| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce04 | 1 | servings | |
INGREDIENTS
| 2 | c | Peeled; 1/2"-diced potatoes |
| 3 | c | Water |
| 2 | ts | Salt |
| 1 | c | Heavy cream |
| 4 | Lightly-roasted garlic cloves; see * Note | |
| 1/2 | ts | Freshly-ground white pepper |
| 2 | tb | Unsalted butter |
INSTRUCTIONS
* Note: See the .Roasted Garlic. recipe which is included in this collection. Combine potatoes, water and 1/2 teaspoon of the salt in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-high and cook until tender, about 8 minutes. Drain potatoes in a colander and return them to pan. Place saucepan back over medium heat, add cream, roasted garlic, the remaining 1 1/2 teaspoons salt and white pepper and mash vigorously with a potato masher until fairly smooth, about 4 minutes. Beat in butter before serving. This recipe yields 2 1/2 cups. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-08-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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