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How to Make Flan
Peruvian Arroz con Pollo
Garlic Mashed Potatoes
medium unpeeled boiling potatoes (1 1/2 pounds), cut into large pieces
cloves garlic, peeled
cup margarine or butter, softened
teaspoon salt, if desired
In 3-quart saucepan, place potatoes and garlic; add enough water (salted if desired) to cover. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until potatoes are tender. Drain; shake pan with potatoes over low heat to dry.
Mash potatoes and garlic until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potato used).
Add remaining ingredients. Mash vigorously until potatoes are light and fluffy. If desired, serve with additional butter and chopped fresh parsley.
You can double this recipe to serve a larger crowd. Just be certain you have a large enough Dutch oven or other pan to allow for boiling 12 potatoes.
Omit garlic and add 1 tablespoon prepared horseradish or horseradish sauce with the margarine.
Go ahead and peel the potatoes for more traditional mashed potatoes.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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