| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Jewish |
Potatoes, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Red Or Russet Potatoes; Peeled And Cubed |
| 3 |
|
Cloves Garlic; Peeled And Crushed |
| 3/4 |
c |
Chicken Stock; Warmed (you can probably use parve chicken flavored soup mix ) |
| 4 |
tb |
Margarine |
|
|
Salt & pepper |
INSTRUCTIONS
Scrub potatoes and place in heavy, medium-sized pot. Add garlic and salt.
cover with cold water. Bring to a boil and lcook 15 to 20 minutes until
potatoes are tender when pierced with a fork.Drain Potatoes and garlic
well, add stock and mash together. Stir in butter. Season with salt &
pepper.
Recipe by: Fry coupon Book
Posted to JEWISH-FOOD digest V97 #229 by Goldtag1@aol.com on Aug 10, 1997
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