Los pinos mashed potatoes from loren martin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.