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The Daily Recipe
"You don't have to be a four-star chef to eat like a gourmet"

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.

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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

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:

Full-bodied reds, full-bodied whites, light dry whites,
sweet whites

Medium and full-bodied reds, fruity whites, champagne

Light, medium and full-bodied reds

CHEDDAR (mild)
Light and fruity reds, most whites, champagne

CHEDDAR (sharp)
Full-bodied reds, fruity reds

Medium reds, fruity roses, light dry whites, champagne

Light and medium reds, fruity whites

Light reds, fruity whites

Medium and light reds, roses, light dry whites, champagne

Semi-sweet whites, light wines

Dry reds, dry whites

Fruity and light reds, full-bodied dry whites

Most wines, both red and white


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