Killer Mashed Potatoes Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
4 large: Potatoes, thoroughly
ScrubbeD,
1/4 cup: Butter, (1/2 cube)
1 small: Bunch scallions, sliced
1 tbsp: Fresh horseradish,
Or prepared horseradish,
1 tsp: Garlic powder,
2 tbsp: Grated Parmesan cheese,
1/2 cup: Milk,
, or more if necessary
Salt,
Ground pepper,
Directions:
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
Posted to mc-recipe 8/14/96
Recipe By : Cooking with Regis and Kathie Lee
Source from luhu.jp
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
Recipe By : Cooking with Regis and Kathie Lee
Source from luhu.jp