This recipe for Rosemary Potatoes, by Janice Vold, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. hot, cooked, mashed potatoes 3 c. cottage cheese 3/4 c. plain yogurt 1 onion, finely chopped 2 tbsp. chopped chives 2 tbsp. rosemary 1 tsp. fresh pepper Dash of salt 1 c. slivered almonds
Mix all ingredients with potatoes. Pour into a 2 qt. oiled dish. Brush top with oil. Bake in a preheated 350º oven for 30 min. Sprinkle with chopped or slivered almonds and brown lightly under broiler.
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