| 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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