| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Casseroles | 8 | Servings |
INGREDIENTS
| 20 | Cloves Garlic, unpeeled | |
| 3 1/2 | lb | White potatoes, peeled |
| 3 | oz | Cream Cheese, Room Temp |
| 1/2 | c | Sour cream |
| 1/3 | c | Milk |
| 1 | cn | Diced green chilies, 4 Oz/Drain |
| 1 | ts | Salt |
| 3 | tb | Butter or margarine |
INSTRUCTIONS
Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20-25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. Dot with 1 tablespoon butter and bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. Serves 8-10; approximate preparation time, 50 minutes. From 'The Book of Regional American Cooking - Southwest,' by Jan Nix. Posted to MC-Recipe Digest V1 #543 by Nancy Berry <nlberry@prodigy.net> on Mar 27, 1997
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