| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
Potato, Sides |
4 |
Servings |
INGREDIENTS
| 6 |
|
Yukon Gold potatoes, scrubbed, not peeled |
| 3 |
|
Russet potatoes, peeled |
| 1/3 |
c |
Whole garlic cloves, peeled |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Unsalted butter |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
Cut potatoes into 2 to 3-inch chunks. Place potatoes and garlic in large
saucepan; cover with salted water. Heat to a boil, cover, reduce heat and
simmer 30 minutes or until potatoes are tender. Drain potatoes and garlic;
dry potatoes for 1 minute in pan over low heat. Heat cream and butter to
scalding (180°F). Place potatoes and garlic in large mixer bowl and blend
(or mash by hand or use potato ricer). Gradually add hot cream mixture
while whipping potatoes. Season potatoes with salt and freshly ground black
pepper.
4 servings. Source: Zinfandel Restaurant - Chicago IL
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08,
1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”