Santa Monica Fish Co. Potatoes Romano

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	White Rose potatoes - peeled, diced
1 cup	237ml	Warm water
1/2 cup	118ml	Oil
2 1/2 cups	592ml	Nonfat dry milk
1/2 cup	73g / 2.6oz	Diced red bell pepper
1 1/2 teaspoons	7.5ml	Garlic powder
1 1/2 teaspoons	7.5ml	Freshly-ground white pepper
1 tablespoon	15ml	Seasoning salt
1 tablespoon	15ml	Salt
2 cups	474ml	Instant mashed potato flakes
1/4 lb	113g / 4oz	Grated Romano cheese
1 teaspoon	5ml	Paprika

Recipe Instructions

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.

Source:
The Los Angeles Times, 08-25-1999

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