggs, salt, butter, and water to make a stiff dough.
Roll out dough and cut into squares.
Grease a casserole. if you use store bought noodles  cook them  in ham bone water and start here.if using noodles cook in ham bone  broth  until they float
Layer ham noodles and cubed ham.
Mix egg yolks and milk.
Pour over noodles. Dot with butter.
salt and pepper
Bake until golden at 350 degrees Fahrenheit for 30 minutes.
Leek and Potato Soup with Shrimp and Corn
Category: soups-stews-and-chili
By angie

A sweet and fragrant broth-based soup, seasoned with fresh thyme and finished with a touch of milk. Shrimp and corn add sweetness, and the broth can be easily adjusted for richness - use milk to keep it light, or cream to give it more of a chowder consistency.

Ingredients:
4 thick slices bacon, diced
1 tablespoon bacon drippings
3  leeks, thinly sliced (white and pale green parts only)
2 stalks celery, chopped
2 cloves garlic, minced
4  red potatoes, cut into 1-inch pieces
4 cups chicken broth
2 cups water
½ teaspoon dried thyme
½ teaspoon ground paprika
1 pinch cayenne pepper
salt and ground black pepper to taste
3 sprigs fresh thyme
1 cup frozen sweet corn
½ cup milk
18 large tiger shrimp
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon chopped fresh parsley

Directions:
Cook and stir bacon in a skillet over medium heat  until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet. Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes. Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker. Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker. Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker. Cook on High for 4 hours; add corn and cook for 1 more hour. Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes. Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling. Mix cornstarch and 1 tablespoon water in a bowl until combined. Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes. Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

Prep time: 35 mins
Cook time: 6 hrs
Total time: 6 hrs 35 mins
Yields: 6 servings

Calories: 253.4
Fat: 4.9 g
Saturated fat: 1.6 g
Carbohydrates: 39.1 g
Sugars: 5.3 g
Dietary fiber: 4.3 g
Protein: 15 g
Cholesterol: 74.5 mg
Sodium: 306.3 mg
Lemon Mousse


Ingredients:
eggs, sugar, butter, fresh lemon juice, lemon zest, heavy cream, of fresh mint

Directions:
Beat eggs and sugar until pale, about 5 minutes.
Beat butter into sugar mixture in a thin stream.
Add lemon juice.
Pour into top of double-boiler.
Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes.  Add lemon zest (but not if you want a smooth custard].
Transfer custard to a medium bowl, place piece of plastic wrap directly onto surface of custard to prevent skin from forming and refrigerate atleast two hours.
Beat cream until soft peaks form.
Fold into chilled custard.
Serve in stemmed glasses, garnished with mint.
Something Special Mashed Potatoes


Ingredients:
idaho potatoes, evaporated milk, salt, sugar, butter, salt

Directions:
Peel and cut potatoes into small chunks.
Boil in salted water until you cannot pick up a piece with a fork.
Drain all the water from the potatoes and place all ingredients in a large mixing bowl.
Beat until creamy smooth.
Serve hot.