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| Mashed Potatoes with Green Onions and Parmesan (Dairy)
2 large russet potatoes (about 1 1/4 lbs.), peeled, cut into chunks 2 T. milk 2 T. butter 1 bunch green onions, chopped 2/3 c. freshly grated Parmesan cheese Salt and freshly ground pepper Cook potatoes in large pot of boiling water until tender. Drain well. Press the potatoes through a food mill or ricer into same pot or return to pot and mash. (If you don't have a ricer or food mill, just mash them until they are very smooth.) Mix in the milk and 1� T. butter. Melt remaining � T. butter in heavy small skillet. Add green onions and saute until wilted, about one minute. Add to potatoes. Add the Parmesan cheese and mix gently. Season with salt and freshly ground pepper and serve. Serves 2. This can be doubled or tripled. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By sypollard@... |