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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
4 large potatoes, peeled and cubed |
1/3 cup chopped onion |
1 garlic clove, minced |
1 tablespoon butter |
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:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender.
2. Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
3. 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.
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