| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetable, Side, Dishes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Potatoes, peeled |
| 1 |
|
Whole garlic bulbs, peeled |
| 3/4 |
ts |
Salt |
| 1/4 |
c |
Cream |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Butter, unsalted |
INSTRUCTIONS
Peel potatoes and cut them into 4-5 pieces each. Place potatoes and garlic
in a medium pot with water to cover and add 1/4 teaspoon salt. Bring to a
boil and simmer until tender. Remove potatoes and drain. Add cream to the
pot that the potatoes were cooked in and return to a boil. Return potatoes
and garlic to pot with remianing salt, the pepper and butt. Purée potatoes
through a food mill. Adjust seasoning and add more cream if necessary.
Serving Ideas : Roast Loin of Pork Pinot Noir & Braised Swiss Chard
Recipe by: Annie Roberts - Robert Mondavi Winery Posted to MC-Recipe Digest
V1 #521 by "M.Leiva" <mleiva@netcom.ca> on Mar 17, 1997
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