Type what you have

Ingredients

• ✓ yukon gold potato
• water
• chicken bouillon
• sour cream
• butter
• milk

Instructions

1. 1 Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
2. 2 Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
4. 4 Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.

By FrackFamily5 CACT

Ingredients

• ✓ yukon gold potato
• milk
• sour cream
• chive
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot with enough water to cover 2 inches from the bottom. Bring to a boil. Cook potatoes in boiling water until fork tender, 20 to 25 minutes. Drain and mash well.
2. 2 Using a potato masher or an electric mixer, mix milk into mashed potatoes until fluffy. Stir in sour cream and chives until incorporated. Season with salt and pepper.

By Lauren

Ingredients

• ✓ yukon gold potato
• feta cheese
• milk
• garlic
• butter
• salt

Instructions

1. 1 Place potatoes in a saucepan and cover with water. Bring to a boil and cook until tender, about 20 minutes. Remove from heat and drain well.
2. 2 Mash with a potato masher until chunks are gone. Add feta cheese, milk, garlic, butter, and salt. Mix well.

By Cookie734

Ingredients

• ✓ yukon gold potato
• chicken broth
• light cream
• butter
• salt
• black pepper

Instructions

1. 1 Combine potatoes and chicken broth in a 3-quart saucepan over medium-high heat; bring to a boil. Reduce the heat to medium, cover, and cook until potatoes are tender, about 10 minutes. Drain potatoes well in a colander, reserving the broth.
2. 2 Transfer potatoes back to the pan. Add reserved broth, cream, and butter. Mash until smooth and season with salt and pepper.

By Campbell's Kitchen

Ingredients

• ✓ yukon gold potato
• corned beef
• kimchi
• water
• carrot
• celery

Instructions

1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• butter
• sour cream
• cream cheese
• cheddar cheese
• monterey jack cheese
• butter
• bacon bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
3. 3 Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
4. 4 Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

By Kimber E

Ingredients

• ✓ yukon gold potato
• bacon
• cheddar cheese
• evaporated milk
• green onion
• sour cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry.
4. 4 Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. 5 Drain bacon on a paper towel-lined plate; crumble and set aside.
6. 6 Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy.
7. 7 Spread mixture into the prepared baking dish.
8. 8 Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more.
9. 9 Serve hot and enjoy!

By Gemini26

Ingredients

• ✓ yukon gold potato
• asiago cheese
• milk
• butter
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
2. 2 Mash potatoes with a potato masher. Add Asiago cheese, milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

By Occasional Cooker

Ingredients

• ✓ yukon gold potato
• butter
• chicken leg quarter
• garlic
• salt
• black pepper
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
3. 3 Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
4. 4 Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

By Debi Blair McGinness

Ingredients

• ✓ yukon gold potato
• chicken broth
• garlic
• sour cream
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes in a slow cooker. Add chicken broth and garlic.
2. 2 Cook on Low for 10 hours or High for 4 hours and 30 minutes until potatoes are fork-tender. You may need to add more chicken broth if potatoes get too dry.
3. 3 Add sour cream, half-and-half, and butter to the slow cooker. Use a handheld electric mixer to beat until smooth and creamy. Season with salt and pepper. Serve immediately or keep covered on Warm until the rest of dinner is ready.

By Sue Wilker Rockamann

Ingredients

• ✓ yukon gold potato
• olive oil
• garlic
• milk
• butter
• salt
• black pepper
• green onion

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
2. 2 Return potatoes to the pot and let sit, uncovered, for about 5 minutes.
3. 3 Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic and saute just until it becomes fragrant, 1 to 2 minutes.
4. 4 Add garlic to the potatoes along with milk and butter. Mash with a potato masher until very creamy. Season with salt and pepper, then stir in green onions.

By pixi

Ingredients

• ✓ yukon gold potato
• butter
• thyme
• salt
• black pepper
• vegetable broth
• garlic

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
2. 2 Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until slightly golden, about 15 minutes.
4. 4 Flip potatoes over and roast for another 15 minutes.
5. 5 Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

By Fioa

Ingredients

• ✓ yukon gold potato
• pork chop
• onion
• carrot
• onion soup mix
• salt
• black pepper
• beef broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
3. 3 Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By lisascooking

Ingredients

• ✓ yukon gold potato
• milk
• cream cheese
• green onion
• butter
• egg
• garlic
• salt
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and cover with lightly salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish. Combine milk, cream cheese, ⅓ cup green onions, butter, egg, garlic, and salt in a bowl; add to potatoes. Mash until smooth; transfer to the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
4. 4 Bake in the preheated oven until lightly browned, about 40 minutes.

By Chef Kris

Ingredients

• ✓ yukon gold potato
• garlic
• butter
• heavy cream
• thyme
• parmesan cheese
• salt
• pepper
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
2. 2 Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
3. 3 Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
4. 4 With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
5. 5 Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

By Reynolds KitchensR

Ingredients

• ✓ yukon gold potato
• milk
• feta cheese
• butter
• garlic
• oregano
• rosemary
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot.
2. 2 Mash potatoes with a potato masher until smooth. Stir in milk, feta, butter, garlic, oregano, and rosemary. Season with salt and pepper.

By Occasional Cooker

Ingredients

• ✓ yukon gold potato
• purple potato
• milk
• butter
• garlic
• salt
• black pepper
• green onion
• feta cheese

Instructions

1. 1 Peel and cube purple and Yukon Gold potatoes, keeping them separate.
2. 2 Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
3. 3 Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
4. 4 Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

By Allrecipes Member

Ingredients

• ✓ yukon gold potato
• chicken thigh
• salt
• black pepper
• olive oil
• lemon
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Season chicken thighs with salt and pepper on all sides.
3. 3 Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
4. 4 Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.

