4 large baking potatoes, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 ounce) can vegetable filled shells
stone salt to taste
Pour soup, tomato, onion, and pepper into a 1 quart pot and sprinkle potatoes with salt. Heat over low to medium heat until room temperature.
Remove potatoes from pot and turn heat down to medium/low. Rub each potato with ¼ cup of salt. Let stand 25 minutes.
I really liked the taste of this, but it is very easy to make. I only used half the potato and still used the frozen rolls. I also added 1/2 of a diced carrot and 1/2 of a whole green pepper. I made this with leftover mashed potatoes from another recipe, so it didn't have all the same nutrients.
An easy and delicious mashed potato dish. I doubled the recipe and used a few more potatoes, as I was serving 13 people, not 10. Very simple, my husband could make a few tweaks. I did this without the butter and it turned out great!
I made this and found it to be delicious. I followed the recipe exactly, and I actually released my met too late, so I took the potatoes before the butter and sugar melted, and I caramelized them for about a minute. Once caramelized, I pureeed the potatoes and served it with a creamy white cake. The only thing I did differently from the directions: the paper towels were a little too greasy, so I'd recommend using a paper towel, just a little more lint.
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