Makes 6 servings. Recipe is by Leah Chase of Dooky Chase Restaurant, 2301 Orleans Ave., New Orleans.
3 qts. water
3 lbs. white potatoes, peeled
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup chopped green onions
1 tsp. chopped garlic
2 tbls. chopped parsley
1 tbl. salt
1/4 tsp. thyme
1 whole red bell pepper
1/4 lb. margarine or butter
1. In a 5-quart stockpot, combine water, potatoes, onion, celery and green bell pepper. Bring to a hard boil. Lower heat and boil slowly for 35 minutes, or until potatoes are very soft and begin to break up.
2. Once the potatoes are soft, with a wire whisk or potato masher, cream the potatoes. (Chase likes the mixture a little lumpy.)
3. Add the green onions, garlic and parsley. Stir well. Add salt, thyme and whole red pepper. Bring to a simmer and cook another 20 minutes, stirring occasionally.
4. Remove the whole red pepper. Stirring constantly, add the margarine. (Great with garlic bread.)