| 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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