| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Russet; (baking) potatoes |
|
|
; (about 3), scrubbed |
| 3 |
tb |
Unsalted butter |
| 8 |
c |
Chopped celery including the leaves; (about 1 bunch) |
| 3 |
|
Garlic cloves; chopped |
| 3/4 |
c |
Milk; scalded, up to 1 |
INSTRUCTIONS
Prick the potatoes a few times with a fork and bake them in the middle of a
preheated 375F. oven for 1 hour. In a large skillet melt the butter over
moderate heat, in it cook the celery and the garlic, covered, for 10
minutes, and cook the mixture, uncovered, stirring, for 10 minutes more, or
until the celery is tender. Transfer the mixture to a food processor and
puree it. Peel the baked potatoes and force them through a ricer into a
bowl. (Alternatively, the potatoes may be mashed with a potato masher.)
Stir in the celery puree, salt and pepper to taste, and enough of the milk
to reach the desired consistency. The mashed celery potatoes may be made 1
day in advance and kept covered and chilled.
Serves 6.
Gourmet December 1991
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Converted by MM_Buster v2.0l.
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