"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Spontaneous Mashed Potatoes, by Tiffany Cockrell, is from Cooking Cousins,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 med size potatoes 1 onion (diced) 1/2 pkg bacon (chopped into pieces and cooked) 1 Tbs. garlic salt 2 Tbs. parsley 2 Tbs. salt 2 Tbs. black/ ground pepper 2 cups milk 2 Tbs. butter 1/3 c. ranch (hidden valley or homeade)
Skin and dice potatoes, then boil until soft enough to mash. its better to cook the bacon with the onion in skillet, better flavor. When potatoes are done, drain and mash. Add butter, milk and ranch. throw in your onion, bacon salt's & pepper. Top it off with your parsley and serve.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.