California Mashed Potatoes
Florence
Course Side
Cuisine American
- 2 pounds all-purpose potatoes
- 2 tablespoons chopped fresh parsley
- 1 package onion soup mix
- 3/4 cup milk
- 1/2 cup sour cream
Cut potatoes into chunks and put in stock pot and boil until done.
Mash potatoes
Mix together parsley, onion soup mix, milk and sour cream.
Mix mashed potatoes and liquid mixture.
Server immediately.
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Home-Style Potatoes
Florence
Course Potatoes
Cuisine American
- 1 1/2 pounds red potatoes
- 1/3 cup whipping cream
- 2 tablespoons dijon mustard
- 1/4 cup fresh chopped parsley
- salt
- pepper
Cut potatoes up in to large pot of cold salted water.
Bring to boil for about 20 minutes, or until just tender.
Drain.
In a small bowl, mix together cream and mustard
Stir into potatoes
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes
Stir in parsley.
Add salt and pepper to taste.
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