Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted butter |
| 1 medium | Onion, minced |
| 2 \N | Scallions, white part only, thinly sliced |
| 3 \N | Shallots, minced |
| 2½ cup | Homemade veg. stock |
| 2 teaspoons | Finely chopped fresh thyme or tarragon (I won't have fresh, but will soak some of my homegrown dried herbs) |
| 2 cups | Firmly packed smooth homemade mashed potatoes |
| ¼ cup | Dry white wine |
| \N \N | Salt and pepper to taste |
| 3 tablespoons | Chopped fresh chives to garnish, optional |
(variation of recipe in The International Spud cookbook) In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned.
Stir in the stock and herb and bring to a boil, stirring occasionally.
Gradually stir in the potatoes, a cup at a time. Bring to a second boil.
Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper.
Serve in bowls, garnished with chives if desired (and available!) Posted to JEWISH-FOOD digest V97 #050 by cofarb@... (Mark Cohen) on Feb 14, 1997.