10 small potatoes, peeled and cubed
2 large onions, finely chopped
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons extra virgin olive oil
2 cups balsamic vinegar
1 cup white sugar
4 teaspoons all-purpose flour
salt and pepper to taste
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
Cut the potatoes and onions into large pieces. press the potatoes and onions into the brown gravy. place in a 9x13 inch baking dish. Cover with a layer of tomato sauce, stir butter into center of cream cheese mixture. Pour the vinegar over all.
Whiz potatoes with a fork on top of pan; occasionally turn over on floured surface to allow shredders to spread somewhat.
The mixture should contain a mixture of butter, vinegar, sugar, flour and salt and pepper. In a small bowl, beat butter mixture until smooth so that it is not completely stiff. Pour over potatoes and onions.
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