Santa Monica Fish Co. Potatoes Romano

By á-170456

Ingredients

• 2 1/2 pounds White Rose potatoes peeled, diced
• 1 cup warm water
• 1/2 cup oil
• 2 1/2 cups nonfat dry milk
• 1/2 cup diced red bell pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons freshly-ground white pepper
• 1 tablespoon seasoning salt
• 1 tablespoon salt
• 2 cups instant mashed potato flakes
• 1/4 pound grated Romano cheese
• 1 teaspoon paprika

Details

Servings 6

Preparation

Step 1

Cook potatoes in boiling water until just tender, about 15 minutes. Drain, reserving 2 cups cooking water. Set aside.

Blend 1 cup warm water, oil, dry milk, bell pepper, garlic powder, white pepper, seasoning salt and salt in medium mixing bowl. Add cooked potatoes and reserved cooking water. Mix thoroughly.

Add instant mashed potatoes and blend until smooth. Mix in half grated cheese. Consistency should leave slight residue on finger when touched.

Scrape mixture into 2-quart casserole dish about 2 inches deep. Sprinkle with paprika and top with remaining cheese. Bake at 350 degrees 30 to 40 minutes until heated through and top is golden.

This recipe yields 6 servings.

Each serving: 580 calories; 1,677 mg sodium; 27 mg cholesterol; 24 grams fat; 69 grams carbohydrates; 25 grams protein; 1.23 grams fiber.