By chpmnk42

Ingredients

• ✓ yukon gold potato
• cooking spray
• bacon
• chicken thigh
• sea salt
• black pepper
• olive oil
• thyme
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
4. 4 Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.

By Tanja A

Ingredients

• ✓ yukon gold potato
• chicken breast
• baby carrot
• celery
• cream of chicken soup
• water
• thyme
• black pepper
• all-purpose baking mix
• milk

Instructions

1. 1 Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. 2 Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. 3 Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours until chicken is cooked through.
4. 4 Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

By Campbell's Kitchen

Ingredients

• ✓ yukon gold potato
• butter
• leek
• kosher salt
• chicken broth
• vegetable broth
• heavy cream
• creme fraiche
• cayenne pepper
• chive

Instructions

1. 1 Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
2. 2 Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
3. 3 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• slow cooker liner
• cream cheese
• prepared cheese product
• broccoli
• salsa
• vegetable protein bits
• chili powder
• black pepper
• parchment paper
• milk

Instructions

1. 1 For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
2. 2 Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
3. 3 Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
4. 4 Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
5. 5 Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
6. 6 Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

By Reynolds KitchensR

Ingredients

• ✓ yukon gold potato
• cooking spray
• olive oil
• butter
• lemon juice
• garlic
• thyme
• garlic salt
• onion powder
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
2. 2 Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
3. 3 Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.

By fabeveryday

Ingredients

• ✓ yukon gold potato
• grapeseed oil
• butter
• leek
• celery
• garlic
• chicken broth
• thyme
• salt
• black pepper
• heavy cream
• bacon

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
3. 3 Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
4. 4 Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

By CookingWithShelia

Ingredients

• ✓ yukon gold potato
• butter
• olive oil
• chicken and apple sausage
• onion
• salt
• black pepper
• garlic
• apple cider
• green cabbage
• dijon mustard
• parsley

Instructions

1. 1 Combine butter and olive oil in a Dutch oven over medium heat. When butter melts, add sausage links; cook until browned on all sides, 6 to 8 minutes.
2. 2 Stir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
3. 3 Pour in apple cider, increase heat to medium-high, and stir in potatoes; bring to a simmer. Pour cabbage over sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Transfer sausage links and potatoes to a plate.
4. 4 Increase heat to high and simmer liquid until thick and reduced by half, about 5 minutes. Return sausage links and potatoes to the pot. Remove from the heat and season with salt and pepper.
5. 5 Garnish servings with mustard and parsley.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• bacon
• butter
• sweet onion
• garlic
• flour
• salt
• black pepper
• chicken broth
• half-and-half
• cheddar cheese
• sour cream
• parsley

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer to a cutting board; crumble and set aside. Reserve drippings and set aside.
2. 2 Place potatoes into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and set aside.
3. 3 Melt butter in the same pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in crumbled bacon, bacon drippings, flour, salt, and black pepper; reduce heat. Add boiled potatoes, chicken broth, and half-and-half; simmer until thickened, about 5 minutes. Add 1 cup Cheddar cheese and sour cream; cook and stir until heated through, about 5 minutes. Garnish soup with remaining 1 cup Cheddar cheese and parsley.

By Kristine Skaggs Frisone

Ingredients

• ✓ yukon gold potato
• turnip
• rutabaga
• celery root
• parsnip
• salt
• garlic
• butter
• chicken broth
• heavy cream
• thyme
• nutmeg
• cayenne pepper
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
3. 3 Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
4. 4 Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
5. 5 Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
6. 6 Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
7. 7 Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
8. 8 Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
9. 9 Remove from the oven and let rest for 20 minutes.

By John Mitzewich

Ingredients

• ✓ yukon gold potato
• paprika
• oregano
• garlic powder
• onion powder
• salt
• black pepper
• eye of round roast
• carrot
• celery
• sweet onion
• beef broth
• marsala wine
• beef gravy mix
• flour

Instructions

1. 1 Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
2. 2 Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
3. 3 Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
4. 4 Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours or on High for 5 hours.
5. 5 Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

By BramptonMommyof2

Ingredients

• ✓ yukon gold potato
• cooking spray
• butternut squash
• olive oil
• sweet onion
• garlic
• all-purpose flour
• vegetable broth
• vegan worcestershire sauce
• salt
• black pepper
• oregano
• thyme
• water
• mixed vegetable
• vegan pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Place squash and potatoes on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Set aside.
4. 4 Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
5. 5 Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
6. 6 Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
7. 7 Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

By Sarah Stopyra

Ingredients

• ✓ yukon gold potato
• pot roast
• beef chuck roast
• salt
• black pepper
• beef broth
• water
• onion
• garlic
• carrot
• rosemary
• potato
• evaporated milk
• butter
• salt

Instructions

1. 1 Season beef chuck roast with salt and black pepper; sear in a large, deep skillet or Dutch oven over medium heat until browned, about 10 minutes per side.
2. 2 Pour beef broth and water into the skillet with roast. Arrange onion wedges and garlic cloves around beef; spread carrots atop and place sprig of rosemary atop carrots. Turn heat to medium-low and simmer until tender, about 6 hours.
3. 3 Cover potatoes with water in a large pot and bring to a boil; reduce heat to low and simmer until tender, about 30 minutes. Drain. Mash potatoes with butter and 1/2 of the evaporated milk until smooth; slowly mash remaining evaporated milk into potatoes to achieve the desired consistency. Season with salt.
4. 4 Remove 1 or 2 cloves of garlic from the skillet and mash cloves on top of roast; serve with mashed potatoes.

By cmm511