This is a great twist to mashed potatoes...I had fresh dill and fresh oregano so that is what I used....it was "delish"!!
...it's another keeper!
ENJOY!
hugs,
peg
FRESH HERB MASHED POTATOES
4 medium russet or baking potatoes (about 1 1/2 pounds), peeled, cut into
quarters
1/2-teaspoon salt
1/8-teaspoon pepper
1/2 cup skim milk, heated
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 cup grated Parmesan cheese
Place potatoes in medium saucepan; add just enough water to cover.
Bring to boil, reduce heat to medium low; cover loosely and boil gently for 15
to 20 minutes or until potatoes break apart easily when pierced with fork.
Drain well. Mash potatoes until no lumps remain. Add salt, pepper and milk;
continue mashing until smooth. Stir in basil, oregano and cheese.
Recipe source: AbakersDelight yahoo group, submitted by Sharon.
...it's another keeper!
ENJOY!
hugs,
peg
FRESH HERB MASHED POTATOES
4 medium russet or baking potatoes (about 1 1/2 pounds), peeled, cut into
quarters
1/2-teaspoon salt
1/8-teaspoon pepper
1/2 cup skim milk, heated
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 cup grated Parmesan cheese
Place potatoes in medium saucepan; add just enough water to cover.
Bring to boil, reduce heat to medium low; cover loosely and boil gently for 15
to 20 minutes or until potatoes break apart easily when pierced with fork.
Drain well. Mash potatoes until no lumps remain. Add salt, pepper and milk;
continue mashing until smooth. Stir in basil, oregano and cheese.
Recipe source: AbakersDelight yahoo group, submitted by Sharon.