BJ sent me the following recipe for her fabulous, original Mashed Potatoes. This is what she wrote about it:
"I got the idea to use "Dean's French Onion Dip" in the mashed potatoes -- they were deeeee-licious! (The "Dean's" is much lighter than if a homemade sour cream dip were used.)
It's the only way I'll make my Mashed Potatoes from now on."
BJ's "Very Best Mashed Potatoes"
5 lbs Russet potatoes, peeled
2 sticks Blue Bonnet margarine
1/2 - 3/4 c milk
1 pint "Dean's French Onion Dip"
1 bunch green onions, thinly sliced
1 - Cut the peeled potatoes into chunks about the size of an ice cube.
2 - Place all the potatoes in a Dutch oven, add cold water to cover the potatoes by about 2 inches, add salt.
3 - Place over high heat to bring to a boil; then lower heat to medium. The potatoes are done when you can pierce one easily with a fork; remove from heat.
4 - Meanwhile, in a small saucepan over low heat, melt together the margarine and milk.
5 - Drain off all the cooking liquid from the potatoes. Mash the potatoes. (If you have a hand-cranked foodmill, all the better. Use your foodmill to "rice" the potatoes.)
6 - Add the margarine/milk to the potatoes, and the entire pint of "Dean's". Use a large rubber spatula to fold and incorporate everything.
7 - Last, add all the thinly-sliced green onions (including the green tops); and fold together again.
8 - Taste and adjust seasonings if necessary.