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    1 posts, 1 voices, 805 views, started Aug 11, 2010

    Posted on Wednesday, August 11, 2010 by Miamor

    • Garnett

      4 medium russet or red potatoes, cut into quarters
      2 tbsp butter
      2 tbsp extra-virgin olive oil, divided
      2-4 tbsp milk
      1 small onion, finely chopped
      1 large stalk celery, finely chopped
      1/2 cup red pepper, finely chopped
      Sea salt to taste
      White pepper to taste
      2 tbsp freshly grated Romano cheese (optional)
      Paprika to garnish

      Cook potatoes in boiling salted water until tender, about 15 minutes.
      Preheat oven to 450°F.
      Heat 1 tbsp olive oil over medium heat in a skillet. Sauté onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
      When potatoes are done, drain well and return to the cooking pot. Add butter and milk; mash together well. Add sautéed veggies; season the mixture to taste with sea salt and white pepper.
      Spread remaining tablespoon olive oil in an 8×8 or 9×9 casserole dish. Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese, if using, and paprika.
      Bake for 20 minutes or until golden brown.

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