| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Baking; (russet) potatoes |
| 3/4 |
|
Stick unsalted butter; cut into bits and |
|
|
; softened |
| 1 |
c |
Heavy cream or half-and-half; heated until hot |
|
|
Special equipment: potato ricer or food |
|
|
; mill |
INSTRUCTIONS
Bring a large pot of water to a boil (enough to cover potatoes by 1
inch) and add salt to taste. Peel potatoes and quarter. Add potatoes
to water, then return to a boil. Gently boil potatoes until tender,
15 to 20 minutes, and drain in a colander. Force potatoes, while
still warm, through ricer into a large bowl. Add butter and stir with
a wooden spoon, letting butter melt completely. Add 1 cup cream and
incorporate by gently stirring with wooden spoon, adding more cream
to thin to desired consistency.
Makes 8 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 610 Calories (kcal); 69g Total Fat; (99% calories from
fat); 1g Protein; trace Carbohydrate; 186mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
14 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God is bigger than any church”