| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Russet; (baking) potatoes |
|
|
; (about 3 1/2 |
|
|
; pounds) |
| 1 |
|
Onion; chopped fine |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
| 8 |
|
Flat anchovies; rinsed, patted dry, |
|
|
; and minced |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Thinly sliced fresh chives or scallion |
|
|
; greens |
INSTRUCTIONS
Peel potatoes and cut into 1-inch pieces.
In a steamer set over boiling water steam potatoes, covered, until
very tender, 15 to 20 minutes.
In a large heavy saucepan cook onion in 4 tablespoons butter over
moderately low heat, stirring, until softened. Add anchovies and cook,
mashing them, until they dissolve, about 1 minute. Stir in milk,
cream, and remaining 2 tablespoons butter and heat until hot but not
boiling.
Force potatoes through a ricer or food mill into pan and stir until
smooth. Stir in chives and salt and pepper to taste.
Serves 6.
Gourmet February 1994
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