| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Yellow potatoes |
| 1 | ts | Olive oil |
| 1 | c | Medium red onion, sliced |
| 2 | md | Garlic cloves, crushed |
| 1 | md | Jalapeno pepper, seeded and diced |
| 2 | tb | Low-fat sour cream |
| 1/4 | c | Chopped fresh cilantro |
| Salt |
INSTRUCTIONS
Wash potatoes and cut into 2-inch pieces. Place in a large saucepan and add cold water to cover. Cover with a lid and boil until potatoes are tender. While potatoes cook, heat olive oil over medium heat in a medium non-stick skillet. Saute onion, garlic and jalapeno pepper 10 minutes. Drain potatoes and mash with a potato ricer or in the food processor fitted with the plastic blade. With a fork, combine the potatoes with the onion mixture. Add sour cream and cilantro and mix well. Add salt and pepper to taste. Makes 2 servings. From: Pensacola News Journal Posted to EAT-L Digest 10 Jan 97 From: Pam and KerryAnn Cobb <priss@AMARANTH.COM> Date: Sat, 11 Jan 1997 08:42:18 -0600
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