| 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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