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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Wisconsin Potatoes, Vegetables 1 Servings

INGREDIENTS

8 lg Russet burbank potatoes
Soft butter to taste
Milk
2 tb Horseradish
2 tb Chopped garlic
Salt to taste

INSTRUCTIONS

Peel potatoes, cut in chunks and boil until tender. Drain, add butter and
milk to taste and mash until smooth. Add horseradish, garlic and salt, mix
well. Makes 4 servings.
Recipe by Ronald Perley, chef and owner, Trio Restaurant, Egg Harbor,
Wisconsin.
Recipe by: Trio Restaurant, Egg harbor, WI
Posted to MC-Recipe Digest V1 #861 by Mark Scheffler
<mds@simba.moneng.mei.com> on Oct 23, 1997

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