Yield: 4 Servings
|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.