4 large potatoes -- thoroughly
1 scrubbed
1/4 cup butter -- (1/2 cube)
1 small bunch scallions -- sliced
1 tbsp fresh horseradish
1 or prepared horseradish
1 tsp garlic powder
2 tbsp grated parmesan cheese
1/2 cup milk
1 (or more if necessary)
1 salt
1 ground pepper
Directions
Trim off any eyes or discolored spots from the
potatoes. Cut the potatoes into quarters. In a large
saucepan, cook the potatoes in boiling salted water
for 20 to30 minutes, or until soft. Drain the
potatoes. In a large saucepan, melt the butter over
medium heat. Cook the scallions for 3 to 5 minutes, or
until they are softened but not browned. Add the
scallion mixture and the remaining ingredients to the
potatoes. Using a potato masher, mash the potatoes to
a slightly lumpy consistency. Keep the potatoes warm
in an ovenproof container in a warm oven until ready
to serve. If you like, you can make this dish a day
ahead. After mashing the potatoes, put them in a bowl,
cover, and refrigerate. Reheat the mashed potatoes
thoroughly in the microwave or in a warm oven before
serving. Makes 4 to 6 servings. Typos by Brenda Adams
Recipe By : Cooking with Regis and Kathie Lee
Servings: 5 servings
Killer Mashed Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into history, in fact as far into history as the ancient Egyptians, and maybe even further. However, generally, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the Romans made use of a good variety of spices, including many that are still in use today for example bay, fennel and dill. Over the next few centuries, the powerful and wealthy strove to serve up the most exotic banquets, and because of this chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording the recipes of their peers. The introduction of television gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Killer Mashed Potatoes recipe.
