| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Potatoes |
1 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol com** |
| 3 |
lb |
Baking potatoes — |
|
|
(4)peeled&quartered |
| 1/4 |
c |
Butter |
| 3/4 |
c |
Dried scallions — (2-3 |
|
|
Scallions) |
| 1 |
tb |
Fresh basil — chopped(1 tsp |
|
|
Dried) |
| 1 |
tb |
Chives — (or 1 tsp dried) |
| 1 |
tb |
Dill — (or 1 tsp dried) |
| 1 |
ts |
Salt — (or to taste) |
| 1/2 |
ts |
Black pepper |
| 1 1/2 |
|
Cups(6oz) |
|
|
(mild) |
| 1/2 |
c |
Milk |
|
|
Shredded cheddar cheese — |
INSTRUCTIONS
In a large pot of boiling salted water, cook the potatoes for 20-25
minutes, or until tender; drain in a colander. Place the butter and
scallions in the pot and cook over medium heat for 1 minute. Reduce heat
to low and add the cheese and milk. Remove from the heat and mash with a
potato masher or beat with an electric beater until smooth.
Recipe By : Source: WKBWTV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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