| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Cooking lig |
5 |
servings |
INGREDIENTS
| 4 |
c |
Baking potato; 1 1/2 pounds, peeled and cut into 1 1/2" cubes |
| 3 |
c |
Fresh pumpkin; * see note, cooked and cubed |
| 1/4 |
c |
Shredded sharp cheddar cheese |
| 1/4 |
c |
Sour cream; at room temperature |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
INSTRUCTIONS
Place potato in a large saucepan; cover with water, and bring to a
boil. Cover and cook 30 minutes or until tender; drain. Combine
potato, pumpkin, and remaining ingredients; beat at medium speed of a
mixer until smooth.
NOTES : Substitute 2-1/4 cups canned unsweetened pumpkin for the
fresh, if desired.
Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 65
Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
converted by MM_Buster v2.0l.
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