Recipe for Potatoes Romano?
2 1/2 lbs. White Rose or waxy potatoes, peeled and diced
1 cup warm water
1/2 cup vegetable oil
2 1/2 cups nonfat dry milk
1/2 cup diced red bell pepper
1 1/2 t. garlic powder
1 1/2 t. white pepper
1 T. seasoning salt
1 T. salt
2 cups instant mashed potato flakes
1/4 lb. grated Romano cheese
1 t. paprika
Cook potatoes in boiling water until just tender, about 15 min. Drain, reserving 2 cups cooking water. Set aside.
Blend 1 cup 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 potato flakes and blend until smooth. Mix in half grated cheese. Consistency should leave slight residue on finger when touched.
Scrape mixture into 2-qt. caserole dish about 2 inches deep. Sprinkle with paprika and top with remaining cheese. Bake at 350 degrees 30-40 min. until heated through and top is golden. Six Servings.
Recipe is from L. A. Times Food Section and L. A. Time's "Dear S.O.S." cookbook.