
Ingredients :
- 12 russet potatoes (about 4 lbs)
- 6 clove garlic
- 1/2 cup soy milk
- 2 tbsp butter
- 1/2 cup sour cream
- 2 tsp dried parsley (or 2 tbsp fresh)
- 2 tsp crushed rosemary
- 1 tsp ground thyme
- 1 tsp salt (add more to taste, if needed)
- 1 cup grated parmesan cheese
Method :
- Cut potatoes into 1-inch pieces & place in large pot. Peel garlic cloves & add to pot. Cover with water.
- Bring water to boil. Reduce heat to medium & cook for 15 minutes or until fork tender. Drain well & put in large bowl.
- While potatoes are cooking, put milk, butter, parsley, rosemary, & thyme in small saucepan over low heat. Cook & stir until milk is warmed & bitter is melted. Set aside.
- After potatoes are in large bowl, mash with potato masher until mashed.
- Add milk mixture, sour cream, salt, & cheese. Mix well. Can use a hand mixer if want. Then they are ready to serve.
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