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Title: Champ
Categories: Side dish, Vegetables, Irish, Dkuhnen msn
Yield: 6 servings
2 lb Russet potatoes, peeled and
Quartered (1 kg)
3/4 c Milk (175ml)
3/4 c Chopped green Onions (175ml)
2 T Butter (25ml)
1/4 t Salt (1ml)
Pinch of pepper
Chopped green onion tops
In a medium saucepan of boiling salted water, cook potatoes about 15
minutes, until tender. Drain well. Return to saucepan; place over
low heat to dry potatoes slightly. Set aside. In small saucepan,
combine milk, green onions and butter over medium-low heat for 5
minutes until piping hot; keep warm. Press potatoes through food
mill or ricer, or mash with a potato masher until smooth. Using
electric mixer, beat in milk mixture until potatoes are creamy,
adding more milk if necessary. Stir in salt and pepper. Spoon into
serving bowl; sprinkle with green onion tops. Per Serving; 171
calories, 4g fat. Source: Homemaker's Magazine, March 1996 edtion.
Recipe shared by Deborah Kuhnen.
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