No church has a choice about obeying Christ, therefore our church must practice church discipline. But there is also beauty and value in disciplinary action that we may not immediately see. It is beautiful because it is about love. Our discipline toward a professing Christian in sin may be the most loving act he has ever experienced. However uninviting or difficult discipline might be, and however severely we must act, God has made church discipline valuable because it will either produce a holier life or a holier church, or both, when carried out obediently and harmoniously (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Sides, Vegetables, Potatoes, Soup/stews	2	Servings

INGREDIENTS

4		Yukon Gold potatoes (about 2 lb)
		Salt
1	tb	Unsalted butter
1/2	c	Hot milk, or more as needed
		Freshly ground pepper
1	ts	White-truffle oil

INSTRUCTIONS

1. Place whole unpeeled potatoes in a saucepan of cold water. Add salt and
bring to a boil. Reduce heat and simmer until tender when pierced with the
tip of a small knife, about 40 minutes. Drain.
2. When cool enough to handle, peel potatoes and put through a ricer or
food mill on the finest blade. Beat in butter with a wooden spoon. Beat in
hot milk little by little until a smooth, creamy consistency is achieved.
Season to taste with salt and pepper. (If making ahead of time, keep in a
heatproof bowl, covered with aluminum foil, set over a pot of hot water.
When ready to serve, reheat over simmering water. You may need to add
additional hot milk to thin.)
3. Just before serving, whisk 1/2 t of the truffle oil into the potatoes.
After dishing out potatoes, make a little well in each serving and drizzle
1/4 t  oil on top.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on
Feb 4, 1997.

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