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Killer Mashed Potatoesvegetables, potatoes 4 large potatoes -- thoroughly 1 scrubbed 1/4 cup butter -- (1/2 cube) 1 small bunch scallions -- sliced 1 tablespoon fresh horseradish 1 or prepared horseradish 1 teaspoon garlic powder 2 tablespoon grated parmesan cheese 1/2 cup milk 1 (or more if necessary) 1 salt 1 ground pepper Trim off any eyes or discolored spots from the potatoes. Cut the potatoes into quarters. In a large saucepan, cook the potatoes in boiling salted water for 20 to30 minutes, or until soft. Drain the potatoes. In a large saucepan, melt the butter over medium heat. Cook the scallions for 3 to 5 minutes, or until they are softened but not browned. Add the scallion mixture and the remaining ingredients to the potatoes. Using a potato masher, mash the potatoes to a slightly lumpy consistency. Keep the potatoes warm in an ovenproof container in a warm oven until ready to serve. If you like, you can make this dish a day ahead. After mashing the potatoes, put them in a bowl, cover, and refrigerate. Reheat the mashed potatoes thoroughly in the microwave or in a warm oven before serving. Makes 4 to 6 servings. Typos by Brenda Adams
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