Food anyone?
- Thread starter Hayles66
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robertlc
iPF Noob
Here's a recipe that I have cooked several times. Everybody likes it, so I have to double it.
Houlihan's Smashed Potatoes
Here's a great way to make mashed potatoes, Houlihan's style. The Smashed Potatoes at the restaurant chain are considered one of Houlihan's specialty signature dishes. This a la carte dish is unique because of the added fresh onion, spices, and sour cream; and especially because of the finishing touch - some onion straws sprinkled on top. It's important when making your own version that you not entirely mash the potatoes, but instead leave a few small potato chunks for texture. Once you make your homemade mashed potatoes this way, you'll never want to make them any other way.
4 medium or 2 large russet potatoes, peeled
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon fresh minced onion
2 tablespoons sour cream
dash garlic powder
1/4 cup French's French Fried Onions (onion straws)
1. Slice the potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 to 20 minutes or until soft and tender.
2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It's the chunky consistency that makes these potatos unique.
3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.
4. Serve the potatoes with a sprinkling of about 1 tablespoon of fried onions on top of each serving.
Houlihan's Smashed Potatoes
Here's a great way to make mashed potatoes, Houlihan's style. The Smashed Potatoes at the restaurant chain are considered one of Houlihan's specialty signature dishes. This a la carte dish is unique because of the added fresh onion, spices, and sour cream; and especially because of the finishing touch - some onion straws sprinkled on top. It's important when making your own version that you not entirely mash the potatoes, but instead leave a few small potato chunks for texture. Once you make your homemade mashed potatoes this way, you'll never want to make them any other way.
4 medium or 2 large russet potatoes, peeled
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon fresh minced onion
2 tablespoons sour cream
dash garlic powder
1/4 cup French's French Fried Onions (onion straws)
1. Slice the potatoes into 1-inch cubes and boil in 6 cups of salted water for 15 to 20 minutes or until soft and tender.
2. Drain off the water and use a fork or potato masher to mash the potatoes. Stop mashing when there are still some small chunks of potato left. It's the chunky consistency that makes these potatos unique.
3. Immediately add the remaining ingredients, excluding the fried onions, to the pan and put it back over low heat. Reheat the potatoes for 5 minutes, stirring to mix in the other ingredients.
4. Serve the potatoes with a sprinkling of about 1 tablespoon of fried onions on top of each serving.
robertlc
iPF Noob
Actually, it's gone down to 74 here, but the pork is smoking/cooking at 210 so that's more important.
What are bangers?
iPad 2 is cool
iPF Noob
Better let my 7 year old choose dinner tonight. I am as eager to find out what it will be too!!!
Sent from my iPad 2 using iPF
Sent from my iPad 2 using iPF
iPad 2 is cool
iPF Noob
Sent from my iPad 2 using iPF
Last edited:
iPad 2 is cool
iPF Noob
Edited this...so hi all.
Last edited:
iPad 2 is cool
iPF Noob
Sent from my iPad 2 using iPF
Last edited:
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