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Los pinos mashed potatoes
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| Artist: |
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| Categories: |
Potatoes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | 1 ?cups chicken broth | | | ?cup heavy cream | | | 2 tbs butter/margarine | | | 5 servings instant potatoes | | | 1 tbs freeze-dried chives | | | 1 tbs sour cream | | | 1 tbs cream sherry |
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Procedures:
| 1 | Heat chicken broth, cream and butter just to boiling in medium-sized saucepan; remove from heat. | | 2 | Gradually stir in potato granules and chives. | | 3 | Whip briskly with fork or whisk until fluffy, about 1 minute. | | 4 | Stir in sour cream and sherry. | | 5 | Spoon into buttered 1-quart casserole and bake at 350 °F for 15 minutes, or until piping hot. |
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