Ingredients:
5 lbs bad Yukon Gold potatoes
1bunch green onion
2pints low fat sour cream
Celery seed n parsley flakes
1/4 cup or so skim milk.
Fill up large stock pot with water and bring to a boil. Once boiling and a generous amount of salt. While waiting for it to boil cut up all potatoes small potatoes into quarters large is into sixths or eighths. Jumping potatoes you may have to do it in two batches or use two separate pots.
While those are cooking cut up green onions, get rid of white portion and slice this green part into small pieces.
In a small bowl mix together both kinds of sour cream one capful approximately 2 tablespoons of parsley and generous shake of celery seed to taste.
Once off as he is a coo drain and dump into large bowl again he may need to use two depending on the size of your bowls.
Mash up into a rough chunky texture. Splashing milk to make mashing easier. Add sour cream mixture and fold well, then add green onion.
Makes 12 servings at approx 200/ call per serving (with low fat sour cream )
Serve up warm n yummy!!
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