| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | March 1994 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Russet, baking potatoes |
| 4 | Garlic cloves | |
| Two, 10-ounce packages | ||
| frozen baby lima | ||
| beans | ||
| 3 | T | Unsalted butter, softened |
| Potato crisps as an | ||
| accompaniment |
INSTRUCTIONS
In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender. Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Puree, covered and chilled, 1 day. Serve puree topped with potato crisps. Serves 6. Gourmet March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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