| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Baking potatoes; peeled and cut into |
|
|
; chunks |
|
|
Salt |
| 8 |
tb |
Unsalted butter; cut into small |
|
|
; pieces, at room |
|
|
; temp (4 ounces) |
| 1/2 |
c |
Heavy cream; brought to a boil |
|
|
Freshly ground white pepper |
|
|
Freshly grated nutmeg |
|
|
Vegetable oil |
| 1/2 |
lb |
Onions; cut into thinly |
|
|
; sliced rings |
|
|
All-purpose flour |
INSTRUCTIONS
In a saucepan, cook the potatoes in lightly salted water until tender.
Drain well.
Mash the potatoes through a food mill into a stainless steel bowl.
Stir in the butter and warm cream and combine thoroughly. Season to
taste with salt, pepper, and nutmeg. Set over simmering water to keep
warm.
Meanwhile, in a deep-fat fryer or a deep, heavy saucepan, heat about 3
inches of oil. Dust the onion rings with flour and carefully drop
into the heated oil. Cook until golden. Remove with a slotted spoon
and drain on a clean towel. Season lightly with salt.
Spoon some of the mashed potatoes onto 5 or 6 warmed plates and top
with a few of the browned onions. Serve immediately.
Serves 6
From Wolfgang Puck: Adventures in the Kitchen (Random House
Publishing).
Converted by MC_Buster.
NOTES : From Chef and author Wolfgang Puck
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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