| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Potatoes, Side dishes |
12 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes; cut into 8 wedges |
|
|
Water; as needed |
| 2 |
ts |
Salt |
| 4 |
tb |
Butter; divided |
| 3 |
c |
Onion; coarsely chopped |
| 1/2 |
c |
Skim milk; warmed |
| 3/4 |
c |
Sour cream |
INSTRUCTIONS
Place potatoes in 4 1/2-qt. saucepan or Dutch oven. Cover with cold water;
add salt. Bring to a boil over high heat. Reduce heat to medium; boil
potatoes until fork-tender, about 15 - 18 minutes and drain.
Meanwhile, in a 10" nonstick skillet, melt 2 tablespoons butter over medium
heat. Add onions; cook, stirring occasionally, until onions are brown,
about 8 - 10 minutes. Set aside.
Place cooked potatoes in a large mixer bowl. Mash slightly with fork. Beat
at medium speed; add remaining 2 tablespoons of butter 1 tablespoon at a
time until well mixed, about 30 - 60 seconds. Continue beating and
gradually add onions and all remaining ingredients until well-mixed, about
1 - 2 minutes. Do not overbeat. Serve immediately.
Recipe By : Dallas Morning News Food Section 11/6/96
Posted to FOODWINE Digest 5 November 96
Date: Wed, 6 Nov 1996 09:24:21 -0600
From: Ellen Court <CourtMoss@NOVA-NET.NET>
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