Midnight Mashed Potatoes
Garlic, onion salt and Parmesan cheese season these mashed potatoes that get a bit of richness from sour cream. For a fancy look, use a pastry tip to pipe the potatoes into rosettes before baking.
SERVINGS
|
8
|
CATEGORY
|
Side Dish
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
35 min.
|
TOTAL
|
70 min.
|
INGREDIENTS
- 6 medium russet potatoes, peeled and cubed
- 2 garlic cloves, minced
- 1 tablespoon butter or margarine
- 1/2 cup milk
- 1/2 cup sour cream
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons snipped chives
- 1 teaspoon salt
- 3/4 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
DIRECTIONS
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a small skillet, saute the garlic in butter.
Drain potatoes and place in a large mixing bowl. Add garlic; beat until smooth. Add the remaining ingredients; mix well. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 8 servings.