This recipe provided
by the Chicken Farmers of Ontario
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Peel and cut 3 lbs (1.5 kg) Ontario Potatoes into
chunks. Place in large saucepan with 3 cloves peeled garlic.
Cover with lightly salted cold water. Cover and bring to the
boil. Reduce heat and simmer until tender, about 20 minutes.
Drain well. Return potatoes and garlic to saucepan and over
low heat, mash with 1/3 cup (75 mL) chicken broth, 1/3 cup
(75 mL) light sour cream and 1 tbsp (15 mL) finely chopped
fresh sage leaves (or 1/2 tsp/2 mL dried) until desired smoothness.
Season with salt and pepper. Makes 8 servings.
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