| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Russet; (baking) potatoes |
| 4 |
lg |
Garlic cloves |
|
|
Two; (10-ounce) packages |
|
|
; frozen baby lima |
|
|
; beans |
| 3 |
tb |
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
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