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Wednesday, December 1, 2010

Thyme & Brie Potatoes

My good friend and outstanding cook gave me this recipe. It was, no lie, my favorite part about Thanksgiving. I doubled the recipe, since we had 13 people. Awesome.

1.5 lbs (approx.) Yukon Gold Potatoes - no need to peel
1/3 cup milk or cream
2 Tb butter
1/2 tsp salt
1/4 tsp ground pepper
2-3 oz brie, rind removed, cubed
1 tsp chopped fresh thyme


Boil taters till soft. drain and mash, tossing in the ingredients as you go. Add more cream/milk if too thick.

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