1 Make a joyful noise to the LORD, all the earth!
2 Serve the LORD with gladness! Come into his presence with singing!
3 Know that the LORD, he is God! It is he who made us, and we are his; we are his people, and the sheep of his pasture.
4 Enter his gates with thanksgiving, and his courts with praise! Give thanks to him; bless his name!
5 For the LORD is good; his steadfast love endures forever, and his faithfulness to all generations. - Psalms 100
I really wanted to cut the fat in the original recipe. You will find the original recipe on this blog under the Potatoes tab.
8-10 medium to large Yukon Gold potatoes, cut into 1 inch chunks
2 c evaporated milk
1/2 water
1/8 t baking soda
2 T butter
2 t salt
1 t pepper
2 T diced roasted Poblanos
Add ingredients to medium large pot.
Bring to boil on medium heat.
Adjust heat to low boil and stir constantly with a metal spoon.
This will stick and burn so you must stay with it.
Cook 20 minutes or until potatoes are knife tender.
You want the potatoes not to be soft.
Add topping.
Dump into 13x9 casserole and bake preheated 375 degree oven, middle rack, for 20 minutes.
Topping
3 T melted butter
1 c panko
1 c grated Parmesan
Mix with a fork.
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