Post by chief_cook2 on Oct 13, 2005 8:35:41 GMT -6
Garlic Herb Mashed Potatoes
6 to 8 medium white potatoes (2-1/2 lb.), peeled and quartered
3 peeled garlic cloves
1 cup heavy cream or low fat canned milk
1 tsp. prepared creamy horseradish
3/4 tsp. salt
1/2 tsp. ground white or black pepper
1/2 cup coarsely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
1. Place potatoes and garlic in a large saucepan with salted water to cover. Bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until tender. Drain, then return the potatoes and garlic to the pot. Stir over low heat for 1 minute to dry the potatoes slightly.
2. Mash the potatoes and garlic until smooth. Add the cream, horseradish, salt and pepper, and beat until fluffy.
3. Just before serving, fold in the basil and cheese.
Serves 4 to 6.
6 to 8 medium white potatoes (2-1/2 lb.), peeled and quartered
3 peeled garlic cloves
1 cup heavy cream or low fat canned milk
1 tsp. prepared creamy horseradish
3/4 tsp. salt
1/2 tsp. ground white or black pepper
1/2 cup coarsely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
1. Place potatoes and garlic in a large saucepan with salted water to cover. Bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until tender. Drain, then return the potatoes and garlic to the pot. Stir over low heat for 1 minute to dry the potatoes slightly.
2. Mash the potatoes and garlic until smooth. Add the cream, horseradish, salt and pepper, and beat until fluffy.
3. Just before serving, fold in the basil and cheese.
Serves 4 to 6.