Los Pinos Mashed Potatoes From Loren Martin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cups: chicken broth,
1/2 cup: heavy cream,
2 tbs: butter/margarine,
5 servings: instant potatoes,
1 tbs: freeze-dried chives,
1 tbs: sour cream,
1 tbs: cream sherry,
Directions:
Heat chicken broth, cream and butter just to boiling in medium-sized
saucepan; remove from heat. Gradually stir in potato granules and
chives. Whip briskly with fork or whisk until fluffy, about 1 minute.
Stir in sour cream and sherry. Spoon into buttered 1-quart casserole
and bake at 350 degrees F for 15 minutes, or until piping hot.
Source from luhu.jp
saucepan; remove from heat. Gradually stir in potato granules and
chives. Whip briskly with fork or whisk until fluffy, about 1 minute.
Stir in sour cream and sherry. Spoon into buttered 1-quart casserole
and bake at 350 degrees F for 15 minutes, or until piping hot.
Source from luhu.jp
Tags
Vegetables