 Herb Seasoned Whipped Oregon Potatoes 1 lb. Oregon potatoes 1/2 - 3/4 cup* defatted chicken or vegetable stock (preferably low-sodium) 1/4 - 1/2 cup* non-fat milk or non-fat sour cream 1 tablespoon fine herbs, chopped Salt to taste White pepper to taste Scrub potatoes well and cut each into several pieces. Cook in boiling water until tender. Drain, then shake pan ovea low heat fia one minute or two to dry the potatoes. Beat with electric mixer or with a potato masher until smooth. Add stock and mills (or sour cream). Add desired herbs and blend well. Serves 4 - 6. * Note: Amounts depend on desired consistency. Variations: 1) Add desired amount of chopped fresh chives, Italian parsley, or rosemary. 2) For a different twist, try adding one tablespoon or more roasted garlic, prepared horseradish or sautéed shallots. |
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