| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Potatoes | 6 | Servings |
INGREDIENTS
| 2 | lb | Potato, red-skin (about 8 medium), do not peel |
| 1/4 | c | Garlic, chopped |
| 1 | tb | Oregano |
| 1 | ts | Salt |
| 1 | c | Romano cheese |
| 1 | c | Butter, softened |
INSTRUCTIONS
1. Wash potatoes and place in a large saucepan. Cover with cold water. Over medium heat bring water to a boil. Reduce heat to low and continue cooking until potatoes are very soft. 2. Transfer potatoes to a large mixing bowel and add garlic, oregano, salt, cheese and butter. With a potato masher, mash potatoes until all ingredients are incorporated. Makes 6-8 servings. 3. Variations: I tend to cut the potatoes into cubes to cut down on the cooking time. I also add more garlic, more Romano cheese and less butter. I will also use garlic salt and add a little white pepper. NOTES : Butter buds can be partially substituted to reduce the fat content. Recipe by: Buca Posted to MC-Recipe Digest V1 #461 by Dano <olau0001@gold.tc.umn.edu> on Jan 31, 97.
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