| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Small red potatoes scrubbed |
| cut into pieces | ||
| 1 | Clove garlic peeled and | |
| minced | ||
| 1/4 | c | Butter |
| 6 | T | Light cream |
| 1/2 | c | Parmesan cheese, freshly |
| grated | ||
| 1 | t | Salt |
| To taste Freshly ground | ||
| pepper |
INSTRUCTIONS
1998 Place the potatoes with water to cover in a microwavable bowl. Cover and microwave on high power until the potatoes feel quite soft when pierced with a fork, 10-15 min. Draiin the water and place with the rest of the ingredients in the pan of a bread machine, program for the Dough setting )or equivalent), and remove the mixture after the cycle is complete. "The first time you make these potatoes, keep an eye on the kneading action so that you know when to turn off the machine. We found it took about 10 minutes in a Zojirushi, but your machine may take a different amount of time, and you may prefer your potatoes more or less mashed than we do."(Brody) Variation: Substitute Brie or blue cheese for the Parmesan or omit and cheese and add 1-2 Tablespoons of prepared horseradish or 1/2 cup of Caramelized Onions. Recipe by: Unplugged by Lora Brody Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Mar 2,
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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 178
Total Fat: 20.1g
Cholesterol: 70.1mg
Sodium: 1027.7mg
Potassium: 85.4mg
Carbohydrates: 14.3g
Fiber: 2.6g
Sugar: <1g
Protein: 19.4g