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Serves 6-8 Ingredients 3 lbs Yukon gold potatoes, peeled and chopped into chunks 1 tsp salt 1/2 c + 1 TB warm milk 6 TB butter, softened 1/4 c heavy cream, warmed Directions Boil the potatoes in salted water for 20 minutes. Drain, then dry in the oven for 4 minutes. Mash the potatoes using a ricer, masher, or stand mixer. Add 1/4 c + 1 TB milk and 3 TB butter. Continue to mash. Add 1/4 c milk, cream, and 3 TB butter. Season with the salt.

A great summer salad.

We usually serve this alongside our "Greek" chicken (with feta and kalamata olives).

This recipe is meant to be a starting point. Adapt it as desired. Ingredients 4 large potatoes (e.g. Yukon gold, Russet) 1/4 c oil 1/4 c...

Also called Yorkshire Pudding and Popovers Ingredients 1 scant c flour A good pinch of salt 1 1/4 c milk 3 whole eggs, lightly beaten Oil...

Servings: 4-6 Ingredients 1 small jicama (about 1/2 pound) 4 seedless oranges, peeled and sectioned 1 TB freshly squeezed lime juice 1/2...