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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 159
% Daily Value**
Total Fat 5g
8%
Saturated Fat 3g
4%
Unsaturated Fat 0g
Cholesterol 9mg
3%
Sodium 367mg
15%
Total Carbohydrate 25g
8%
Dietary Fiber 2g
6%
Sugars 4g
Protein 4g
Vitamin A  2%Vitamin C  23%
Calcium  6%Iron  2%
Potassium  14%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Perogy Filling: Roasted Garlic and Potato

Date Added: July 17, 2009

Ingredients:

2 1/2 Pounds Potatoes peeled and quartered (1.25kg)
1 Tablespoon Vegetable Oil (15ml)
10 Cloves Of Garlic quartered
1/2 Cup Milk (125ml)
1/3 Cup Cream Cheese softened (75ml)
3/4 Teaspoon Salt (4ml)
3/4 Teaspoon Pepper (4ml)
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Directions:

1. In large pot of boiling salted water, cook potatoes, covered, for about 20 minutes or until tender.

2. Drain well and return to pot; mash with potato masher until smooth.

3. Meanwhile, in small saucepan, heat oil over medium-high heat.

4. Add garlic and reduce heat to medium-low; cook, stirring occasionally, for 8-10 minutes or until golden and softened.

5. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, salt and pepper, stirring just until smooth.

6. Let filling cool to room temperature. Filling can be refrigerated in airtight container for up to 24 hours.

7. Makes about 4 cups (1L), enough for 7 1/2 dozen perogies.

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Dietary Notes:
This recipe is low-cholesterol with 9.17mg per serving

This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Potato, Cheese, Garlic allergies.
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