Bistro Potatoes Recipe
Ingredients
| 2 pounds Idaho or all-purpose potatoes, peeled and quartered | ||
| Butter margarine | 1/2 Cup (16 tbs) | |
| 2 medium onions, cut in half lengthwise, then cut n thin crescents | ||
| Ground nutmeg or pumpkin-pie spice to taste | ||
| Ground black pepper | To Taste | |
Directions
In just enough water to cover, boil potatoes in stockpot until tender.
Drain, let stand 5 minutes, then mash with a fork, leaving them lumpy.
Preheat broiler.
Melt 1/3 of the butter in saute pan over medium-high heat, add onions, and saute until soft, about 10 minutes.
Add another 1/3 of the butter; melt, then add mashed potatoes, a generous seasoning of nutmeg and ground pepper, and cook 3 more minutes, stirring frequently.
Put potato mixture in casserole, dot top with pats of remaining butter, and brown lightly under broiler.
Drain, let stand 5 minutes, then mash with a fork, leaving them lumpy.
Preheat broiler.
Melt 1/3 of the butter in saute pan over medium-high heat, add onions, and saute until soft, about 10 minutes.
Add another 1/3 of the butter; melt, then add mashed potatoes, a generous seasoning of nutmeg and ground pepper, and cook 3 more minutes, stirring frequently.
Put potato mixture in casserole, dot top with pats of remaining butter, and brown lightly under broiler.
Chef
