There are two glorious things in life that should never be taken for granted: garlic and cheese. When you combine the two, you get a sublime magical package of heavenly flavor delivered straight to your taste buds. Then you add the carbs (because cheese and garlic need a bowl), and you get garlic and Parmesan mashed potatoes.
Let me tell you, with a crazy week last week and another hectic week coming up, I really need a break. When I’m worried about life and have a lot on my mind, the last thing I need is to try out a new recipe and not have it turn out. That’s why I like to turn to my old stand-by recipes. The ones that are tried and true and I don’t even have to think about.
My pug Stanley has been sick this past week. He came down with a bout of pancreatitis. He’s been having accidents all over the house, to the vet numerous times, and just not feeling his usual self. The vet is sure he will be fine, but it has been really stressful. We have him on antibiotics, a low-fat diet and medication to help with the pain and nausea. Poor little guy. In addition to that, I have my annual Mayo check-up next week. Wow, it really helps to write it all out. No wonder I feel stressed and unsure about the world right now! Thanks for listening, my blog friends.
° 1 pound red potato skins, on or off depending on preference
° 1 cup 2% milk
° 2 tablespoons low-fat cream cheese
° ¼ cup grated parmesan cheese
° 3 cloves minced garlic
° 2 tablespoons green onion cut into cubes
° Salt and pepper to taste
Cut the potatoes into large pieces and put them in a bowl of boiling water. Cook for about 15 minutes or until potatoes split with a fork.
When potatoes are cook , heaat milk / cream cheese, & garlic in a saucepan on medium heat TO cream cheese melts also sauce begins to boil. As quickly as it begin to boil, removing it of heat.
When the potatoes are cooked, drain them well and mash them, leaving larger pieces of potatoes if desired.
Mix the sauce, Parmesan cheese, green onions, salt and pepper. Her feet are warm.
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