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Olive oil and parsley are a nice change from milk and butter in this dish.
This recipe is:
Quick
Nutritional Analysis: 3/4 cup equals 150 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 404 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Smashed Red Potatoes in Weeknight Cooking Made Easy Annual 2005, p275
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Reviewed on Jan. 31, 2011 by jwooten
Did not enjoy. The oil and parsley do not work too well, maybe chives would be better, had to add some sour cream and cheese for some flavor and to get rid of the somewhat bitter taste.
Reviewed on Aug. 21, 2010 by foodeater
this is one of the best potatoe recipes i have found. they are extremely easy and quick to make and have good flavor. i would not necessarily recommend this recipe to someone who does not care for somewhat bland flavors vs bold flavors. my dad smoked for yrs and his taste buds are gone and he said they were dry and needed more flavor; however, my boyfriend and i love them and i make them almost once a week. they are one of my bf favorite side dishes and mine as well.
Reviewed on May. 19, 2010 by Candi920
This recipe is super tasty and is a nice alternative to regular mashed potatoes.
Reviewed on Sep. 16, 2008 by keri harvey
change chives for parsley
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