| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potato, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Cream using more if |
|
|
Necessary |
|
|
S&p |
| 1 |
lg |
Onion, minced |
| 3 |
|
Garlic cloves, minced |
| 2 |
tb |
Butter |
| 8 |
oz |
Cream cheese, softened |
|
|
Milk |
|
|
S&p |
INSTRUCTIONS
Wash the potatoes. Bake them in their jackets until done in a 400-450 oven.
Slit them open and scrape out the insides into a bowl. Mash them with milk
and cream. Season them with salt and pepper. Saute an onion and the garlic
in butter. When they are wilted, turn the heat to very low and cover the
pan. Cook them slowly until they are soft, making sure not to burn them.
Beat the potatoes again with the onion stuff and the cream cheese, thinning
them with milk if necessary. They should be kind of soft. Correct the
seasoning. Pile the mixture into an ovenproof casserole or into the potato
shells. Bake in a 400 oven until the tops are browned. You may sprinkle
some paprika over to hasten the browning.
From: Michael Loo Date: 06-14-96 Cooking
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98
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