Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -peeled, cut in 1" dice
1 Onion(s), finely chopped Salt and pepper
2 Garlic clove(s), minced 1/2 c Non-fat sour cream
1 ts (to 1 1/2 tsp) 1 pn Cayenne pepper
-curry powder or to taste 1/4 c Vegetable stock
1 1/2 lb Baking potatoes (3 large) -or skim milk (opt)

1. Heat the oil in a large non-stick fry pan. Saut? the onion and
garlic over medium heat for 6-8 minutes, or until golden brown,
stirring often. Add the curry powder after 4 minutes.

2. Cook the potatoes in at least 4 quarts of rapidly boiling salted
water until very tender, 10-15 minutes.

3, Thoroughly drain the potatoes in a colander. Return to the pot and
mash the potatoes. Do not pur?e the potatoes in a food processor, or
the mixture will become gummy.

4. Stir the onion mixture into the mashed potatoes with the sour
cream, salt and pepper and cayenne. If the potatoes seem dry, add a
little vegetable stock or skim milk. Correct the seasonings and serve
at once.

Note: This mixture also makes a great filling for turnover and pasta.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 119
Submitted By DIANE LAZARUS On 10-26-95

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