Ingredients:
• 4 pounds red potatoes, quartered
• 1/2 cup olive oil
• 2 garlic cloves
• 2/3 cup heavy whipping cream
• 1/4 cup butter, softened
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2/3 to 3/4 cup whole milk
• 3 green onions, chopped
• 3/4 cup grated Parmesan cheese, optional
Directions:
• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 15-20 minutes or until tender. Meanwhile, place oil and garlic in a small food processor; process until blended.
• Drain potatoes; return to pan. Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency. Stir in green onions. Serve with garlic olive oil and, if desired, cheese.
Note: For food safety purposes, prepare garlic olive oil just before serving; do not store leftover oil mixture.
Happy Easter
Enjoy!
http://epicurioussandiego.com/
Ingredients:
• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley
Directions
• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.
Enjoy!
