The Daily Recipe
"You don't have to be a four-star chef to eat like a gourmet"
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Here's a novel idea for people who hate peeling potatoes to
make homemade mashed....don't peel them! the peel holds lots
of nutrients and flavor so this recipe keeps them on. Now this
is a hearty/ lumpy tater recipe but even if you like them super
smooth I would challenge you to a taste test of these "SMASHED
TATERS" because the flavor simply cannot be beat. Feel free
to substitute low fat ingredients like sour cream or margarine
in the same quantities.
Marzee
Email Me
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RECIPE: SMASHED TATERS
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INGREDIENTS:
4 To 6 russet or Yukon gold Potatoes, scrubbed (skins on)
1/2 cups milk
1/2 cup sour cream
2 tablespoons butter, melted
2 Tablespoons fresh Chives
2 cloves Garlic, peeled
Fresh ground pepper to taste
DIRECTIONS:
Wash thoroughly 4-6 potatoes, but do not peel. Cut into
1-1/2 to 2-inch cubes and place in large pan of just
enough cold water to cover. Place the peeled garlic in
the same pan. Put over high heat and bring to a boil, then
turn heat down to medium and maintain a rolling boil. Cover
and cook for about 15 minutes until potatoes are fork-tender.
Drain potatoes. Add milk, melted butter, sour cream and
chives and hand mash together just until blended. Season
with fresh ground pepper to taste. (should be lumpy)
Yield: 6 Servings
Category: Potatoes, Side Dishes
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
Wine and cheese are a favorite combination. However, which
cheese to serve with which wine can sometimes seem to be a
confusing task. Actually, there really aren't any hard rules
to be followed. Any combination you enjoy is acceptable but
here is a little assistance for those who are still unsure
and would like guidance for the more popular choices.
Type of Cheese with preferred Wines shown underneath:
BLUE
Full-bodied reds, full-bodied whites, light dry whites,
sweet whites
BRIE
Medium and full-bodied reds, fruity whites, champagne
CAMEMBERT
Light, medium and full-bodied reds
CHEDDAR (mild)
Light and fruity reds, most whites, champagne
CHEDDAR (sharp)
Full-bodied reds, fruity reds
EDAM
Medium reds, fruity roses, light dry whites, champagne
EMMANTAL
Light and medium reds, fruity whites
FETA
Light reds, fruity whites
GOUDA
Medium and light reds, roses, light dry whites, champagne
GRUYERE
Semi-sweet whites, light wines
HAVARTI
Dry reds, dry whites
MUENSTER
Fruity and light reds, full-bodied dry whites
SWISS
Most wines, both red and white
Enjoy!
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