"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

Becky's Mashed Taters Recipe

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This recipe for Becky's Mashed Taters, by , is from The Waters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Waters
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 bag baby Yukon Gold Potatoes or baby New Potatoes. Peeled or un-peeled, it's up to you.

2 sprigs of Thyme

1 stick of butter

1/2 c whole milk

1/2 c heavy cream

salt and pepper

Directions:
Directions:
Boil potatoes in salty water until the potatoes are fork tender.

While potatoes are cooking, in a seperate sauce pan, combine butter, milk, cream, thyme sprigs (still on stem), salt and pepper. Melt butter and bring to a simmer, stirring occasionally.

Drain potatoes then place back in the pot they were cooked in. Mash the potatoes with a potato masher.

Remove Thyme sprigs from liquid. Gradually add sauce back to potatoes while using a hand mixer. Do not add all liquid at once. You may need to use less than the entire amount of sauce or add more liquid as needed. Mix until creamy.



Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min

 

 

 

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