| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | md | Potatoes; peeled |
| 3 | md | Carrots; scraped |
| 2 | md | Onions |
| 2 | ts | Salt |
| 3 | c | Boiling water |
| 1 3/4 | c | Cooking water from vegetables |
| 1 2/3 | c | Cream or evaporated milk |
| 1 | ds | Cayenne |
| 1 | ds | Celery salt |
INSTRUCTIONS
Dice potatoes, carrots, and onions, and turn into kettle. Add salt and boiling water. cover and cook gently until tender. (about 15 minutes). Mash the vegetables thoroughly in their liquid. Combine with cream, heat just to scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash of paprika on top of each serving. 5 servings. Posted to recipelu-digest Volume 01 Number 346 by ncanty@juno.com (Nadia I Canty) on Dec 6, 1997
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