| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
V, E, G, E, T |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Potatoes; peeled and quartered |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 |
tb |
Fresh chopped basil or 1/2 teaspoon dried basil |
| 1 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
INSTRUCTIONS
Place the potatoes in a large pot filled three quarters-full with water;
cover and bring to a boil over medium-high heat. Reduce the heat to
medium-low and cook for 20 minutes, or until the potatoes are fork-tender.
Drain and place in a large bowl. Add the remaining ingredients and mash
with a fork or potato masher. Serve immediately.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1037 by Meg Antczak
<meginny@frontiernet.net> on Jan 23, 1998
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