mashed potatoes with a twist |
| Name: |
Mand gaunt |
| Base: |
altus afb |
| Recipe: |
pico de gallo
3 medium tomatoes (firm to the touch)
1 medium sweet yellow onion
1 green onion with the stalk (optional)
3 jalapenos or serrano peppers (depends on the spiciness of the pepper) to taste
1/2 cilantro bush (equal to about half cup or more chopped)
1 pinch of salt (you can add a pinch per tomato if you'd like)
mashed potaotes
12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, toss all the ingredients together evenly.
1. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
2. Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
add the pico de gallo when the potaotes have cooled
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