| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Idaho potatoes |
| 1/2 |
bn |
Chopped green onions |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Salt |
| 1/4 |
lb |
Butter |
| 1 |
c |
Sour cream |
| 1 |
c |
Milk |
| 1/3 |
c |
Shredded parmesan cheese |
| 1 |
ds |
White pepper |
INSTRUCTIONS
Peel and boil potatoes in water until tender. Drain
Bring butter and milk to a simmer.
Whip together potatoes with butter and milk mixture until smooth and
creamy.
Stir in onions, parsley, salt, pepper, sour cream and mix thoroughly.
Place in casserole dish and top with parmesan cheese.
Bake covered in a 350 degrees oven until internal temperature reaches 160
degrees. Serve immediately.
Call 319-391-2427 with any questions.
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