2 cups cooked small potatoes
1/2 cup white wine
1 tablespoon vegetable oil
1 (10 ounce) can canned mushrooms, drained
1 (6 ounce) can chopped green chile peppers, drained
1 (8 ounce) container sour cream
5 fluid ounces caraway seed
1 1/2 fluid ounces raspberry wine
2 1/2 fluid ounces gin
5 lemon jugs lemon-lime flavored liqueur
1 tablespoon orange juice
Preheat oven to 250 degrees F (120 degrees C).
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and mash. Reserve plenty of water for planning later.
Heat oil in a saucepan over medium heat. Add potatoes and cook until pink, about 15 minutes. Drain and mash.
Stir in mashed potatoes, white wine, pepper, mushrooms, green peppers, tomatoes, carrots, onion, herbs, 1 stick of butter, 1 tablespoon hot water and wine.
Mix in sugar, lemon juice and orange juice. Mix thoroughly. Toss into the saucepan.
Cover and simmer on low heat for about one hour, stirring occasionally, until potatoes are tender and liquid is just starting to run clear.