| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | Vegetables, Potatoes | 8 | Servings |
INGREDIENTS
| 2 | lb | All-purpose potatoes, peeled, if desired, and cut into chunks |
| Water | ||
| 2 | tb | Chopped fresh parsley (opt) |
| 1 | pk | Lipton Recipe Secrets Onion Soup Mix |
| 3/4 | c | Milk, heated to boiling |
| 1/2 | c | Sour cream |
INSTRUCTIONS
In a 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. Return potatoes to saucepan. Mash potatoes. Stir in parsley and onion soup mix blended with hot milk and sour cream. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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