Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, sweet roasted garlic and caramelized onions suffused with red wine. And the leftovers freeze and reheat beautifully.
Linda Pacchiano, Recipe Tester
A list of all the recipes Linda Pacchiano has tested.
Linda Pacchiano has been a Leite’s Culinaria tester since December 2006. After graduating with a degree in foreign languages and international business from Georgetown, she pursued culinary and pastry arts at the International Culinary Center (founded as the French Culinary Institute) in New York City. She also trained in advanced cake design at New York's Institute for Culinary Education. Pacchiano now teaches at the County College of Morris in Randolph, NJ and serves as a Wilton method instructor, teaching all levels of cake decorating courses. She's a member of the International Cake Exploration Societe, Baker’s Dozen East at the Institute of Culinary Education, New York City and New Jersey Cake Decorators, NJ Confectionary Arts Guild, and Junior League of Morristown, NJ.