| 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
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”