Sides.CreamyMashedPotatoesWithChives History
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June 02, 2015, at 10:26 PM
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Deleted lines 26-32:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Angel]] — [-02 June 2015, 04:14-]
>>messageitem<<
Creamed spinach? I mean yes, you shloud always have veggies for meals. But we can definately do without the butter, cream, cheese, and all the other unhealthy deliciousness hahaha. That whole side prob worth as much cals as the main dish!
>><<
June 02, 2015, at 11:14 AM
by - Comment added
Added lines 27-33:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Angel]] — [-02 June 2015, 04:14-]
>>messageitem<<
Creamed spinach? I mean yes, you shloud always have veggies for meals. But we can definately do without the butter, cream, cheese, and all the other unhealthy deliciousness hahaha. That whole side prob worth as much cals as the main dish!
>><<
November 21, 2012, at 03:45 AM
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Changed lines 13-14 from:
Servings: 10
to:
Servings: 10\\
Attach:CreamyMashedPotatoesWithChives.jpg\\
Attach:CreamyMashedPotatoesWithChives.jpg\\
May 25, 2008, at 01:30 AM
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Changed line 5 from:
Source: Cooking Light Magazine/Nov 2001\\
to:
Source: Cooking Light Magazine/November 2001\\
February 19, 2008, at 04:41 AM
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Changed line 5 from:
Source: Cooking Light Mag. Nov 2001\\
to:
Source: Cooking Light Magazine/Nov 2001\\
December 07, 2007, at 07:04 PM
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Added lines 1-22:
Name: Creamy Mashed Potatoes with Chives\\
Key Ingredient: potatoes\\
Preparation: boil; mash\\
Cuisine: American\\
Source: Cooking Light Mag. Nov 2001\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :30\\
Servings: 10
3 pounds peeled Yukon gold potatoes, quartered\\
2/3 cup fat-free milk\\
1 teaspoon salt\\
2/3 cup (5 ounces) light cream cheese with chives and onions
Place potatoes in a Dutch oven, and cover with water, bring to a boil. Reduce heat, and simmer for 10 minutes or until tender. Drain. Return potatoes to pan; add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.
Note: You can substitute 2/3 cup 1/3-less-fat cream cheese, 2 tablespoons fresh chives, and 1 tablespoon chopped onion for the flavored cream cheese.
Key Ingredient: potatoes\\
Preparation: boil; mash\\
Cuisine: American\\
Source: Cooking Light Mag. Nov 2001\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :10\\
Elapsed Time: :30\\
Servings: 10
3 pounds peeled Yukon gold potatoes, quartered\\
2/3 cup fat-free milk\\
1 teaspoon salt\\
2/3 cup (5 ounces) light cream cheese with chives and onions
Place potatoes in a Dutch oven, and cover with water, bring to a boil. Reduce heat, and simmer for 10 minutes or until tender. Drain. Return potatoes to pan; add the milk and salt. Mash the potato mixture with a potato masher to desired consistency. Add the cheese, and stir just until blended.
Note: You can substitute 2/3 cup 1/3-less-fat cream cheese, 2 tablespoons fresh chives, and 1 tablespoon chopped onion for the flavored cream cheese.