| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Garden1 |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Red potatoes, skin left on |
| 1/4 |
c |
Sour cream |
| 2 |
T |
Butter |
| 4 |
|
Garlic cloves |
| 1 |
T |
Minced fresh rosemary |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Preheat oven to 375 degrees. Place garlic cloves in a small oven-safe
pan or a piece of foil and roast until lightly browned, about 20 to 30
minutes. In a large pot, add potatoes and fill with water. Cover and
bring to a boil until potatoes are softened, about 30 to 35 minutes.
Drain potatoes through a colander, return to pot (not on stove) and
add sour cream, butter, roasted garlic cloves and rosemary. Mash the
potatoes until few lumps remain. Season with salt and pepper and serve
immediately. Serves 4. Recipe Source: Home & Garden TV -- Home Grown
Cooking - Episode 127 Formatted for MasterCook by Nancy Berry -
cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve achieved nothing until you find God”