Perogy Filling: Roasted Garlic And Potato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Potatoes, peeled and |
| quartered 1.25kg | ||
| 1 | T | Vegetable oil, 15ml |
| 10 | Cloves garlic, quartered | |
| 1/2 | c | Milk, 125ml |
| 1/3 | c | Cream cheese, softened |
| 75ml | ||
| 3/4 | t | Salt, 4ml |
| 3/4 | t | Pepper, 4ml |
INSTRUCTIONS
Canadian Living, December 1996. In large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender. Drain well and return to pot; mash with potato masher until smooth. Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic and reduce heat to medium-low; cook, stirring occasionally, for 8-10 minutes or until golden and softened. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth. Let filling cool to room temperature. Filling can be refrigerated in airtight container for up to 24 hours. Makes about 4 cups (1L), enough for 7 1/2 dozen perogies. Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@compuserve.com> on 15 Jan 97.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1371
Calories From Fat: 388
Total Fat: 44.1g
Cholesterol: 94.8mg
Sodium: 2123.1mg
Potassium: 5193.3mg
Carbohydrates: 218g
Fiber: 26g
Sugar: 17.8g
Protein: 33.6g