10 potatoes
1/2 lb cream cheese
1/4 c butter
1 c sour cream
1/2 c minced fresh parsley
pinch dried marjoram
salt & pepper
1/2 c coarse fresh bread crumbs
Cook potatoes until tender, not mushy. Drain, cool slightly, peel.
Mash until smooth. Blend in cream cheese & butter until melted.
Mix in onions, sour cream, parsley, marjoram, salt & pepper to taste.
Put in 8" baking dish, sprinkle with crumbs (can be refrigerated 2 days or frozen 1 week at this point. If freezing, thaw in fridge 24 hours. Add 10 mins to baking time.)
Bake at 400 for 20 min, until light golden. Makes 10 servings.
Monday, December 1, 2008
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment