ALONG THE MISSISSIPPI: TANGO POTATOES CAN LIVEN UP DINNER TABLE

Nothing livens up a dinner table like Tango Potatoes -- a parade of whipped potatoes afloat in butter, garlic, onion and sour cream.

I shall never forget the first time I tasted tango potatoes. I was one of the honorees at a countywide high school award banquet, where the menu included tango potatoes and smoked pork chops.

I was seated at the head table next to an area radio personality, George Martin, who was a close family friend. All of our family was seated in the audience, directly in front of us.

The first link in that evening's chain of events was the fact that we were seated very close together. To this day I'm not exactly sure what transpired.

I was thinking how great the tango potatoes were, as I began to cut my pork chop. The fork slipped! The knife moved!! The next thing I knew the pork chop was setting in George Martin's tango potatoes!!!

The horror-stricken look on my Mother's face said it all. Everyone ceased to breathe -- time froze.

Then George smiled and said, "Angie, not even my wife gets to eat out of my plate." Still smiling, he promptly placed the pork chop back in my plate.

The banquet and life both went on!

Tango Potatoes

5 to 6 large potatoes

1/2 teaspoon salt

4 tablespoons butter

*1/4 to 1/2 tablespoon minced garlic (fresh or ready to use in jar)

2 tablespoons onion, finely chopped

1/2 cup shredded cheddar cheese or three cheese blend

1 cup of sour cream, room temperature

1 to 4 tablespoons of milk

salt and pepper to taste

paprika for garnish

* Minced garlic in a jar can be purchased at your local supermarket -- location will be next to the garlic cloves or in the special foods section. I always have this in my kitchen because it takes all the messy work out of using fresh garlic.

1. Peel potatoes. Cover with water in pot. Add 1/2 teaspoon salt. Cook until fork tender.

2. Drain potatoes, add butter, minced garlic, onion, cheese and sour cream. Whip with electric mixer.

3. Add milk a tablespoon at a time, until desired consistence is reached.

4. Salt and pepper to taste. Garnish with a sprinkle of paprika.

Yield: 8 servings

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.