Print This PostWow, that’s a mouthful. Literally and figuratively. This is another recipe from the December 2009 issue of Cooking Light, prepared for our New Year’s Eve feast.
The potatoes get boiled with a bay leaf, which adds flavor without adding sodium.
The butter and the potatoes were easy to prepare, but I made the butter the day before, just to save some time. There is just a little chopping involved for the parsley and shallot, and then the butter needs to chill again after everything has been mixed in.
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