Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
Blanched And Buttered Brussels Sprouts
Blanched And Buttered Brussels Sprouts
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To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
