Top Secret Restaurant Recipes by Todd Wilbur

Author:Todd Wilbur
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2010-03-01T05:00:00+00:00

Tidbits

If you’re feeling lazy, rather than make your own cheese filling you can purchase one of the 4-ounce preblended herb cheeses made by Rondele or Alouette. They’re usually found near the cream cheese in the supermarket.

You can also make a lighter version of this recipe by substituting a lower fat cream cheese. The preblended cheeses come in light versions as well.

Houlihan’s Smashed Potatoes

Serves 4 as a side dish

Here’s a great way to make mashed potatoes, Houlihan’s style. The Smashed Potatoes at the restaurant chain are considered one of Houlihan’s specialty signature dishes. This à la carte dish is unique because of the added fresh onion, spices, and sour cream; and especially because of the finishing touch—some onion straws sprinkled on top. It’s important when making your own version that you not entirely mash the potatoes, but instead leave a few small potato chunks for texture. Once you make homemade mashed potatoes this way, you’ll never want to make them any other way.

4 medium or 2 large russet potatoes, peeled

½ cup milk

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

1 tablespoon fresh mincel onion

2 tablespoons sour cream

Dash garlic powder

¼ cup French’s French fried Onion (onion straws)

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