The Guiding Light March. 2016 | Page 16

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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 – [e-mail]

Randall King, Senior Warden – [e-mail]

George Hahn, Junior Warden – [e-mail]

Chuck Ramsey, Secretary – [e-mail]

Duke Davis, Senior Deacon - [e-mail]

The Guiding Light / March. 2016 16