| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Potatoes, peeled and quartered (1.25kg) |
| 1 |
tb |
Vegetable oil (15ml) |
| 10 |
|
Cloves garlic, quartered |
| 1/2 |
c |
Milk (125ml) |
| 1/3 |
c |
Cream cheese, softened (75ml) |
| 3/4 |
ts |
Salt (4ml) |
| 3/4 |
ts |
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.
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