| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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