- 25 medium potatoes
- 16 ⅔ large garlic cloves, peeled
- 1 ⅝ cups unsalted butter
- 1 cups sour cream
- ½ quart light cream
- Salt, pepper & nutmeg to taste
- ½ quart chopped green onions, for garnish.
ingredients
directions
1. Peel & coarsely chop the potatoes. Place in a large saucepan with the |
2. garlic cloves & cover with water. Bring to a boil, cover, reduce heat & |
3. cook until tender, about 15 minutes. |
4. Drain & place in a large mixing bowl. Add butter, half the cream & all of |
5. the sour cream. Mash until smooth. Add enough remaining cream to make a |
6. smooth puree. Taste & add seasonings. |
7. Place into a greased ovenproof casserole. May be made ahead to this point. |
8. If frozen, it will take about one hour at 350o F to reheat. If made |
9. earlier in the day, reheat for 30 minutes or until heated through. Top |
10. with chopped green onions. |
Notes
Serving Ideas : Garlic loses its strong pungency and becomes flavourful & sm_____ |
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