| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1990 |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Boiling potatoes |
| 1/2 |
|
Stick unsalted butter |
|
|
softened 1/4 cup |
| 3/4 |
c |
Milk, up to 1 |
| 1/2 |
c |
Thinly sliced scallion |
INSTRUCTIONS
In a large kettle cover the potatoes with 2 inches salted cold water,
bring the water to a boil, and simmer the potatoes for 40 to 50
minutes, or until they are tender. Drain the potatoes and force them
through a ricer or peel them and mash them with a potato masher. Stir
in the butter and enough of the milk, heated, to reach the desired
consistency. Stir in the scallion and salt and pepper to taste. Serves
8. Gourmet March 1990 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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