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CATEGORY CUISINE TAG YIELD
Jewish 4 Servings

INGREDIENTS

2 tb Unsalted butter
1 md Onion, minced
2 Scallions, white part only, thinly sliced
3 Shallots, minced
2 1/2 c Homemade veg. stock
2 ts Finely chopped fresh thyme or tarragon (I won't have fresh, but will soak some of my homegrown dried herbs)
2 c Firmly packed smooth homemade mashed potatoes
1/4 c Dry white wine
Salt and pepper to taste
3 tb Chopped fresh chives to garnish, optional

INSTRUCTIONS

(variation of recipe in The International Spud cookbook)
In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the
onion, scallions and shallots; cook, stirring, until soft but not browned.
Stir in the stock and herb and bring to a boil, stirring occasionally.
Gradually stir in the potatoes, a cup at a time. Bring to a second boil.
Reduce heat to low, stir in the wine; simmer 5 minutes, stirring
occasionally. Season with salt and pepper.
Serve in bowls, garnished with chives if desired (and available!)
Posted to JEWISH-FOOD digest V97 #050 by cofarb@aiusa.com (Mark Cohen) on
Feb 14, 1997.

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