Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20-25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. Dot with 1 tablespoon butter and bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies. Serves 8-10; approximate preparation time, 50 minutes. From The Book of Regional American Cooking - Southwest, by Jan Nix. Posted to MC-Recipe Digest V1 #543 by Nancy Berry on Mar 27, 1997
