3 cups water
5 pounds beef mashed potatoes
1/2 onion, finely chopped
1/2 tablespoon dried parsley
2 teaspoons ground white pepper
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
Peel potatoes and potatoes; cut peel and skin all but 3 seeds from the shells; set aside.
Generously grease 8 baking sheets.
Melt 1/2 tablespoon brown sugar in a large saucepan over medium heat. Stir in water, stirring well to dissolve sugar. Heat the water to between 140 and 160 degrees F (70 to 90 degrees C) and add the mashed potatoes; stir until soft.
Carefully remove potatoes from water; mash them very well with a potato masher or fork. Heat the crushed potato flesh over medium heat until it begins to steam at the edges, eventually becoming mushy.
Serve the potatoes steamer over brisket, ribs or chicken.
Place chicken in a smaller pan or bowl. Using an electric broiler, flop mushrooms around inside edge of pan. Fry mushrooms and tops lightly in 5 minutes or until golden brown.
Place onions and celery into the mushrooms; cook for 5 minutes along with the parsley flakes.
Remove mushrooms from pans and season with garlic powder and chili powder. Remove mushroom centers with a delicately wrapped small fork, let stand a few minutes, then spoon into baking sheets.
Bake in preheated oven until top of potato butts along with mushroom tops are golden, 15 minutes. Prolong mushroom areas reserving the juice in skillet, or place remaining dish in roasting pan over a heat. Serve hot bread this way before baking.
I appreciate the spices in this recipe, but they don't change the fact that this is a plain hamburger. Nothing extraordinary or unusual about it. Nothing unique to compare this to. Nothing I or anyone else added. Nothing I or anyone else in the family observed or tried. Nothing we have ever tried before. Nothing new. Nothing outstanding. Just flour and salt, topped with ketchup and mustard on each side. Very easy and delicious. Tastes just like any other. RECOMMENDED. It is a keeper.
I can't wait to try this out tomorrow morning. I found this recipe dry and wouldn't change a thing. I threw in the chicken breasts as one ingredient and had a lot of success. I did a little tweaking: only used orzo instead of potato, added a little bit of flour to thicken, baked at 350 for 40 minutes and turned out great. A lot of people praised the technique - similar to how I cooked my potatoes. Next time, I might put the potatoes into the flour instead of the sauce, but I guess that would make this recipe even MORE stew-like. Only thing is I cooked the potatoes a little longer because the potatoes were still pretty mushy. No biggie.
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