Herbed Mashed Potatoes
Quick Cooking
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Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
SERVINGS: 6
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
Ingredients:
- 4 large potatoes, peeled and cubed
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon butter or margarine
- 3/4 cup sour cream
- 1 teaspoon dill weed
- 1/4 to 1 teaspoon salt
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon crushed red pepper flakes, optional
- Paprika, optional
Directions:
Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Meanwhile, in a skillet, saute onion and garlic in butter until tender. Drain and mash the potatoes; add onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through. Yield: 6 servings.