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Chevys
Garlic Mashed Potatoes
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This easy-to-clone dish comes
with many of the tasty entrees at the restaurant chain or
can be ordered up, pronto, on the side. It's a nice clone
to have around since it goes well with so many dishes,
Mexican or otherwise. Just give yourself the time to bake
and cool the potatoes. Be here at TSR next week for a big
clone request from the same "always fresh
ingredients" Mexican food chain. It's for that muy
delicioso salsa, baby! Si, si, si. See you then.
4 medium/large russet potatoes
1 tablespoon butter
1 tablespoon minced fresh garlic (3-4 cloves)
3/4 cup water
1/2 cup cream
3/4 teaspoon salt
1/8 teaspoon black pepper
1. Preheat oven to 400 degrees.
2. Bake the potatoes by first rubbing them lightly with
oil and then baking them in the preheated oven for 1 hour
until they are tender. Cool.
3. Mash potatoes and remove about half of the skin. You
want to leave the rest in.
4. Melt the butter in a large suacepan over medium heat,
then add garlic and saute for 5 minutes.
5. Add the remaining ingredients to the pan and cook for
5-10 minutes while stirring often until garlic mashed
potatoes are very hot. (http://www.topsecretrecipes.com)
Serves 4.
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