Perogies - Potato and Roasted Garlic Filling
2-1/2 pounds potatoes; peeled and quartered
1 tablespoon oil
10 cloves garlic; quartered
1/2 cup milk
1/3 cup cream cheese; softened
3/4 teaspoon salt
3/4 teaspoon pepper
In large pot of boiling, salted water, cook potatoes, covered, for 20
minutes or until tender. Drain well and return to pot; mash with potato
masher until smooth or pass through ricer.
Meanwhile, in small saucepan, heat oil over medium-high heat. Add garlic
and reduce heat to medium-low; cook, stirring occasionally, for 8 to 10
minutes or until golden and softened.
Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt
and pepper, stirring just until smooth. Let filling cool to room
temperature.
Contributor: Canadian Living Magazine
Yield: 7-1/2 doz. perogies
Source: rec.food.recipes
|
|