COOKING Poormansoupe'
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nope you boil the taters till they are done, then mash them where they are still chunky, add milk while stiring till it is the consistancy desired, warm on stove as not to curtle the milk, slowly get it hotter and melt in desired ammount of butter, depending on the size of the pot i use a couple TBLspoons to a half a stick of butter...... then salt to taste..... if you can't see the butter seperating on the top of the bowl of soup (like oil and water) then there isn't enough butter in it.....
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