(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
