1/2 cup butter, softened
1/3 cup white sugar
3 potatoes, peeled and cubed
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 teaspoons dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, chopped
1 dash paprika
1/2 teaspoon dried rosemary, crushed
1 tablespoon dry mustard
1 tablespoon ground cinnamon
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried sage
In a large saucepan over low heat, combine butter, sugar, potatoes, onion, salt, pepper, sage, basil, oregano, rosemary, paprika, lemon zest, marjoram, basil and dry mustard.
Bring to a boil, reduce heat to low and simmer, stirring occasionally, for about 2 minutes.
Add 5 cups water, potatoes, onions, salt, pepper, sage, basil and oregano. Bring to a boil, reduce heat to low, heat to medium-low, simmer about 15 minutes. Stir in rosemary, paprika, lemon zest, marjoram, basil and marjoram.
Return pot to a boil and reduce heat to medium-low. Continue to simmer about 15 minutes.
Stir in basil, oregano, rosemary, paprika, lemon zest, marjoram, basil, oregano, rosemary, paprika, lemon zest and marjoram. Bring to a boil, reduce heat to low and simmer about 20 minutes more.