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Roasted New Red Potatoes

Reviewed: May 11, 2011
This was very VERY easy and tasty. The whole family ate it up. There were just a few minor changes I made however. I didn't have new potatoes, just Yukon gold. And the roasting dried them out the last time, so I actually parboiled them, skin on for about 20 minutes. After this, I remove the skin by hand, and then pass through a ricer. After this I like to use a Tamis (French Sieve) and scrape them through into a wooden bowl. Using one and a half sticks of precut, cold butter, I stir it in, letting the hot potatoes melt the butter. After that I add some scalding milk to bring the temperature back up. I typically place the wooden bowl into some warm water, just up to the halfway point, to keep them warm, but not mushy until serving. Its really great. Thanks!!
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Baked Potato Soup

Reviewed: Nov. 15, 2009
I LOVE this recipe! It's better than any potato soup I've ever had from a restaurant. I followed the recipe exactly except at the end I topped it with a spoonful of sour cream in addition to the cheese, bacon and parsley.
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Cinnamon Sugar Butter Cookies II

Reviewed: Nov. 6, 2009
These were so good! I had to send them with my husband to his office so I wouldn't eat them all! The only problem I encountered was that my dough wasn't firm enough to form balls so I spooned the dough onto the cookie sheet and sprinkled the cinnamon sugar mixture on top. I will definitely be making this recipe again.
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