Layer potatoeswith garlic, bits of butter, parmesan, salt and pepper. So one day when I buy some new chairs (almost 7 years later, I'm still to get around to that), I'll invite you over for these potatoes. Ingredients (to make 4 small-ish ramekins)4-5 small, washed white potatoes, sliced thin2 cloves garlic, diced4 tablespoons butterparmesan8 tablespoons creamsaltwhite pepperDirections1. Pour 2 tablespoons cream over each ramekin. Bake with lids (or foil) on 20 minutes until mostly cooked through. Cook 10 minutes with lids off to brown tops. 8 tablespoons cream
I am a cream lover, and would have no issues topping copious amounts of cream and butter into my potatoes, but using cream cheese allows for a refreshing taste without feeling gross afterwards
Today is the third Thursday and the Improv group, organized by Kristin of Frugal Antics of A Harried Housewife, is sharing recipes with lemon and sourcream
Pour the mixture over the potatoes. In a roasting pan with a cover, place the meat. In a bowl, whisk together the sourcream, butter/margarine, horseradish, salt, and white pepper
In a large saucepan, combine the potatoeswith salted water and bring to a boil over high heat. By the time I was up hot potatoes-stuffed shaneshky were waiting for me on table, covered by a napkin next to a jug of warm fresh milk
You will know it is done when it is fork ender and it starts to pull with a fork. Add the Butter, SourCream and give the Pepper Mill a few good turns over the Potatoes
An easy and delicious meal based on various traditional recipes withbaked lamb along with seasonal artichokes to feed the family without too much hassle in the kitchen
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