| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Theresa, March 98, Reg 2 | 6 | Servings | |
INGREDIENTS
| 4 | c | Cubed peeled potatoes |
| 2 | c | Water |
| 2 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1/8 | ts | Pepper |
| 4 | sl | Bacon; chopped |
| 1/2 | c | Chopped onion |
| 3 | c | Milk |
| 1 | c | Shredded Cheddar cheese |
| 1 | tb | Parsley flakes |
INSTRUCTIONS
Cook potatoes with water, salt, dry mustard, and pepper in larege saucepan until soft; do not drain. Mash potatoes. Meanwhile, cook bacon and onion in small skillet until bacon is lightly borwned and onion is soft. Add to potato mixture along with remaining ingredients. Cook over low heat, stirring frequently, until thoroughly heated and cheese is melted; do not boil. Makes 2 quarts. Shared by: Theresa Dunlap, PA Source: The Thrifty Cook Recipe by: The Thrifty Cook Posted to TNT Recipes Digest by Theresa <dunlapcu@epix.net> on Mar 27, 1998
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