CONTRIBUTED BY: DODIE ANDERSON
1 large potato
2 cups water
Pinch of pickling salt to taste
1 cup whole milk
1 cup half and half
2 Tbsp butter
Optional: coconut oil (92 F) and onion, small amount
PREPARATION AND COOKING TIME
Prep time: 20 minutes
Cooking time: 20 minutes
Peel and cut potato and onion into small pieces.
Cook potato and onion in water until potato is tender and water has cooled down.
Add milk and half and half. Heat slowly.
Add butter and, if desired, a little coconut oil.
Heat slowly until liquid cooks down. Serve.
SOME TIPS AND COMMENTS
You could replace water with broth.
Add leftover fish or canned (check label for additives and preservatives) or frozen clams for a quick New England Clam Chowder