 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 14 |
|
Toasted nuts give fresh appeal to these spuds. Serve them as a perfect pair to a hearty entree. Ingredients:
6 pounds baking potatoes, peeled and cut into 1 |
3/4 cup butter or margarine, cut into pieces |
1 1/2 cups half-and-half |
2 teaspoons salt |
1/2 teaspoon pepper |
4 green onions, chopped |
1 1/2 tablespoons olive oil |
1 1/4 cups chopped walnuts, toasted |
Directions:
1. Cook potatoes in boiling water to cover 30 minutes or until tender; drain well. Return potatoes to pan. Add butter, and mash with a potato masher. Add half-and-half, salt, and pepper. Mash again to desired consistency.
2. Sauté green onions in hot oil in a medium skillet over medium-high heat 5 minutes or until crisp-tender. Add onions and walnuts to mashed potato, stirring until blended.
3. Note: Chop walnuts by hand for this recipe instead of using a processor because a processor often creates dust that can discolor the potatoes.
|
|