0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Canadian 1 Servings

INGREDIENTS

2 1/2 lb Potatoes, peeled and
quartered 1.25kg
1 T Vegetable oil, 15ml
10 Cloves garlic, quartered
1/2 c Milk, 125ml
1/3 c Cream cheese, softened
75ml
3/4 t Salt, 4ml
3/4 t Pepper, 4ml

INSTRUCTIONS

Canadian Living, December 1996.  In large pot of boiling salted water,
cook potatoes, covered, for  about 20 minutes or until tender. Drain
well and return to pot; mash  with potato masher until smooth.
Meanwhile, in small saucepan, heat oil over medium-high heat. Add
garlic and reduce heat to medium-low; cook, stirring occasionally,  for
8-10 minutes or until golden and softened.  Mash garlic and add to
mashed potatoes. Blend in milk, cream cheese,  salt and pepper,
stirring just until smooth. Let filling cool to room  temperature.
Filling can be refrigerated in airtight container for up  to 24 hours.
Makes about 4 cups (1L), enough for 7 1/2 dozen perogies.  Posted to
MC-Recipe Digest V1 #374, by Peg Baldassari
<75402.3465@compuserve.com> on 15 Jan 97.

A Message from our Provider:

“Neutrality helps the oppressor, never the victim.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1371
Calories From Fat: 388
Total Fat: 44.1g
Cholesterol: 94.8mg
Sodium: 2123.1mg
Potassium: 5193.3mg
Carbohydrates: 218g
Fiber: 26g
Sugar: 17.8g
Protein: 33.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?