Old MacDonald's Potato Box Recipes
Holiday Mashed Potatoes Ingredients 8 large potatoes, preferably Yukon Gold, about 4 1/2 lbs (2.25 kg) 1 1/2 cups (375 mL) milk 1/4 cup (50 mL) butter 3 large garlic cloves, minced or 1/4 cup (50 mL) bottled chopped garlic 1 tsp (5 mL) salt 4 green onions 4 roasted red pepper halves, bottled or home roasted 1/2 cup (125 mL) regular sour cream Directions 1. Peel potatoes, then slice in half. Place in a large saucepan and cover with water. Cover and bring to a boil over high heat, then reduce heat to medium-low. Boil gently, partially covered, until fork-tender, from 20 to 25 minutes. 2. Meanwhile, pour milk into a large, microwave-safe measuring cup or bowl. Add butter, garlic and salt. A few minutes before potatoes have finished cooking, microwave milk mixture on high until hot, stirring halfway through, 3 minutes. Or heat in a saucepan. Thinly slice green onions. If using bottled peppers, drain and pat dry with paper towels. Cut into 3/4-inch (2-cm) pieces. 3. Drain water from cooked potatoes. Place potatoes back in pan and return to hot burner. Stir gently until any excess liquid evaporates. Turn off burner. Mash potatoes in pan with potato masher or use a ricer. If this is difficult to do in pan, turn potatoes into a large bowl. Stir in just enough hot milk mixture to make potatoes creamy. Stir in sour cream. Then stir in green onions and red peppers. Taste and add more salt, if needed.

Old MacDonald's Potato Box Recipes

Holiday Mashed Potatoes

Ingredients

8 large potatoes, preferably Yukon Gold, about 4 1/2 lbs (2.25 kg)
1 1/2 cups (375 mL) milk
1/4 cup (50 mL) butter
3 large garlic cloves, minced or 1/4 cup (50 mL) bottled chopped garlic
1 tsp (5 mL) salt
4 green onions
4 roasted red pepper halves, bottled or home roasted
1/2 cup (125 mL) regular sour cream

Directions

1. Peel potatoes, then slice in half. Place in a large saucepan and cover with water. Cover and bring to a boil over high heat, then reduce heat to medium-low. Boil gently, partially covered, until fork-tender, from 20 to 25 minutes.
2. Meanwhile, pour milk into a large, microwave-safe measuring cup or bowl. Add butter, garlic and salt. A few minutes before potatoes have finished cooking, microwave milk mixture on high until hot, stirring halfway through, 3 minutes. Or heat in a saucepan. Thinly slice green onions. If using bottled peppers, drain and pat dry with paper towels. Cut into 3/4-inch (2-cm) pieces.
3. Drain water from cooked potatoes. Place potatoes back in pan and return to hot burner. Stir gently until any excess liquid evaporates. Turn off burner. Mash potatoes in pan with potato masher or use a ricer. If this is difficult to do in pan, turn potatoes into a large bowl. Stir in just enough hot milk mixture to make potatoes creamy. Stir in sour cream. Then stir in green onions and red peppers. Taste and add more salt, if needed.