Sue | Saras | Sohf Travels

2 pounds potatoes (russets or yukon golds) 1/2 cup half-and-half 3 tablespoons butter 1 cup shredded sharp Cheddar cheese 4 green onions, thinly sliced salt and pepper Peel the potatoes and cut them in four pieces. Put the potatoes in a pot and cover them with cold water. Add some salt and bring to a boil. Reduce heat and let them simmer for a good 15 minutes. Drain the potatoes. Return them on heat for a while so all the water goes away. Add half milk half cream mix, butter, salt, and pepper. Now its time to mash the potatoes. Stir in cheddar cheese and cook your mashed potatoes for a few minutes so the cheese melts. At the end mix in sliced green onions. Or thinly slice the onions and then fry them for a while on oil of butter. Then just mix them in at the end.

4 pounds potatoes 1/3 cup heavy cream 3 tablespoons unsalted butter 1/2 cup buttermilk salt and pepper Peel the potatoes and then cut each on into 4 pieces. If the potato is really big you can make it 6. If you make your pieces smaller the potatoes will cook faster but they will also absorb more water. And we don’t want that. Put the potatoes into a large pot, cover them with cold water and add salt. Turn on your stove to the max and bring potatoes to a boil. When they start boiling reduce heat and let them simmer. Potatoes should be cooked in 15 to 20 minutes, try sticking a fork into the biggest potato piece and if it goes in softly they are done. Drain the potatoes and put them back on low heat. This will evaporate most of the water and your mashed potatoes will taste better. Just be careful not to burn them. Heat cream and butter in a small saucepan so that the butter melts. Or you can just throw the butter into the potatoes, but make sure the cream and buttermilk are warm. Adding

1 1/2 lbs potatoes (Yukon Gold, Russtes) 5 Tbsp milk 2 Tbsp butter 1/2 teaspoon salt Salt and Pepper So we can really call this recipe healthy, we kicked out the cream and replaced it with milk. Cream has more fat which is bad for you (if you eat to much of it of course). It is also nice to hold back on the salt if you want to avoid some of the problems that to much salt brings (like high blood pressure). Peel the potatoes and cut them into big pieces. Big pieces absorb less water than small potato pieces. More water - watery potatoes with less taste. Cover them with cold water, add salt, and bring them to boil and then simmer for 15 to 20 minutes. How do you know potatoes are cooked? They must be soft if you sick a knife or a fork in the fattest potato in the pan. Drain the potatoes and then put them back on low heat. This will make all the water evaporate and potatoes will taste better - less water - more taste. Heat the milk and add it together with butter. Also add some salt and pe

Me and my peeps. I really love the idea of our monthly Fleamarket sessions. This gives me an opportunity to catch up with my old peeps and get acquainted with new ones. It's happy and relaxing and a weekend away from my daily tensions @ work. Something nice for me to look forward to. Sales this month not as good compared to our February session. But then.....the music, people & friends are priceless.... I am applying for 2 more Fleamarket in May. Hope i'm selected.... TGIF!