Substances:
- 6 medium candy potatoes
- 4 Ginger Snappish Tea Bags
- ½ cup (125mL) whipping cream or half of & half of
- ½ teaspoon (2.5mL) salt
- 2 tablespoons (30mL) unsalted butter
- 1 egg beaten
- *No longer main – 1 cup (250mL) tiny marshmallows
Directions:
- Boil candy potatoes with skins on till soft, 15-18 minutes. Peel and mash.
- While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.
- To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat till soft.
- Set in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or till heated through (and marshmallows are browned*).
- If made ahead, bring to room temperature, heat for 25 minutes.top with marshmallows, if desired, and bake one other 10 minutes or till marshmallows are browned.