(always read the recipe twice,  assemble, and prepare your ingredients before you begin to cook)

6 medium potatoes (preferably Russett or Idaho), peeled and cut in chunks OR left whole
Salt & pepper to taste
½ cup butter, separated
2 eggs slightly beaten

  • Either cook the cut-up potatoes in a saucepan of boiling water with a pinch of salt for about 20 minutes or until tender OR prick the whole potatoes with a fork and microwave until tender and then cut into chunks
  • In a large bowl using an electric mixer, beat the cooked potatoes with ¼ cup butter and salt and pepper until fluffy
  • Add eggs and beat at medium speed for about two minutes
  • In a saucepan or in the microwave, melt the remaining ¼ cup butter
  • Mound the potato mixture on a cookie sheet (or in a muffin pan!) and brush the tops with the melted butter
  • Broil 5-8 minutes until golden brown

NOTES:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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