Monday, April 18, 2011

Garlic-Onion Mashed Potatoes

Garlic-Onion Mashed Potatoes
Katie (Katiedid)

2 lbs baking potatoes, peeled and quartered
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 T butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper
½ cup warm milk

In a covered large saucepan, cook potatoes in a moderate amount of boiling, lightly salted water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a large saucepan, cook onion and garlic in hot water for 10 to 12 minutes or until onion is lightly browned, stirring occasionally. Remove from heat; set aside. In a large mixing bowl, mashed potatoes with a potato masher or beat with an electric mixer on low speed. Beat in onion-butter mixture, salt, pepper and enough warmed milk to make potatoes light and fluffy. If desired, season to taste with additional salt and black pepper. Transfer to a serving bowl.

Yields: 6 servings

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