INGREDIENTS

INSTRUCTIONS

Put the cut potatoes into a pot filled with the cold water, bring to a
boil, and cook for about 20 minutes, or until a fork or knife pierces
the potato chunks easily. While the potatoes are cooking, put the
cream, butter, salt, pepper, and chili paste into a saucepan. Heat
the cream until the butter melts, but do not allow the mixture to
boil. Keep the mixture warm until you are ready to add it to the
potatoes. When the potatoes are fully cooked, drain in a colander for
5 minutes to remove all excess moisture. It is important to rice the
potatoes while they are still hot, because cold potatoes will become
rubbery and starchy. Fill the ricer no more than half full. Squeeze
the hot potatoes through the ricer and into a stainless steel bowl,
being careful that the potatoes do not squeeze out the top of the
ricer, which would cause lumps in the mashed potatoes. When all of
the potatoes have been riced, stir in the hot cream and butter
mixture with a wooden spoon and fully incorporate the seasoning,
cream, and butter into the potatoes. Add the chopped chives and serve
promptly. If the mashed potatoes must be held a few minutes, keep
warm in a double boiler or in a bowl covered with plastic wrap and
placed over hot water. This recipe yields 4 to 6 servings.
Basil Variation: Add 3 to 4 tablespoons basil pesto or pureed basil
leaves in place of chili paste.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B40 broadcast 05-13-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-20-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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