potato mixture

When the oil is hot, add half the potato mixture.

Spoon the potato mixture into the center of each and set aside.

Season the potato mixture with salt and pepper to taste.

Repeat until remaining olive oil and potato mixture are used up.

Press 1 tablespoon of the potato mixture to form each pancake.

Form the potato mixture into small patties, about three inches across.

Shape some of the mashed potato mixture around each sausage.

Carefully turn the fish over and pat the remaining potato mixture on each piece.

Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil.

Remove pan from oven and spread half the potato mixture into it.

Place the potato mixture in the center of each of four plates.

Add to potato mixture while hot and mix well.

Pat the potato mixture generously on both sides of each breast.

Immediately turn off heat, and add vinegar and potato mixture.

Spread potato mixture evenly in pan and press with spatula.

Drain the potato mixture and return to the kettle in which it was cooked.

Cover with the peppers and top with the remaining potato mixture.

Place potato mixture on half of the paper.

Put a scant 1/3 cup of the potato mixture in each muffin tin.

Combine the peppers and their juices with the sweet potato mixture off the heat.

Add liquid from bowl to potato mixture, and place over low heat to bring to a gentle simmer.

Stir thoroughly into the potato mixture, along with the chives, if desired.

Fill with potato mixture to a half-inch from top.

Add lobster to onion and potato mixture; stir over medium heat.

Put the potato mixture through a food mill or ricer into the same saucepan.