| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veggies |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Russet potatoes; peeled, cut into 1 1/2" pcs |
| 8 |
tb |
Butter |
| 2 |
lg |
Onions; chopped |
| 2 |
lg |
Garlic cloves; chopped |
| 6 |
tb |
Milk; (or more) |
INSTRUCTIONS
Cook potatoes in pot of boiling salted water until tender, about 15
minutes. Meanwhile, melt 2 tablespoons butter in heavy large skillet over
high heat. Add onions; saute until golden, about 8 minutes. Add garlic;
saute 30 seconds. Drain potatoes; return to same pot. Stir over low heat
until potatoes appear dry. Transfer to bowl; add 6 tablespoons milk and 6
tablespoons butter. Using electric mixer, beat potatoes until smooth,
adding more milk, if desired. Add onion mixture; beat just until blended.
Season to taste with salt and pepper.
Source: Bon Appetit (11/94)
Posted to MM-Recipes Digest V4 #066 by Suzy <suzy@gannett.infi.net> on Mar
6, 1997.
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