Best Laughing Cow Mashed Potatoes Recipes

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CREAMY HERBED SCRAMBLED EGGS



Creamy Herbed Scrambled Eggs image

This is a versatile recipe for scrambled eggs that I threw together trying to use up leftover low fat 'Laughing Cow' spreadable cheese wedges since I had run out of crackers. The flavored cheese gives it a wonderful taste and texture. Ingredients could be added to suit your tastes and what you have on hand.

Provided by pheebess

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 tablespoon butter
2 tablespoons diced onions
5 eggs
1/2 cup milk
2 wedges of spreadable cheese (I use Laughing Cow, French Onion flavor, which are 3/4 oz each)
1 -2 tablespoon fresh parsley, minced
salt and pepper

Steps:

  • Melt the butter in a small non-stick pan over medium heat, and saute onions until soft and translucent.
  • Whisk together the eggs and milk and add to the pan, lowering the heat to medium-low. As the eggs cook, give them an occasional stir to shift the uncooked portions to the bottom.
  • Cut the cheese wedges into small cubes.
  • Once the eggs are a little more than half-way cooked through, add the parsley and cheese and season with salt and pepper. Keep a close eye on the eggs, gently stirring til cooked through. They should be solid, light and fluffy, but not dry.

Nutrition Facts : Calories 269.6, Fat 19.9, SaturatedFat 8.9, Cholesterol 488.8, Sodium 259.2, Carbohydrate 3.9, Fiber 0.1, Sugar 0.5, Protein 17.8

THE BEST MASHED POTATOES



The Best Mashed Potatoes image

This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds russet potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated

Steps:

  • Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
  • Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

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