Cream-style large curd
cottage cheese and buttery sautéed garlic put the 'super'
in these tasty whipped potatoes.
Super
Whipped Potatoes
- 1 pound (about 5 medium)
russet potatoes, peeled and cut into cubes
4 tablespoons butter
2 cloves garlic, finely chopped
1/4 cup milk
1 cup cream-style large curd cottage cheese
- In a large saucepan, cook potatoes in
salted boiling water for 15 minutes, or until tender. Drain.
- Melt butter in saucepan, sauté
garlic 3 minutes.
- Add milk. When hot, return potatoes to
pan. Remove from heat.
- Whip potato-garlic mixture until light
and fluffy. Beat in cheese.
- Serve piping hot with additional butter
if desired.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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