| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side, Dishes -, Vegetables |
12 |
Servings |
INGREDIENTS
| 5 1/2 |
lb |
Russet potatoes, peeled |
| 2 |
c |
Hot milk |
| 1/4 |
c |
Butter |
| 2 |
bn |
Green onions, chopped (about 2 1/2 cups total) |
INSTRUCTIONS
Cook potatoes in a large pot of boiling, salted water until just tender,
about 30 minutes. Drain. Transfer potatoes to bowl. Using an electric
mixer, beat potatoes until smooth. Grandually add milk; beat until blended.
Season with salt and pepper
Melt butter in heavy large skillet over medium high heat. Add green onions
and saute until tender, about 3 minutes. Mix onions into potatoes.
Can be prepared 2 hours ahead. Cover and let stand at room temperature.
Before serving, stir over low heat until heated through.
Posted to FOODWINE Digest 03 Jan 97
Recipe by: Laura Hunter
From: Laura Hunter <[email protected]>
Date: Sat, 4 Jan 1997 15:43:12 -0500
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