Title: Los Pinos Mashed Potatoes From Loren Martin
Categories: Vegetable
Yield: 4 Servings
| | | 1 1/2 cups chicken broth |
| | | 1/2 cup heavy cream |
| | | 2 tbs butter/margarine |
| | | 5 servings instant potatoes |
| | | 1 tbs freeze-dried chives |
| | | 1 tbs sour cream |
| | | 1 tbs cream sherry |
Heat chicken broth, cream and butter just to boiling in medium-sized
saucepan; remove from heat. Gradually stir in potato granules and chives.
Whip briskly with fork or whisk until fluffy, about 1 minute. Stir in sour
cream and sherry. Spoon into buttered 1-quart casserole and bake at 350
degrees F for 15 minutes, or until piping hot.