 Mashed Onion-Roasted Potatoes
Makes 4 servings
|
|
|
|
Ingredients
|
|
1
|
envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
|
|
4
|
medium all-purpose potatoes, cut into large chunks (about 2 pounds)
|
|
1/3
|
cup BERTOLLI® Olive Oil
|
|
1-3/4
|
cups hot milk
|
|
*Also terrific with LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix.
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 450°F. In large plastic bag or bowl, add all ingredients except milk. Close bag and shake, or toss in bowl, until potatoes are evenly coated.
|
|
2. In 13×9-inch baking or roasting pan, arrange potatoes; discard bag.
|
|
3. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
|
|
4. Turn potatoes into large bowl. Mash potatoes; stir in hot milk.
|
| |
|
Recipe Tip
To peel or not to peel, that is the question. When making mashed potatoes, leave the skins on for extra nutrient retention and wonderful flavor. Best of all, you'll spend less time in the kitchen.
|
|
|
|
© Unilever
|
|
|
|
|
|
Printed
from fbnr.com
|
|
