Orange & White

 1    Potato
      1    Carrot

Carrots are a good source of vitamin A, while baked potatoes are a natural carbohydrate. Sweet butter (or better yet, plain yogurt) Mother's milk, formula (optional) Scrub potato, puncture it with a fork and place in preheated, 450 degree oven for 45-60 minutes until done. Meanwhile, scrub and chop carrot and steam in a few inches of water until tender. Mash potato and carrot together with a small amount of butter or yogurt and warm milk if desired. Refrigerate leftovers.


Yield: 4 Servings

Oprah's Potatoes #2 (Susan Mcconville Mfnb59b)

  2 1/2 lb Red potatoes
  2 1/2 lb Idaho potatoes
     10 oz Butter, cut in pieces (2 1/2
      1 c  To 1 1/4 bottled horseradish
  1 1/2 c  Whipping cream or whole milk
      1 x  Salt and ground black pepper

Wash potatoes well, leaving the skins on, and cut them in half. Cover with water in a large kettle and bring to a boil. Lower heat to simmer and cook until potatoes are very tender, about 25 min. Drain and return potatoes to pot. (do not peel). Add butter and begin to mash by hand. Add horseradish sauce, cream, salt and pepper and continue to mash until texture is creamy, but still slightly lumpy.


Yield: 12 Servings

Oprah's Mashed Potatoes #1 (Donna Kaeding Cmx)

  1 1/2 lb Idaho baking potatoes
  1 1/2 lb Red potatoes
    1/2 c  Prepared horseradish, or to
      1 x  Salt
    1/2 ea Stick butter
      6 oz To 7 ounces milk
      1 x  Butter
      1 x  Snipped green onions*

*green part only (for garnish) Place potatoes in pan and cover with salted water. Boil until tender and drain. (Leave on all or part of peel.) Using a hand masher, mash potatoes with 1/2 stick of butter and milk and 1/4 cup of horseradish. Taste and add rest of horseradish by teaspoon until desired taste is achieved. Garnish with a dollop of butter and snipped green onions.


Yield: 6 Servings