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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.





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