Notes: Stu Revak of Livermore, California, seasons fluffy mashed taters with sauted onion and garlic clove. If creating to at least one day ahead, awesome, cover, and chill. Reheat, covered, inside a microwave-safe container inside a micro wave on full power (100%), stirring every 2 minutes, until hot, five to seven minutes. Or bake, covered, inside a shallow 1 1/2- to two-quart casserole inside a 325° oven (350° if baking having a poultry at this temperature), stirring once after half an hour, until hot within the center, forty to fifty minutes total.
Makes six or seven servings
Ingredients
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1/3 cup chopped onion
two tablespoons minced garlic clove
two tablespoons essential olive oil
3 pounds russet taters
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup whipping cream
two tablespoons butter or margarine
one to two tablespoons milk (optional)
Pepper and salt
Preparation
1. Inside a 5- to six-quart pan over medium-high temperature, stir onion and garlic clove in oil until limp, about a few minutes. Scrape right into a normal size bowl.
2. Pour 1 quart water in to the 5- to six-quart pan (you don't need to wash pan) and produce to some boil over high temperature.
3. Peel and rinse taters reduce 1-inch chunks. Add taters to boiling water cover and go back to a boil, then reduce heat to medium and simmer until taters mash easily, eight to ten minutes. Drain taters and go back to pan.
4. Add onion mixture, sour cream, mayonnaise, cream, and butter to taters. Mash having a potato masher or perhaps an electric mixer until mixture is really as lumpy or smooth as you desire, progressively beating in an adequate amount of the milk to achieve preferred consistency. Add pepper and salt to taste.
Stu Revak, Livermore, California
Produced date
Dietary Information
Carb 34 g
Cholesterol 30 mg
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