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Recipe of the Month
Confetti Mashed Potatoes
By Ruth Davis
* 2 ½ Pounds Red Potatoes cut into 1 ½” Chunks
* 4 Tablespoons Butter
* One Red Pepper, Finely Chopped (One Cup)
* Two Scallions, Chopped (1/2 Cup)
* One Cup Half-and-Half
* One Teaspoon Salt
* 1.2 Teaspoon Pepper
* Two Tablespoons Chopped Fresh Parsley
In a large pot, combine potatoes with enough salted water to cover. Over high heat, bring to a boil; cook until potatoes are tender, 15-20 minutes. Drain and return to pot.
Meanwhile, in large nonstick skillet, melt 1 tbs butter over medium heat. Add chopped pepper, cook, stirring occasionally, 2-3 minutes. Remove skillet from heat; reserve mixture.
In microwave-safe measuring cup, combine Half-and-Half and remaining 3 tbs butter; on high, microwave mixture in 15 second intervals until hot and butter is melted, about 1 minute. Stir hot Half-and-Half mixture, salt and pepper into potatoes; mash. Stir in chopped parsley and pepper-and-scallion mixture. If desired, serve topped with additional butter.
From the Fredericksburg Lodge #794 “Recipes, Remedies and Ramblings” – 2012
Lodge Officers
Sal Pacheco, Worshipful Master – [email protected]
Randall King, Senior Warden – [email protected]
George Hahn, Junior Warden – [email protected]
Chuck Ramsey, Secretary – [email protected]
Duke Davis, Senior Deacon - [email protected]
The Guiding Light / March. 2016 16